Nigel Haworth's Leagram's organic creamy and curd cheese onion pie

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.

Filling ingredients

This filling makes one individual pie portion - To increase this to 4 portions times the recipe accordingly.


Organic Lancashire grated 150g

Leagrams curd cheese 50g

Chopped onion 80g

Water 50ml

Butter ½ tspn

Salt pinch

White pepper pinch


  1. Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper
  2. Allow to cook until just tender then remove from the heat and cool
  3. Drain the liquid off when cold

Short crust pastry ingredients

Plain flour 200g

Butter 100g

Egg yolks 3


Water to bind


  1. Sieve the flour into a bowl with the salt and rub down the butter until crumb consistency, make a well and add the eggs and a little water. Mix together until a smooth paste is formed. Cling film and refrigerate until needed
  2. Roll out the pastry to the required thickness. Line the base of a pie tin with pastry and add the organic Lancashire cheese, large diced curd cheese and onion mix in layers
  3. Cover with a pastry lid and brush with egg wash bake at 180oC for 15 minutes until golden

Tomato salad ingredients

Jacket potato 4

Tomato 4

Cherry tomatoes 28

Red onion brunoise ½

Rocket leaves a small bunch

Beetroot pickled 20g

Sour cream 4 tbsp

Chives chopped ½ tspn

Lemon juice 3 drops

Salt and pepper


  1. Take a small baked potato and wrap in tin foil. Place into a medium oven and cook until tender, remove and keep warm
  2. For the salad, slice the tomatoes, pick and wash the rocket leaves and combine with the beetroot and chopped onion into a bowl, pour in a little drop of olive oil, season with salt and place on to the plate
  3. In a separate bowl mix the chives, lemon juice, and sour cream together and pour into little pot

For presentation

Take the pie out of the oven and place onto a plate. Place the salad next to the pie and cut the hot baked potato with a sharp knife and sprinkle with a pinch of rock salt. Place the pot of sour cream on the plate and serve at once