811 results
RECIPE
Homemade Burger Buns
These mini buns are created in the 12-cup muffin tray, ideal for serving as sliders to share and feast on together.
WE USED
Toughened Non-Stick Square Grill with Long Handle
RECIPE
Halloween Squash Cannelé
A Halloween take on the traditional cannelé. A deliciously rich pumpkin and three cheese cannelé, topped with buttternut popcorn and brown sugar.
WE USED
12 Cup Cannelé Tray
RECIPE
Charred Cos and Avo Salad and Crème Fraiche Dressing
Charred cos lettuce is the star of this fresh, crunchy salad. Drizzle with the crème Fraiche dressing and finish with pan-fried chorizo for a spicy lift.
WE USED
Cast Iron Extra Large Grill
Souk Spiced Lamb Cutlets with Yoghurt and Tamarind Drizzle
DIFFICULTY
Average
COOK TIME
Under 2 hrs.
RECIPE
Souk Spiced Lamb Cutlets with Yoghurt and Tamarind Drizzle
Grilled meat is one of the staples of many a Middle Eastern nation. Lamb cutlets are one of my all-time favourite cuts of meat with the perfect ratio of meat to fat and a lovely bone to gnaw on once you’re done, which just adds to the pleasure of eating. The yoghurt and tamarind sauce are a perfect pairing with the spiced lamb cutlets and provide a wonderful contrast of flavours.
WE USED
Cast Iron Square Grillit®
Pasta with Lime-Coconut Sauce and Scallops in Filo Tartlets
DIFFICULTY
Average
COOK TIME
Over 2 Hrs.
RECIPE
Pasta with Lime-Coconut Sauce and Scallops in Filo Tartlets
Perfect as a starter or side, these scallop-filled filo tartlets are fragrant and sure to impress your guests.
WE USED
12 Cup Muffin Tray
RECIPE
Turkey Parcels with Christmas Stuffing
Fresh slices of turkey breast are rolled around a herby sausage meat, chestnut and cranberry stuffing and wrapped in smoky bacon rashers. These turkey parcels are quicker to roast than a whole turkey but still have all the seasonal flavours. As the roaster will only take up part of the oven space, the vegetable accompaniments can be roasted on a separate tray at the same time, making sure your Christmas lunch is cooked in around 1 hour.
WE USED
Cast Iron Roaster
RECIPE
Easter Chocolate, Caramel, and Peanut Cannelé
A twist on a grown-up Easter egg! This dark chocolate cannelé with chocolate mousse, caramel and roasted peanuts is a must-try.
WE USED
12 Cup Muffin Tray
RECIPE
Healthy Carrot Cake with Honied Yoghurt Icing
Inspired by the traditional carrot cake, enjoy this guilt-free version made with almond flour and topped with honey-yoghurt icing.
WE USED
Square Cake Tin
RECIPE
Frangipane Berry Pudding with Pistachio Crumble
A pudding layered with flavour and different textures. An almond pudding base with a mixed berry middle and a crunchy pistachio nut crumble topping. Serve warm with custard, whipped cream or ice cream.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
T-bone with Black Garlic Butter and Fine Green Beans
Effortless entertaining at its best, this dish looks as good as it tastes. Bring it to the table slathered in an irresistable black garlic butter, ready for serving.
WE USED
Cast Iron Frying Pan with Wooden Handle
RECIPE
Pork Chop and Vegetable Roast with Cider Gravy
In this recipe pork chops are roasted over a selection of root vegetables to make a substantial, but speedy, roast ideal for week-night cooking. The vegetables can be changed to suit different tastes.
WE USED
3-ply Stainless Steel Rectangular Roaster
RECIPE
‘Tea’tails - Green Tea & Ginger Mocktail
For a bit of fun, why not serve your cocktails this summer in chilled tea pots or cafetieres. The stoneware keeps drinks cooler for longer and lids help to keep the drinks fresh so are perfect for dining outside. These tea-inspired cocktails are fruity and floral, and with a delicious mocktail too, there really is something for everyone at your summer tea party!