I love the stuff but when speaking to people down here they never heard of it, is it a North-east or even a "Tees Valley" dish like the Parmo.

i think it's just a north east thing

I think it just the name that changes.

Having stayed at the scousers (do post a little on here) a while ago , they served us traditional Liverpool Scouse. Which in the opinion of those who had it, was basically panacalty. So ask about see if other regions cook it but under a different name. Though it differs slightly in type of meat used , as we all know Panacalty uses corn beef.

It is sometimes called pan haggerty

try googling panackelty there is loads of recipes

Sorry Bob your wrong there having lived in Liverpool and area for about 4 years, 3 of which going out with a scouser, the meal scouse tastes nothing like it and it has carrots and potatoes in it.

so does panac

Sorry I just ment carrots, I though Panac had only sliced corned beef, pots and onions in gravey,

scouse also had turnip in it and is more of a stew

our lasses panac has carrotts in it

Did she serve it with red cabbage or beetroot, as your supposed to with scouse.

As I said I think it just a name for different (slight) variations of the same thing.

Blind scouse has no meat in it, but the premise is still the same. Cheap stew for the end of the month. Or the week when it was invented. Hartlepool panackalty is corned dog, onions, potatoes, seasoning and beef stock and should be scoffed with uncut bread. It is delicious.

My sister's bairns go to a school in the posh part of Leamington. A couple of years ago the school produced a recipe book for charity, which was a compilation of recipes given by the parents.

These suggested meals were nearly all full of gluten free, lactose free, responsibly sourced, organic, low carbon footprint exotic ingredients which probably cost about £20 per plate. My sister's recipe was panaccalti.

am i the only one who cooks it with crispy suet dumplings done in the oven?

Wot is all this bollocks about Boro and the parmo?, surely Bernard Matthews has been churning out breaded chicken for yonks with a bit of parmesan on the top.

Christ, just cos' we invented the lynch mob, they have to lay claim to summit.

I don't get snobbish about what should or shouldn't be in theses dishes - put the lot in and call it what you jolly well like and I'll scran it!!!

I might as well add my usual comment, our Panackelty is made with bacon NOT corned beef.

ps

Wiki version.

Panackelty is a roasted food dish consisting of meat (mainly corned beef) and root vegetables (mainly potatoes and onions) left to bake throughout the day in an oven pot on low heat. Originating in the Sunderland area of North East England,[1][2] the dish was a favourite of working-class families and was traditionally eaten on Monday as the left over meat and vegetables from the previous days meal could be used.

The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish.

There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots.

I do but with onions in the crispy suet dumplings. Me nanna used to make em, try em they're lush.