Recipes
778 results
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.
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.
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
RECIPE
Braised Red Cabbage
Combining classic festive flavours of cinnamon, orange and Bramley apple, our Braised Red Cabbage is delicious served with any roasted meat or poultry. Works especially well as an accompaniment to our traditional Roast Goose.
WE USED
3-ply Stainless Steel Saucepan with Lid
RECIPE
Roasted New Potatoes and Butternut Squash
For this dish we’ve chosen to use butternut squash and new potatoes roasted together and served with sage. This is a classic combination and a delicious way to cook squash. A perfect accompaniment to any autumnal main course.
WE USED
Toughened Non-Stick Rectangular Roaster
RECIPE
Carrot and Swede Mash
A classic blend of seasonal root vegetables with a twist with fresh rosemary and caraway seeds. A delicious side dish with roasted meat and poultry.
WE USED
Cast Iron Saucepan
RECIPE
Honey-Baked Celeriac
Celeriac is a wonderful root vegetable full of flavour and texture. Here it is paired with juniper berries, thyme and honey for a rich and delicious taste.
WE USED
Cast Iron Saucepan
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
