Go for it

Matty was by far the most improved player last year for us. Ended last season at a different class to how he started. Maybe Leigh/Millward had a big impact but he must have also put in a lot of effort himself to improve so drastically. Well done Matty!

I actually was one of the critics of Blythe last year, i'll hold my hands up, but this year he has proved me wrong big time.

You all need to sort yourselves out and get a crust on it

keep telling you Hatty we have perfected cutlery this side of Platt Wazz

Lobby is a recipe from Lancashire, a very northern dish (England) which will really fill you up and is very stogy! It has dumplings and meat - you are not going to find this in any fancy London restaurants, it's a typical up north dish.

Here are the things you will need for the dumplings.

2oz Suet
4oz flour
Little bit of salt
Half a pint of water

This is what you are going to need for the Lobby itself.

1lb Lean Stewing Beef
1lb Potatoes
1lb Carrots
2 stock cubes
And an onion
2 Pints of water

Ok, so now you have all your ingredients, you need to know how to make the Lobby next. Put your meat into a saucepan, add 2 stock cubes (crumble them up) and add your 2 pints of water. Bring your water to the boil and simmer until the meat is quite tender.

Ok, now you need to peel your potatoes, carrots and your onion. I would recommend dicing the potato and carrots then chop the onion into small pieces. Now you need to add the vegetables and cook until the vegetables are almost cooked. If you need to, you can add more water.

Now make the dumplings.

Mix the suet, flour and salt into a large bowl. Add some water to make a sticky dough and sprinkle a bit of flour onto a bread board. Scoop out a golf balls size lump of the dumpling mix and roll into a ball and then roll into the flour. When you have made about 6 of these balls, place them onto the still cooking Lobby and cover.

Simmer for about 20 minutes.

Serve in bowls for up to 6 people


Mind you we could not afford steak up Higher Fawd and my mum made it with corned beef

Not strictly true TG.........Its also a stew used in North Staffs, more than likely used as a cheap meal for mining towns.

It's actually Nordic. Comes from the word 'lobskause', which became lobscouse when it came to the ports, mainly in Liverpool and in some South Wales towns and gave the words 'Scouser' and 'Lobby' their roots. It has all sorts of different variations and like you say BS it has an affinity with mining and working class backgrounds as ingredients were cheap and easy to come by.

or why not go to M & S

We havn't got one, there's an M&S in Glazebury, but that's a completely different animal.

maybe should read S & M

Or more likely B & M