Scouse with Lancashire twist is a winter warmer

SCOUSE with a Lancashire twist!

This pleasing winter warmer is perfectly substantial and as it costs little to put together it fits the bill perfectly after all that Christmas spending.

Serves four. Ingredients:

500g diced lamb, choose from lean cuts such as rump, neck or even leftover leg Large tin of corned beef 1tbsp olive oil 2.5kg potatoes 2 large onions 500g organic carrots 2 beef stock cubes Salt and pepper to taste Red cabbage and sliced raw onion marinated in vinegar Method:

Heat the olive oil and seal any raw lamb with half a diced onion for five minutes.

Remove from the pan and reserve.

Peel the potatoes and carrots and chop into chunks.

Peel and dice the remaining onion.

Add all three vegetables to a large pan, cover with water and boil for 10 minutes.

Season, and add the sealed lamb and onion.

Reduce the heat and cover.

Cook for a further 10 minutes stirring often, keep topping up with water when necessary.

After 10 minutes, crumble and stir in the two stock cubes.

Chop the corned beef into the stew and stir, return to the heat and simmer for a further 10 minutes, if the stew is too thick mix in a little extra water.

Roughly squash the potatoes before serving hot with red cabbage, sliced marinated onion and bread if desired and enjoy!

Chefs note:

Why potato, carrot and onion? They are all fibre rich and high in antioxidants, potatoes are also high in potassium, carrots are an excellent source of beta-carotene, and onions also contain phytonutrients.

Lesley and her husband own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes call in and say hello or go to www. ritaliandiner.co.uk