Stoke Culinary Classics With Chef Barry Cockles

No. 2: Coq au Tizer

Fizzy pop is one of the essential food groups in Stoke, and Tizer is king of the fizzy drinks when it comes to meat.

Coq au Tizer is usually made with chicken (cock), but really any meat will do. I recommend going to J. and P. Fahey butchers in Sneyd Green, they stock a good range of meats (including game) and also sell 2 litre bottles of Tizer. All your shopping needs, basically.

Cook whatever meat(s) you've chosen to use, then put it in your pot. Add seasoning (salt and vinegar) and anything else you want, such as leaves or bits of oatcake. Pour in the Tizer and cook for 45-60 minutes, until the meat is tender, preferably melted together into one big mass.

Normally, mushrooms would be added at this point, but I don't like them so I wouldn't recommend doing that.

Remove the meat and anything else in the pot and place them on a warm serving dish. Add butter and flour to the Tizer sauce left in the pot, and whisk while bringing to the boil. When the sauce has thickened, pour over your meat and voila! Coq au Tizer!

Stoke Culinary Classics With Chef Barry Cockles

No. 1: Cheese Oatcake

You will need good quality oatcakes. I recommend Povey's Oatcakes, mainly because they sponsor me.

With the oatcake rolled open, you can add the cheese. I personally use cheddar cheese for its consistency and dependable flavour. I wouldn't use a foreign cheese. That won't work.

To grate or not to grate? That is the question. I would suggest that you grate the cheese for greater consistency, though this is not a necessity. Play it how you wish.

Spread the cheese out evenly over the naked oatcake if you're using grated cheese, going close to the edge; if not, place your chunks or slices of cheese on the oatcake, leaving a 2cm gap to the edge of the oatcake to allow for the extra surface area the molten cheese will cover.

Now place the oatcake into the microwave. Cook until the cheese has melted. When this happens, take it out and leave it to cool.

Finally, all you need to do is roll the oatcake up; your cheese oatcake is now ready to eat. I recommend that you gobble it up quickly for maximum satisfaction.