REGIONAL FOODS Let's eat! Introducing some of the regional specialities of Britain and Ireland. They may not all be to your taste, but every one is a valued classic... SCOTLAND Cranachan Whisky, raspberries, cream and toasted oatmeal are layered in a tall glass. Traditionally, each ingredient is brought separately to the table, so guests can adjust to their own tastes. IRELAND Colcannon Mashed potato mixed with cabbage or kale and whipped up with plenty of butter. Originally this dish was served in a fluffy pile with a sort of well in the centre to contain the melted butter. LIVERPOOL Scouse This Liverpool dish is where the natives got their nickname. A hearty stew, with no set ingredients (apart from beef/lamb and vegetables), it was frequently eaten by sailors. Every Scouser has their own specific recipe. SOUTH WALES COMPILED BY: Jade Harding Laverbread Made from laver seaweed that is washed and cooked to a soft, greenish-black paste. It is commonly enjoyed with shellfish or on hot buttered toast. CORNWALL Stargazy pie Baked pilchards with eggs and potatoes covered in a pastry crust. The heads of the fish point upwards outside the top layer of the pie to allow oils to seep in. 96