When I first moved from the south of England to the north west fifteen years ago, I had no idea what Scouse was. When I asked people I met, they all had different ideas of what should be in it. I guess that it's the same for lots of favourite regional dishes, everyone has their own variation.
To me Scouse is the same as the beef stew I remember from my childhood only my mother could not afford to buy beer to cook with (that's my adaptation!). I always look around the supermarket shelves for the cheapest bottle of ale I can find.
I love to add suet dumplings to my stew, making it really hearty and filling. I use Atora Vegetable Suet and just follow the recipe on the side of the packet. They're very easy to make; just mix suet, flour, mixed herbs and a little water, roll into balls and drop on top of the meat for the last 30 minutes of cooking. When they cook they swell up and taste yummy!
you can download my recipe for Southerner's Scouse here
Hope you enjoy this recipe. Let me know your variations for this regional dish. Leave a comment below.
Judith xxx
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