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Chef Nigel Haworth

from Foursquare

The Northcote

An Interview With Chef #Nigel #Haworth

from Channel 4

Lancashire Hotpot

Guest chef Nigel Haworth shows us how to make the perfect Lancashire hotpot with Red Cabbage

from Great British Chefs

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

Lancashire lamb hot pot.- 1) start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved 2. Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a med heat for 6-8 mins or until reduced by half 3. Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick..cont

from Great British Chefs

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.

from BBC Good Food

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth

Nigel Haworth’s Lancashire Hotpot recipe

Michelin star chef Nigel Haworth

from Great British Chefs

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.

A dish by Michelin Star Chef Nigel Haworth