blind scouse

— Unsurprisingly, given the geography of the area, Liverpool’s scouse isn’t dissimilar to Irish stew or Lancashire hotpot, either, and, like those noble dishes, is eminently practical, easy to make in a small kitchen, or indeed a galley, and to adapt to current circumstances – there’s even a vegetarian variant, blind scouse, for when you can’t, or won’t, run to meat. […] You don’t, of course, have to use any meat at all: when you couldn’t quite run to any, you’d make the aforementioned “blind scouse” instead – often with bones, but you could use vegetable stock, or try the Quorn and sweet potato version in the Merseysider magazine.