Kirk Haworth

Nov 15, 2024 | thestaffcanteen.com | Kirk Haworth

10 minutes with: Kirk Haworth, Co-founder, Plates 8th September 2017 North West Young Chef of the Year 2005 and development chef and consultant, Kirk Haworth, tells us about how his life and career was turned upside down after contracting Lyme Disease from a tick bi... Read more Read more Member Sign Up Sign up as a member of The Staff Canteen and get the latest updates on news, recipes, jobs, videos, podcasts and much more.

Mar 23, 2024 | bbc.co.uk | Mary Berry |Maunika Gowardhan |Kirk Haworth

To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered. To make the poached rhubarb, put all the ingredients into a saucepan over low heat.

Mar 23, 2024 | bbc.co.uk | Richard Bainbridge |Matt Tebbutt |Andi Oliver |Kirk Haworth

Matt Tebbutt is joined by chefs Andi Oliver and Richard Bainbridge, and by special guest Stephen Mangan. There are some great moments from the BBC food archive, including clips from Rick Stein, Nigella Lawson, Nadiya Hussain and Marcus Wareing. Drinks expert Helen McGinn picks the wines to go with the studio dishes.