Booths fly the flag for Hendersons in Lancashire

Posted by
 April 14, 2016



Booths fly the flag for Hendersons in Lancashire


We have a long association with the Booths Supermarkets Group. The family owned business E.H. Booth & Co. Ltd was founded in June 1847 and like us is still family owned today.

Booths fly the flag for Hendersons in the North West of England and noticing our steady sales growth with them we wandered what types of food our Trans-Pennine friends might be adding Hendersons to.

We knew of their love of our favourite meat and potato pie although we have often heard it referred to as potato and meat pie but were interested to learn of Butter Pie.

Butter pie is also known as Catholic pie, Friday pie or potato pie and is an age-old dish, from around the Chorley and Preston area.


Butter Pie

butter Pie

Ingredients: Serves four

For the pastry

225g/8oz Plain flour

50g/2oz Butter, salted or unsalted; you can adjust seasoning to taste at the table

50g/2oz Lard, vegetable fat, or dripping

A pinch of salt, if used, and white pepper

Ice cold water

For the filling

3 Large potatoes – a King Edward/Maris Piper type

1 Large onion

50g/2oz Butter, plus 100g/4oz for softening the onions


  1. Sift the flour and salt into a bowl and stir in the butter and lard (I tried with all butter and found this microwaved really well, about 30 seconds to a minute, depending on the wattage, for each quarter of a pie).

Using your fingertips, or a fork, incorporate in the butter until it resembles fine crumbs, then drizzle in just enough cold water to make the pastry form a ball, pop into a plastic bag, press out the air, and leave in the fridge to rest for 30 minutes.


  1. Meanwhile, peel the three large potatoes and the onion, cut the potato into thick slices, a little thicker than a pound coin, and the onion in to half rings. Parboil the potatoes until they are just soft but still holding their shape, about 8-10 minutes. Sauté the onions, over a low heat, in the butter until soft, but not browned, as this will spoil the end flavour.
  2. Roll out about two thirds of the pastry, to line a pie dish, and trim the edges.
  3. Drain the potatoes, let the steam leave the pan, then, in the lined pie dish, layer the potatoes, onions and butter flakes, season with salt and white pepper and top off with the rolled remains of the pastry, ‘stab’ the top to make air vents.
  4. Bake at 180 degrees for about half an hour until golden, and serve immediately, with pickled red cabbage.

This recipe and detail is taken from Lancashire Life Magazine but we’re sure it would be better and more colourful with a splash or two of Hendersons.



Another traditional dish is Lancashire hot pot. Extract taken from Felicity Cloake’s article in The Guardian, Thursday 31 October 2013. 



lancashire hot pot



One of the great stews of the world, Lancashire hotpot is a dish that makes a virtue of simplicity. The name, often assumed to refer to the cooking vessel used (traditionally a tall, straight-sided earthenware pot) is actually more likely to be connected what lies within, which originally would have been a hodgepodge or jumble of ingredients – whatever was to hand that day.

Millworkers are often said to have invented this particular hotpot, but, as has been pointed out, few people would have had ovens at home in the mid-19th century, when the first recipes appear; perhaps it was baked in the communal bread oven as it cooled, or the recipe may have originated somewhat higher up the social scale. Whatever the true history, it is an indisputable northern classic.

The perfect Lancashire hotpot (Serves 4)
4–6 best-end or middle-neck lamb or mutton cutlets
400g diced lamb or mutton neck fillet or shoulder
Flour, sugar, salt and pepper, to dust
3 largeish floury potatoes, such as maris piper
2 sprigs of thyme, leaves picked
1 bay leaf
2 onions, sliced
500ml lamb stock
20g butter, melted, plus extra to grease

Preheat the oven to 170C. Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. Peel the potatoes and slice them thinly.

Butter a high-sided casserole dish and arrange about a third of the potatoes in the bottom. Season them and sprinkle with a little thyme. Top with the meat and bay leaf and season in the same way, followed by the onions, seasoned in the same way.

Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper. Pour enough stock over the potatoes to just come up to the base of the topping (take a piece off to see this better), then brush them with melted butter.

Cover and bake for two hours (two and a half hours for mutton), then uncover and bake for another 30 minutes, until the potatoes are golden and crisp. Serve with pickled red cabbage.

Again why not add some Hendersons whilst cooking and shake some on after serving.



Finally we came across Rag pudding whose origins are explained by Wikipedia:

Rag pudding (also known as Rag pie) is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth.[1][2][3] The dish was invented during the 19th century in Oldham, a former mill town in Lancashire,[1]previously at the centre of England’s cotton industry.[3] Rag pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish’s preparation.[2] Rag pudding is similar in composition and preparation to steak and kidney pudding,[2] and may be purchased from traditional local butcher’s shops in Greater Manchester.[1]

 flat puding

Picture from

Recipe and method from

Ingredients for 4-6 people


500g mince beef or stewing steak

100g (ox kidney if you wish )

1 onion finely chopped

Beef stock

1/2 wine glass port

Dessert spoon cornflour



250g self raising flour

120g beef suet

Pinch of salt

Cold water to bind

Leave to rest in the fridge for 1/2 hour

50 cm square muslin



  1. Put the onion, mince or stewing steak and kidney in a pan fry for a few minutes add stock and port. Cook for 1 hour slowly add the cornflour mixed with water then add to the meat to thicken slightly cook another 10 minutes. Allow to cool.
  2. Place the flour, suet and salt in a bowl bind it with enough water to form a dough, rest for half hour in the fridge.
  3. Roll out on a floured surface into a square shape place the meat mixture on one side and roll seal with egg yolk. Place onto the muslin and tie the ends up with string so you have a sausage shape. Place in a big pan of boiling water cook for one hour.

Serve hot with creamy mashed potatoes carrots, suede and extra gravy.


We understand that this is also known as Flat Pudding in other parts of Lancashire. There are so many regional variations that make our cooking heritage amazing.

Looks like a foodie weekend coming up armed with a bottle or two of Hendersons.