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.

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.

seeing the final product would have helped .no offence

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.

Veg scouse is called blind scouse.

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

How does asparagus make something fine dining 🤣🤣

You make scouse like my mum more veg is a steaw

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

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