Scouse (by Biggs)

It's getting a touch cold in Melbourne for us Queensland folk so the stews have begun.  I decided to do it Northern European style with a scouse, mainly because it meant I could wander round the house saying "proper scouse" in my best Liverpool accent all afternoon.

I was impressed that the stew only involved lamb, onion, potato, carrot, stock and worcestershire sauce. Nothing else. In fact the recipe warned against adding any fresh herbs or seasoning beyond salt and pepper otherwise it wouldn't be "proper scouse".

Well, it was proper scouse and was pretty great!