Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Brought to Liverpool by Northern European sailors, this stew was originally called 'labskause'. Over time this was shortened to Skause and the spelling changed to the version we have today. In time all sailors within Liverpool were referred to as Scousers, and now everyone from the region is. Try making Liverpool's best-known dish for yourself.
Peel and chop the potatoes and carrots.
Boil the beef in the stock and water with the bay leaves, salt and pepper for 2 hours, to tenderise the beef.
Add the potatoes and carrots and leave to simmer for around 45 minutes (no thickener is needed).
This recipe is best left overnight and then more potatoes added the next day as the first lot of potatoes will fall into the stock and make the stock thicken naturally.
Serve with red cabbage, crusty bread and butter.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.
Discover some of the best cafés, restaurants and tea-rooms at the places in our care across England, Wales and Northern Ireland. Find a place to eat near you, as well as special deals and allergen information.
Cook this fresh and vibrant pea and mint soup, served with mint-infused oil.
Whether you're looking for warming soups, seasonal stews or hearty curries, we've got some great recipes for you to try. Here are some favourites from our chefs and local experts.