Tuck-in
spring 2003 Tuck-in to traditional favourites from the English regions
Roast beef & Yorkshire pudding One of the country’s best loved and famous dishes Wild, wild West Tasty morsels from the South West of England Perfect pie The steak and kidney pie recipe that never dates
tasty recipe ideas inside‌
Hot favourite A contemporary look at the English classics
Tuck-in
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Tuck-in to traditional favourites from the English regions… Even with the influx of foreign influences, dishes from our own English regions retain their enduring appeal.
Whether it’s roast beef with Yorkshire pudding, south east favourite pie ‘n’ mash or the nationally acclaimed Cornish pasty, the English regions have a rich and varied culinary tradition. Every part of the country has its own special dish,
accompanied by a large helping of gastronomic folklore. Here we invite you to tuck-in to a range of the dishes from the English regions updated with a few modern twists.
Lancashire hotpot Lobscouse Lamb with Cumberland rum butter
Roast beef and Yorkshire pudding Devilled lamb cutlets Beef in Newcastle brown ale
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yorkshire & ne pg 09
pg 04
Herby crown roast lamb Beef stew and dumplings Curried meats
middle pg 20 england
Cornish pasties Pepperpot Squab pie
Cottage/Shepherd’s pie Lamb skuets Steak and kidney pie
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se
pg 16
pg 13
Tuck-in north west
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north Ever wondered how the scousers got their nickname? From their traditional dish lobscouse – a one pot dish, consisting of stewing steak or mutton, with potatoes and vegetables. As with many dishes, there are numerous, hotly disputed variations. And, of course, no look at the north west’s favourites is complete without the most famous of them all, Lancashire hotpot.
Tuck-in north west
06
Delicious spins on classic north west recipes Lancashire hotpot Feeds 4 Time to cook 2 hours Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean lamb chops or cutlets, Oil, Potatoes, Onion, Carrots, Fresh thyme, Stock & Butter Make… Heat 15ml (1tbsp) oil in a pan, brown 8 lean lamb chops or cutlets on all sides. Peel and slice 900g (2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with 1 onion, sliced, and 2 carrots, peeled and sliced. Season well and sprinkle with 3 sprigs fresh thyme. Arrange the lamb chops over the top, pour over 150ml (1/4 pt) stock and finally finish with the remaining potatoes, neatly overlapping.
Lamb with Cumberland rum butter ◊ Feeds 4-6 Time to cook Medium – 25 minutes per 450g/ 1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/ 1/2 kg (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean lamb leg joint, Butter, Sugar, Nutmeg, Lemon zest and juice & Rum For the Cumberland sauce Red onions, Rum, Redcurrant jelly, Orange zest and juice & Worcestershire sauce
Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours. Remove the foil for the last 30-40 minutes of cooking time or until the top layer of potatoes is softened and well browned.
Make… Take a 1.25kg (21/2 lb) lean lamb leg joint and calculate cooking time. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.
Eat… Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables
Meanwhile make the rum butter. In a bowl mix together 100g (4oz) butter, softened, 25g (1oz) caster sugar, 2 pinches nutmeg, zest of 1 lemon and juice of 1/2 and 30ml (2tbsp) rum.
Lobscouse ◊ Feeds 4 Time to cook Approximately 2 hours Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean beef cubes*, Oil ,Carrots, Onions, Fresh mint, Fresh thyme, Stock, Potatoes & Frozen peas Make… Heat 15ml (1tbsp) oil in a pan and cook 450g (1lb) lean beef cubes* for 4-5 minutes until browned. Meanwhile place 2 carrots, peeled and cut into chunks and 1 onion, cut into wedges, in the base of an oven-proof
During the last 30 minutes of cooking time spread the butter over the lamb and return to the oven. While the lamb is cooking make the sauce. In a pan soften 2 red onions, sliced, for 5-6 minutes. Add 150ml (1/4 pt) rum, 30ml (2tbsp) redcurrant jelly, the zest and juice of 1 orange and 5ml (1tsp) Worcestershire sauce. Bring to the boil and simmer for 5-10 minutes until the sauce has reduced and thickened. Eat… Serve the lamb with seasonal vegetables, new potatoes and the Cumberland sauce.
casserole dish. Top with the beef and add the leaves from 4 fresh mint sprigs and 3 sprigs fresh thyme. Season well with salt and pepper and pour over 450ml (3/4 pt) stock. Top with 3 large potatoes (approx. 675g (11/2 lb)) peeled and cut in half. Cover and cook in preheated oven for approximately 2 hours until the beef is tender. Five to ten minutes before the end of cooking time add 75g (3oz) frozen peas to the pan and top up with a little more stock if necessary to make a small amount of thin gravy. Return to the oven for the remaining cooking time with the lid removed to help brown the potatoes. Eat… Simply serve this one-pot dish piled into a bowl.
