Yorkshire cookery writers Elaine Lemm and Gilli Cliff wore Victorian costumes as they turned the clock back to the 1800s to demonstrate some of the recipes written by the iconic chef.

"Mrs Beeton's Book of Household Management was published around the same time as the Great Yorkshire Show began so it seemed especially apt to do this as the Show celebrates 150 years," said Elaine, the Cookery Theatre co-ordinator.

"We looked at the 900 recipes in the book and picked some quick and simple examples which are still very relevant to today."

A starter of anchovy and cucumber roll, followed by potted trout or salmon, a kedgeree unusually including chicken, and a rhubarb jelly were all on the menu.

"One thing we noticed was that they seemed to garnish their food a lot more then," said Gilli, who chairs the Food Writers Guild. "But otherwise a lot remains the same such as the importance of using fresh local ingredients to turn out great food."

The pair, who both own original copies of Mrs Beeton's classic book, also read out some of her useful household tips during their demonstration.

The Great Yorkshire Cookery Theatre is one of five separate cookery theatres at the show, and has attracted some of the region's leading chefs over the three days.

Thursday's highlights include two making their debut, Andrew Pern of the Michelin-starred, The Star at Harome cooking recipes from his new book and James Mackenzie, chef owner of the award-winning Pipe and Glass Inn, at South Dalton, near Market Weighton promising recipes to inspire would be cooks.

Stephanie Moon, Executive Head Chef of Clocktower, Rudding Park, Harrogate features Retro Food in the Great Yorkshire Cookery Theatre and runs a Game Cookery Theatre in the Country Pursuits area.

Richard Walton Allen, executive head chef from Harvey Nichols, Leeds, promises "Simply the Best" at his demonstration while cheese maker Bob Kitching will run a light hearted cheese question time. (ends)