Blackstick’s Velvet Cheese is a creamy, smooth textured sheep’s-milk blue cheese with a nutty, mild, slightly sweet taste. It has a light grey powder in patches on the surface. It is made by Butlers Farmhouse Cheeses in Longridge, Lancashire, England. The milk comes from a flock of 400 Friesland ewes owned by Simon Stott at…
Lancashire Food
Chorley Cake
Chorley Cake is actually a cookie, sometimes described as a very small cake. It is not overly sweet. Chorley is a small town south of Preston in Lancashire, England. The cookies are vaguely similar to Eccles Cakes; some say they are similar to Garibaldi Biscuits as well. Traditionally, you spread butter on top them when…
Cow-Heel Pie
Cow-Heel Pie is a dish made in Lancashire, England. Despite its name, it’s really a meat pie, that just happens to use the heel (aka “fetlock”) of a cow to thicken it, producing a rich, unctuous, lip-sticking gravy. You can buy cow heels at some butchers, cleaned, bleached and ready for use. The meat is…
Eccles Cakes
Eccles Cakes © Denzil Green Eccles Cakes are small, flat, individual-portion sized pastries. On the outside, they have a flaky crust, and inside, they are filled with candied peel and currants, mixed with sugar, nutmeg, allspice and butter. The pastry is rolled out into thin circles, and a small amount of filling put in the…
Friday Pie
Friday Pie is a Potato and Onion pie, traditionally served on Fridays when meat couldn’t be eaten. It is made in Lancashire, England. You can also buy it in shops in Lancashire. It can be made in normal pie sizes, or in individual portion pies as well for sale at sporting events, etc. Under the…
Goosnargh Cake
Goosnargh Cake is a rich, shortcake-style cake, or large cookie. It is about 4 inches (10 cm) wide, and about half an inch (1 cm) tall. The dough has coriandor and / or caraway seeds in it; the cookie is sprinkled with caster sugar. The cookies are made in Goosnargh, a village north-east of Preston…
Goosnargh Chicken
Goosnargh Chicken is a speciality range of chicken raised and sold by Johnson & Swarbrick at Swainson House Farm in Goosnargh, near Preston, Lancashire, on the west coast of England. The chickens have come to be known for their moist, good flavour. Gordon Ramsay promotes them. They sell to top chefs and restaurants in London….
Keswick Codlin Apples
Keswick Codlin are large-sized, ribbed apples with a somewhat oval, uneven shape and tart flesh. They have pale greenish-yellow skin, occasionally with a faint red blush on part of it, and some russetting on the top. The tree bears abundantly, but occasionally some trees become biennial bearers. In England, the fruit ripens late July /…
Kirkham Lancashire Cheese
Kirkham Lancashire Cheese is a farmhouse version of Lancashire cheese, actually made in Lancashire. It is very white, with a sharp taste. It is sold aged anywhere from 6 weeks to 12 months. When young, it is creamy and a bit crumbly, with a milder taste. As it ages, it acquires a stronger flavour. The…
Lancashire Blue Cheese
Lancashire Blue is a mild, creamy blue cheese. It is made by several producers. The version made by Adrian and Annette Rhodes Inglewhite near Preston, Lancashire is made from pasteurised milk from Holstein cows, curdled with vegetarian rennet and matured 2 weeks. Other brands include Butler’s Blackstick’s Blue Cheese, and Garstang Blue. Garstang has been…
Lancashire Cheese
Lancashire Cheese © Denzil Green Lancashire Cheese is a white, firm but crumbly cheese with a tang to it. It may be sold young, or aged. To make Lancashire Cheese, starter and rennet is added to milk. When the milk has curdled, the curds are cut, then the whey is drained off, and the curd…
Lancashire Food
Lancashire is a county on the west coast of England, on the Irish sea. The county is smaller now that it used to be. The size was reduced politically in 1974. It used to include Manchester and Liverpool to the south, and northern bits of it were taken away and added to Cumbria. Some food…
Lancashire Hotpot
Lancashire hotpot is a casserole dish originating in Lancashire county on the west coast of England. It consists of layers of meat and root vegetables, topped with a layer of potato slices, slow cooked in an oven, in a covered pot. While not exactly picturesque when served, the flavours are intense and rich. Recipes call…
Morecambe Bay Shrimps
Morecambe Bay Shrimps are brown shrimps caught in Morecambe Bay, and potted in lightly spiced, clarified butter, packed in containers, and sold. Morecambe Bay is off the coast of Lancashire, which is the west coast of England, on the Irish sea. The main areas of fishing for the shrimp there are around Flookburgh in the…
Sad Cake
Sad Cake is a large, unleavened cake. We’d think of it these days more as a cookie or biscuit on steroids. It is up to 12 inches (30 cm) wide. It is usually round but can be square. The dough for it is made of plain flour, lard, sugar and water. This is rolled out,…
Sly Cakes
Sly Cakes were traditional in Lancashire, England. A Sly Cake consists of two layers of sweet, unleavened pastry, with a filling in between of a spiced mixture of dried fruit. You seal the edges of the two layers, and bake it. The pastry is made in a way remiscent of puff pastry, with a few…
Strawmato Tomatoes
Strawmato Tomatoes are tomatoes bred to resembled a strawberry somewhat in shape. The taste is somewhat sweet compared to other tomatoes; the marketing claim is that it is sweet enough that you can dip it in chocolate. These tomatoes are not the same as tomatoes that a few home gardeners are found strawberry-like growths inside….
Wycoller Cake
Wycoller is an abandoned village 3 miles east of Colne, Lancashire. There appear to be two definitions of Wycoller Cake. “Traditional Food East and West of the Pennines” says: “Wycoller cake, also known as love paste or courting cake, can still be bought today. It comprises two layers of rich shortcrust pastry with a layer…