A short video showcasing Manchester Cathedral Bees by Adam York Gregory Manchester Cathedral Bees from Adam York Gregory on Vimeo. Bee Hive Cameras We currently have two bee hive cameras upon the flat roof of Manchester Cathedral, click on the play button below to view the bees and their hives. Heavenly […]Read More
Sir David Richards has become a patron of Volition Community following a visit last year to see the work of this charity. Welcoming Sir David, the Dean of Manchester thanked Sir David for his commitment to this programme which runs from Manchester and Liverpool Cathedrals. Sir David, encouraged at the outcomes of this programme of […]Read More
What a difference a year makes! As I wander through the silence of the Cathedral, making my way to the spiral staircase that will take me to the roof, I am reminded that only a year ago we were celebrating Manchester City’s Premier League title win. The Cathedral was bustling with people and equipment the […]Read More
Heat the butter in a large pan or frying pan; it should be hot but not burning. Add the finely sliced onions and cook until they are melting and soft and just about to start turning brown.
Add the potatoes to the pan with the onions and stir thoroughly, if there isn’t enough butter to coat them, add a little more. Cook gently for 5 minutes, stirring from time to time. Add the beef stock, bring to a gentle boil, reduce the heat and cook for a further 3 minutes.
Add the corned beef cubes, the Worcestershire sauce, mustard and cook for 20 minutes stirring with a spoon from time to time. From now on, take care not to over stir the hash or both the corned beef and potatoes will break up, try to keep them as intact as possible during the cooking.
Once ready keep the hash over low heat, add the frozen peas and cooked carrots and stir through.
When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper.