OneGuyFromBarlick

Cathy wrote: ↑17 Nov 2025, 12:30 Just wondering what Tattie Ash is (are)?

I'd call it "tater 'ash" - short for Potato hash. Simply made from chopped stewing beef, onions and carrots, boiled up together for a while. A staple of the Northern working class cuisine for decades Another sign of the trouble restaurants are in when they have to continually seek out dishes with cheap ingredients. Their overheads, which are largely outside their control, are rising steeply.
I wouldn't class it as a romantic meal out though - more a working class dinner .

Cathy wrote: ↑17 Nov 2025, 12:30 bought some Eccles Cakes recently, the filling really surprised me.

Those are the origimals (still made in Eccles I think). There is a video somewhere. The secret is Vostizza currants, and rolling the pastry into many layers

Here's the video I had in mind -there are many others, but this is the real thing . Eccles Cakes

You forgot the taties in your ingredients Tripps. Can also be made with corned beef if you don't have any stewing beef to hand. In fact I made some last week, slightly modified with mixed veg though. I think every county will have some similar local equivalent. Chuck what you have into a pan and its either a stew or some other named comfort food.

PanBiker wrote: ↑17 Nov 2025, 15:13 ou forgot the taties in your ingredients Tripps.

I wondered who'd be the first to spot that. . .

Thanks.

I like it with roughly chopped new potatoes, corned beef and butter

I had the last three helpings of the old batch. Today I start on the latest iteration of veggies.