I wonder if this will stir any memories? Many, many years ago (when I was nobut a lad!), I can remember my mother making what she called "Potato Pie" or, sometimes, "Meat & Potato Pie". Now, the thing I'm talking about is nothing like your modern meat pies but, rather, I suppose you'd call it a "deep dish" pie made in a deep casserole dish and with a thick pastry crust on top. Inside there would be (stewed) meat and a lot of vegetables, particularly potatoes and carrots. Me Mum always reckoned that neck of lamb was the best meat to use (and was cheap!) and I think she'd stew everything together first in a pan before putting it into the casserole. The really wonderful taste came, mainly I think, from the rich gravy soaking into the bottom of the pie crust while the top was still hard and firm. There never seemed to be enough crust for our ravenous appetites! Talking with other people, after I moved away from Manchester, it seemed that this particular style of pie was unique to Lancashire. So, here are the final questions: Does anyone have a definitive recipe for this pie? And does anyone know if it's local to Lancs? With best wishes Alan

Talking of food ! My mother's Hotpot, I think it was just lamb, potatoes and onion, with a thick pasty covering. We left Lancashire when I was 7 and have never tasted anything so good since, tried to make it myself, but always something lacking. Suzanne