Recipes
794 results
RECIPE
Maple-Glazed Ham
Honey-glazed ham is such a wonderful ingredient and one that is relatively simple to make. Here we have paired the ham with a maple glaze rather than the traditional honey; maple syrup gives a richer, deeper flavour which works very well with the molasses and the balsamic vinegar.
WE USED
Cast Iron Round Casserole
RECIPE
Roast Goose
Roast Goose is one of the most magical things to eat at Christmas and was the original festive feast in the Victorian era. Roasted seasonal root vegetable and braised red cabbage are a perfect accompaniments to this incredible meat.
WE USED
3-ply Stainless Steel Rectangular Roaster
RECIPE
Spiced Whole Baked Seabass with Braised Quinoa
This dish is quite a show-stopper when presented. The sea bass is baked in paper to self-steam and the quinoa soaks up the juices and retains the lovely flavours. The Moroccan spices add an unusually warm but delicious taste to the fish. A great alternative to meat for a special occasion or festive meal.
WE USED
3-ply Stainless Steel Rectangular Roaster
RECIPE
Vegetable, Pistachio and Black Pepper Curry
This bold and unique combination of ingredients makes the perfect dish to please everyone from vegetarians to meat-eaters alike. With plenty of flavour, the sauce is rich and creamy, without being overpowering, and you can add your own favourite vegetable combination to the dish.
WE USED
Cast Iron Round Casserole
RECIPE
Sticky Chilli Chicken with Toasted Sesame Seeds and Spring Onions
This is the kind of dish I like to make when I am craving a takeaway. It’s simple to prepare, tastes great and makes the perfect midweek meal in minutes. The flavour is brought together using simple, cupboard ingredients and the garnishes give it a final flourish of texture and taste and that sweet and spicy glaze is completely moreish
WE USED
Toughened Non-Stick Wok
RECIPE
Spiced Sweetheart Cabbage Ribbons with Yoghurt
Providing lots of flavour and depth, making cabbage a great side dish once again. Cabbage can hold spice rather surprisingly and the little burst of yoghurt gives it an additional layer of flavour which can simply be dotted around the finished dish or even stirred through.
WE USED
Toughened Non-Stick Shallow Frying Pan
RECIPE
Peanut & Harissa Chicken Stew with Cannellini Beans, Eggs & Herb Crumb
For me, there is only one cut of chicken I like to use in stews and that is chicken thighs. Not only wonderfully economical but just 2 hours cooking time sees the delicate meat fall off the bone. Cooking with meat on the bone adds so much flavour to a dish and this dish has bags of flavour. A rich, nutty, sweet and spicy broth make for a delicious combination and the preserved lemons add a sharp burst of contrasting flavour finished with boiled eggs which bring so much comfort to the dish.
WE USED
Cast Iron Round Casserole
RECIPE
Lamb, Saffron, Apricot and Almond Tagine
Tagines are a wonderful way of bringing a little unique and exotic North African flavour to a meal. The Tagine vessel is a simple but highly effective shape enabling steam to swirl around inside, cooking the contents beautifully whilst producing a delicate broth in addition to the main ingredients themselves. Lamb, perfumed with saffron and spices, is married beautifully with the sweet depth of plumped apricots and the crunch of whole almonds. This stunning dish is a real showstopper but couldn’t be simpler to make.
RECIPE
Spiced Chai Tea
A refreshing fragrant tea to enjoy every day, perfect with a piece of Chai Spiced Cake.
WE USED
Cast Iron Saucepan
RECIPE
Chargrilled Halloumi with burnt Orange and Pomegranate
IThe irresistible charred, salty halloumi is the perfect partner to the refreshing, juicy orange segments and sweet bursts of pomegranate seeds. Perfect as a side dish or a meal in itself with warm, toasted or grilled bread.
