A new cook book is set to explode the myth that only “proper grub” like pie and chips, fry-ups and hotpot tickle the tastebuds of folk here in Lancashire.
Some of the area’s award-winning chefs and renowned restaurants have come together to celebrate the true culinery picture in the Red Rose county.
The Lancashire Cook Book, due to be published on Thursday, will feature more than 45 recipes and stories by local food heroes.
The man who wrote the foreword, award-winning celebrity chef Andrew Nutter, said: “There’s never a dull moment in the life of a restaurateur, but what excites me on a daily basis is the delivery of all the fabulous regional Lancashire produces. Utterly inspirational. I’m very proud to be part of the Lancashire Cook Book.”
The book, which is the 12th in a series of regional “Get Stuck In” guides by Meze Publishing, contains recipes like twice-cooked confit of duck with rabenda jus from Samlesbury Hall near Preston and blood orange cheesecake by Greg Armstrong at the Yew Tree Inn at Anglezarke. Also featured are Huntley’s Country Stores at Samlesbury, the award-winning Butlers Cheese and Browns Butchers of Chorley. Browns owner Chris Brown said: “We can’t wait for the Lancashire Cook Book to be released. We feel this is a wonderful stepping stone to the heart of Lancashire and what it truly offers. Being involved is a fabulous experience.”
Other recipes include Lancaster lemon tart, which is a speciality of Barton Grange Garden Centre near Preston and Bashall Barn Farm Shop’s braised blade of beef.
Preston city centre, which has seen several new restaurants open in the past year, also gets a mention.
Mark Whittle, Preston City BID manager, said: “Our city centre has a vibrant and evolving restaurant scene and we are delighted it has been recognised and showcased in this fabulous publication.”
The Lancashire Cook Book will be out on Thursday, priced £14.96. It will be available in all the businesses featured as well as Waterstones and Amazon.