THE ARRIVAL of spring means some new, fresh flavours to add to beef and lamb – and some fresh recipe tips from the English Beef and Lamb Executive (EBLEX).

The latest “Tuck-in” booklet – the sixth in the series – contains recipes using a range of traditional ingredients including home-gown vegetables, herbs and honey, and is now available at butchers” shops across the country.

“The recipes are all designed to be easy enough for anyone to use while also being imaginative, colourful and tasty,” says EBLEX trade sector manager Phil Davies.