Speaking of food, we loved the Fischbrötchen (herring fish buns) up North, which were a handy snack just the right size for a sunny spell! Fried fish with mustard sauce was typical on the coast, and fried potatoes with bacon bits accompanied most meals. Another northern speciality is Labskaus, a right concoction of corned beef, mashed potatoes and onion mixed together and garnished with beetroot, gherkin, herring and a fried egg. Invented by seamen to make meat past its best-before date more palatable, the dish became known by the Liverpudlians as scouse, which is thought to be the origin of their nickname.