Nigel Haworth's cheese on toast with smoked streaky bacon

By Nigel Haworth

Nigel Haworth is chef patron of the highly acclaimed restaurant with rooms – Northcote and the award winning regional food group Ribble Valley Inn, which includes The Three Fishes at Mitton; The Clog and Billycock at Pleasington; The Highwayman at Burrow all in Lancashire and the most recent opening in Yorkshire – the Bull at Broughton. All properties feature menus that celebrate the local producers and high quality seasonal produce.

Creator of the now famous Length of Lancashire cheeseboard (winner of the Best British Cheeseboard at the British Cheese Awards 2006), Nigel has also developed a series of recipes featuring the different varieties of Tasty, Creamy and Crumbly Lancashire Cheese.

Ingredients

Organic white bread 4 slices

Tasty Lancashire cheese 200g

Dry cured streaky bacon 8 rashers – grilled until crispy

Knob of butter

Method

  1. Toast the bread on each side
  2. Butter the toast on one side, cover with the Lancashire cheese, place on a baking tray, then grill until the cheese has melted

Ingredients for dressing

This dressing will cover 4 portions but will keep in the fridge for two weeks

Worcester Sauce100ml

Apple Juice 50ml

Boil the Worcester sauce and apple juice together and reduce by half until a syrupy like texture.

To Serve

Place the crispy bacon on top of the cheese on toast and sprinkle with the dressing