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Scouse

647 of 1170 nominations

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Scouse

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Scouse

This slow-cooked meat and vegetable stew is as rich and densely textured as the accent it gives its name to. Traditionally, the meat content should be one of the cheapest cuts of lamb, scrag end, bulked with King Edward potatoes, carrots, onions and maybe turnips. Nowadays, it’s usually seasoned with those kitchen standbys, Oxo cubes and Worcestershire sauce.

In days gone by, northern European sailors brought a dish called labskause to the port of Liverpool. It became shortened to "skause" and, eventually, the anglicised "scouse". The stew was mostly eaten by sailors and their families — hence, Liverpool sailors were dubbed "scousers", the colloquial name by which all Liverpudlians are now known.

"Blind scouse" was a variation of the dish eaten by poorer people, and didn’t contain any meat.

NOMINATION 647 OF 1170

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Forget about your Roast Beef or your Chicken Tikka. Is this not the most famous dish in the world? A whole array of famous and talented people have been proud to be named after this dish. Have you ever heard of anyone being called "Pommes Frites"? No? Neither have I.

Thomas (Bing) Crosbie


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My nomination is the garden shed.

FELICITY HAGUE

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