Panackelty, Panac, TRADITIONAL Northeast of England casserole

Panac, also known as Panackelty, is a traditional casserole dish from northeast England, particularly associated with Sunderland, Tyne & Wear, and County Durham. The dish is a hearty, comforting meal typically featuring layers of sliced potatoes, onions, and meat such as corned beef, bacon, or lamb, often cooked with root vegetables like carrots.

The preparation of Panackelty can vary depending on the region and available ingredients. In some recipes, the ingredients are layered and baked, often with beef stock or gravy added for flavor. For instance, a typical recipe might include thinly sliced potatoes, white onions, smoked bacon lardons, corned beef, beef gravy, and beef stock. The ingredients are layered in a dish, with the beef stock and gravy poured over the top, and then baked until the potatoes are tender and browned.

The dish's origins are rooted in the mining communities of northeast England, where it was a practical way to use leftover vegetables and meat. Over time, Panackelty has become a beloved local dish, known for its simplicity and ability to warm you up on a cold day. The recipe is flexible, allowing for variations based on personal preference or what ingredients are on hand.

I cook this in the air fryer oven HYSapientia® 24L Air Fryer Oven With Rotisserie
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👇 RECIPE BELOW

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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients
- Thinly sliced potatoes (about 1.5 kg)
- White onions (2 medium-sized)
- Smoked bacon lardons (180 g) optional
- sausage meat cooked - optional
- Corned beef (680 g, roughly two tins)
- Beef gravy (225 ml)
- 1 tbsp tomato puree/paste
- 1 Beef stock cube


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You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
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