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from Great British Chefs

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

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from Great British Chefs

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.

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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. An Eccles cake ice cream makes the perfect accompaniment, alongside the pineapple jelly, pineapple carpaccio and currant gel.

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from Great British Chefs

Buttered pink 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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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

from Great British Chefs

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

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