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.
Organic white bread 4 slices
Tasty Lancashire cheese 200g
Dry cured streaky bacon 8 rashers – grilled until crispy
Knob of butter
- Toast the bread on each side
- 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
Apple Juice 50ml
Boil the Worcester sauce and apple juice together and reduce by half until a syrupy like texture.
Place the crispy bacon on top of the cheese on toast and sprinkle with the dressing