PS First, let me say that I sense an orchestrated letters campaign to support the Royal Court pantomime, Snow White. Been around too long not to recognise the symptoms. Surely it wouldn't have anything to do with ther fact that it scored 6/10 in the Echo review (which is still one point higher than average). We live in a PR led world where anything short of 9/10 (like school homework) is regarded as an insult...there again, look at the state of most school homework.

Spend some time making a Granada TV short with Fred Talbot (Fred the Weatherman) about Scouse - the food of champions.
Actually, without the dewy-eyed nostalgia, it was the food of peasants. Potatoes (like rice in eastern recipes) were used to fill stomachs at least expense.
Labscouse (from Germany) has its roots in words meaning both "comfort" and "mushy" so either definition fits.
Originally, it would have featured salted preserved meat for seafarers in the days before freezing facilities.
Potatoes and onions are the only required ingredients (blind Scouse has not meat content, but, there again, the idea of vegetarian Scouse is a complete nonsense).
Some basic rules: use lamb instead of beef (more flavour) and waxy potatoes which don't 'fall' in the pan. Serve with red cabbage and crispy bread.
Don't keep adding things: too many cooks spoil the Scouse. Resist turning it into Irish stew or Lancashire hot-pot. But as with all casseroled meals (and curries) Scouse always tastes better on the second and third day. So make a big pan.
Fred is going around the north-west looking at local recipes. His eight-part series will be broadcast in a few weeks. Meanwhile, glad to have been of help. And full marks to Jamie, the chef at Ma Boyle's, who actually cooked the Scouse.

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