What a lovely look down memory lane ..... my Grandma used to make stovies for us kids and Gramps ,I remember the smell of it cooking when I came home from school on a winters day ...... it was like a warm hug ,it was delish too espcially with a chunk of Grandma's homemade bread to ''mop up'' .... Thank you so much for making me smile today and ''nudging'' into making stovies some time this week xx
One of the originals, and still one of the very best. My favourite “go-to” recipe when I’m unsure what to cook. I still have this 2 or 3 times a month (I make a large batch which I freeze). Hurry back Dad, you are sorely missed.
Tried a few different recipes for this over past last year but nothing compares to this one for ease of cooking and flavour. The very best for a real single guy. Have on a regular basis, especially in the winter.
This looks gorgeous! Deep brown, hearty and comforting with plenty of gravy!! Will definitely try this out - thank you and all good wishes for you and yours SD! ✌🏻🙏🏻🥣
Stovies started out as winter veg with potatoes with the old yew scrap meat and bones or such that had passed and put in a large pot on the open fire. As it went down more veg and tatties were added to the meat bones and stock water. This would last for a long time on the heat continually cooking and adding too. Many variations of this recipe have been made through time. Beef/Pork Link Sausage being the most favorite I think. As here. This is budget comfort food at it's best. Just add some crusty bread and your happy, so is the kids.
I loved stovies when I was growing up! My mom told me my Granny used to make it on Mondays, using left over Sunday roast. Monday was washing day, so everything would go into the pot in the morning and bubble away all day while Granny washed the clothes without a washing machine!
Brilliant. A student in Edinburgh in 1968, an Irishman from Preston, Lancashire, a new pal taught me this. We didn't know about garlic or herbs (qelle disastre!). And corned beef. Served in pubs at lunchtime in those days Haggis was a revelation. The "Butchers on Bundock", Townsville, Queensland, Australia used to make their own. Now in Tasmania, in an Australia in decline. Real black pudding available occasionally. Slante! ☘👅
This is lovely, tried with and without garlic and herbs and think it better without them, just the natural taste. Become a staple part of my diet. Thanks👌👍
Yum this looks brilliant.Different to my papa's one,he always used the corned beef and is was that tasty.This looks lovely so it's on ma todo list.Thanks fur posting.👍👍🙂
Well to start of with i was impressed you used sausages for your stovies - a lot of folk think it has to be mince but as you say the whole idea of stovies is it can be anything thats left over - my Grannie always used sausages probably because they were cheap and i doubt there was ever any meat left over at any time - i like how a lot of you recipes can be tweaked and played around with depending on what is in our fridges and cupboards
I have never had Stovies before tbh. I have heard of them though and your Stovies look so good and I will definately make them. Thanks for another great recipe. Take care. 👍👍👍
Yeh you can play around with the ingredients a bit - my Grannie always used to make it with just sausage ,potatoes and onion - probably because she had 4 adults in the house and not a lot of money - but it always smelt awesome
Loved stovies growing up my gran and granda once had me a hot plate and some buttered scotch plain bread at the ready coming home from fishing once one of my favourite meals! I got a ninja foodi for Xmas and goney give this a go on it high pressure for 4 hours sound about right?
My Scott’s ancestors came over to America as indentured servants following the rebellion of 1747. I have a great kilt, and will listen to pipes, I wear a Scott’s bonnet ‘of the old style’ as my normal hat. But I know little of Scottish cooking Is garlic not used often. I made some Scott meat pies recently had garlic
Our Scottish diet consists mainly of healthy old fashioned ingredients such as deep-fried Mars Bar or Deep-Fried mini pizza, in fact anything deep-fried. This guys recipes are a great boost to single dads who otherwise would be slowly killing our kids with crappy foods through sheer ignorance. On a serious note, garlic is not used often but there are few savoury recipes that would not benefit from its addition. PS A Scottish bonnet is referred to as a Tam O' Shanter.
