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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'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 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, Chef Patron of one of the UK’s top culinary schools, Northcote Cookery School. Gaggenau London celebrated the brand's '333 years in the making' and Nigel was the perfect partner to create recipes for the 2nd exclusive event, focusing on the ‘education’ aspect of the brand. Photography by Christian Trampenau.

Nigel Haworth, Chef Patron of one of the UK’s top culinary schools, Northcote Cookery School. Gaggenau London celebrated the brand's '333 years in the making' and Nigel was the perfect partner to create recipes for the 2nd exclusive event, focusing on the ‘education’ aspect of the brand. Photography by Christian Trampenau.

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise - Nigel Haworth

Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise - Nigel Haworth

Nigel Haworth - Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

Nigel Haworth - Vanilla and rum infused pineapple, pineapple jelly, Eccles cake ice cream

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.

Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher. This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu.

Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher. This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu.