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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.
Award-winning chef Nigel Haworth shares his famous Lancashire Hotpot recipe so you can recreate it at home using fresh, seasonal Lancashire produce.
Lisa Reedy, maker of award winning jams, chutneys and preserves, has shared her recipe to make the most of a rhubarb glut.
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.
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.
A hearty pudding which uses Lancashire beef and autumn/ winter seasonal veg - kindly provided by local food blogger Susan McKenzie.
This delicious recipe was given to us from the award winning Ribble Valley Inns - who are famous for their delicious Cheese and Onion Pie amongst many other dishes.
Turtle Bay Restaurant creates new “Jerk” version of Lancashire Classic to celebrate Lancashire Day.
A delicious home-made pie using Dewlay Tasty Cheese and hand made pastry.
This recipe was given to us from the award winning Cartford Inn.
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.
Bite sized creamy Lancashire cheese in a spicy chorizo crumb- a starter for four people or great to make as party nibbles.
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.
Recipe provided by Steven Smith, Chef Proprietor at the Freemasons.
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.
Chris Wrathall, chef at The Sparrowhawk, Fence has given us this recipe which uses the best Lancashire ingredients to produce an impressive layers tart.
Bite-sized scones, perfect for taking in your picnic basket, from chef Paul Heathcote MBE.
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
Piri Piri swordfish with citrus quinoa and crispy chickpeas - given to us by Antony Shirley, Executive chef from the Seafood Pub Company.
A quick and easy pudding best served when it's cold outside!
Recipe provided by Steven Smith, Chef Proprietor at the Freemasons.
Single Estate, Vanilla and Pedro Ximenez Caramel Poached Pineapple, Rum, Raisin and Passion Fruit, Brown Butter Ice Cream.
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.
Chef and proud Lancastrian Paul Heathcote shares this recipe for Goosnargh cornfed chicken from Reg Johnson which he brought to national prominence.
Lancashire food lover and blogger Linzi Barrow shares with us her recipe for tradition Goosnargh Cakes - a favourite with her family.
This recipe for local estate shot bowland game pie was kindly given to us from the award winning Parkers Arms in the Forest of Bowland AONB.
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.
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.
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.
A bespoke Halloween recipe from Celebrity Chef Tom Bridge off the Great British Bake Off
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.
Phillippa James - Food Editor at Lancashire Life magazine- shares her recipe for souvlaki using the finest Lancashire lamb.
Kindly given to from Stosie Madi at the award winning Parkers Arms set in the heart of the beautiful Ribble Valley.
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.
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 creamy, comforting fish cake recipe - served topped with a runny poached egg.
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