When I asked The Aunt about food memories she remembered this dish that they had as youngsters and continued making into married life.
The Aunt said, ‘something we did have in Hulme which I doubt it was given a name then (so I, Mathew, have dubbed it ‘Hulme Hotpot’), but I saw a very similar recipe in a magazine some years after my marriage and it was called Colcannon. Generally, a mixture of potatoes, cabbage and meat. Mum used to boil potatoes – I can’t now remember whether they were sliced first – and cabbage (in separate pans), then the cabbage was laid in an ovenproof dish (we had the now-old fashioned enamel ones in brown or white) covered with the potatoes, a little salt and pepper added, then some bacon, having been fried in the meantime, these rashers were cut up and sprinkled in with the cabbage/potato, and the fat of the bacon poured on. We had decent bacon then too, not in plastic wrappers with water! This was then put in a hot oven just till the top had browned. It was comparatively cheap to make and a tasty satisfying meal.’
Yum, with bacon fat poured over it?!? So wrong it’s almost right…
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