Besides the mighty Staffordshire oatcake (and perhaps the Wrights Pie), Lobby is one of Stoke-on-Trent's most beloved culinary exports.
Traditional Staffordshire Lobby is essentially a stew with a twist, and it's delicious. Many people associate broths of this kind with winter, but Lobby is a versatile dish and is equally satisfying on a hot summer's day.
Now, traditionally, Staffordshire Lobby was eaten by poorly paid potters as it was cost-effective as well a great way of using leftover ingredients hanging around in the cupboards.
But despite its humble roots (some of the world's best dishes have derived from necessity, like the Raclette in France), the recipe has been refined over the years to make a communal dish that is loved county-wide, and even country-wide.
Hungry? Now it's starting to get colder, give our traditional Staffordshire Lobby recipe a try and enjoy a lip-smacking feast fresh from the Potteries...
One pound of stewing or braising steak with the fat removed and cut into small chunks
A generous handful of Pearl Barley
One diced onion
Four large diced potatoes
One diced swede
Four celery sticks chopped into chunks
Four roughly chopped carrots
Two beef or vegetable stock cubes
A pinch or two of paprika
Prep time: 20 minutes
Cooking time: Five hours
Follow this simple method and you’ll be chowing down on a beautiful bowl of Lobby in no time (well, a little time)...
One. Prep the ingredients as advised.
Two. Add all of the above the ingredients into a slow cooker and cover with boiling water.
Three. Stir well to combine everything; add the paprika.
Four. Leave to cook for around five hours.
Five. Season to taste and serve in large bowls with buttered brown bread.
Top tip: For the best results, season lightly with vinegar and eat the day after it’s cooked; we’re not sure of the exact science, but it tastes even better when served 24 hours later. Yum.
This recipe was inspired by, Angell74.