A Proper Northern Comfort Dish
Spelt Cumbrian Tatie Pot is warm, filling, and simple to prepare. It builds flavour slowly in one pot.
Potatoes soften into the broth while keeping shape. Spelt adds body and a gentle nutty taste.
This dish suits cold days and slow evenings.
Why This Recipe Works
Spelt thickens the stew without flour. Potatoes and vegetables cook evenly at a steady heat. The broth stays rich without heaviness. The dish improves after resting. It reheats well and feeds a crowd.
Spelt Cumbrian Tatie Pot
Description
A traditional-style Cumbrian tatie pot made with tender spelt, potatoes, root vegetables, and slow-simmered stock. This one-pot meal is hearty, warming, and easy to prepare, making it ideal for family dinners and cooler days.
Ingredients
Stew Base
Vegetables
Grains & Liquid
Seasoning
Instructions
Cook onion.
- Heat oil in a large pot. Add onion and cook for 5 minutes until soft.
Add garlic.
- Stir in garlic and cook for 30 seconds.
Add vegetables.
- Add potatoes, carrots, and turnip. Stir well.
Add spelt and stock.
- Add spelt, stock, bay leaf, thyme, salt, and pepper.
Simmer.
- Bring to the boil, then reduce heat. Cover and simmer for 55–60 minutes, stirring occasionally.
Check texture.
- Potatoes should be tender and spelt soft but whole.
Rest.
- Remove bay leaf and rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 520mg22%
- Potassium 780mg23%
- Total Carbohydrate 68g23%
- Dietary Fiber 9g36%
- Sugars 6g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use floury potatoes for a thicker broth.
- Stir gently to avoid breaking the potatoes.
Optional Substitutions & Variations
- Add leeks for extra flavour.
- Include diced swede for sweetness.
- Add pearl barley instead of spelt if preferred.
- Stir in parsley before serving.
Storage & Make-Ahead Tips
- Store in the fridge for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently with extra stock if needed.
