Shap-based food historian Ivan Day has been enlisted by EBLEX, the English Beef and Lamb Executive, to revisit recipes of old in order to recreate traditional beef and lamb classics for the palates of today.

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

To get you started, check out Ivan's recipe for Cumberland Tattie Pot, a warming stew of lamb and potatoes, traditionally served at 'Shepherds’ Meets' in the autumn when shepherds exchanged their lost animals.

Greenodd butcher Peter Hutchinson has some lovely boneless Herdwick shearling on at £3.75 for 500g which would be perfect for this week's tattie pot. The lamb, from Broughton-in-Furness, is also available in loins for grilling at £4 for 500g.

For black pudding I've turned to butcher Stuart Higginson who has been using 'Grandma Jessie's' recipe for more than 25 years - it's that good! (£1.50 / 225g); and for swede, it's over to Low Sizergh Barn which has organic swede from Growing Well at 40p per 500g.

Still with warming winter dishes, you won't go far wrong with oxtail cooked in your slow cooker (Watson & Woollard, Kendal, £2.47 / 500g); simply add a tin of good quality tomatoes, some of that swede, and some chunky chopped carrots, plus lots of black pepper. I serve it with polenta rather than mash to soak up all those lovely juices. You could give Aberdeen Angus brisket from Templand Farm Shop at Allithwaite (open Friday and Saturday only) the same treatment (£3.25 per 500g).

Another savoury suggestion ... try layering up and then oven-baking some sliced potates, onions and sliced chorizo from Baba Ganoush in Kendal. Proprietor Cherith Platt sells various types - spicy, regular, smoked and a black pudding-based morcilla - all £1.60 per 100g; available gift boxed for Christmas too.

Finally this week I would like to recommend pudding from Witherslack community shop (half day Wednesday) which sells a variety of cakes baked by ladies in the village; followed by a goodly dollop of Grange-over-Sands Hazelmere Bakery's hand-made apple and ginger chutney (£2.48 per 300g jar), served with a wedge of Creamy Lancashire Cheese from Kirkby Lonsdale's Churchmouse Cheeses (£3.12 per 200g) courtesy of www.beelocal.co.uk; finishing with a new season English apple to cleanse the palate from Fletchers greengrocers at Grange, all 79p per lb including Coxs, Russets, Melrose, Kidds Orange Pippin, Belle De Boskop.

Serves 6 Ingredients: 675g/1½lb lean lamb or mutton shoulder, cubed 2tsp oil 1 medium onion, peeled and chopped 3 medium carrots, peeled and chopped 1 small swede, or 2 small turnips, peeled and chopped 100g/4oz black pudding, skinned and chopped Salt and freshly milled black pepper 1tbsp plain flour 600ml/1pint good, hot lamb or beef stock 2 fresh bay leaves Small handful freshly chopped mint 450g/1lb potatoes, skin on and thinly sliced on the diagonal 25g/1oz butter 25g/1oz cheese, grated Method: Preheat the oven to Gas 6, 200C,400F. Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown. Add the onion, carrots, turnips or swede and black pudding. Continue to cook for a further 3-4 minutes. Season if required. Add the flour and continue to cook for a further 2 minutes, stirring occasionally. Add the stock and herbs, reduce the heat and simmer for 5 minutes. Spoon the lamb mixture equally into six individual 300ml/½ pint round or oval ovenproof dishes. Arrange the potato slices on top like slates on a roof. Season and dot with the butter. Place on a baking sheet, cover with foil and cook in the oven for 35-45 minutes. Remove the foil, sprinkle over the cheese, return to the oven and continue to cook for a further 10 minutes or until the potatoes are brown. Serve with pickled red cabbage and crusty bread.

Tip: If you don’t fancy individual portions use a 1.2L/2pint ovenproof casserole dish.

The full range of historical recipes can be found in the autumn edition of the Quality Standard recipe booklet ‘Simply beef and lamb’ (www.simplybeefandlamb.co.uk).