Alnwick Stew

One of the pleasures of travelling around the UK is the discovery of new foods and regional dishes. We went up to Northumberland in the summer; a trip we have made many times before. The county is well known in foodie circles for its kippers, bangers and honey. Its not just about the produce though. Some of the best known recipes are for Singin' Hinnies and Pan Haggerty but one I kept coming across was for Alnwick Stew. Like many Northumberland dishes it contains bacon or gammon. It's a simple and frugal dish which is perfect for family meals at this time of year. We've already had it several times since I first cooked it and it has become a family favourite. I use cooking bacon as you usually get quite thick pieces – thin rashers are no good for this stew. If you don't use thick bacon use gammon instead.

Serves 4

Equipment: Casserole dish with lid – I use a Pyrex 1.5L glass round casserole dish

Ingredients

Butter for greasing

2 Large onions, sliced

1lb (500g) Cooking bacon, cubed

1 tsp (5ml) English Mustard powder

Black pepper

2 Bay leaves

Fresh sage, torn (optional)

1½lb (700g) Potatoes, peeled and sliced

2 pints (900ml) Vegetable or chicken stock

Method

1. Pre-heat the oven to 190°C/Gas mark 5.

2. Grease the casserole dish with the butter.

3. Line the bottom of the dish with 1 of the sliced onions.

4. Put half of the bacon on top.

5. Sprinkle ½ tsp (2.5ml) of the mustard powder on top followed by a grinding of black pepper plus one of the bay leaves and the sage.

6. Cover with half of the potato slices.

7. Repeat this process again so you end with the top covered by potato.

8. Pour in the stock until just before it reaches the top potato slices. You many not need all of the stock.

9. Cook for 1 hour with the lid on and then remove the lid and cook for a further 30 minutes.