Recipe of the week- Scouse!

      Ingredients

• 650g lamb neck fillets cut into large chunks
• 650g lamb leg steaks cubed
• 2 tbsp plain flour
• 1 large onion
• 2kg Maris Piper potatos
• 400g carrots
• 3 large tomatos
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• 500ml beer (A nice real ale like Cains would do!) 
• 500ml water
• 2 beef stock cubes 
• vegetable oil
• 2 tbsp chopped fresh parsley
• sea salt
• white pepper
• butter

• To serve:
• pickled red cabbage
• crusty white bread and butter

     Method

1. Dust the lamb in flour. Fry in oil in a large pan on a medium heat until browned on all sides. Do this in 4 or 5 batches, placing each browned batch onto a plate.
2. Place all the browned lamb in large pan, along with any juices. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end. Quarter the onion and add. Tie the bay leaf, rosemary and thyme together with string and add.
3. Add the carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
4. Put on a low hob for 2 hours, stirring every 30 mins. After 2 hours add the rest of the potatoes, which you have cut to the size of large roasties. Place back on the lowest heat for a further 1.5 hours. At the end, remove the stringed herbs and discard.
5. Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions.Nom Nom Nom!