EBLEX looks to the past for inspiration

Long-forgotten traditional beef and lamb dishes are making a comeback thanks to a new EBLEX recipe booklet. The autumn edition of the Simply beef and lamb magazine includes a range of historic recipes, such as Beef Braised in Beer and Devonshire Squab Pie, recreated for the modern palate, designed to promote Quality Standard beef and lamb through butchers across the country.

Food historian Ivan Day has revisited recipes dating back as far as the late mediaeval period in order to revive a range of traditional beef and lamb classics for the booklet.

He said: “English food is the most misunderstood and maligned of all the European culinary traditions. Most chefs and cooks look to other cultures for inspiration and new ideas but our own past is full of gastronomic riches, most of them now forgotten."

EBLEX has delved into this little-known area and, from it, has developed a series of beef and lamb recipes that show people how to cook authentic historical dishes using locally sourced ingredients.

The selected recipes include Orange Roast Beef stuffed with Spinach and Herbs, from the reign of Charles II, and Minted Lamb Chops with Cucumber Relish, which can be traced back to the Georgian period.

The research also looked at traditional regional dishes. Some that have survived include Cumberland Tatie Pot, from the north-west of England, and the Autumnal Beef and Chestnut Casserole, which originated in the southern counties.

The autumn edition of Simply beef and lamb magazine is now available from Quality Standard butchers. For more information, visit www.eblex.org.uk <http://www.eblex.org.uk>


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