His character Sean Tully may have ruined the hot pot recipe he was bequeathed by the late Betty Turpin but Corrie actor Antony Cotton says that the legendary dish will find its way back onto the Rovers menu.

Sean was left the recipe by Betty so that he could carry on making it but dropped it into an experimental batch of hot pot during one of last Monday night's episodes. However, Antony was interviewed on This Morning and revealed that rescue is round the corner.

He said: "It appeared to have perished, but that recipe is invincible and will be back. The recipe has gone into the hotpot for the moment, but it will be back and hopefully the recipe and Betty's legendary dish will continue. And it will always be Betty's hotpot, not Sean's. But Sean is the keeper of the hotpot."

Seeing as the Rovers seems to serve nothing but hot pot the future health of most of the street residents may rest with Sean's ability to keep Antony's word.

There is a campaign afoot to secure Protected Geographical Indication status for the Lancashire hotpot, meaning that Betty and the regulars of the Rovers won't be eating hotpots made anywhere else in the world. Protected status has already been bestowed on foods such as Melton Mowbray pork pies and Stilton cheese and it means that, once identified with a specific region, a food cannot be made elsewhere but given the same name - champagne, for instance, can only be called champagne if it originates from the champagne region of France.

So, if the current campaign convinces the EU to protect the hotpot it would mean that Betty can be genuinely considered an artisan craftsman and her hotpot recipe would enjoy a level of protection known only to some of the finest foodstuffs on earth. Quite right too!

There was a bizarre sight on the bar of the Rovers Return in tonight's episode (Thurs 3rd) as Becky tidied away several menus as she icily conversed with Tracy. As the only food item ever seen being consumed in the Rovers has been Betty's hot pot (apart from one Sunday a few years back when the Connor family were spotted eating beef dinners) menus would appear to be a completely redundant addition to the pub. Later they were seen resting next to the heat lamps which have sat unused on the bar for many years now.

Of course crisps and nuts are always available in the Rovers but only seem to be mentioned if a scene demands the action moves into the pub hallway or Rosie Webster has been modelling nude for peanut firms.

Betty's trademark hotpots have been famous in Coronation Street for years. They've provided many a hungry local with sustenance and are of course the perfect complement to a pint of Newton and Ridley's. But now it seems the hotpot is the centre of a massive scandal.

In a dramatic storyline airing February, Steve McDonald throws a 90th birthday party for Betty and tells the Weatherfield Gazette the do is to celebrate the fact that she is the oldest barmaid in Weatherfield. But when 91 year old barmaid Enid Crump turns up at The Rovers spitting feathers Steve tries to pacify her with a glass of sherry and a dodgy old hotpot pulled from the back of the freezer.

When Enid is rushed to hospital with suspected food poisoning, Betty worries that she might go to prison. "It's murder. I'll have killed her. I'm too old to go to prison," Betty tells Steve. "I'll never come out alive." Steve, however, it seems is less sympathetic: "Look on the bright side, if Enid dies, you can then officially call yourself the undisputed Oldest Barmaid in Town." Classic Corrie stuff. Can't wait.

Another extract from the 1960s Corrie cookbook found in Darren's mum's cupboard. This one is something that Ken Barlow apparently used to enjoy in his early married life with Valerie and features that often neglected ingredient, the ox tail. If you can face it, click the continue reading link for the recipe.

Here's another in our snippets from a 1960s Coronation Street Cookbook, and it's a sandwich filler courtesy of Ena Sharples, Minnie Caldwell and Martha Longhurst who "know how to watch the pennies and produce the goods." So when you're in the mood for a special sandwich, and don't mind trimming skin and gristle from beef, why not give it a try.

Corrieblogger Darren has sent us extracts from a brilliant Coronation Street-themed recipe book which his mum got with a magazine in the 1960s. Featuring themes such as "Sunday tea at the Vestry" and "Dinner at the young Barlows,'" it's an absolute gem. Here's the first recipe, for Ena's cut and come-again cake.

