Let's Eat Meat by Tom Parker Bowles

Author:Tom Parker Bowles [Bowles, Tom Parker]
Language: eng
Format: epub
ISBN: 9781909815759
Publisher: Pavilion Books Company Limited
Published: 2014-11-23T22:00:00+00:00

Stovies

This demure and economical mash-up is a Scottish classic, originally mixing just potatoes, onions and dripping. Lady Clark of Tillypronie’s recipe, from the start of the twentieth century, advises thick-sliced, ‘mealy’ potatoes. Later versions include leftover meat too. But when judging the British Street Food Awards in 2013, I tasted a version made with slow-cooked shin, and finished with a blob of dill-spiked sour cream. Made by a pair of fine cooks called Katie Houston and Kim Clegg of Katie and Kim’s Kitchen in Bristol, we decided it was the best dish of them all. This is my take on their version. Dripping is traditional, and essential if you don’t include the meat. But butter is a decent alternative.

SERVES 4

50g/1¾oz dripping or butter

2 onions, chopped

200g/7oz beef shin or braising steak, trimmed of excess fat and cut into 2.5cm/1-inch chunks

850g/1lb 14oz floury potatoes, peeled and sliced as thick as a £1 coin

150ml/5fl oz beef or chicken stock (cube is fine)

sea salt and freshly ground black pepper

100ml/3½fl oz sour cream, to serve

small pinch of chopped fresh dill, to serve

4 oatcakes, thickly buttered, to serve

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