Skip to content Skip to menu

Enjoy the fresh air and incredible views of Liverpool’s skyline with our 10 minute commuter and cross river sailings. Our Commuter Service departs from Pier Head and Seacombe each weekday morning and evening. Cross river services operate Monday to Friday, and depart from Pier Head and Seacombe.

Due to national lockdown restrictions, all weekend services are currently suspended.
Face coverings must be worn at all times on the ferry and in the terminals to help keep everyone safe. Don’t forget to leave extra time for your journey and keep your distance from your fellow passengers. Find more information and prices on our Current Service Information page.

Mersey Ferries Famous Scouse Recipe

Published on

Tuesday, June 30, 2020

If you’re feeling the need for a good hearty bowl of Scouse, try your hand at our famous Scouse recipe; passed down from generations of seafaring folk and Scouse Nans with an added modern day twist from the brilliant team at Cafe Cross the Mersey.

The following ingredients are enough for around 4 scousetastic portions:

  • 450g chuck steak
  • 1 onion
  • 1 leek
  • 1 stick of celery
  • 2 carrots
  • 3 potatoes
  • Oil

Beef stock – Café Cross the Mersey make their own gravy with fresh meat bones which have been roasted overnight, but you could use beef stock from a cube or stockpot.

Let's get cooking

  1. Sear the diced steak in a pan until the meat is browned on all sides. Stir occasionally to stop the meat sticking to the pan.
  2. Roughly chop the onion, leek, celery and carrots
  3. Add a tablespoon of oil to a frying pan over a medium heat, add the vegetables and gently sweat them until they are soft, to draw out the flavour.
  4. Dice your potatoes
  5. Add the steak and the potatoes to the pan with your prepared beef stock, and simmer on the hob for two hours until the meat is tender.
  6. Season to taste
  7. Serve with some pickled beetroot and some lovely crusty bread and butter!

To make a vegetarian version of the recipe just swap the beef for two handfuls of pearl barley and a can of butter beans and, of course, vegetable stock instead of beef.

Related News