STAFF from East Lancashire museums have been thinking about their favourite dishes for a new book celebrating the best Lancashire recipes.

Researchers at Modern History have joined forces with North West chef Robert Owen Brown to create the collection of dishes.

Workers at Helmshore Textile Museum, Queen Street Mill and East Lancashire Railway have already come up with several ideas for dishes.

Now they are asking people to suggest recipes for inclusion in the book, A Taste of Modern History.

Modern History’s Lisa Houghton said: “We wanted a novel way of promoting our 100 plus venues across the region and hit upon the idea of a cook book that would help bring back to life some of the quintessentially Northern dishes that sustained the workers, mill owners and inventors at the time they were transforming the world.”

Robert, who is executive chef at the Mark Addy Inn, Salford, will also contribute some of his favourite dishes to the book.

He said: “From the cockles and shrimps of Cumbria, through to the meats and cheeses of Lancashire and Cheshire, the North West has some of the finest ingredients around, so it’s no surprise that the region is renowned for its cookery and has contributed more than its fair share of dishes on tables across the nation.”

East Lancs residents are being urged to suggest their favourite recipes, with prizes on offer for those whose suggestions make it into the book.

Entries should be emailed to info@modernhistory.co.uk by tomorrow.