Lobscouse has its origin in the Baltic ports and was introduced to England via the port of Liverpool, hence the rise of ‘scousers’ as an affectionate name for Liverpudlians!
* Suitable cuts include braising cubes; chuck & blade or stewing cubes; shin and leg.
Tuck-in Yorkshire & north east
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Yorkshire &
“In old England our cheer is Roast Beef and Beer” says John Gay in his Beggar’s Opera (1728). But was he talking about beef with Newcastle brown ale? This dish brings a real taste of the north east to a traditional English favourite. Of course beef is more traditionally linked with Yorkshire pudding. But it was only renamed ‘Yorkshire’ pudding in 1748 by Hannah Glasse – the Delia of her day – in her book ‘The Art of Cookery’.
Yorkshireman and chef, Brian Turner, favours rib, sirloin or topside for his roast beef and always makes sure the oven is really hot before putting the beef in to cook.
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north
Tuck-in Yorkshire & north east
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Tasty twists on Yorkshire and the north east’s favourite food. Beef in Newcastle brown ale Feeds 4-6 Time to cook 30-40 minutes per 450g/1/2 kg (1lb) plus 30-40 minutes. Plus marinating time. Take… Lean beef brisket joint, Black treacle, Fresh mixed herbs, Cloves, Black peppercorns, White wine vinegar, Onions, Carrots, Newcastle brown ale & Gravy granules (optional) Make… Place a 1.25kg (21/2 lb) lean beef brisket joint in a large lidded casserole dish. Mix together 100g (4oz) black treacle, a handful of fresh mixed herbs, chopped, 3 cloves, 2.5ml (1/2tsp) black peppercorns and 150ml (1/4 pt) white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
Newcastle brown ale, cover and simmer on hob or in preheated oven (Gas mark 3, 170°C, 325°F) for calculated cooking time. Once cooked thicken the gravy with 30ml (2tbsp) gravy granules if you prefer a thicker sauce. Eat… Serve with pan haggerty (a traditional north east potato dish) or with mashed potato and seasonal green vegetables.
Newcastle brown ale brings you a real taste of the north east
Add to the marinated joint 2 onions, cut into quarters and 3 carrots, peeled and cut into chunks. Pour over 600ml (1pt)
Devilled lamb cutlets Feeds 2 Time to cook Approximately 15 minutes Take… Lean lamb cutlets or chops, English mustard, Worcestershire sauce, Cayenne pepper, Lemon juice & Tomato ketchup Make… Cook 4 lean lamb cutlets or chops under a preheated grill for 6-8 minutes per side. Meanwhile make up the devilled mixture: in a bowl mix together 10ml (2tsp) English mustard, 10ml (2tsp)
Worcestershire sauce, pinch cayenne pepper, 5ml (1tsp) lemon juice and 30ml (2tbsp) tomato ketchup. Brush each side of the chops with the devilled mixture a couple of times during the last 2-3 minutes of cooking time. Eat… Serve with grilled peppers and a potato and spring onion salad.
Roast beef and Yorkshire pudding Feeds 8-10 Time to cook Rare – 20 minutes per 450g/1/2 kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/1/2 kg (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean rib beef joint*, Onions, Garlic, Fresh thyme, English beer, Rowanberry, quince or redcurrant jelly
For the Yorkshire puddings: Plain flour, Eggs, English beer & Oil Make… Take a 2.75kg (6lb) lean beef joint (3 ribs) or a smaller joint to suit your family size and calculate the cooking time. Place into a roasting tin and open roast in a preheated oven for the calculated cooking time. 25-30 minutes before the end of cooking time add to the pan 3 onions, cut into a chunky dice, and 2 cloves garlic, sliced.
Then during last 10 minutes, add 90ml (6tbsp) English beer to the onions and mix in 45ml (3tbsp) rowanberry jelly. Use the mixture to glaze over the beef joint and return to oven for remaining cooking time. Take the meat out and allow to rest loosely wrapped in foil. Increase the oven temperature to Gas mark 7, 220°C, 425°F for the Yorkshire puddings: In a bowl mix together 75g (3oz) plain flour and 2 eggs, then add 150ml (1/4 pt) English beer and whisk until smooth.
