Blind Scouse with herb dumplings

Bill Oldfield

The vegetarian version of Scouse The vegetarian version of Scouse

When writing menus, you have to be careful not to put the diners off with the descriptions you use. I guess that’s why the flesh of a pig’s referred to as pork. So we debated long and hard before using the term Blind Scouse for this dish as it suggested a visually challenged Liverpudlian when in fact it’s a vegetarian version of a dish developed in Merseyside. The word “scouse” comes from “lapskaus” which was introduced to the area by Norwegian seaman seeking work in the UK and, in simple terms, means meat stew. Scouse or lobscouse came to mean any cheap, unthickened meat stew, usually comprising lamb or mutton but always containing potatoes. And in latter years, a similar dish without meat became Blind Scouse.

There’s no real fixed recipe for this dish but this is the Oldfield’s version. And of course, you could…

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