811 results
RECIPE
Spring Vegetable Chowder with Sour Cream & Fennel
A fresh combination of seasonal spring vegetables cooked in stock with potatoes and creamed corn, finished with a spoon of cräme fraiche and parsley.
RECIPE
Berry Clafoutis
A clafoutis is a baked, thick, creamy batter with fresh fruit which is served just warm with a dusting of icing sugar. Originating from France this dessert is traditionally made with cherries but other fruits work just as well.
WE USED
Small Baking Tray
RECIPE
Fresh Salmon and Dill Mousse with Watercress
A deliciously light savoury mousse, made from freshly poached salmon, crunchy summer vegetables, and dill. Serve with thinly sliced wholemeal or rye bread, cucumber salad and watercress for a special celebration.
WE USED
Kugelhopf Cake Tin
RECIPE
Italian Rosemary and Roasted Pepper Focaccia
Focaccia is Italian bread with a soft airy texture. This recipe is topped with fresh rosemary and sweet roasted peppers. It is traditionally finished with a mixture of olive oil, water and salt before baking to give the classic moist finish. Serve as an accompaniment to salads, soups, pasta or part of a mezze platter.
WE USED
Stoneware Petite Casserole
RECIPE
Navarin of Lamb
A simple classic casserole using flavoursome economical cuts of lamb on the bone. The meat is browned and cooked in a sauce of wine, stock, vegetables, herbs and caramelised shallots .The casserole is cooked on a low heat, slowly in the oven until mouth-wateringly tender. Any excess fat can be skimmed away towards the end of cooking for a healthier dish. Finally fresh green beans and peas are added for vibrancy.
WE USED
Cast Iron Shallow Casserole with Signature Knob
RECIPE
Beef Pizzaiola
First, a quick and very tasty tomato, garlic and olive sauce is made then, following a rinse with hot water, the pan is re-heated to sear thin pieces of succulent beef. From start to table the recipe, plus your favourite pasta, takes no more than 20 minutes to cook, so it's ideal for a mid-week meal.
WE USED
Toughened Non-Stick Deep Frying Pan with Helper Handle
RECIPE
Beef and Ale Pie
A winter-warming beef stew, popular on many gastro-pub menus, flavoured with smoky bacon and mushrooms, topped with a crisp layer of golden flaky pastry.
RECIPE
Shakshouka
Also known as ‘Turkish Eggs’, this dish is eggs poached in a spicy tomato sauce, served with garlic yogurt, coriander and pitta bread or Turkish flatbread known as lavash. It makes a great meat-free lunch or suppertime dish.
WE USED
Cast Iron Shallow Casserole with Signature Knob
RECIPE
Tom’s Kitchen Macaroni Cheese, Basil and Garlic
Create Tom’s Kitchen Macaroni Cheese, Basil and Garlic perfect for those cold evenings.
RECIPE
Tom’s Kitchen Venison Casserole with Mashed Root Vegetables
Create Tom’s Kitchen Venison Casserole, perfect for those cold evenings.
RECIPE
Mulled Fruits & Berries with a Sugar-Crusted Cobbler
Apples, pears and mixed berries in traditional spiced mulled wine syrup are topped with a buttermilk cobbler and baked with a dusting of raw cane sugar for a crusty finish. Serve this nostalgic grown-up dessert for the festive season with whipped Chantilly cream, crème Anglaise or vanilla-bean ice cream.
WE USED
Cast Iron Roaster
RECIPE
Turkey, Ham and Vegetable Gratin
This tasty lunch or supper dish uses Christmas-day leftovers. Simply combine cooked turkey, ham and assorted cooked vegetables into a freshly made creamy onion sauce, top with a cheesy herby crumb and bake in the oven
WE USED
Cast Iron Roaster