806 results
RECIPE
Flavour Revival Red Cranberry and Green Pesto Ciabatta Wreath with Baked Cheese
A take on the classic baked camembert the baked ciabatta with the festive colours of red cranberry and green pesto are great flavours to pair with melted cheese. This is a great sharing starter or communal party dish.
WE USED
Cast Iron Round Casserole
RECIPE
Beetroot Soup with Crème Fraîche
A deliciously decadent soup cooked and served in the new Soiree Cast Iron Casserole - the ideal dinner party centrepiece.
RECIPE
Flavour Revival Chocolate and Ginger Brownie
The Stoneware Camembert Baker is an ideal size to bake a brownie in – not too big and not too small. Our stoneware ensures food retains its moisture giving a lovely gooey middle.
WE USED
Stoneware Petite Casserole
RECIPE
Spring Green Spelt Risotto
A creamy risotto-inspired dish with extra bite that is packed full of nutrients and flavour. This healthier take on an Italian classic is the perfect midweek meal for all the family. Spelt is an ancient grain known not only for its versatility, but also for being a great source of fibre, protein and soluble vitamins making it easily digestible.
WE USED
Cast Iron Saucepan
RECIPE
Tropical Curd Skillet Tart with Meringue Kisses & Toasted Coconut
A modern take on a traditional lemon meringue pie, this dessert whisks you off to the tropics. Full of exotic flavours including passion fruit and mango, this tart is baked in the Signature Cast Iron Skillet. The toasted meringue topping is a real crowd-pleaser and sure to receive a ‘wow’ when delivered to the table.
WE USED
Cast Iron Round Skillet
RECIPE
Scandinavian-Inspired Pork Meatballs with Tagliatelle
An Italian twist on Swedish-style meatballs, this recipe is inspired by the classic flavours of Scandinavia. Handmade pork meatballs sit in a beautifully light yet creamy, white wine and stock sauce that is peppered with fresh dill and parsley. Served over fresh tagliatelle, it is a meal the whole family will enjoy.
RECIPE
Poached Peaches with Almond Cream and Amaretti Biscuit Crumb
Oven-poached peaches are erfect for serving individually to each guest at a dinner party, these peaches are tender and aromatic taking on the sweet, almond flavours of Disaronno. Topped with creamy mascarpone and crumbled amaretti biscuits, this dessert is packed full of flavour.
WE USED
Stoneware Petite Casserole
RECIPE
Blueberry Ombre Shortbread Cheesecake
This cheesecake combines the best aspects of both a baked and a non-baked cheesecake - the crispy, buttery, golden shortbread base, with the light, creamy, easy no-bake cheesecake topping. Beautifully vibrant from the purple blueberries, this really is a stunning summer dessert.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
‘Primavera’ Fried Rice
Making use of the abundance of fresh asparagus, this recipe pairs traditional Japanese flavours with spring onions and fresh garlic to create a recipe that is both delicious and easy to cook.
RECIPE
Japanese-style Celeriac Steak
A delicious vegetarian dish; creamy celeriac is fried in fragrant garlic oil on the Toughed Non-Stick Stir-Fry and topped with a tangy Wafu sauce.
WE USED
Toughened Non-Stick Stir-Fry Wok with Helper Handle
RECIPE
Kabocha Korokke – A Japanese Croquette
Uings Japanese breadcrumbs, called Panko, this produces a light fluffy texture. Frying Pan to make crispy and light panko that produces texture and flavor of a deep-fried Croquette. Alternatively, roasting makes steam-roasted kabocha with a creamy and perfectly smooth texture.