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A recipe from Staffordshire though it is probably known in other areas but by a different name. Traditionally eaten by poorly paid potters who could not afford fresh food very often.


Left over meat (usually beef) or fresh stew beef/steak if you prefer.
Onions, potatoes, vegetables..any that you have to hand that go well in a stew/casserole.
Meat/veg stock or just water.
Marmite or brown sauce or worcestershire sauce, add this when simmering.
Some put pearl barley in but I prefer it without.

Boil up then simmer gently for a good couple of hours.

This is one of those meals that you can throw anything into. We

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Mel

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Sounds tasty, like a stick to the ribs sort of fare, I will give it a go sometime.

Stephanie.