Haha, malone, very good!
Jigjag
You're right, it was "hotpot" at home and actually never meatless, though I do remember being sent to buy scrag end of neck! Scouse elsewhere. I always liked the lovely crispy sliced potatoes on top and the delicious, very thin gravy. Never managed to replicate this; I guess it's like wine drunk in beautiful places abroad. Not the same at home, even if it's the identical wine.
The same is true of book and cook rhyming with Luke. Not at home, otherwise definitely.
Recently managed to find some coloured Cheshire in Oxford covered market and revive memories of that wonderful crumbly texture. Eaten with damson jam, of course, though I'm not sure that was standard.