A MORPETH couple have created a cookery collection featuring the very best the region has to offer.

Husband and wife team Duncan and Teresa Peters have published a recipe book which showcases the very best locally sourced produce and culinary talents of the North East.

Relish North East offers a flavour of the region through signature recipes provided by chefs from the best restaurants, inns and hotels.

The glossy, hardback book features 72 recipes – a starter, main and dessert from 24 restaurants – plus a handy larder guide to the best local suppliers.

Duncan and Teresa, the pair behind Relish Publications, have already published versions of the cookbook for Cumbria, Scotland and Yorkshire.

Teresa explains: “They are all original recipes from the region’s finest chefs.

“It is really reflective of the whole of the North East.”

The book’s foreword is written by celebrated North East restaurateur Terry Laybourne, and includes an entry from his new gastro-pub, the Broad Chare, on Newcastle’s Quayside.

Terry explains: “I am delighted to be promoting this book.

“It is not simply a showcase for good cooking and great regional restaurants; it’s also a celebration of the high quality of food and drink available in North East England.”

Other entries include Battlesteads, Slaley Hall, the Barrasford Arms and Bouchon Bistrot, all in Northumberland, as well as Newcastle restaurants Hotel du Vin and the Spice Cube, plus Finbarr’s in Durham City and Seaham Hall in County Durham.

High-profile chefs include the two North East finalists of last year’s BBC culinary show Masterchef: The Professionals – John Calton from the Duke of Wellington Inn, Newton, Northumberland, and Dave Coulson from the Castle Eden Inn, Hartlepool.

John Calton said he was delighted to be involved in the book project. He submitted recipes for starter of purple sprouting broccoli with hot mayonnaise and blood orange, main of Goosnargh corn-fed duck with potato gnocchi, and rhubarb cheesecake.

John adds: “I was thrilled to be involved. It’s a fantastic chance to show off the region’s produce. We have some of the best suppliers in the country and I’m fortunate to work with some of the best suppliers and producers, like Gilchesters Organics and Ken Holland of North Country Organics.”

The book launch was held at Seaham Hall and was a rare opportunity for the chefs to get together for a group shot.