Panaculty or Pannakalty is a regional dish from the North East of England. The dish is a great way to use up leftover cooked meat and the recipe will vary depending on what leftovers are available. It consists of leftover meat or corned beef, onions, stock and seasoning with a layer of potatoes on top. This is placed in a dish and cooked in the oven. Sometimes you will find vegetables added to the dish, it all depends on what is in the cupboard. There are many versions of the dish and each family will have their own recipe. Some include sausage and bacon or black pudding, some have several types of vegetables and some even have cheese. However it is made it is a tasty and filling dish and a great way to use up leftovers.


Historically the North East was an area where men worked hard during the day. The area was full of coal mines, ship yards and steel works, all jobs that were manual. Cheap and filling food was very much a requirement of the times and this meal is ideal. It is a dish that could be slow cooked during the day and enjoyed in the evening as a warming comfort food. Panaculty has regional variations, on Teeside it is made in a frying pan and the meat is often left out and served separately. Another way of making it is to make the panaculty in a large pan and serve as a soup. This can be reheated as as often as is needed.



The panaculty is great eaten on it’s own but it is often served with a stottie cake. These are large round bread buns that are specific to the north east region. They make great sandwiches and a cheese savoury sandwich in a stottie cake is a taste sensation.

To make the panaculty just slice up leftover meat, usually beef or lamb with onions and vegetables into a casserole dish. If you do not have much leftover meat use a tin of corned beef as well. This makes a much tastier variant of corned beef hash. Layer the top with sliced up potatoes and pour over some stock. Leave in the oven to cook for an hour and serve.

Panaculty recipe

Write a review
  1. Two onions
  2. 200g corned beef
  3. left over roast beef or lamb
  4. 1 carrot
  5. 1 parsnip
  6. small turnip
  7. 2 large potatoes
  8. 500ml beef stock
  9. 2 tsp cornflour
  10. Salt and pepper to season
  1. Preheat the oven to 180C Gas mark 4
  2. Peel and chop the onions, carrot, parsnip and turnip into small pieces
  3. Add them to the casserole dish with the meat
  4. Peel the potatoes and chop them into thin slices
  5. Place the slices of potato over the meat and vegetable mixture
  6. Mix the cornflour with the stock and pour over the top of the dish
  7. Bake in the oven for an hour until the potatoes are brown
Dragons and Fairy Dust

Do you have your own recipe for panaculty? What do you add to it? Let me know below.

If you are interested in regional recipes you may also like to read my recipe for leek pudding which is another simple but filling dish.
Leek pudding

For a tasty teatime sweet treat then sly cakes are perfect.
Sly Cakes


I can clearly remember my first encounter with a cheese savoury sandwich. I had just started university in Newcastle and was looking to grab a sandwich between lectures. I popped into Greggs, a local bakery that started in Gosforth in the 1950’s. There I found a large range of sandwiches for sale. Most of these were served in stottie cakes, a flat round bread that can be divided into four. It is local to Newcastle. I have to admit to wondering what a stottie was at first.

Among the sandwich selection were ham and pease pudding and cheese savoury. I decided to try the cheese savoury sandwiches and was rewarded with a cheesy crunchy tangy sandwich, quite unlike anything I had tried before. It was delicious. Cheese savoury sandwiches seem to be a sandwich filling that is only found in and around Newcastle. It is a shame as the sandwich is a real treat and would brighten up anyone’s lunch box. I have been experimenting and managed to recreate the cheese savoury sandwich at home. Given that it is National Sandwich week it seemed a good time to share the recipe.


One thing that people in the North East are good at is creating tasty filling recipes using basic ingredients. Most of these recipes probably came from the days when men worked in the steel yards and the pits. Times were hard and a little had to go a long way. Recipes like Pan Haggerty and Leek Pudding are examples of this type of recipe. I can imagine the cheese savoury stottie being enjoyed by men hard at work on the ships. They would have it for their bait, a geordie word for packed lunch.

My cheese savoury sandwich was served on brown bread baps instead of the traditional stottie cake. The filling is delicious in any type of bread, you need to be sure you create a large batch as it will disappear quickly. The filling can be kept in plastic box in the fridge if you do not use it all at once. It will keep for up to a week. Making the cheese savoury filling requires lots of grating, so make sure you have a decent grater. Collect together a block of tangy cheddar cheese, an onion and a carrot. A little salt and pepper can also used for seasoning. The final ingredient needed is mayonnaise.

Cheese savoury sandwiches


Now it is time to get grating. Grate the cheese, onion and carrot into a bowl and mix them up. It is not that easy grating an onion, keep a box of tissues handy in case your eyes water. Just remember the filling will be worth it. The carrots add a sweetness and crunch to the filling without being obvious. It is a great way to sneak in some vegetables if you have reluctant vegetable eaters in your family. Once everything has been grated add the mayonaise. Mix it into the mixture until the filling is moist but be careful not to add too much. Finally spoon the filling into your sandwiches.


