ECB launches 'Taste of Cricket', a book that marries cricket with food

The England and Wales Cricket Board (ECB) has unveiled a cookbook called ‘Taste of Cricket’ — a celebration of diversity in the game brought to life through the universal language of food.

Cricket and food are intrinsically linked. It is one of the only sports to break for ‘tea’.

“And while the ‘cricket tea’ was the inspiration for this cookbook, the recipes in it have been chosen for their ability to bring people together over a multitude of occasions – from Sunday dinners around the table with family, to summer barbecues with friends,” said a statement from ECB.

“This new cookbook is as much about cricket as it is a flavourful celebration of community, heritage and shared traditions. It represents the huge breadth of cuisines that cricket teas encompass, reflecting the diverse cultures seen across the game, ranging from Sri Lankan and Caribbean to Welsh, Afghani, Pakistani and beyond.”

The recipes from iconic broadcasters and cricketers, famous fans and grassroots legends celebrate both the classic and innovative ‘match tea’ break in all its guises. From staples such as Fruit Scones to Leek Bhajis, Jamaican Jerk Chicken and Afghan Kabuli Pulao, this collection of recipes is a journey across the culinary globe, offering a tasty peek into our contributors’ personal cricketing stories and the role food has played in them.

It includes budget-friendly recipes, some of which will be available digitally across four languages: English, Hindi, Urdu and Welsh. Best of all, every copy helps make cricket more accessible, with profits supporting five charity partners: Chance to Shine, ACE (African Caribbean Engagement Programme), Lord’s Taverners, The MCC Foundation and SACA (South Asian Cricket Academy).

A selection of star recipes and contributors include:

Ainsley Harriott’s Jamaican Beef Patties which remind him of his childhood, and the great West Indies sides of the 80s and 90s

England Men’s player Mark Wood’s Roast Turkey that simultaneously stirs memories of baking hot Ashes tours, and home comforts

England Men’s player Ben Stokes’ Slow Cooked BBQ Chicken which is a tribute to his love of a summer BBQ

Former England cricketer and BBC sports broadcaster, Isa Guha’s Bengali Prawn Curry, inspired by years of enjoying her mother’s authentic home cooking

Stephen Fry’s Maple and Cinnamon Buns - an homage to his self-proclaimed mediocrity on the field, but feasting abilities off-field

England Men’s player, Adil Rashid’s Moroccan Tagine - a player favourite served at Lord’s and enjoyed by some of the game’s greats

England women’s player Maia Bouchier’s potato salad which her mum made to keep her and her teammates energised during their childhood cricket matches

A Jamaican classic Jerk Chicken recipe from Shepherds Bush CC that has made its way to West London from the Caribbean

A creamy Butter Chicken recipe, supplied by Krimmz - a youth centre offering a sports hub for women and children, primarily from South Asian backgrounds

An Afghan Kabuli Pulao from Exwick Cricket Club who are actively involved in the Devon Cricket Foundation’s work with Exeter’s refugee community

The ultimate Leek Bhaji, a delicious fusion of Welsh and Indian cuisines, which is on the menu at Llandaff Cricket Club in Cardiff

“Throughout the summer, ‘Taste of Cricket’ has seen recreational cricket clubs throw open their doors to their local communities to enjoy a ‘match tea’ together. Across 100 events, a huge breadth of cuisines were offered and a selection of these exclusive recipes are also available in the cookbook, offering readers a glimpse into the authentic dishes that are beloved by families and communities in the game,” the ECB added.

Richard Thompson, the ECB Chairman said, "This cookbook takes you on a journey through cultures, stories, and cherished generational recipes. We’re thrilled to present a collection that celebrates the unique connection between cricket and food...”

“English summers for me heavily featured the cherished tradition of the cricket tea. This included tours to Devon and Cornwall where the hotly debated topic of cream before jam on the scone often got more attention than who would win the game. I am honoured that one of my mother’s recipes has been included in the book – in my opinion, she made the best teas in all of South London and Surrey for several decades.”

Ainsley Harriott, celebrity chef and cookbook contributor, comments: “This cookbook has so much variety; taking you on a journey through time and across the globe – covering the cherished, tried-and-tested recipes from some cricket and foodie VIPs as well as community chefs. Having worked at Lord’s Long Room, I discovered the beauty of cricket lies in its all-day nature. The game starts at 11am, allowing time for breakfast, lunch, tea breaks and maybe even a drink afterwards. I hope you'll agree that my Jamaican Beef Patties are perfect for a match tea - they remind me of my childhood and are a must-have when watching the historic rivalry between England and the West Indies.”

Lauren Bell, England Women’s player, said, "My mum’s chocolate brownies have always been a bit of a secret weapon at cricket teas, and I’m thrilled to finally share her recipe in this book."

The Taste of Cricket Cookbook is available for £12.99 from the ECB store (https://shop.ecb.co.uk) from November 12, 2024.

Cricket, England and Wales Cricket Board, ECB, Jamaican Beef Patties, Roast Turkey, BBQ Chicken, Afghan, Pulao, Curry, Isa Guha, Ainsley Harriott, Mark Wood, Ben Stokes, Adil Rashid, Exwick Cricket Club