Divide 15-30ml (1-2tbsp) oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter into the heated tin and cook for 20-25 minutes until risen and browned. Eat… Serve the beef with the Yorkshire pudding, onions (or add to the gravy) roast potatoes and seasonal vegetables. *Alternatively use topside or sirloin beef joints.
Tuck-in south east
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Pie and Mash hails from the south east, and London in particular. It is one of the region’s best known dishes. Pie ‘n’ Mash houses have been around since the 18th century, the first ones opening in pre-Dickensian London.
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Shepherd’s pie is another regional favourite. Whilst some would tell you that a Shepherd’s Pie is made with beef, the traditional recipe uses lamb.
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Lamb skuets Feeds 2-4 (makes 4 kebabs) Time to cook Approximately 15 minutes Take… Lean lamb leg steaks, Red onion, Butter & Fresh rosemary For the caper dip: Capers, Pickled gherkins, Wholegrain mustard, White wine vinegar, Fresh mint, Fresh parsley & Mayonnaise
Make… Cut 450g (1lb) lean lamb leg steaks into 2.5cm (1”) cubes and thread onto skewers with 1 red onion, cut into wedges. Melt 50g (2oz) butter and add leaves from 1 sprig fresh rosemary, brush over the skewers and cook under a preheated grill for 12-15 minutes, turning occasionally. Meanwhile make the caper dip: in a bowl mix together 30ml (2tbsp) capers, drained and rinsed, 3 pickled gherkins, chopped, 15ml (1tbsp) wholegrain mustard, 15ml (1tbsp) white wine vinegar, 15ml (1tbsp) fresh mint, chopped, 15ml (1tbsp) fresh parsley, chopped and 30ml (2tbsp) mayonnaise. Eat… Serve the skuets with the caper dip, a large mixed leaf salad and crusty bread.
The custom of roasting meat on a skewer is an ancient one. A touch of elegance was bestowed on the art during the reign of Richard II, when a court chef produced tiny silver skewers, on which he served dainty titbits of meat.
Tuck-in south east
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Southern comfort under a pie crust. Steak and kidney pie √
Cottage/ Shepherd’s pie √
Feeds 4 Time to cook 2 hours Oven temperature Gas mark 4-5, 180°C, 350°F
Feeds 4 Time to cook Approximately 45 minutes
Take… Lean beef cubes*, Kidney, Oil, Onion, Oyster mushrooms, Stock, Tomato purée, Gravy granules, Puff pastry & Egg Make… In a pan heat 15ml (1tbsp) oil and brown 450g (1lb) lean beef cubes* for 4-5 minutes. Transfer to a large ovenproof pie dish. Add 225g (8oz) kidney, cored and cut into pieces, 1 onion, sliced, and 100g (4oz) mushrooms, cut into pieces. Mix together 300ml (1/2 pt) stock, 30ml (2tbsp) tomato purée and 30ml (2tbsp) gravy granules and pour over the meat and vegetables. Roll out 500g puff pastry big enough to cover the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edge to seal. Brush with beaten egg and place into a preheated oven for 2 hours; cover with foil once the pastry is risen and golden to prevent burning. Eat… Serve with mashed potato, peas and additional gravy *Suitable cuts include braising cubes; chuck and blade. Stewing cubes; shin and leg.
Take… Lean minced beef/lamb (Beef for Cottage and Lamb for Shepherd’s), Onion, Carrots, Flour, Tomato purée, Worcestershire sauce, Stock, Potatoes, Parsnips, Savoy cabbage, Butter & Milk
to the pan. Once cooked drain and mash with a knob of butter, milk and season well with salt and pepper. Transfer the mince into an ovenproof dish and spoon the bubble & squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown. Eat… Serve with peas or baked beans
Make… In a non-stick pan dry fry 450g (1lb) lean minced beef/lamb with 1 onion, chopped and 2 carrots, peeled and diced until the mince is browned. Stir in 15ml (1tbsp) flour, 15ml (1tbsp) tomato purée and 15ml (1tbsp) Worcestershire sauce. Add 450ml (3/4 pt) stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft. Meanwhile in a large pan place 675g (11/2 lb) potatoes, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add 250g (9oz) Savoy cabbage, shredded,
Shepherd’s pie… with a bubble and squeak topping
Tuck-in south west
16 Ann Muller, renowned Pasty Queen from the Lizard in Cornwall, has a few tips to ensure the perfect pasty every time. “The secret to producing a great pasty is to use with 1 onion, sliced and 2 carrots, Lean best lamb chops or cutlets, oil,and potatoes, the ingredients pay closeCover attention to the peeled and sliced. Season well and sprinkle onion, carrots, fresh thyme, salt and pepper seasoning. Skirt of beef is my favoured cut for with 3 sprigs fresh thyme. Arrange the lamb stock, butter the pasty, and all the ingredients should chops overbe thein toptheir and finally finish with the Heat 15ml(1tbsp) oil in awrapped pan brown 8in lean remaining neatly overlapping. raw state when the parcel of potatoes, pastry.” lamb chops or cutlets on all sides. Peel and slice 900g(2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish.