The cheese savoury sandwich is a regional recipe found in North East England.


The filling needs no accompaniment but if you wish you can add salad, chives or even crisps and a gherkin like they do in America. A little salt and pepper can be used for seasoning. Adjust the amount to suit your taste. This filling would also be ideal for parties, it would leave your guests wondering how you made it.

A sandwich filling from the North East of England

How to make cheese savoury sandwich filling

Cheese savoury sandwiches
Write a review
  1. Bread rolls
  2. 250g cheddar cheese
  3. 1 onion
  4. 1 carrot
  5. 2 tbsp mayonaise
  6. salt and pepper to season
  1. Grate the cheese into a bowl.
  2. Peel the onion and carrot and grate these into a bowl with the cheese.
  3. Add the mayonnaise and mix.
  4. Butter the bread rolls and spoon the filling inside
Dragons and Fairy Dust
 What are your favourite sandwich fillings? Do let me know below.


When I first came to the North East as a student I was introduced to the stottie cake. Hungry and between lectures I was searching for a sandwich. The shop sold a wide range of stotties, from ham and pease pudding to chicken salad. Unsure what a stottie cake was but having no other choice I tried one. I found the stottie cake is a disc of bread, rather like a large bap. Stotties have a distinctive taste, crusty and soft with a chewy texture.

Stottie cake

Like many of the dishes from the North East, stotties were born from poverty. Food had to serve shipyard workers and miners and was often filling and made to prevent waste. Leek pudding, pan haggerty and singing hinnies are some examples of this. Stotties were made from left over dough at the end of a days baking. The dough was shaped into a round disc and then cooked on the sole or coolest part of the coal fired oven. Cooking at a low temperature means the yeast has longer to work and gives the bread its chewiness. In the twenties it was common to see stotties lining windowsills in order to cool. In those days it was common place to bake bread at home.

stottie cake

The name stottie comes from the Geordie word “stott” which means bounce. Legend has it that cooks would check the texture of the stottie was correct by stotting or bouncing it off the kitchen floor. If it bounced the texture was correct. I must admit I did not check my stotties to see if they bounced, I suspect the family would not have wanted to eat them if I had.

Stottie cake

The stottie is perfect served warm with butter and jam or cold in a sandwich. The stottie is normally cut into four wedges to make sandwiches. Traditionally the stottie is served with ham and pease pudding, the pease pudding made from spilt peas cooked alongside the gammon.

Pease PuddingHome made pease pudding is more tasty but shop bought will work just as well, bringing out the taste of the ham and the stottie cake. Real butter is a must to create a taste sensation. Other fillings will work just as well, cheese is ideal and often you will find stotties filled with cheese savoury. This is a mix of grated cheese, grated carrots, onion and mayonnaise which makes a simple and delicious filling.

Stottie cakeBread is not something I am good at making, but the stottie cake is actually quite easy to make. Unlike most breads there is only one rise needed, which limits the amount of kneading involved. It is definitely worth the effort, there is something homely about eating home made stotties

Stottie Cake Recipe

Stottie cake
Write a review
  1. 1 tsp salt
  2. ½ tsp sugat
  3. 15g fresh yeast (or 7g sachet of dried yeast)
  4. ½ tsp white pepper
  5. 350g strong plain white flour
  6. 300 ml tepid water
  1. Place the yeast, sugar and pepper into a bowl and add 3 tbsps of the water.
  2. Leave in a warm place for 15 minutes until frothy
  3. Sieve the flour and salt into a bowl and make a well in the centre.
  4. Add the yeast mixture.
  5. Add the rest of the water and mix to make a firm dough.
  6. Knead the dough until it is glossy
  7. Cover with a cloth and leave to rise for an hour, or until doubled in size.
  8. Preheat the oven to 180C
  9. Roll out on a floured board and shape into two or three rounds about 2 cm thick
  10. Bake for 20 minutes
Dragons and Fairy Dust

If you have any regional recipes why not pop over and link them up to my regional recipes link up, you can find it by clicking the badge below.

Dragons and Fairy Dust

Tasty Tuesdays on


Time for a round up of the regional recipes entered in this months linky. I have another north east recipe planned for next week but this months link up can be found on this post. If you have any recipes unique to a region, this is the place to link them up. The linky is not confined to British regions, recipes from around the world can be added as well. This month regional recipes showcases some regional Asian recipes as well as a more traditional, but somewhat forgotten British recipe.

Eileen from ET Speaks From Home has been busy in the kitchen creating Asian recipes. First she tried Apam Balik or Min Chiang Kueh. These snacks look a little bit like spongy pancakes and have different fillings like ground peanut or red bean paste. They do look really tasty.

