804 results
RECIPE
Caramelised Onion, Garlic and Rosemary Savoury Cake
A wheat and dairy free recipe.
WE USED
Toughened Non-Stick Sauté Pan
RECIPE
Chocolate Chip Skillet Pan Cookies
A wheat and dairy free recipe.
WE USED
Cast Iron Round Skillet
RECIPE
Rosemary “Yorkies”
Don’t just keep the “yorkies” for roast beef; adding flavours such as fresh herbs and spices to a simple, classic mix opens up a whole world of variety in Yorkshire pudding eating. Serve these Rosemary “Yorkies” with roast lamb with a garlic and mint-infused gravy. If you are serving with a large roast simply double the recipe and cook in batches. Yorkshire puddings can be made in advance as they heat through in minutes.
WE USED
4 Cup Yorkshire Pudding Tray
RECIPE
Beetroot and Hibiscus Soup
In this recipe we’ve chosen to use beetroot with hibiscus. The humble beetroot is the perfect autumnal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus will add a lovely sharp, acidic kick complementing the flavour of the beetroot nicely.
WE USED
Cast Iron Round Casserole
RECIPE
Braeburn Apple Chutney
This chutney recipe is so versatile and can be adapted to most season’s produce. This recipe goes very well with our Maple-glazed Ham recipe or even with cold cuts from our festive Roast Goose. It has such a nice acidic, warming flavour that would work well wish many other cold meats or cheese platters.
WE USED
3-ply Stainless Steel Saucepan with Lid
RECIPE
Bread and Butter Pudding
Bread and Butter Pudding is a quintessentially British dessert and perfect to eat during colder months. Here it is given a contemporary twist by using orange zest and cardamom and being cooked in a casserole. Served warm, it’s the perfect way to finish a meal.
WE USED
3-ply Stainless Steel Deep Casserole
RECIPE
Pear and Blackberry Clafoutis
Clafoutis is one of those special desserts that is relatively simple to make but has maximum impact when eaten. It is such a diverse recipe which can be adapted throughout the seasons making it a winning dish all year round! Here we’ve chosen pears and blackberries; delicious autumnal fruit. Once roasted the pears will give the dish a deep pear-rich caramel flavour.
WE USED
Cast Iron Oval Casserole
RECIPE
Piccalilli
Homemade Piccalilli is delicious and so much tastier that readymade. It marries so well with cold meats, including our Maple-glazed Ham. The sweet yet savoury taste cuts through the rich maple flavour of the glaze. It can also be used on a platter such as a Ploughman’s lunch.
WE USED
Cast Iron Saucepan
RECIPE
Salt Baked Heritage Carrots
Where would we be without the humble carrot in autumn? Here we’ve chose to use heritage carrots and to salt-bake them; this is a method of encasing them in a salt dough then baking them until cooked. The carrots take on the seasoning from the dough and steam in their own juices which intensifies the flavour dramatically.
WE USED
Cast Iron Oval Casserole
RECIPE
Wild Mushroom Risotto
No autumnal menu would be complete without wild mushrooms, here we've used them in a delicious risotto with a touch of truffle oil. A satisfying, vegetarian, one-pot recipe which makes perfect use of seasonal ingredients.
WE USED
3-ply Stainless Steel Deep Casserole