Panacalty
The story
Ingredients
Method
This recipe is something that always reminds me of ‘Grandy’. It was a meal they made throughout war time and after when rations were scarce. She always said she would rather have this than a steak any day! Although it sounds peculiar and not the healthiest meal I have ever made, I have chosen it because it always reminds me of her. It is a warm and comforting stew and I have great memories of standing on a stool so I could help peel potatoes when I wasn’t much older than 4 or 5.
She was born in a little village called Marske in the North East of England but moved to Scotland to live with my family after my Grandad passed away from cancer in 1978. I was about 3 at the time and we remained incredibly close until she passed away in 2016 at the ripe old age of 94. I was her main carer in the last years of her life and I would make her this and take it round on a Sunday when she needed cheering up…
I have found myself thinking of her a lot throughout this time of separation from our loved ones. She would have found it incredibly tough living alone and not being able to see family. A visit from my daughter Amelia was the highlight of her week. She would have said that if she can make it through the war then it would take more than covid get rid of her… They don’t make them like her anymore.
So this is in remembrance of Dulcie Learmonth 1922-2016. Thank you for picking me up when I fell and for always believing in me.
Viki Barter-Wilson works at Bandrum Nursing Home in Fife.
1.5 kg Thinly sliced potatoes
2 White onions
680 g Corned Beef (2 tins)
225 ml Beef gravy
225 ml Beef stock
1 Beef stock cube
Layer a third of the sliced potatoes, overlapping slightly, to cover your dish.
Add a third of the onions, and corned beef.
Repeat 2 more times, creating 3 layers in total.
Mix together the beef stock and gravy and pour over the top.
Crush the beef stock cubs and sprinkle over the top to help brown the potatoes. Add salt and pepper to season.
Cover and cook for 50 minutes at 180°C. Uncover and cook under grill for 10 additional minutes watching it carefully.
Serve with some nice crusty bread and butter on a cold winter's night