@@mrdeafa25 mine is of the old style pre 1750 I do the sport of historic treking. There is a gentleman from Scotland that does the sam for historic Scotland cr 1700, I’ve tried a few of his dishes
I am playing devils advocaat here, after cooking the sweated onion and browned meat can it be cooked in a slow cooker (cheaper to run) rather than the stove top?
Not convinced about the meaning of the name lol most things are cooked on a stove love the recipe though going give this a go you have allways got left over sausage for some reason got a couple of pieces of smoked bacon left going through that in as well cheers thanks for sharing
I'm not saying that your Stovies aren't good, but they're definitely a more southern version of Stovies. These are typically Stovies made in the north and north east of Scotland: th-cam.com/video/eLeffac75A8/w-d-xo.html
@@carolgibson2145 My Grans stovies were always made with sausages - a cheap meal designed to be flexible to use whatever you had spare or could afford - just onion potato and leftover meat ( or something very cheap)
That meal would go well with yorkie puddings,or one big Yorkshire pud put the meal in middle delish. Maybe try garlic bread with it they’d work well together
Not many Scots hate the English - some might dislike them but not as many as they would have you believe and even that is more to do with the conservative governement - we have been joined for hundreds of years so some of our relatives are English - some of our ancetors were English - and we do have our own governement of sorts - its just not very good im sorry to say but they just blame the English
While I totally agree with your 'make it simple' method by not being overly consumed with strict measurements, I wish there was a way that you could list the ingredients . I think that most of us that follow on line recipes, print out their fave's. Your singledad method is my favorite but it's such a pain to have to go back and handwrite the ingredients, steps and the cook, simmer times, etc. My current method of rerunning your clip and using the stop, write, start,..... stop, write , start......stop, write, start, just isn't working for me. I can do without a quantities listing once I've watched your clip once. But at 84 years old, my memory fades after the second ingredient is added. "To Taste" might be a way that your recipe's could be a little more detailed. And maybe even a short explanation in your header as to the reason that you don't always include exact quantities of ingredients or seasonings. Please be aware that this is not criticism. It's just my thoughts on what I think may bring more satisfaction to your followers.
Your right Richard and on the later videos I have started putting an ingredients list on them. I'm glad you are trying the recipes and enjoying them. As times goes on I am trying to make the videos better and more "digestible" for the viewers (excuse the pun).
What a lovely look down memory lane ..... my Grandma used to make stovies for us kids and Gramps ,I remember the smell of it cooking when I came home from school on a winters day ...... it was like a warm hug ,it was delish too espcially with a chunk of Grandma's homemade bread to ''mop up'' .... Thank you so much for making me smile today and ''nudging'' into making stovies some time this week xx
One of the originals, and still one of the very best. My favourite “go-to” recipe when I’m unsure what to cook. I still have this 2 or 3 times a month (I make a large batch which I freeze). Hurry back Dad, you are sorely missed.
I'm a Scotsman living on a Greek island and watching you cook this, and now I'm STARVING!! Looks delicious.
Wow that looks gorgeous mate! Keep your videos coming they’re so relaxing and your such a nice down to earth lad 👍🏻😊
Single dad is the BEST cook on TH-cam!
It looks delicious, and healthy with the onions, carrots and garlic too. :)
Very nice looking at the end.
Tried a few different recipes for this over past last year but nothing compares to this one for ease of cooking and flavour. The very best for a real single guy. Have on a regular basis, especially in the winter.
Looks lovely 😋, I always use sliced sausage in my stovies & a bit more tattie , will try out your method for a wee change.👍
You have come a long way, most impressed with your progress....your Stovies looked delicious...and, what's more, you appear to be a nice clean cook!
This American lassie has never heard of stories but going to try and make an American version!
Thanks from across the pond!
The wee lass has heard lots of stories but no had Stovies. Your more than welcome fea the wee land of haggis and neeps.
Looks absolutely delicious
This looks gorgeous! Deep brown, hearty and comforting with plenty of gravy!! Will definitely try this out - thank you and all good wishes for you and yours SD! ✌🏻🙏🏻🥣
I made this today after watching this video. It was outstanding. Thankyou so much for posting it.
