Nigel Haworth

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

Nigel Haworth. Lancashire cheese soufflé, beetroot relish, milk foam

Nigel Haworth. Lancashire cheese soufflé, beetroot relish, milk foam

LONK LAMB LANCASHIRE HOTPOT, ROAST LOIN, PICKLED RED CABBAGE, TANGLED CARROTS AND LEEKS - NIGEL HAWORTH.  This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu.

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 - NIGEL HAWORTH. This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu.

Nigel Haworth - Buttered pink trout with black pudding and mustard foam

Nigel Haworth - Buttered pink trout with black pudding and mustard foam

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. Served with roast garlic, sprightly poached tomatoes and potato purée, this recipe is hard to beat.

This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season. From beer battered crab claws to crab balls made from the brown meat, Nigel Haworth's seafood recipe is indulgent, yet still manages to be wonderfully fresh with the addition of little gem lettuce and lemon dressing.

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

This remarkable crab recipe by Nigel Haworth is a magnificent way to enjoy the British crab season. From beer battered crab claws to crab balls made from the brown meat, Nigel Haworth's seafood recipe is indulgent, yet still manages to be wonderfully fresh with the addition of little gem lettuce and lemon dressing.

This stunning sous-vide pineapple recipe from Nigel Haworth is infused with warming rum, zingy lime and soothing vanilla for a perfectly balanced dessert. An Eccles cake ice cream makes the perfect accompaniment, alongside the pineapple jelly, pineapple carpaccio and currant gel.

Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

This stunning sous-vide pineapple recipe from Nigel Haworth is infused with warming rum, zingy lime and soothing vanilla for a perfectly balanced dessert. An Eccles cake ice cream makes the perfect accompaniment, alongside the pineapple jelly, pineapple carpaccio and currant gel.

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