First tasted Scouse after the premier of 'Billy No Mates,' the script I helped work on with a great bunch of kids from Croxteth Comprehensive in Liverpool as part of the Writing on the Wall Festival 2001. I suppose it's the Liverpool equivalent of Scottish stovies, Irish Stew, Welsh Cawl, but I really like the big chunks of lamb and the sharpness of the pickled cabbage. Also lovely in a flask, taken with you for a day up the hills (no, I've never done such a thing but I might if I didn't eat so much Scouse.)

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INGREDIENTS

2 tsps vegetable oil

1lb neck of lamb, or any cheap cut of lamb

2 large onions

3 medium carrots

2 large potatoes

4 Knorr lamb stock cubes + one vegetable stock cube

Salt and freshly ground black pepper

Pickled red cabbage and crusty bread to serve

HOW DO I DO IT?

Pre-heat oven to 220C

1. Heat vegetable oil in large saucepan

2. Add large bit-sized chunks of lamb until seared

3. Add chopped onion, sliced carrot and chopped potatoes and sweat (the vegetables, as opposed to a few teaspoons of your own perspiration

4. Add pint of lamb stock

5. Cover and cook for 3/4 hour

6. Season and leave to cool - this really strengthens the flavour - although it is tricky not to just wolf the whole lot down immediately

7. Reheat and serve with crusty bread and pickled red cabbage.