Nostalgia,always sausage,delicious ,but no garlic!!you have some great old fashioned recipes x x
Total winter warmer!
You are making me hungry. 😋
Stovies started out as winter veg with potatoes with the old yew scrap meat and bones or such that had passed and put in a large pot on the open fire. As it went down more veg and tatties were added to the meat bones and stock water. This would last for a long time on the heat continually cooking and adding too. Many variations of this recipe have been made through time. Beef/Pork Link Sausage being the most favorite I think. As here. This is budget comfort food at it's best. Just add some crusty bread and your happy, so is the kids.
I loved stovies when I was growing up! My mom told me my Granny used to make it on Mondays, using left over Sunday roast. Monday was washing day, so everything would go into the pot in the morning and bubble away all day while Granny washed the clothes without a washing machine!
Brilliant. A student in Edinburgh in 1968, an Irishman from Preston, Lancashire, a new pal taught me this. We didn't know about garlic or herbs (qelle disastre!). And corned beef. Served in pubs at lunchtime in those days
Haggis was a revelation. The "Butchers on Bundock", Townsville, Queensland, Australia used to make their own.
Now in Tasmania, in an Australia in decline. Real black pudding available occasionally.
Slante!
☘👅
This is lovely, tried with and without garlic and herbs and think it better without them, just the natural taste. Become a staple part of my diet. Thanks👌👍
I like baked beans in my stovies, my friend adds turnip (ie swede) but carrots I could do without.
Love how you have the carrots sliced thick! I make a root vegetable stew and the carrots have to be sliced thick!
I often wondered what Stovies was. Now I can make it too thanks to you.
Good video. I always use Cumberland sausages for this as I don't need any other flavouring.
Most enjoyable mate , thanks.
Looks great! I'll try this too. We made your mince and tatties and yorkshire puddings and loved it!
Looks amazing, thank you
This looks delicious!
Yum this looks brilliant.Different to my papa's one,he always used the corned beef and is was that tasty.This looks lovely so it's on ma todo list.Thanks fur posting.👍👍🙂
Guid boy. Thank you!
Looks great❤️
Looks delicious I have a deer roast in the freezer I might try this this weekend thank you
Wow - impressive and here is me hasnt even got a freezer
top job mate👍👍👍
Well to start of with i was impressed you used sausages for your stovies - a lot of folk think it has to be mince but as you say the whole idea of stovies is it can be anything thats left over - my Grannie always used sausages probably because they were cheap and i doubt there was ever any meat left over at any time - i like how a lot of you recipes can be tweaked and played around with depending on what is in our fridges and cupboards
I have never had Stovies before tbh. I have heard of them though and your Stovies look so good and I will definately make them. Thanks for another great recipe. Take care. 👍👍👍
Yeh you can play around with the ingredients a bit - my Grannie always used to make it with just sausage ,potatoes and onion - probably because she had 4 adults in the house and not a lot of money - but it always smelt awesome
Looks delicious xx
Great!...Greetings from Italy
Bonjourno from Glasgow
@@williamf4544 👍👍👍👍👍👍
Stovies recipe 299! 😂 They look good though. 😊
My ma used sausages hated it but my kid's loved it
already tried ya mince and tatties recipe which was lovely....deffo giving this a go.....cheers!
Lovely
Now ur talking !!!!!! 👍👍👍👍
I can't afford to have my cooker on for hours. Can you do a slow cooker version for me please?
Try this ..........
th-cam.com/video/CEQLpDI1vPg/w-d-xo.html
Loved stovies growing up my gran and granda once had me a hot plate and some buttered scotch plain bread at the ready coming home from fishing once one of my favourite meals! I got a ninja foodi for Xmas and goney give this a go on it high pressure for 4 hours sound about right?
Yeah think so 🤔
Glad to see you've got rid of that horrible saucepan, 👍
My Scott’s ancestors came over to America as indentured servants following the rebellion of 1747.
I have a great kilt, and will listen to pipes, I wear a Scott’s bonnet ‘of the old style’ as my normal hat.
