Is there much of a difference?

[Snoopy]

Scouse Recipe

INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water

HOW TO COOK
Takes 4 hours of slow cooking
 Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Welsh Cawl Recipe

2-3 lb. Welsh lamb best end of neck cutlets
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
4 pints (8 cups) water
If in season cabbage, celery, etc., can all be used.

Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu - that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. Serves 4-6.

Both 

[Pastis]

Sound awful, bland, uninteresting and 

Whereas...

Ingredients
750g/1lb 10½oz lamb neck fillet
3 tbsp sunflower oil
2 cloves garlic, crushed
1 large onion, sliced
2 level tbsp flour
1 tsp ground cumin
1 tsp ground coriander
150ml/5¼fl oz dry white wine
1 x 400g/14oz can chopped tomatoes
2 tbsp tomato purée
salt and freshly ground black pepper
2 x 400g/14oz cans black eye beans
3 tbsp mango chutney
To serve
2 tbsp fresh coriander or mint, chopped
150g/5oz Greek-style yoghurt
salt and freshly ground black pepper


Method
1. Remove any excess fat from the lamb and cut into approximately 2cm/¾in cubes.
2. Heat a large non-stick frying pan.
3. Add a little oil, then brown the lamb in batches.
4. Remove with a slotted spoon onto a plate.
5. Add the remaining oil to the pan with the garlic and onion and allow to soften for a few minutes.
6. Lower the heat, then blend in the flour and spices and cook for one minute.
7. Add the wine, chopped tomatoes and tomato purée, and return the meat to the pan.
8. Stir well and bring to the boil.
9. Season, cover and cook over a low heat for about 1½-2 hours until tender. Alternatively, transfer to the oven at 160C/320F/Gas 3 and cook until tender for about the same time.
10. Drain and rinse the black eye beans.
11. Add the beans to the lamb about 10 minutes before the end of cooking, along with the mango chutney.
12. Check seasoning.
13. Garnish with sprigs of coriander or mint.
14. Serve with seasoned Greek-style yoghurt, mixed with the chopped coriander or mint.

tastes delicious each time I do it 

[Nick]

Scousers are a mix of Irish and Welsh. Hence the Welsh recipes

[Grumpmeister]

There is one major difference Snoop, the Welsh would have paid for the ingredients..