A Goodly Pan of Scran

Or Scouse.

Last weekend, expecting visitors, I made a huge pan of Scouse - cheap cuts of beef and/or lamb, loads of onions & carrots and piles of taters. 

Scouse: ambrosia from the Pool of Life.

My recipe:

Fry in olive oil the chopped onions & carrots in an open pressure cooker until they're soft .

Remove the veggies.

Brown the meat in the oil with a dobble or two of salt.

When browned, chuck in a bit of white wine to help soften the meat & reduce.

Add in the taters. When cutting them, don't cut all the way through; cut halfway through and then lever the piece off. this will make the sauce thicker.

Chuck in the veggies & pour in water. This should not cover the ingredients, as the taters will release their own water.

Pressure cook for 25-30 min.s and then leave to cool. 

When you want to serve it, reheat the part needed in an open pan and serve.

Scoff with crusty bread and heart-clogging salty butter, sauces of your choice and a nice strong cup of tea.

You'll probably have a lot left over. Don't worry! It's even better the second and third times around. 

When it has finally reduced to a paste, you can even make scouse butties or scouse on toast. I've been eating it all week and my inner man is well pleased.

Scouse, just brilliant!