A famous slow-cooked lamb and onion stew topped with sliced potatoes, baked until golden and crisp. 1)
Small flaky pastries filled with spiced currants, originating from Eccles near Manchester. 2)
Tiny brown shrimps preserved in spiced butter, a delicacy of the Lancashire coast. 3)
A world-famous blood sausage, served fried for breakfast or in butties at Bury Market. 4)
A dense, sugary peppermint bar, beloved by climbers and walkers in the Lake District. 5)
A cross between a biscuit and cake, made with ginger and treacle, sold since the 19th century in Grasmere. 6)
A Lancashire dish of potatoes and onions baked in a pie with butter; traditionally eaten by Catholics on meat-free days. 7)
Similar to Eccles cakes but less sweet: flat pastry rounds filled with currants, usually eaten with cheese. 8)
Colorful hard candy sticks with lettering running through them, a seaside souvenir from Blackpool. 9)
A meat (or sometimes vegetarian) stew of lamb or beef, potatoes, carrots, and onion, strongly associated with Liverpool. 10)
A shortcrust pastry tart filled with raspberry jam, custard, and coconut, often topped with a cherry. 11)
A wintertime drink in Manchester: a hot version of the fruity cordial, sometimes spiced up with a shot of rum or brandy. 12)
Seaside-style fried fish from Fleetwood, once one of the UK’s busiest fishing ports. 13)
A slow-cooked dish of beef stewed in rich onion gravy, served with mash or pies. 14)
A moist sponge cake made with dates, covered in toffee sauce, often considered to have roots in Cumbria. 15)