How do you fancy Malayan chicken, with maybe a chocolate fondant for dessert, lovingly prepared by your chefs Samia Smith (Maria), Tupele Dorgu (Kelly), Sue Cleaver (Eileen), Michael Le Vell (Kevin) and Anthony Cotton (Sean)?

It's a mouth-watering prospect indeed, but you could be doing just that if you buy tickets for a special celebrity cook-off in Manchester next month (26 April). The event will be hosted by Angus Deayton, and the Coronation Street team will compete against another (as yet unnamed) celebrity team. It's all in a good cause, too, as proceeds go to the New Children's Hospital appeal. For more information call 0161 276 4522.

Meanwhile, Corrieblog reader Darren has unearthed a brilliant "Coronation Street Cookbook" in the back of his mum's cupboard, so we'll be bringing you recipes for some nutritious lard-based dishes of the 1960s very soon.

Comments? Email us!

Coronation Street's Malcolm Hebden (Norris) was on Daily Cook's Challenge yesterday, and you can see a video catch-up here. There's also a very funny interview in which he talks about his prowess (or lack of) in the kitchen.

"In the kitchen I'm a total disaster," he admits. "It's background - my parents couldn't cook, nobody taught me to cook, and cooking's moved on so much since I was a child. In those days they put it in front of you and if you didn't eat it then you got it for your tea, it just went on and on until you swallowed it."

His early food memories are a bit alarming...

Our Tvor is going to love this one. She says she likes watching Corrie people in different contexts, and we know she likes to cook with Corrie, and this combines both those things.

Ex-Coronation Street stars Wendi Peters (Cilla Battersby), Sean Wilson (Martin Platt) and Debra Stephenson (Frankie Baldwin) are set to appear in the new series of the BBC's Celebrity Masterchef. They'll be competing against other celebrities such as newsreader Michael Buerk and actress Linda Robson to find out who has the best culinary talents, and will be judged by chef John Torode and food writer Greg Wallace. According to series editor Karen Ross, "The competition is really tough and the standard of some of this year's cooking has been inspiring. All participants share a passion for food but cooking for a busy lunchtime service in top London restaurants is very different when you're on the other side of it."

Last year's competition was won by TV presenter Nadia Sawalha, and also had a sprinkling of Corrie people taking part, including Martin Hancock (Spider Nugent) and Chris Bisson (Vikram Desai).

Following Sue Cleaver's appearance on Daily Cooks' Challenge, Sally Whittaker (who plays Sally Webster) has also turned up on the show, to talk about her favourite foods and whip up a recipe with Antony Worrall Thompson.

"I'm not a master chef and I'm not a disaster in the kitchen," she says. "If I've got loads of time I'm ok."

As her husband is a vegetarian, Sally says her signature dish is "Puttanesca pasta, because it's quite spice and really easy to make." She says she goes through phases as far as favourite foods are concerned - she went through a sushi phase but she's over it now, and Indian food is her current favourite. You can see the recipe she and Worrall Thompson made for aloo tikka with raita on the ITV website.

For her last meal on Earth, she would have "a mozzarella, tomato and avocado salad that my friend Wendy makes." Sally's guilty pleasure is Green & Black's chocolate, which she keeps a stash of in the cupboard and eats when no-one's looking. For a TV snack she'd have a bowl of cereal.

There aren't really any foods Sally particularly dislikes, but she says she's never eaten rabbit.

Lots more Corrie-related recipes here

Sue Cleaver recently appeared on the show Daily Cook's Challenge. You can see the recipe Antony Worrall Thompson and Sue whipped up for whole sea bass with chermoula & Moroccan salsa here.

Sue is interviewed on the ITV website about her food tastes - and they're a million miles away from her Corrie character Eileen Grimshaw's fondness for a kebab.

