Recipes
804 results
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.
RECIPE
Seafood and Saffron Stew
I love any dish that comes together in one-pot and when seafood is combined simply with a tomato and saffron sauce to create something absolutely delicious. Quantities are easily increased and you can really use whichever seafood you prefer, so it is wonderfully versatile and perfect for summer or winter eating. Just make sure you have some bread to hand to mop up that spectacular sauce.
RECIPE
Pistachio, Lemon and Ricotta Cake
The perfect afternoon delight, this delicious pistachio cake is a great all-rounder and makes the perfect treat for afternoon tea, breakfast and dessert alike. Cut it into squares, make a large pot of tea and sit back and enjoy.
