Yorkshire Recipes

Main Meals


Fackle?  The name is likely to derive from Fårikål, a Norwegian dish of mutton in cabbage. There’s even a Fårikål Feast Day over there and this meal is still considered by many Norwegians to be their national dish, a bit like our Yorkshire Pudding.  It probably came over with the Vikings and, in between a bit of pillage, they had this for their supper.

It was adopted in Yorkshire because of the basic ingredient: mutton – of which there is still a lot bleating its way over hill and dale – and for this you can use the scrag end; the cheaper cuts work best with a long, slow cooking.

So stick it in your slow cooker (or a slow oven if you have one) and you’ll come home to a beautiful smell of cooked sheep and a delicious meal; food fit for Odin.


  • 2 lb (900 g) scrag end of mutton, bone’s ‘n all
  • 4 lb (1.8 kg) white cabbage
  • 4 tablespoons of flour
  • 12 peppercorns
  • 1 pint (20 fl oz) water
  • Salt & pepper to taste


  1. Cut the meat into pieces, leaving the bones intact
  2. Cut the cabbage into big chunks, removing the stalk
  3. Layer the meat and cabbage in your casserole pot, sprinkling each layer with flour and seasoning
  4. Tie the peppercorns into a small piece of cheesecloth, and place them in the centre of the casserole
  5. Add the water and bring to the boil
  6. Boil for one hour at least, but it can be left simmering/slow cooking for much longer (all day in a slow cooker)
  7. Remove the peppercorns and serve with boiled potatoes.


Source: Mary Hanson Moore A Yorkshire Cookbook (1980). Published by David & Charles.

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