Nigel Haworth's Lancashire Hotpot

Nigel Haworth's Lancashire Hotpot

Nigel Haworth

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

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.

Loin of Herdwick mutton with honey and mint dressing and Jerusalem artichoke purée

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.

Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher. 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

Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher. This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu.

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 stunning sous-vide pineapple recipe from Nigel Haworth is infused with warming rum, zingy lime and soothing vanilla for a perfectly balanced dessert.

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.

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'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.

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.

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