Guest guest Posted May 12, 2004 Report Share Posted May 12, 2004 Scouse INGREDIENTS Approx 250 g / 1/2 lb potatoes 3 medium/small carrots 1 medium/large onion 1 x 400 g / 14 oz tin brown or green lentils (or soak and cook the same amount yourself) 1 vegie stock cube 1 heaped t mustard 1 T mixed herbs or parsley 1 T yeast extract Generous squirt of tomato puree or tomato sauce Salt and pepper to taste Optional extras - 3 cloves crushed garlic and 2 capfulls of sherry (though genuine scousers would be unlikely to do anything so poncy) METHOD 1. Put your favourite Beatles album on your stereo, for added effect. 2. Chop the onion and put it in a big pan with some oil. Cover and gently fry, stirring occasionally. Meanwhile chop the potato and carrots into into small bite sized chunx and add them. Boil your kettle. 3. After about five minutes, crumble in the stock cube and add about half a pint of boiling water, along with all the other ingredients except the yeast extract. Simmer, covered for 10-15 mins. You might want to top up the water if you want it a little thinner. 4. Serve with bread and marg. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.