To equip you effectively for International Scouse Day, a fundraising event, organised by Alder Hey Children's hospital - we will be stewing up the traditional dish of the true Liverpudlian.
Merseyside's favourite meat and vegetable casserole was brought to Liverpool by Scandinavian Sailors. Originally cooked with mutton and vegetables the name was shortened to "Skause," and over time the spelling changed. "Blind Scouse," the vegetarian version of the recipe was originally eaten by poorer people.
Television Chef and cookery writer Gilly Brookes provides the ultimate recipe - which, if its a proper pot, should stand the spoon up in it when cooked. Read the recipe.
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