But
I know little of Scottish cooking
Is garlic not used often. I made some Scott meat pies recently had garlic
Our Scottish diet consists mainly of healthy old fashioned ingredients such as deep-fried Mars Bar or Deep-Fried mini pizza, in fact anything deep-fried. This guys recipes are a great boost to single dads who otherwise would be slowly killing our kids with crappy foods through sheer ignorance. On a serious note, garlic is not used often but there are few savoury recipes that would not benefit from its addition. PS A Scottish bonnet is referred to as a Tam O' Shanter.
@@mrdeafa25 mine is of the old style pre 1750
I do the sport of historic treking. There is a gentleman from Scotland that does the sam for historic Scotland cr 1700, I’ve tried a few of his dishes
I am playing devils advocaat here, after cooking the sweated onion and browned meat can it be cooked in a slow cooker (cheaper to run) rather than the stove top?
Yes, absolutely
May nedd to be thickened a bit?
Not convinced about the meaning of the name lol most things are cooked on a stove love the recipe though going give this a go you have allways got left over sausage for some reason got a couple of pieces of smoked bacon left going through that in as well cheers thanks for sharing
My mum is spinning in her grave I'm afraid. Lots of different recipes for stovies, but my mum's was the best :)
That looks the ticket. Will definitely give it a go.
I'm not saying that your Stovies aren't good, but they're definitely a more southern version of Stovies.
These are typically Stovies made in the north and north east of Scotland:
th-cam.com/video/eLeffac75A8/w-d-xo.html
Would you adopt me :D ? Much love from Italy
Is it called stovies because it’s made on the stove ? Looks nice , similar to scouse
It's actually due to a term of stovied potatoes but who says cooking can't have a bit of fun?
@@singledadscookbook true
This kinda like scouse where everything leftovers goes in..
Thats cos thats no stovies 🥺
@@carolgibson2145 😮🤓
@ghosts of manor moor stovies do not have carrots or garlic. They are traditionally made with beef or lamb. I meant his wasnt stovies not scouse lol
@@carolgibson2145 hi thanks for the info have a great day 😎
@@carolgibson2145 My Grans stovies were always made with sausages - a cheap meal designed to be flexible to use whatever you had spare or could afford - just onion potato and leftover meat ( or something very cheap)
Very dark stories them .looks tasty as though .toss the bread an get some pickled beetroot an oatcakes instead
That meal would go well with yorkie puddings,or one big Yorkshire pud put the meal in middle delish. Maybe try garlic bread with it they’d work well together
It’s to runny for stovies
Sorry but thats a sausage casserole but well done for cooking from scratch 😊
Why do the Scottish hate the English? I think you should have your own government.
They do have their own government.
Not many Scots hate the English - some might dislike them but not as many as they would have you believe and even that is more to do with the conservative governement - we have been joined for hundreds of years so some of our relatives are English - some of our ancetors were English - and we do have our own governement of sorts - its just not very good im sorry to say but they just blame the English
While I totally agree with your 'make it simple' method by not being overly consumed with strict measurements, I wish there was a way that you could list the ingredients .
I think that most of us that follow on line recipes, print out their fave's.
Your singledad method is my favorite but it's such a pain to have to go back
and handwrite the ingredients, steps and the cook, simmer times, etc.
My current method of rerunning your clip and using the stop, write, start,.....
stop, write , start......stop, write, start, just isn't working for me.
I can do without a quantities listing once I've watched your clip once.
But at 84 years old, my memory fades after the second ingredient is added.
"To Taste" might be a way that your recipe's could be a little more detailed.
And maybe even a short explanation in your header as to the reason that
you don't always include exact quantities of ingredients or seasonings.
Please be aware that this is not criticism.
It's just my thoughts on what I think may bring more satisfaction to your followers.
Your right Richard and on the later videos I have started putting an ingredients list on them. I'm glad you are trying the recipes and enjoying them.
As times goes on I am trying to make the videos better and more "digestible" for the viewers (excuse the pun).