Adam Franklin makes Scouse ahead of Global Scouse Day | The Guide Liverpool

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[@jimdavies9885]

Being from London, obviously, I am completely disgusted and could never lower myself to eating such a dish. In London we only eat high quality jellied eels, curried cigarette butts and locally sourced rock pigeons, roast over the fire of a vagrant in a wheelie bin. If I were to eat it though, I would have thought that some turnip or swede (which is kind of the same thing) would be quite a nice addition, but that is probably because I am foreign.

[@gary637]

This is identical to our Ulster stew, the ingredients and the same attitude of not messing around with other veg and meat. Same two styles soupy stock, or a thicker stew with the potatoes put in early.

[@paulwoodcock764]

seeing the final product would have helped .no offence

[@davekelly5503]

Veg scouse is called blind scouse.

[@bartram33]

Wrong! Cook the meat, onions and carrots first because they take longer, then add the spuds for the last hour and leave till the next day to eat.

[@philipritson8821]

Fry the meat with the onions first, add a bit of celery, some swede/turnip and some Worcestershire sauce.

[@hatesitrick]

Is the point that you don’t fry it? I would have thought frying would be better tbh, but I like the idea that u don’t have to

[@yvonnejohnson772]

You make scouse like my mum more veg is a steaw

[@shaunfielding4569]

How does asparagus make something fine dining 🤣🤣

[@omfggetmeoffthisearth9954]

cos it’s fancy lad😭

[@RonSill1986]

You're forgetting he's scouse.

[@Mike_5]

Beef! he must be an Everton Fan ....

[@hatesitrick]

This guy interviewing keeps trying to be a bit cheeky and funny and the chef is giving him NOTHING back 😂😂😂😂