"I would never presume to say I'm a master chef in the kitchen," she says. "I'm definitely not a disaster though - I do love my cooking. My signature dish would have to be my crispy Chinese belly pork." She found it hard to pick one food as her favourite but admitted, "I'm pretty partial to caviar."

Her last meal on Earth would, "start with soup, caviar, some foie gras - I know it's not cool but I do love it. Some oriental starters, roast lamb and just carry on!"

Sue's guilty pleasure again is caviar, but her favourite TV snack is slurping up a big bowl of ramen soup. Is there any food she doesn't like? Oh yes: "I detest saffron," she says. "It tastes of musty, dirty cupboards."

Hungry? Click here for recipes from Corrie stars

Most of our recipes have so far been extracted from a Sunday supplement that was printed in the 1990s, donated by one of our regular readers, Katie. Today's recipe was discovered by our editor, R'Sue and was donated to the Epilepsy Action National Tea Break. National Tea Break day in support of this cause is going to be held October 17, 2008. This recipe was donated by Julie Hesmondhalgh and is her mum's "unbeatable chocolate cake". Well you can't really argue with chocolate cake, can you? Julie is a great supporter of a good many charities, bless her. Her alter-ego, Hayley Cropper, is on a leave of absence from Coronation Street but maybe on her return, we'll see her serving cake for the factory tea break! Click through the link for the recipe!

This recipe comes from the kitchens of the Rovers Return when it was under Bet and Alec Gilroy's rule. It's called a casserole but it seems more like a stewed beef and onions with a gravy but it also looks delicious and the gravy would be yummy spooned over nice, fluffy mash! Alternatively, you could use it as the base for a nice Shepherd's Pie. You might want to go easy on testing that Guinness before you add it to the beef, though, or you'll end up with your wig on crooked like Bet! This is one of Alec's favourites, she tells us and.. "When Alec says me and Bet have made one or two recipes over the years what he actually means is I've made them and he's eaten them. The only time he ever takes any real interest is when I tell him something's got booze in it. He then chews a bit, purses his lips and nods wisely, as though he can tell something of deep significance. It's always the same. But I can tell he enjoys it because he always wants seconds. So, if you're after really getting your own hubby more interested in his food, serve him a boozy dish like this. It's easy to do and he'll love it."

Also included is another Beef in Beer recipe, a variation with a bit more substance. You could use Guinness in that recipe as it just calls for "beer" without specifying type.

These two recipes originate from Deirdre's kitchen. They're traditional treats that are often found at Bonfire night parties in November. Parkin is a ginger cake that's popular in the north of England and contain ginger and both treacle and oatmeal. Since you'll have the treacle out anyway, why not whip up a batch of sticky treacle toffee?

Deirdre tells us "I've always loved Bonfire Night. I think everybody does. We all claim it's for the kids but really it's for us as well. When I was a kid, we used to make rival bonfires in every street and steal each other's wood. These days it's a lot more sedate but it's still fun. The food is always one of the best things."

Another budget recipe from Angie Freeman's student days brings us a tuna casserole with pasta and cheese. This recipe will serve 2 people, or one serving and leftovers for lunch the next day. Mustn't waste food! Macaroni cheese with some protein thrown in from the tuna makes a nutritious meal as well and you can lower the calorie content by using lower fat milk and cheese though I find low fat cheese doesn't quite melt as nicely. You could make it vegetarian by leaving out the tuna or adding in a few extra veggies such as steamed and chopped broccoli, a handful of frozen peas or some sauteed mushrooms. You could also substitute chopped cooked ham for the tuna as well. Click through for the recipe and instructions.

Today we bring you another recipe from Betty Turpin Williams' cookery book. It's a hearty beef casserole, sure to warm your innards on a frosty February day! Betty usually does good basic dishes, both traditional and filling, dishes that can be stretched with the addition of a few more veg and a pint of water. After all, she's been cooking for crowds in the pub for almost 40 years! She ought to know what she's doing at her age! I hesitate to think what will become of the Rovers' menu when she finally retires.

