Lancashire - Cuisine

Cuisine

Lancashire is the origin of the Lancashire hotpot, a casserole dish traditionally made with lamb. Other traditional foods from the area include:

• Black peas, also known as parched peas: popular in Darwen, Bolton and Preston.
• Bury black pudding has long been associated with the county. The most notable brand, Chadwick's Original Bury Black Puddings, are still sold on Bury Market, and are manufactured in Rossendale.
• Butter Cake: slice of bread and butter.
• Butter pie: a savoury pie containing potatoes, onion and butter. Usually associated with Preston.
• Clapbread: a thin oatcake made from unleavened dough cooked on a griddle.
• Chorley cakes: from the town of Chorley.
• Eccles cakes are small, round cakes filled with currants and made from flaky pastry with butter, originally made in Eccles.
• Ducks: faggots as in savoury ducks.
• Fag Pie: pie made from chopped dried figs, sugar and lard. Associated with Blackburn and Burnley where it was the highlight of Fag Pie Sunday (Mid-Lent Sunday).
• Fish and Chips: first fish and chip shop in northern England opened in Mossley near Oldham around 1863.
• Frog-i'-th'-'ole pudding: now known as toad in the hole.
• Frumenty: sweet porridge. Once a popular dish at Lancashire festivals like Christmas and Easter Monday.
• Goosnargh Cakes: Small flat shortbread biscuits with coriander or caraway seeds pressed into the biscuit before baking. Traditionally baked on feast days like Shrove Tuesday.
• Jannock: cake or small loaf of oatmeal. Allegedly introduced to Lancashire (possibly Bolton) by Flemish weavers.
• Lancashire cheese has been made in the county for several centuries. Beacon Fell traditional Lancashire cheese has been awarded EU Protected Designation of Origin (PDO) status.
• Nettle Porridge: a common starvation diet in Lancashire in the early 19th century. Made from boiled stinging nettles with perhaps a handful of meal.
• Ormskirk Gingerbread: local delicacy which were sold all over South Lancashire
• Parkin: a ginger cake with oatmeal.
• Pobs, Pobbies: bread and milk.
• Potato Hotpot, a variation of the Lancashire Hotpot without meat also known as fatherless pie.
• Ran Dan: barley bread. Food of last resort for the poor at the end of the 18th century and beginning of the 19th century.
• Rag Pudding: Traditional Suet Pudding filled with Minced Meat and Onions.
• Sad Cake: A traditional cake, perhaps a variation of the more widely known Chorley cake, once common around Burnley.
• Throdkins: a traditional breakfast food of the Fylde.
• Uncle Joe's Mint Balls are traditional mints produced by Wm Santus & Co. Ltd. in Wigan.