Here are 18 unique dishes and delicacies everyone in Lancashire should try at least once.
Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. Whereas Mushy Peas are mushy and thick, pea wet is the water that's left behind after the peas are made Bowland Brewery started life as a microbrewery on the edge of the Forest of Bowland, making a selection of beers named after the scenery and wildlife of this picturesque corner of Lancashire. Treacle toffee is a hard, brittle toffee associated with Halloween and Guy Fawkes Night A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a close relative of the more widely known Eccles cake The vast sweep of Lancashire's Morecambe Bay offers seafood lovers plenty of rich pickings, including potted shrimps and cockles Rock is a type of hard stick-shaped boiled sugar confectionery most usually flavoured with peppermint or spearmint. Black pudding is a type of blood sausage. It is made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep Parkin or perkin is a gingerbread cake traditionally made with oatmeal and black treacle. Goosnargh Chicken is a speciality range of chicken raised and sold by Johnson & Swarbrick at Swainson House Farm in Goosnargh, near Preston There are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire is a recent creation Refreshingly smooth awarding winning gins distilled using fresh spring water from the artesian aquifer in the field next to the Brindle Distillery at Holmes Farm in Lancashire Black peas, also called parched peas or dapple peas, form a traditional Lancashire dish served often, with lashings of malt vinegar, on or around Bonfire Night Hash is a culinary dish consisting of diced or chopped meat, potatoes and spices that are mixed together and cooked by themselves or with other ingredients such as onions. For the best butties on earth - crammed with chips, bacon or bangers, with Lancashire cheese and pickle, BLT, barbecued burgers or a healthy ham salad Brewed by Moorhouses in Burnley, Pendle Witches Brew is a bold malty amber beer with spice fruit notes and a crisp fruity aftertaste