Brush with melted butter, cover with foil and bake in a preheated oven for 2 hours.
There’s far more to the cuisine of the south west than the world famous Cornish pasty.
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Devonshire squab pie – nowadays it’s usually made with lamb flavoured with apples, onions, prunes and spices and served with clotted cream. Another dish of west country origin is pepperpot. This highly seasoned dish originated in the West Indies and was first brought to England by sailors docking at Bristol.
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Tuck-in south west
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South West classics with a modern touch. Cornish pasties ◊ Feeds 4 Time to cook 1 hour Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean beef braising steak, Onion, Swede, Potato, Salt & pepper, Stock cube, Shortcrust pastry & Egg
Squab pie ∞ Feeds 4 Time to cook Approximately 1 hour Oven temperature: Gas mark 3, 170°C, 325°F Take… Lean lamb neck fillet, Eating apple, Onion, Dried ready-to-eat prunes, Nutmeg, Stock, Shortcrust pastry & Egg Make… Cut 450g (1lb) lean lamb neck fillet into slices and place in the bottom of an ovenproof pie dish with 1 eating apple, cored and sliced into thin wedges and 1 onion, sliced.
Add 8 ready-to-eat prunes and a pinch of grated nutmeg. Pour over 150ml (1/4 pt) stock. On a floured surface roll out 500g shortcrust pastry big enough to fit the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the dish, trim off any excess pastry and press and crimp the edges to seal. Brush with beaten egg and cook in a preheated oven for 1 hour, cover with foil once golden to prevent burning. Eat… Serve the pie the traditional way with clotted cream (it really is delicious!), seasonal vegetables and potatoes.
Make… Cut 450g (1lb) lean beef braising steak into small cubes and place into a bowl. Add 1 onion, finely chopped, 100g (4oz) swede, peeled and cut into thin short wedges and 1 potato, peeled and cut into thin short wedges. Season well with salt and pepper and crumble over 1/2 beef stock cube, add 45ml (3tbsp) water and mix well.
Brush one half of the edge lightly with beaten egg and bring the edges up together, pressing lightly together. Fold the edges over working towards you from one end to the other. Repeat with the remaining pastry and filling. Brush all over with beaten egg. Place onto a greased baking tray and cook in a preheated oven for 1 hour. Eat… Serve with… whatever you fancy – mashed potato and vegetables, salad, baked beans or a large dollop of your favourite ketchup, and a pint of the local brew… The recipe doesn’t use all of the pastry so use the leftover for some jam tarts – unlike the traditional recipe that incorporated the savoury at one end of the pastry and the sweet at the other!
Divide 800g (13/4 lb) shortcrust pastry into 4 and shape into balls. On a floured surface roll each out to a circle of approximately 23cm (9”), cut round a plate or saucepan lid to create a neat round. Place some of the filling into the centre of the circle.
Pepperpot Feeds 4 Time to cook Approximately 20 minutes Take… Lean lamb neck fillet, Oil, Onion, Red pepper, Fresh red chilli, Cayenne pepper, Paprika, Black peppercorns, Long grain rice, Stock, Cabbage, Lettuce & Spinach Make… Heat 15ml (1tbsp) oil in a large pan and cook 450g (1lb) lean lamb neck fillet, sliced, for 4-5 minutes until browned. Add 1 onion, sliced, 1 red pepper, seeded and chopped, 1 red chilli, sliced (seeds are optional),
5ml (1tsp) cayenne pepper, 5ml (1tsp) paprika, 2.5ml (1/2 tsp) black peppercorns, crushed and 150g (5oz) long grain rice. Stir well and pour over 750ml (11/2 pt) stock. Cover and simmer for 20 minutes until the rice is cooked. During the last 5 minutes of cooking time add to the pan 100g (4oz) cabbage, finely shredded, 50g (2oz) lettuce, shredded, and a large handful spinach. Cover and cook for remaining five minutes. Eat… We’ve added rice to this recipe to make it a filling, one-pot dish - simply serve piled into a bowl.
While pasties are also popular in other parts of England, it’s the Cornish version that’s proved universally popular with the county producing more than three million pasties a week.
