Lancashire Hotpot Recipe With Lamb & Pickled Cabbage

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks. A fine dining version of an English classic.

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

Melting ginger pudding with iced double cream and caramel custard

Chef Nigel Haworth creates a spicy ginger pudding recipe accompanied by a rich caramel custard and iced double cream.

Nigel Haworth Chef - Great British Chefs

Nigel Haworth

Nigel Haworth is a chef known for his work at Northcote Manor in the north west of England. He creates seasonal British dishes which carry a real wow factor

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise - Nigel Haworth. This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season.

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise - Nigel Haworth. This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season.

Nigel Haworth

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Top Lancastrian chef, Nigel Haworth, shares the ultimate Lancashire hotpot recipe containing lamb - a dish he famously cooked on Great British Menu

This striking autumnal mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres, resulting in wonderfully tender, moist slices. This recipe is from Northcote’s tasting menu, so to make a full-sized portion you will need to increase the quantity of mutton and artichokes.

Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

This autumnal sous vide mutton loin recipe by Michelin-starred chef Nigel Haworth uses a water bath to break down the meat's traditionally tough fibres.

Nigel Haworth’s Lancashire Hotpot recipe

Betty’s hotpot was the stuff of legend on Coronation Street, here is one that award winning chef, Nigel Haworth, made earlier

Lancashire Hot Pot - Recipe given to us from Nigel Haworth at Northcote

Lancashire Hot Pot - Recipe given to us from Nigel Haworth at Northcote

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks

Lonk lamb Lancashire hotpot, roast loin, pickled red cabbage, tangled carrots and leeks.looks amazing

Treacle salmon, scallops, pickled ginger recipe by professional chef Nigel Haworth

Treacle salmon, scallops, pickled ginger recipe by professional chef Nigel Haworth

A delightful scallop starter recipe by Nigel Haworth, served with a smooth, buttery scallop roe pâté.

Orkney scallop, salmon belly, sea vegetables

A delightful scallop starter recipe by Nigel Haworth, served with a smooth, buttery scallop roe pâté.

This refreshing dessert from Nigel Haworth is certainly a labour of love but the combination of fragrant elderflower, zingy apples and crisp sorrel granita will be sure to impress guests. Honeycomb can be bought in most supermarkets, but if you want to make your own take a look at our how to make honeycomb guide.

Apple and elderflower fool, sorrel granita and crumble biscuit

Nigel Haworth combines classic flavours in his apple and elderflower fool recipe, with a crisp sorrel granita adding extra interest. A fantastic summer dessert recipe from one of Britain's greatest chefs.

A Recipe by Nigel Haworth | FOUR Magazine

Lancashire cheese soufflé, beetroot relish, milk foam recipe by Nigel Haworth

Nigel Haworth's luxurious confit lamb shoulder recipe makes a decadent alternative to a Sunday roast, cooking the organic lamb in duck fat for an unctuous result. Served with roast garlic, sprightly poached tomatoes and potato purée, this recipe is hard to beat.

Confit shoulder of organic lamb, poached plum tomatoes, French beans and potato purée

Nigel Haworth's luxurious confit lamb shoulder recipe makes a decadent alternative to a Sunday roast, cooking the organic lamb in duck fat for an unctuous result.

Bring a touch of Michelin quality to your next dinner party with this mutton recipe by Nigel Haworth, featuring tender loin of mutton and a creamy Jerusalem artichoke purée. To add texture the chef finishes the dish with an artichoke crisp and a honey and mint dressing.

Sous vide mutton loin with honey and mint dressing and Jerusalem artichoke purée

Mutton with Jerusalem Artichoke Purée Recipe - Great British Chefs

Nigel Haworth uses a water bath to butter-poach the trout in this delicious seafood starter recipe, pairing the fish with black pudding and ...

Sous vide rainbow trout with black pudding and mustard foam

Nigel Haworth uses a water bath to butter-poach the trout in this delicious seafood starter recipe, pairing the fish with black pudding and mustard foam.

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