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Nigel Haworth Recipes

Nigel Haworth’s Lancashire Hotpot recipe

from Great British Chefs

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

Nigel Haworth's Great British Menu: Lancashire Hotpot Recipe With Lamb & Pickled Cabbage

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from Great British Chefs

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.

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from Great British Chefs

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.

Nigel Haworth’s summer fruit pudding with lemon cream dessert on Celebrity MasterChef UK

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from Great British Chefs

Roasted organic pork with salt and pepper crackling and autumn brassicas

Nigel Haworth's delicious pork rib-eye recipe makes a fantastic, autumnal alternative to a traditional roast dinner, complete with crisp crackling and a vibrant array of colourful cauliflowers.

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from Great British Chefs

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.

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

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from Great British Chefs

Wild mushroom and roast garlic 'tumbleweeds'

Looking just like little tumbleweeds, Nigel Haworth's deep-fried mushroom canapé recipe make a perfect snack or elegant party nibble.

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from Great British Chefs

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.

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