- 1 neep / swede
- 2 carrots
- 2 large potatoes
- 1 medium onion
- 50 g butter
- a little chopped thyme
- lots of salt and pepper
- 400 g diced veniham
- 500 ml veniham stock
- 1 dash A dash of Worcester sauce
- 2 cloves chopped garlic(optional)
- 1 bay leaf
Peel and finely dice your neeps, tatties, onion and carrot and begin to fry these off in a large casserole dish with the bay, thyme and butter. Add the Worcester sauce and garlic if you are using them. Once some colour has been added to the veggies and they are starting to give off that savoury aroma season them and add the meat, then allow the mix to cook again for another 10 minutes, stirring regularly and moderating the heat so nothing burns. You may need to add a little more butter or lard to keep everything happy. After that cover everything with the stock and simmer for approximately 15 mins until that uniquely “stovies” consistency is achieved. Then add the bay leaf and allow everything to just sit without any more heat for about 20 minutes – serve however you usually serve your stovies.