Click through the link for the full recipe and instructions and enjoy!

"Hot and Spicy" aren't words you normally associate with Norman "Curly" Watts but Curly has a few secrets up his sleeve. Living on his own, he's learned he has to sink or swim in the kitchen (that's a pun, geddit?) and has devised a few good recipes that he can serve when he entertains. This recipe for spare ribs can be adjusted for however hot or mild you like it with a basic tomato based barbeque sauce as its starting point that is a little sweet and a little spicy. Or you can eschew the tabasco sauce and put in a little honey for a honey garlic-type rib. Equally good.

Comfort food is just that, food that makes you feel good. Today's recipe comes from Jim's cafe as owned and run by Alma and Gail and may take you back in your memories right into your gran's kitchen. I like a good pudding, me, and it always sets nicer with a cold glass of milk or a nice cup of tea (but then, everything goes well with a nice cuppa!) It's easy to make and easy to eat! Give it a try!

You don't usually think of Deirdre as a dab hand in the kitchen. Indeed, Blanche is always criticizing her efforts but then again, Blanche criticizes everyone! There's nothing better on a cold winter day than a bowl of hot soup and here's a recipe that's great. As me dad would say, it'll put hair on your chest!

This week's recipe comes from the cookery books of Mavis Wilton. It's a savoury dish that looks so good I might be tempted to try it myself. Who doesn't love the flavours of cheese and onion together? Mavis and Derek were something like that, weren't they? They went as well together. Both slightly odd on their own but together as a couple, they suited down to their toes. The recipe is behind the link below.

The recipe you've all been waiting for, Betty's Hotpot, makes it's debut on Corrieblog to start the new year off right. This recipe and similar ones have been littering the internet for years, far and wide so it's high time we publish the official one according to the Corrie cookery Sunday supplement from the early 1990s which inspired this series of recipes. It's not all that unhealthy, unlike some would have you believe. It's a hearty hot dish of meat and potatoes though I'm sure you could slip in some sliced carrots and a handful of corn or peas if you wanted to.

Click through the link for the recipe.

This week, we're celebrating Christmas. Corrieblog Towers is all decorated with fairy lights and a tree. Christmas is a time for family and friends to get together and what do they to? Eat! Christmas food is some of the best food ever and one of the more traditional desserts you will find on a Christmas table in any of the houses in Coronation Street will be a trifle. Today's recipe is something that will serve lots of people and is something that comes from the cookery books of Alma and Gail at the old cafe!

Click through the link to see the recipe.

Wednesday means cookery day in Corrieblog Towers. Liz McDonald had two hungry, growing lads and a big, burly Irishman to feed when she first came to Coronation Street. These days, she still has Steve and granddaughter Amy under the roof of the Rovers Return. Today’s recipe was a favourite of her boys and probably, Amy as well!

Liz notes that "It is not easy feeding a family on a budget. It takes a lot of skill and hard work. Jim's always been a worker and need feeding properly, and two growing lads can be a nightmare. But as a mother you've got to cope."

Click through the link for the recipe.

Mavis and Derek are nothing if not cautious. They spent two years courting one another and then they were so unsure about getting married that they managed to jilt one another at the altar. They successfully tied the knot at the second attempt and now live at No 4 Coronation Street Though a timid soul, Mavis has aroused heavy passions in her time and when she read about the aphrodisiac qualities of the humble parsnip, she went a bit overboard and Derek nearly lost his job for sexually harassing a cleaning lady!

"Derek and I have always been keen on cooking. It's one of our sharing activities. Derek always says you can tell a awful lot about people by looking at what they eat and I'm sure he's right. Sometimes I think we must have been destined to marry each other because Derek cares just as passionately as I do about the environment and the world we live in. We often eat vegetarian. Derek says this is our way of making a statement and I'm sure this is true. We also eat meat but that's because we like it."

Click through the link for the recipe.