Apam Balik

Eileen also made some peanut cookies, which are traditionally eaten at Chinese New Year. I love the look of these, they look incredibly tasty and will have to try them soon.

Peanut cookies

Coming back to Britain I made a leek pudding, which is a dish I had seen mentioned but never tried. It makes a lovely side dish for a Sunday roast and would also make a substantial meal on its own.

Leek pudding

Also worth a mention is cock-a-leekie soup, a traditional Scottish soup made with chicken and leeks and the surprising addition of prunes. It is a filling and tasty dish.

Cock-a-leekie soup

Regional Recipes linky

If you have a regional recipe why not link up? I would love to learn about different recipes from different regions and countries. The linky will be open until the end of the month and then I will create a new one.

Rules of the linky

  1. You can add up to three posts per month to the linky below. Please make sure they are no older than three months old and feature somewhere you have visited.
  2. If you want to tweet your link using #outandabout, if you include @ali991 I will retweet for you
  3. Do pop along and comment on a couple of other posts in the link up and share the love.
  4. We would love it if you could add the #outandabout badge to your post so that other bloggers can find us.


Dragons and Fairy Dust


Your posts will be tweeted at least two times during the month and added to the regional recipes pinterest board


When you think of a pudding you most often think of a sweet dish like Newcastle pudding or St Stephens pudding. Puddings can be savoury as well, steak and kidney pudding being a prime example. Whilst on the hunt for local North East recipes I kept coming across mentions of leek pudding. I had to find out more.Leek puddingLeek pudding is a suet based pudding and there seem to be two ways to make it. One way is to make a suet pastry and use it to encase leeks which have been tossed in melted butter. The pudding is then steamed until it is cooked. The other way is to mix up the suet pastry and leeks in the bowl and gently steam that until it is ready. Other variations include adding cheese or bacon into the pudding with the leeks to make a more substantial pudding. I decided to try making a suet pastry and using it to enclose the leeks.

Leek pudding

It is appropriate that leek pudding is a recipe from the North East. Leeks are often grown on allotments and a prize for the best leek is often a coveted award at village fairs. Leek growing can be a very serious business with the secrets for prize leeks handed down from generation to generation. Rivalry is intense. There are stories of leeks being destroyed and people sleeping on their allotments to guard their prized leeks from harm. A leek pudding is a fitting way to serve leeks, giving them a place of honour on the table. The little sign in the picture I won from Geordie Gifts who create unique gifts from the North East. It seemed appropriate to use it in the photo.

Leek pudding

To make the leek pudding first I needed to make the suet pastry. I mixed flour and suet with mustard and pepper to make it slightly spicy and to complement the leeks. When the pastry was the right consistency I rolled it out and used it to line a well greased pudding bowl. Remember to keep aside enough pastry to use for the top of the pudding.

I then chopped the leeks and tossed them in melted butter, adding them to the inside of the pastry. The remaining pasty was used to top the pudding. I covered the pudding basin with greaseproof paper and tin foil tied with string then steamed it in a boiled pan of water for a couple of hours. The pudding was then turned out onto a plate. It keep its shape and smelt delicious. When the leek pudding is cut the leeks come tumbling out, their delicate green colour a lovely contrast to the pastry. If you are not expecting them it is a surprise.

Leek pudding

Leek pudding is a filling and satisfying dish and served with white sauce was the ideal accompaniment to a Sunday roast. It makes it look like you have made an extra effort to impress. Leek pudding should be better known, it is a great way to serve vegetables in a different way.

Leek Pudding Recipe


Leek Pudding
Write a review
  1. 230g (8 oz) self raising flour
  2. 120 g (4 oz) suet
  3. 1 tbsp mustard
  4. salt and pepper to season
  5. water
  6. 500g (18 oz) leeks
  7. 100g butter
  1. Grease a pudding basin
  2. Mix together the flour, suet and mustard.
  3. Season with salt and pepper.
  4. Add water a small amount at a time, mixing together until a dough is formed.
  5. Roll out the dough and use it to line the pudding basin, leaving enough to form a lid.
  6. Chop the leeks into small pieces.
  7. Melt the butter and toss the leeks in it.
  8. Add the leeks into the pudding basin and top with the rest of the dough.
  9. Cover the pudding basin with greaseproof paper and silver foil, tied with string.
  10. Place the basin into a bowl of water and bring to the boil.
  11. Cook for two hours, topping up the water from time to time.
  12. Turn out onto a plate.
Dragons and Fairy Dust


As this is a regional recipe I am adding it to my regional recipes link up, do feel free to come along and add any regional recipes you may have.

Dragons and Fairy Dust

Tasty Tuesdays on