I was contacted by the lovely team at Talented Talkers last week who have been working with hotel chain Travelodge, who are looking to promote their coastal, seaside resorts. With a focus on Bournemouth in particular, I was called up on to put my culinary skills to the ultimate test, and create a Bournemouth-ian dish! See Travelodge’s blog post on Bournemouth’s rich food heritage here.
Having only visited Bournemouth many years ago when I was little, I had few memories of my visit, and especially the food. After a little research I found a couple of recipes that struck a cord with Bournemouth, and not just fish and chips or ice-cream! One that caught my attention was a lamb crumble dish. From the photo it looked like a Shepherd’s Pie, but with a delicious cheese based crumble on top.I have to say this is one of the tastiest meals I’ve ever created. The flavours were perfect. It felt very indulgent, and homely. The perfect Sunday lunch! Bournemouth I salute you. I will 100% be making this again.
1. Preheat the oven to 180-190ºC.
2. Heat the oil in a large non-stick pan and cook the mince for 5-8 minutes until brown under a moderate heat.
5. Stir through the sweetcorn and spoon into an oven proof dish, or individual dishes.
6. Meanwhile, to prepare the crumble, place flours into a large bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Stir in the cheese and chives.