Northumberland is a county in the North-east region of England and these are a collection of local and regional recipes handed down within families who have lived and worked in the Northumberland area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
1 lb (500g) potatoes; 1/2 lb (250g) onions; 1 oz (30g) cooking fat or lard; 4 oz (115g) grated cheese; pepper and salt.
Peel potatoes and onions and slice thinly. Heat the fat in a frying-pan and put in a layer of potatoes, then a layer of onions, then a layer of grated cheese. Season each layer with pepper and salt. Cover with a lid and let it all fry gently until cooked through (about 40 minutes), then brown the haggerty under a grill, and serve straight from the pan. Serve as a main dish, or with fried bacon.