A Little Taste of Cumbria

Cumbrian Tattie Pot with Black Pudding. A fell-side supper, slow and deeply comforting.

Tattie pot is one of Cumbria’s most enduring home dishes, shaped by the rhythm of farm life and the long, weather-worn seasons of the Lake District. It was never a recipe written down, but one passed from kitchen to kitchen, altered slightly by what was to hand.

Traditionally cooked in a single pot, tattie pot made use of simple, sustaining ingredients. Potatoes, onions, and cheaper cuts of meat. Layered together and left to cook slowly while work was done outdoors. In stone farmhouses, it would often simmer gently on the edge of the range or hearth, filling the kitchen with warmth long before the meal was served.

The dish reflects a way of cooking rooted in thrift and care. Nothing was wasted, and additions like black pudding were common, stretching the pot further and adding richness and nourishment. Each household had its own version, but the spirit remained the same: a filling supper designed to restore after a day on the fells.

Even now, tattie pot feels tied to place. It is food for cold evenings, muddy boots by the door, and tables set simply. A reminder that some of the best dishes are born not from abundance, but from patience and quiet ingenuity.

Serves 4

Ingredients

• 750g potatoes, peeled and thinly sliced

• 1 large onion, finely sliced

• 500g lamb neck or stewing beef, cut into chunky pieces

• 150g good-quality black pudding, sliced into thick rounds

• 1 tbsp plain flour

• 500ml beef or lamb stock

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• Sea salt and freshly ground black pepper

• A knob of butter or a drizzle of olive oil

Method

Prepare the meat. Lightly coat the meat in the flour and season well with salt and pepper.

Layer the pot. Begin with a layer of potatoes in the base of a heavy casserole dish, followed by onion, meat, and a few slices of black pudding. Sprinkle with thyme. Repeat the layers until everything is used, finishing with potatoes on top.

Add the stock. Pour over the stock so it nearly reaches the top of the layers but doesn’t quite cover them. Nestle in the bay leaf and dot the surface with butter or olive oil.

Slow cook. Cover tightly and cook at 160°C (140°C fan) for 2½–3 hours, until the meat is tender and the potatoes are soft. The black pudding will gently break down, enriching the broth and giving the dish its characteristic depth.

Rest and serve. Let the tattie pot rest for 10 minutes before serving.

To serve

Serve in deep bowls with bread for soaking up the dark, savoury juices. A spoonful of pickled beetroot, or braised red cabbage sits beautifully alongside.

A Fleur Kitchen note

Black pudding was never meant to be precious. It was made to stretch, to fortify, and to waste nothing. Here, it melts quietly into the pot, turning something simple into something quietly extraordinary.

“When the wind comes down from the fells, put the tatties on.”