Tuck-in middle england
20 Nobody would dispute England’s modern day love affair with the curry. But curried meats have been with us for a lot longer than most people would think. The first known English recipe for curry appeared in 1747.
Another traditional favourite from the heart of England is the crown roast of lamb. This regal dish became fashionable in Edwardian times and is just as popular today, forming an impressive centrepiece to a meal.
middle england
Herby crown roast lamb Feeds 4-6 Time to cook Medium – 25 minutes per 450g/1/2 kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/1/2 kg (1lb) plus 30 minutes Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean lamb leg or crown roast joint, Fresh mint, parsley, thyme and rosemary & Mint jelly For the vegetables: Selection of seasonal spring vegetables such as asparagus, peas, cabbage, spring onions etc, Butter & Fresh mint
Make… Weigh the joint and calculate the cooking time. Make several deep and wide slits into the joint between the bones and stuff with a large handful of mint, parsley, thyme and rosemary chopped. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. 10 minutes before the end of cooking remove the joint and brush with 30ml (2tbsp) mint jelly and return to the oven.
Lightly steam a selection of seasonal spring vegetables such as asparagus, peas, cabbage, and spring onions. Mix together 25g (1oz) butter, softened, with 15ml (1tbsp) fresh mint, chopped. Once the vegetables are cooked transfer to a hot serving dish and melt over the mint butter. Eat… Serve the lamb with the minty spring vegetables and boiled new potatoes.
Tuck-in middle england
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Modern takes on middle England’s finest dishes. Curried meats π Feeds 4 Time to cook Approximately 2 hours Oven temperature Gas mark 4-5, 180°C, 350°F Take… Lean beef or lamb cubes*, Flour, Oil, Onion, Curry paste, Stock, Sultanas & Dried apricots
Beef stew and dumplings ∫ Feeds 4 Time to cook Approximately 2 hours Oven temperature Gas mark 3, 170°C, 325°F
Nobody would dispute England’s modern day love affair with the curry.
Pour over 450ml (3/4 pt) stock and add 30ml (2tbsp) sultanas and 30ml (2tbsp) dried apricots. Bring to the boil and simmer for 2 hours or until the meat is tender. Eat… Serve the curry with boiled rice and poppadoms, and a selection of traditional side dishes of sliced banana, melon balls and mango chutney. * Suitable cuts include – Beef – braising cubes; chuck and blade and stewing cubes; shin, leg Lamb – braising cubes; shoulder or leg
Take… Lean beef cubes*, Oil, Celery, Baby carrots, Swede, Parsnips, English beer or stock, Worcestershire sauce & Gravy granules For the dumplings: Self-raising flour, Suet & Wholegrain mustard Make… Heat 15ml (1tbsp) oil in a pan and cook 450g (1lb) lean beef cubes* for 4-5 minutes until browned. Transfer to an ovenproof casserole dish and add 2 sticks celery, cut into chunks, 6 baby carrots, peeled and left whole, 1/2 small swede, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Pour over 600ml (1pt) English beer or stock and 15ml (1tbsp) Worcestershire sauce. Cover and place in preheated oven for approximately 2 hours, until the beef is tender. Meanwhile make the dumplings: in a bowl mix together 100g (4oz) self-raising flour, 50g (2oz) suet, 15ml (1tbsp) wholegrain mustard and 75ml (5tbsp) water. Mix together to form a smooth dough and divide into 8 balls. 20 minutes before the end of cooking time thicken the casserole with 30ml (2tbsp) gravy granules and place the dumplings on top. Cook uncovered for remaining cooking time.
Make… Take 450g (1lb) lean beef or lamb cubes* and toss in 30ml (2tbsp) flour. In a large pan heat 15ml (1tbsp) oil and cook the cubes for 5-6 minutes until browned. Add 1 onion, sliced and 15ml30ml (1-2tbsp) curry paste and cook for a further 2-3 minutes.
Eat… Serve the stew with mashed potato and seasonal vegetables.
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If you know of a different recipe for those included or have any hints and tips on how to make the perfect English dish we’d love to hear from you. Please also let us know which recipe you think should be recognised as England’s national dish. Contact us on 01908 609821
English Beef and Lamb Executive, Graphic House, Ferrars Road, Huntingdon, Cambridgeshire, PE29 3EE.
www.eblex.org.uk
Designed and produced by Kysen, London Recipe photography by Gus Filgate and Steve Lee Styling by Penny Markham. Home Economists – Clare Greenstreet and Viv Gill
04/03