ELGAR would have enjoyed local produce such as Worcester permain apples, Pershore purple plums and beers from local hops.

Perhaps too he relished a river delicacy of stewed Severn lamperns cooked in the traditional manner described by Ethel B Hughes in the recipe book of Worcestershire Wrinkes (courtesy of David Roy Harrison): "Cut off the points of heads and tails, put them with five tablespoonfuls of good, rich gravy, quarter of a pint of port wine, one blade mace, three cloves, one teaspoon of salt, one good squeeze of lemon juice, one dessertspoon of Worcester sauce. Stew lamperns very gently for about an hour. Let them stand in the gravy till next day. Rewarm when wanted."