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With all of the great local produce that is available in Lancashire, you’re sure to cook up a storm with some of Lancashire’s best chef recipes - including Nigel Haworth's Lancashire Hotpot!
In this section there are lots of local Lancashire recipes some which have been given to us by Lancashire chefs for you try out.
Use the rest of the food and drink section to find out where you can purchase your Lancashire ingredients, from farm shops to farmers' markets, to create your dishes or visit one of Lancashire quality eating establishments to give you inspirations.
Phillippa James, Food Editor at Lancashire Life, has put a new spin on a comfort food classic by adding Butlers Blackstick Blue cheese in the sauce.
A creamy, comforting fish cake recipe - served topped with a runny poached egg.
Andy McCarthy, Head Chef at The Three Fishes, made this dish at a Taste Lancashire Produce dinner and diners declared it the best dish on the night.
Phillipa James - Food Editor at Lancashire Life magazine - shares a recipe which takes advantage of the wild sea trout season in the River Lune.
A bespoke Halloween recipe from Celebrity Chef Tom Bridge off the Great British Bake Off
Lisa Reedy, maker of award winning jams, chutneys and preserves, has shared her recipe to make the most of a rhubarb glut.
Lancashire food lover and blogger Linzi Barrow shares with us her recipe for tradition Goosnargh Cakes - a favourite with her family.
A delicious home-made pie using Dewlay Tasty Cheese and hand made pastry.
Phillippa James - Food Editor at Lancashire Life magazine- shares her recipe for souvlaki using the finest Lancashire lamb.
A hearty pudding which uses Lancashire beef and autumn/ winter seasonal veg - kindly provided by local food blogger Susan McKenzie.
A smoky version of traditional fish pie from The Inn at Redwell where chef Rob Talbot smoked all his fish next door at the Lune Valley Smokehouse.
Keith Dalton is chef at Samlesbury Hall Restaurant. His pork belly recipe uses local meat and veg and the economical cut makes it accessible to everyone.
A lovely supper recipe for you to try, and now that the seasons are changing so rapidly comfort food is in order. Slowly does it when making this risotto, but its so worth a bit of patience and care...this is an inexpensive recipe you can mostly make from what you have in your cupboards and fridge.
Chris Wrathall, chef at The Sparrowhawk, Fence has given us this recipe which uses the best Lancashire ingredients to produce an impressive layers tart.
Based on ingredients thought to have been consumed by the witches at the Good Friday 'Great Feast' of Malkin Tower, comes the famous Malkin Pie.
Bite-sized scones, perfect for taking in your picnic basket, from chef Paul Heathcote MBE.
A sticky, moist ginger parkin from the team at the Millstone at Mellor. Leave for a couple of days to allow the flavours to mature.
Chorley is a small market town in South Lancashire and Chorley cakes are just shortcrust pastry with currants inside. Not to be confused with nearby Eccles cakes, they don't usually have sugar inside. You could make these with leftover pastry and a few currants
Bite sized creamy Lancashire cheese in a spicy chorizo crumb- a starter for four people or great to make as party nibbles.
Lancashire food blogger Linzi Barrow shares her recipe for a traditional tea loaf. Perfect served buttered and with a cup of tea.
A delicious pie crammed full of fish with a tasty Lancashire cheese mash topping. Served at the Clog and Billycock and all of the Ribble Valley Inns.
Local food blogger Andrew Stevenson shares his pasta recipe which has Morecambe Bay Potted Shrimps as the star ingredient.
Award-winning chef Nigel Haworth shares his famous Lancashire Hotpot recipe so you can recreate it at home using fresh, seasonal Lancashire produce.
Chef and proud Lancastrian Paul Heathcote shares this recipe for Goosnargh cornfed chicken from Reg Johnson which he brought to national prominence.
A quick and easy pudding best served when it's cold outside!
A rich, warming dish which incorporates seasonal meat as well as seasonal veg. From Chef-Patron of the Millstone at Mellor, Anson Bolton.
A filling tart from Dewlay Cheesemakers using their famous crumbly Lancashire for a tea time treat.
Ian Manning, Head Chef at the Cartford Inn in Little Eccleston, has shared one of his signature dishes with us. This rich, flavoursome suet pudding is cooked slowly so it melts in your mouth!
A great starter or canape given to us by Capra Products especially for British Cheese Week.
Local food blogger Linzi Barrow shares this dish traditionally eaten on a Friday- it is the most popular post on her blog and it's easy to see why when you taste it.
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