There is a very well known local dish called Scouse, which is a type of lamb or beef stew. But there’s also a vegetarian (and better) version.

For anyone who hasn’t seen or tried this yet, here is the recipe via the Vegetarian Society:

Blind Scouse

Serves 4
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients

Scouse

• 1 leek, washed well and cut into bite sized chunks
• 2 medium onions, peeled and cut into bite sized chunks
• 3 medium (500g) potatoes, peeled and cut into bite sized chunks
• 3- 4 (300g) carrots, peeled and cut into bite sized chunks
• 1-2 handfuls pearl barley (soaked overnight in cold water or soaked in boiling water for an hour)
• 1ltr vegetable stock
• 1x 410g can butter beans, rinsed and drained
• to taste salt and pepper

To serve:

– Herb dumplings
– Pickled red cabbage, or chopped pickled beetroot (optional)

Method

1. For the Scouse: Put all ingredients except the butter beans in a large saucepan and bring to the boil. Cover with a lid and simmer for 30 minutes.

2. Add the butter beans, return to the boil then add the dumplings (if using). Replace lid and simmer for a further 15 minutes. Serve in soup plates.

Dumplings (optional)
(Makes about 16)

• 125g self raising flour
• 50g vegetable suet
• 1tbs onion, peeled and very finely chopped
• 2tsp dried mixed herbs
• to taste salt and pepper
• 100ml very cold water

Mix all dry ingredients. Just before adding to the Scouse, mix in enough cold water to make a rather sticky dough. Drop rounded teaspoonfuls into the boiling soup and continue as point 2.

This recipe © The Vegetarian Society