locale: North West

Ribs from baconised pork, soaked to remove the excess salt, boiled until soft and served whole, bone-in, to be eaten with the fingers accompanied by mustard.

A distinctive form of hand-raised growler pie filled with minced meat. A thinner crust than other hand-raised pies with a distinctive dished top. A specialty of...

Apples and damsons in egg custard, baked. The dish takes its name from the herb Tansy, used as an extra flavouring until it fell out of use in the 18th Century.

A sweet haggis-type pudding of minced beef with oats, sugar and fruit, boiled in a large gut bag.

Small double-crust pie, identical in form to Whist Pies - moulded oval base c3ins diameter, 2ins high - but made with shortcrust rather than hot-water pastry, f...

Thinly sliced large white onions in malt vinegar, the usual accompaniment, along with pickled cabbage, to Scouse and Lancashire Hotpot

Beef chunks stewed with approximate equal quantity of cowheel chunks in gravy, usually with onions.

A proprietary carbonated soft drink of unknown composition, but including carrot and safflower extracts. Produced from 1924 in Manchester by Fred Pickup & Co, a...

A small plum, possibly a type of Shropshire prune crossed with the wild bullace and sloe.

Sloppy mix made from scraps of white bread softened with water, mixed with suet, dried fruit, whole egg, dark sugar, sweet spices and lemon. Poured into a tin c...

Very small (two-bite) raised hot-water double-crust pies of slightly oval form, filled with spiced salt meat and jelly. Lower bake than Melton Mowbray, the fill...