A Recipe by Nigel Haworth

Name: A Recipe by Nigel Haworth
Ingredients: 10g unsalted butter for melting; 20g unsalted butter; 22g plain flour; 100g whole milk; 60g Shorrocks Lancashire Bomb cheese; 85g Lancashire Cheese; 100g egg white; Salt; freshly ground black pepper; Beetroot relish; 100g pickled beetroot; 50g double cream; 50g whole milk; 80g Lancashire Cheese; Salad garnish; 5g mixed baby leaf salad; 2g micro cress; 1⁄8 banana shallot, thinly sliced; a drizzle of extra virgin olive oil

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Lancashire cheese soufflé, beetroot relish, milk foam

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