Colcam

Scouser over at Absolutely Average shared his recipe for Lobscouse with the world and me the other day, describing the dish as being "most welcome on a cold winter night."

My corner of Scotland being cold enough to freeze brass monkey's dangly bits, I took him at his word and proceeded to the kitchen, armed with the stated ingredients, and set about the culinary creation.

Of course, having been up all night the night before sorting out dodgy computers, I didn't start till an hour before the Mongrel was due home from work expecting fed, and with a cooking time of eternity she had to content herself with cheese on toast as a stopgap against complete collapse from the effects of malnutrition.

As one who can't cook anything but spaghetti bolognese, this was a recipe I could follow, the vital criteria being my indefatigability in peeling five pounds of potatoes and a pound of carrots.

Of course the meat was a problem, given that here in the Highlands of Scotland, where the sheep outnumber the human population, getting a hold of a half pound of lamb involves a 110 mile round trip in a 25 miles to the gallon gas-guzzling Volvo!

But that's cooking, I guess.

Anyway, the Mongrel and me had our Lobscouse just before midnight, and it was well worth the wait, the petrol, the bleeding fingers from the tattie peeler and the Mongrel sleeping in for her work this morning.

And there's enough of the delicious stuff to feed us and Kaspy the Collie for a week.


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