Guest blogger Katy Runacres has cooked up a treat with this recipe for famous northern dish Pan Haggerty.
She says: “This is a recipe originally from Newcastle and the Northumberland region. It is thought to be originally made by Geordie coalminers to warm the belly and fill you up! It is a one pot meal which is similar to a potato gratin but a true British Northern recipe.”
According to the Information Britain website, the addition of bacon marks the start of some luxury for “a dish that tells a story of poverty and ingenuity, and also of the close links that Northumberland had and has with Scotland – the root of Haggerty is said to be the same as haggis , both derived from the French hache, meaning chopped.”
It’s a very easy and simple recipe with not too many obscure ingredients. This recipe makes for two hungry people.
- 4 potatoes (peeled)
- 1 carrot (peeled)
- 1 onion (peeled)
- 4/5 rashers of bacon chopped up
- 4 handfuls of good cheddar cheese or similar hard strong flavoured cheese
- Salt and pepper
- Vegetable or meat stock (get one pint ready but may use less)
- Thinly slice carrots, potatoes and onions.
- Fry your bacon in a little oil in a pan.
- Empty the bacon from the pan and take off the heat.
- Start layering the thinly cut potato, carrot, onion and the fried bacon in the same pan, layer by layer.
- Once you have done this, add vegetable stock so it just covers up and over the top layer.
- Let the whole thing simmer at medium heat for approximately 30 minutes with a lid on. It will bubble away!
- Add grated cheddar cheese to top, and a little salt and pepper.
- Put your grill on in oven then place the pan under the grill until the cheese is all melted and golden.
Once all is ready tuck in with a fork or spoon and have some bread on hand too to soak up all the juices.
Katy Runacres offers more recipes or news at her blog: http://thegoodlifeinpractice.wordpress.com
Do you have a northern food recipe to share? Let me know.