Nigel Haworth is one of several Accrington & Rossendale College catering students to gain and hold a Michellin Star. He is co-owner of the outstanding Northcote Manor and showed off his skills with a winning appearance on Great British Menu.
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.
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.