Nigel Haworth's Lancashire Hotpot

Tangled Garden Carrots

Ingredients

  • 120g Baby Tangled Carrots
  • 500ml Mineral Water
  • 1 tbsp Natural Sugar
  • 100g Butter
  • Pinch of salt

Method:

  • Carefully wash the carrots and clean thoroughly
  • Place the carrots in a heavy bottom pan, add the sugar, butter and a pinch of salt, barely cover with water. Bring to the boil and cook until tender. Remove the carrots from the cooking liqueur and reserve.
  • Reduce the cooking liqueur by half then return the carrots and keep warm

Tangled Garden Leeks

Ingredients:

  • 2 Bundles Extra fine Garden Leeks
  • 500ml Mineral Water
  • 1 tbsp Natural Sugar
  • 100g Butter
  • Pinch of salt

Method

  • Carefully wash the carrots and clean thoroughly
  • Put the leeks into butter, boiling salted water and rapid boil for 30 seconds, remove and mix with the carrots


 

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