Liverpool Lobscouse

I just love the name of this dish. Perhaps the original version, made with salted meat, was eaten by seamen in the days of sail ships and they dreamt of eating lobster. The more down-to-earth reality is that it’s a sort of typical poor man’s meat and vegetable stew with pulses to bulk it out - and it’s why Liverpudlians are known as Scousers.

The modern-day version of this dish can be made with any stewing meat, ideally cuts like shin of beef and neck of lamb to give the broth a ric