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

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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

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.

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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