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Burnley Broth

An old newspaper describes Burnley Broth as containing:

• Greens
• Peas
• Barley
• Dumplings
• Five or six pounds of flat rib
• A ham shank or two

A reminder that families were once very large and earnings were small, then the broth pot was a welcome means of warmth and sustenance.

Burnley Pie

• 8oz figs
• 4oz suet
• 6oz breadcrumbs
• 2 eggs
• 4oz brown sugar
• 1 x large tablespoon of syrup

Beat the eggs and chop the figs. Combine all the ingredients and mix thoroughly. Put in a well-buttered basin, cover with three layers of greased greaseproof paper and steam for three hours. It was usual to serve it with a white sauce, but custard is now more traditional.

For some reason or other figs were seem to be prominent in a good many recipes from this part of Lancashire, and the lady who vouchsafed this one said, with a twinkle in her eye, that when she was a girl at home Burnley Pie was called ‘Quick Step Pudding’ on account of its laxative properties.

Padiham Pie ( Never on Tuesday)

• 1lb cold roast beef
• ¼ Ib onions
• 1 x small tin of tomatoes
• 1 x small tin of baked beans
• 1 x good teaspoon full of flour
• 1 x good teaspoonful of gravy powder
• pepper and salt
• 1¼ lb potatoes
• ¼ lb Lancashire cheese

Mince the beef and the onions and mix in the tomatoes, beans, flour, gravy powder and condiments. Turn into a suitable dish and cover with slics of peeled potatoes. Bake at about 375º F (180ºC, Fan 160º C, Gas Mark 5) for three quarters of an hour, capping with shredded cheese about fifteen minutes before baking finishes.

Filling and nourishing, this recipe serves four hearty appetites of six moderate ones. But never on a Tuesday, because in the days gone by before refrigerators, it was deemed wise to polish off the remainder of the Sunday joint no later than the following Monday.

Apple Chutney – a Huntroyde speciality

• 2½ lbs of cooking apples
• 1lb brown sugar
• ½ lb sultanas
• 2oz salt
• ½ oz mustard seeds
• ½ oz ginger
• ½ oz garlic
• ½ oz cayenne pepper
• 1 x pint vinegar

Peel and slice the apples, put them in a pan with the vinegar and sugar and let them stew gently until they become pulp. Stir in the rest of the ingredients and when all are well met turn them into a basin. Cover it and let stand for a week, stirring thrice a day. Finally, bottle and cork and keep in a dry place.

Lancashire Hot Pot

• 2 lbs / 1 kg potatoes peeled and sliced into rings
• Salt and freshly ground black pepper
• Oil for frying
• 2 lbs / 1 kg middle neck lamb shops
• 2 x lamb’s kidneys cleaned and chopped (optional)
• 1 x large onion peeled and finely chopped
• ½ teaspoon dried thyme
• 1 x pint / 600 ml hot beef stock

Put half of the potato slices in a layer in the bottom of a large deep oven-proof casserole dish and season with salt and pepper.

Heat the oil in a frying pan and add the chops and kidneys and brown quickly on all sides. Remove from the pan and place them on top of the potatoes in the casserole dish, add the onion and sprinkle with the thyme. Pour in the hot stock. Put the remaining potatoes in a layer on top. Season again, cover with a lid and place in a moderate over (180ºC / 350ºF, Fan 160º, Gas Mark 4). Cook for 2 hours, then remove the lid and return the hot pot to the oven for a further 15–20 minutes to brown the top layer of potatoes. Serve from the casserole with seasonal green vegetables or glazed carrots.

Lancashire Sad Cakes

A great way of using left over pastry to make a tasty tea-time treat.

Roll out pastry put a handful of currants, some sugar and a lump of butter into the centre. Moisten the edges of the pastry and bring the four corners together like an envelope. Turn over and roll out to the thickness desired. Put in a hot oven (200ºC/400º C, Fan 170ºC, Gas Mark 6) for twenty minutes.