We're planning to make a series of films featuring regional dishes. It would be great to hear about your local delicacies. Let us know the name of the dish, the area it is from and any stories behind it.

Best wishes
Sara

North Staffordshire oatcakes with cheese are just gorgeous,
see [link] or
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Scouse and Blind Scouse..Simon Rimmer should be able to tell you all about it Liverpool's finest!

I don't know what Dunstable has to offer recipe wise, hewever there is a traditional drinking game thats loads of fun. You set light to your beer and drink it without burning yourself!!

Don't know if there are any regional dishes for Northamptonshire as such, but I think we have a quirk. Yorkshire pudding is traditionally only an accompaniment for roast beef, in Northampton we have it with every roast meat (except poultry), we add herbs and diced onion to it for roast pork. Would be interestd if anyone knows any different as I can't understand why only in Northampton.

Also in some rural areas of south northamptonshire to say you are starving does not necessarily mean you are hungry, but means you are cold!

I hail from the West Midlands. We have a couple of Black Country delicacies, the one and only Faggots & Peas (faggits n' paez) and the lesser known Groaty Pudding (Grorty Dick) made from soaked groats, stewing beef and leeks. never tried it myself.

I now live in Swansea and our local delicacy is an edible seaweed known as Lava Bread, salty with a lovely flavour of the sea. Nice in a good old fry-up or in the base of a Swansea Pie, which contains locally caught shellfish steamed in wine and garlic then mixed into a savory white sauce, the pie is topped off with mash from local Gower potatoes and a generous amount of one of the many fine welsh cheeses from Swansea market.

Surprisingly not many locals have heard about a Swansea Pie, It's usually dished up in the posh hotels and restaurants.

Kev.

As a student living on a pittance in Newcastle (many years ago!) I usually filled up on a stottie stuffed with some unhealthy filling for lunch.

Born in Pontarddulais near Swansea, I fondly remember Sunday breakfasts of lavabread, bacon and cockles. Good thick bacon fried and popped into the oven to keep warm, then the cockles (with a small amount of bread crumbs mixed in to stop them spitting too much) cooked in the same fat and removed to the oven to join the bacon. Finally my dad use to cook the lavabread in the what was left of the bacon fat. Served with thick slices of bread or toast (the bread from Noakes' Bakery of Pontarddulais was always the best - wish I could get that air-mailed to Kent) - Fantastic!

Of course there's welshcakes, Bara Brith etc Also Cawl - a Welsh lamb stew. I make mine with shoulder of mutton for the flavour, leeks, potatoes, carrots etc and a handful or two of red lentils (family addition of my Nana's)

i live in what has been north yorkshire, teesside and cleveland.... can't think of any regional dishes as such but i have a great recipe for soup that was my nana's using bacon, veg and lentils.

I`m from the Black Country (industrial area of the West Mids) and in addition to Grorty Dick and faggots as Brum has mentioned, we like Grey Peas and crispy Bacon, this is essentially pet food, theyre known as "Pidgeon Peas", soaked for 24 hours in bicarb and simmered then fried crispy bacon is stirred in, its a wonderful dish. The other is "chitterlings" which is a tripe kind of dish, theyre simmered gently and eaten with white pepper and vinegar.

Well Im also from North Yorkshire and its a tradition to have salad with Yorkshire Pudding before a main meal. Also we have the Yorkshire Pudding before the meal with gravy this goes back a long way, its so we fill up on the Y Pudding and want less meat

Here, in Lancashire, pigeon peas are known as 'black peas' and I cook mine with a ham shank!! Especially good on bonfire night - really keeps out the cold!

dito, Prawnfiller. I do that on bommi night too! I'm from wigan. We also have lobby with red cabbage and singing lilly for afters!

my grandma was from sheffield and told us how her mother used to make 3 yorkshire puddings, one to have with gravy first, then one to have with the meat and veg, and the third had a handful of dried fruit added and was eaten as pudding (dessert).
my grandad also liked to have his yorkshire pudding after his dinner with golden syrup on. it was yummy.