Recipes
776 results
RECIPE
Cranberry, Orange and Pecan Florentines
These delicate, lacy biscuits, studded with candied peel, cranberries and toasted nuts, dipped in melted chocolate make a wonderful treat or gift
WE USED
Insulated Cookie Sheet
RECIPE
Spelt, Feta Cheese & Roasted Tomato Muffins with Rosemary
With a combination of Greek flavours these savoury muffins are irresistible served warm. They make a delicious snack on their own or can be an accompaniment to soups, casseroles and salads.
WE USED
12 Cup Muffin Tray
RECIPE
Spinach, Red Onion and Bacon Frittata
A frittata is the Italian version of a deep and substantial omelette.
WE USED
3-ply Stainless Steel Non-Stick Frying Pan with Helper Handle
RECIPE
Chunky smoked bacon, potato, sweet corn and red pepper chowder
Chowder is often a creamy, milk-based soup, sometimes containing seafood, but in this case made with smoky bacon, sweet corn and vegetables. It is a filling dish that makes an ideal midweek supper with crusty fresh bread.
WE USED
Cast Iron Oval Casserole
RECIPE
Spring Vegetable Braise with Pancetta
Crisped pancetta with an assortment of spring vegetables braised in dry white wine and a vegetable stock. This simple dish is served with a drizzle of extra virgin olive oil and some fresh parsley and basil. Serve as a light lunch with some crusty bread or as an accompaniment to a main dish.
WE USED
Toughened Non-Stick Shallow Casserole with Glass Lid
RECIPE
Grilled Fillet Steak with Apple and Pear
Juicy grilled fillet steaks with delicious, sweet apples and pears.
WE USED
Toughened Non-Stick Square Grill with Long Handle
RECIPE
Asparagus soup with Crème Fraîche
A light spring soup made with new season asparagus, onion, potato, vegetable stock and finished with crème fraîche and black pepper. Serve to the table in the beautiful casserole accompanied with homemade croutons.
WE USED
Cast Iron Round Casserole
RECIPE
Roasted Beetroot Risotto
Roasted beetroot, creamy Burrata cheese and fresh mint stirred though a simple risotto and finished with crunchy toasted nuts.
WE USED
Cast Iron Round Casserole
RECIPE
Bucatini with Pancetta, Field Mushrooms and Cavolo Nero
Cooked Bucatini pasta tossed through a sauce of pancetta, onion, garlic and field mushrooms, sautéed in olive oil with white wine, steamed greens and a hint of chilli. The dish is finished with lemon zest, grated parmesan cheese and fresh basil.
WE USED
Cast Iron Shallow Casserole
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.
WE USED
Cast Iron Round Casserole
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 Tin
