12:00pm Friday 16th May 2008
By Lauren Rogers
HALF a pint of perry, Worcester black pears and an all-important splash of Lea & Perrins Worcestershire Sauce - no wonder the Worcestershire Warmer was named as the official dish of Worcestershire yesterday.
Bursting with locally-sourced ingredients, Jill Jessop's lamb suet pudding is the first official regional dish in more than 100 years and could become as famous as the Cornish pasty, Yorkshire pudding or Lancashire hotpot.
Mrs Jessop, of Pack Horse Close, St John's, Worcester, created the flavoursome dish, which incorporates the county's most famous culinary delights, especially for the Lea & Perrins contest.
The 61-year-old former nurse was delighted - if a little speechless - to win.
"My mum was a great cook and used to make lots of suet puddings," she said.
"While it's old-fashioned, like most regional dishes, I knew I could give it a modern twist by adding the spices."
The Worcestershire Warmer, ideally served with local vegetables, has a spicy filling which combines organic locally-reared lamb, hard-eating pears and a melange of cinnamon, ginger and cumin.
"I had to try a few different amounts before getting it right," said Mrs Jessop, who married her second husband Andy in March and has two grown-up children, Clare and John.
"I've always loved cooking and used to do quite a bit for friends and family.
"I've also done a few competitions and took part in Master Chef about 17 years ago."
Paul Harvey, marketing manager for Lea & Perrins, said the dish will be used in a new national advertising campaign to be launched later this year.
He said: "It's a brand that transcends the years. It's very historical, but is as relevant today as it always was and this is proof."
The Worcestershire Warmer was chosen from eight other dishes, including a chicken and asparagus burger and spicy trout fillet, each highly commended by the panel of expert judges who tasted them.
The cooks went home with commemorative Lea & Perrins plates, while Mrs Jessop won £1,000.
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