Global Scouse Day takes place across Liverpool on February 28th this year. Virgin Trains will be marking the occasion by putting the meaty stew on the menu, and there’ll be tastings at over 60 venues across the city. For our money, still the one to beat is Maggie May’s in Ropewalks. Oh, and our mum’s, natch.
Kaya Kerstad-Carney, musician, teacher and all-round whirlwind, hails from Narvik in Norwegian’s Arctic Circle – where warming foods are often essential. So a bit like Speke, really.
“There’s three types of lapskaus; Brun (brown), Lys (light) and Suppelapskaus (soup),” she told us.
“As Norway used to be a developing country until way after the war, Lapskaus and the likes were very important [staple] dishes (husmannskost) as they were cheap and hearty for that kind of climate and wallets.
Things have changed quite a bit in Norway since then, but lapskaus is still going strong.”
The theory is that the dish was brought over by sailors from that area, using up leftovers and cheaper cuts of meat as they visited the area.
“We serve it with the pickled beetroot but also with lingonberry preserve” she says.
We have brown sauce.
90 Bold Street, Liverpool
MAKE YOUR OWN
1 tbsp oil
1 large onion, chopped
5 large potatoes, chopped
2 packets of oxtail soup
1.5 lb beef, diced
4 carrots, chopped
Fry the onions in the oil with the diced beef until sealed.
Add the potatoes and carrots to the pan.
Make up the packet soup as directed and add to the pan, bring to the boil and simmer for approx 2 hours until the veg is soft.
Serve with crusty bread.