Bob Spiers
LostCousins Superstar
One of my favourite memories of Northampton is a traditional meat dish called (in the vernacular) ‘Baked Taters’. Ignore the name as it will not give inkling to the dish’s make-up. Yes the dish included Potatoes but they were to add bulk to the varied meat content and the name derived from the fact the Potatoes sort of crisped up (a bit like roast potatoes) in the oven baking process.
I learned from older members of my wife’s family, including her mother who prepared the dish for Sunday lunch at least once a month, of its origins. It was being prepared at the beginning of the 20th Century and became popular during a time of poverty because it relied on the cheapest cuts of meat (Belly Pork, Faggots & (Ox heart or Liver), plus potatoes) and then taken to the local Bakehouse where they would pay a few pence to have it oven baked. This was only done on a Sunday when the Baker could accommodate and profit from the many families who availed themselves of the service.
In practice the housewife would prepare the contents in an oven proof dish which would be taken by the husband, usually on his way to the Pub or Working Mens Club. (Or perhaps when going to Church; although I think the former to be nearer the truth). Either way he would call at the Bakehouse and pick up the dish suitably protected by a towel or similar as it would be piping hot.
It is really a winter dish and households often alternate with stews and casseroles. My wife makes it to this day and is a firm favourite of mine during the winter months. She provided me with this rough ingredient and cooking methodology list (not really a recipe but close).
Ingredients; 4 Faggots (frozen are OK), 3 or 4 Pork Belly Slices with rind, 3 or 4 Pork Liver slices (this replaces the old traditional Ox heart which can still be used if preferred). 1 Medium Onion plus ½ teaspoon of Gravy salt, white pepper and dried sage, plus a tablespoon of plain flour. Not forgetting 3 large or 4 medium potatoes peeled and cut into halves; and Water.
Methodology: Take a medium to large Baking Tin (depending on family size) and place the faggots in the centre (frozen preferably but not essential). Place pork slices around (rind up). Slice the onion and sprinkle over and insert the halved potatoes. [*Note the Liver is not added at this point*]. Sprinkle evenly the Gravy Salt, White Pepper, plain flour and dried sage then fill the tin ¾ of the way up.
Place in a hot oven (200c/Gas Mark 6) for one hour then turn down to 170c/Gas mark 3 for a further 2 to 3 hours (arbitrary depending on oven but test to see pork slices are cooked and potatoes are nicely roasted). TWENTY MINUTES BEFORE THE END add the liver pressing down into the gravy now formed. The dish is traditionally served with baked beans either warmed as a side dish or added into the dish about 5 minutes before the end.
It is really the combination of broken down meat flavours that make the dish. You can also do a Jack Sprat sort of thing, for instance my wife adores the crisp pork slices; I love the liver and faggots so the dish is divided accordingly. I’ve never had a meal that goes so well with baked beans. Take my word this traditional Northampton dish is out of this world. Why else would I plead with my wife to make it the moment autumn is upon us? Strangely enough almost always on a Sunday although there is no earthly reason why it couldn’t be cooked any day of the week.
I learned from older members of my wife’s family, including her mother who prepared the dish for Sunday lunch at least once a month, of its origins. It was being prepared at the beginning of the 20th Century and became popular during a time of poverty because it relied on the cheapest cuts of meat (Belly Pork, Faggots & (Ox heart or Liver), plus potatoes) and then taken to the local Bakehouse where they would pay a few pence to have it oven baked. This was only done on a Sunday when the Baker could accommodate and profit from the many families who availed themselves of the service.
In practice the housewife would prepare the contents in an oven proof dish which would be taken by the husband, usually on his way to the Pub or Working Mens Club. (Or perhaps when going to Church; although I think the former to be nearer the truth). Either way he would call at the Bakehouse and pick up the dish suitably protected by a towel or similar as it would be piping hot.
It is really a winter dish and households often alternate with stews and casseroles. My wife makes it to this day and is a firm favourite of mine during the winter months. She provided me with this rough ingredient and cooking methodology list (not really a recipe but close).
Ingredients; 4 Faggots (frozen are OK), 3 or 4 Pork Belly Slices with rind, 3 or 4 Pork Liver slices (this replaces the old traditional Ox heart which can still be used if preferred). 1 Medium Onion plus ½ teaspoon of Gravy salt, white pepper and dried sage, plus a tablespoon of plain flour. Not forgetting 3 large or 4 medium potatoes peeled and cut into halves; and Water.
Methodology: Take a medium to large Baking Tin (depending on family size) and place the faggots in the centre (frozen preferably but not essential). Place pork slices around (rind up). Slice the onion and sprinkle over and insert the halved potatoes. [*Note the Liver is not added at this point*]. Sprinkle evenly the Gravy Salt, White Pepper, plain flour and dried sage then fill the tin ¾ of the way up.
Place in a hot oven (200c/Gas Mark 6) for one hour then turn down to 170c/Gas mark 3 for a further 2 to 3 hours (arbitrary depending on oven but test to see pork slices are cooked and potatoes are nicely roasted). TWENTY MINUTES BEFORE THE END add the liver pressing down into the gravy now formed. The dish is traditionally served with baked beans either warmed as a side dish or added into the dish about 5 minutes before the end.
It is really the combination of broken down meat flavours that make the dish. You can also do a Jack Sprat sort of thing, for instance my wife adores the crisp pork slices; I love the liver and faggots so the dish is divided accordingly. I’ve never had a meal that goes so well with baked beans. Take my word this traditional Northampton dish is out of this world. Why else would I plead with my wife to make it the moment autumn is upon us? Strangely enough almost always on a Sunday although there is no earthly reason why it couldn’t be cooked any day of the week.
