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A while ago, Maureen invited me for tea. We had meat and potato pie and she served it with pickled red cabbage. It was a lovely meal.

I've just been having a conversation about the red cabbage side of things. I'd never had pickled red cabbage with pie, only ever on a salad or a buttie. The lads in the office are all a bit bewildered by the idea of it.

Is it a northern thing to serve pickled red cabbage with pie?

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Mel

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Thanks for the compliment
Never heard of having it on a buttie! Sounds really odd to me. My brother-in-law's a savverner. He'd never heard of it with pie - but then they have gravy with fish & chips.
Sometimes I cook it as a vegetable with chopped apple in it, a bit of brown sugar and vinegar. That's nice too.

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Maureen
If you can't fight, wear a big 'at

I remember the lemon cake that followed too

Lyndon often has it on a ham sandwich.

How savvern is your brother in law? We don't do gravy on fish n chips in these parts.

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Mel

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"Lyndon often has it on a ham sandwich."
I assume you mean red cabbage, not lemon cake!
"Savvern" as in Surrey. Not as in south of where I am.
By the sheerest of conicidences I just made meat & potato pie & red cabbage today for 30+. Then I made 2 huge lemon cakes for tomorrow.

But on the subject of northern things to go with potato pie, round here they have sliced onions in vinegar as well.

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Maureen
If you can't fight, wear a big 'at

And beetroot Maureen with potato pie. Don't mention the lemon cake---you know who will be leaving me

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Gloria

I'd be dangerous with a brain.

I'm sure he'd have a lemon cake buttie if I would let him

Beetroot with pie!! That goes on a cheese buttie.

I wonder what other regional differences there are?

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Mel

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When I was a kid I used to have sugar butties and dripping butties, they were yummie. Always have beetroot with potato pie and also on butties.


Stephanie.

Never dripping butties but dripping on toast is a naughty but nice.

I like sugar on a yorkshire pudding.

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Mel

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Syrup on yorkshire puddings as a pudding.

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Gloria

I'd be dangerous with a brain.

When I was a bridesmaid for a friend in London many years ago, I stayed with her future in laws, we were having roast beef and Yorkshire pudding, I had a bit of a shock when the yorkshire pudding came on it's own as one course and then the roast beef and veg as another course.


Stephanie.

That sounds a bit odd Stephanie!

I remove the yorkie from my sunday lunch and then sugar it....no separate menu.

We don't save yorkies for roast beef either. We have always had them with sunday dinner regardless of what the meat is. That's not a Staffordshire thing - that's my mum! Not grumbling though, I love them!

First time I served them up with a chicken dinner, Lyndon thought I had lost the plot.

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Mel

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I thought it strange too, it was a big individual yorkshire pudding each, bit like those that you get now in pubs with a filling, this just had gravy to go with it on the plate, I just thought it was a southern thing. I love yorkshire puddings an all we have them with other meats as well, like you it is not a tradition, but a personal choice. We also like mint sauce with other meats, not just with lamb, that is purely a personal choice too.
When we were on holiday a few years ago we met a couple from down south and they couldn't believe we put chips on bread to make a chip butty, do you know what they put on theirs......... brussels sprouts!!!!!! Yuk!


Stephanie.

Mushy pea butties with lots of vinegar! I believe you can't get mushy peas eveywhere

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Mel

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Yorkshire pudding and gravy as a starter is apparently the traditional Yorkshire way - fills you up before the meat course.
When I was a child I used to have mine after the rice pudding, with jam on it.

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Maureen
If you can't fight, wear a big 'at

My favourite yorkshire pudding was served up as dessert by my Harle Syke Nana.....made in a 9X9 pan and loaded with sugar and jam on top...occasionally with Bird's custard poured over. Oh, yummy!!
My favourite recipe for red cabbage is, I believe, a German one. Shredded quite fine and simmered for hours (until really mushy), with chunks of apple, some onion, in plum juice. The plums were chopped up and put in too. I may have missed something as I'm doing this from distant memory....(memory is distant...so am I!)
I make it in a crock pot (slow cooker) and the smell as it is simmering is beyond heavenly. It freezes well, so left overs are not a problem. Goes well with any kind of bird meal....especially duck. But I love it with just about anything...or as a stand alone treat!