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⁾