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 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.
Buttered pink trout with black pudding and mustard foam