Five of the best classic Lancashire dishes

“We tend to overlook the classic Lancashire dishes,” he said, “but they are so tasty. I suppose they fall into the comfort food category rather than fine dining but what’s wrong with that?

“Using the best local ingredients they take you back to the meals your mum or gran might make - who can resist them?”

(All photographs: Phil Taylor)

Lancashire Hotpot

“For a Lancashire hotpot, you’ve got to use lamb,” said Gareth, “I’d use diced lamb shoulder which has been slow braised or even stewed and combine it with sliced Maris Piper potatoes using plenty of butter.

“It is a classic dish and I’d serve it with some nicely braised cabbage and a little bit of bacon mixed in for some added flavour. People have different views on whether you need extra gravy but I’d always serve it separately so people can choose what they want to do.”

Lancashire cheese and onion pie

“Make sure you use a quality cheese for maximum flavour,” said Gareth. “I use Tasty Lancashire from Garstang along with onions and a little English mustard for sharpness and to add colour. A touch of Lancashire sauce will also make a real difference.”

Butter pie

“Such a relatively simple dish and yet so tasty,” said Gareth. “You just need shortcrust pastry and layers of potato - make sure you don’t mash them - with plenty of butter and seasoning. You certainly wouldn’t want to serve this with more potato - I’d stick to some nice root vegetables.”

Black pudding duo

“Everyone knows about black pudding but I think that white pudding is often overlooked,” said Gareth. “We have some great local pudding producers so it’s not hard to get hold of some good quality ingredients for this dish.

“This is a very rich dish so you don’t need too much pudding to serve it as a great starter.

“The two types of pudding go so well sitting on a base of refried potato and a little smoky bacon and if you want to make it a little more savoury, you can add some Lancashire sauce to give it a bit of a kick.”

Toasted Eccles cake

“Eccles cakes are quite straightforward to make but if you haven’t the time, make sure you but some good quality ones,” said Gareth. “For the perfect pudding, I’d warm them through by lightly toasting them and then serving with a good scoop of vanilla ice cream.

“Look out for local ice cream makers; a lot of dairy producers have diversified and produce some real quality ice cream. I tend to use Frederick’s in Chorley for my ice cream.

“A great way to round off a meal.”