For many a cricketer, be they recreational or professional, the break for lunch or tea is often a highlight of the day. If you’ve
scored no runs or gone wicketless, a good spread can often make up for the disappointment of the on-field proceedings.

Inspired by the cricket tea, and the fact that food and the game are so intrinsically linked, the new cookbook, Taste of Cricket, out on November 12, is a celebration of diversity brought to life through the universal language of food.

As part of the ECB’s Taste of Cricket campaign, which reached 2,000 people across the country this summer at clubs in England and Wales, the book features recipes not only inspired by cricket teas, but dishes that have the ability to bring people together, such as Sunday dinners and summer barbecues.

The recipes, some of which will be available digitally in four languages (English, Hindi, Urdu and Welsh), come from a mix of cricket stars, big names from the culinary world, famous fans, and dedicated volunteers from the grassroots game.

Recipes include Ben Stokes’ slow-cooked BBQ chicken, a tribute to his love of a summer BBQ, Isa Guha’s Bengali prawn curry, a homage to her mother’s home cooking, and Adil Rashid’s Moroccan tagine, a favourite from the kitchen at Lord’s that has been enjoyed by some of the world’s greatest players.

You can also get stuck into Ainsley Harriott’s Jamaican beef patties, a reminder of his childhood and the great West Indies sides of the 80s and 90s, and Stephen Fry’s honey and cinnamon buns, a nod to his self-proclaimed mediocrity on the field but feasting abilities off it.

Recipes from stalwarts of the grassroots game are shared via the clubs that hosted Taste of Cricket events this season. They range from a classic Jamaican jerk chicken from Shepherds Bush CC in West London to a leek Bhaji fusion dish from Llandaff Cricket Club in Cardiff.

England batter Maia Bouchier contributed a potato salad recipe to the Taste of Cricket book, a dish that her mum would make to keep her and her teammates energised during their junior matches.

“My mum’s potato salad has always been one of my favourites, and for my two brothers as well,” says Bouchier. “It’s a traditional potato salad, very simple, and it became a regular at our cricket teas when I was growing up. I still ask my mum for it now. A lot of people aren’t so keen on gherkins but we eat a lot of them in my family and my dad always insisted they had to be in there!

“Eating together has always been one of the aspects of cricket that I’ve absolutely loved. It gives you the
hance to speak to people, see where they’re from and connect on a social level. When I was growing up, I was often the only girl on the team, and food just brings people together. That’s such a big part of sport, and cricket in particular.”

Richard Thompson, the ECB’s chair, adds: “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, and we’re honoured to share the moving stories of childhood, community and heritage that so many have contributed.

“This book is a love letter to cricket, food, nostalgia and togetherness. What unites all the contributors, from diverse cultures, backgrounds and regions, is their deep love for the game and their commitment to making cricket a sport where anyone, anywhere, can walk into a club, catch the scent of jerk chicken sizzling on the BBQ, curry bubbling in the kitchen or cakes being laid out, and instantly feel at home.

“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.”

The last word falls to Harriott, the celebrity chef who knows a good recipe when he sees one. “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 the 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.”

The cookbook is available from shop.ecb.co.uk for £12.99 and would make an ideal gift for both cricket and food lovers and those trying to get more adventurous in the kitchen.

Profits from the book will support five charity partners: Chance to Shine, ACE (African Caribbean Engagement Programme), Lord’s Taverners, The MCC Foundation and SACA (South Asian Cricket Academy), with each donation helping make cricket more accessible.