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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

329,00 €

Stoneware Coupe Dinner Plate

27 cm

24,00 €

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Cast Iron Round Casserole

24 cm - 4.2L

339,00 €

Stoneware Heritage Rectangular Dish with Lid

33 cm - 3.8L

137,00 €

Stoneware Heart Plate

23 cm

24,00 €

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Cast Iron Bread Oven

24 cm - 1.6L

279,00 €

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Cast Iron Cooking

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

Rolled Rib Eye Roast

RECIPE

Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

WE USED

Cast Iron Oval Casserole

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Cauliflower Coconut Curry

RECIPE

Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

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Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

RECIPE

Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

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Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

RECIPE

Seared Salmon in Coconut Green Curry

Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.

WE USED

Non-Stick Ceramic Sauté Pan

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Banana Bread

RECIPE

Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

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Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

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Non-Stick Ceramic Frying Pan

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Chocolate Nougat with Raspberry, Almond & Mint

DIFFICULTY

Average Average

COOK TIME

Over 2 hrs. Over 2 hrs.

SERVES

+10 +10

Chocolate Nougat with Raspberry, Almond & Mint

A great homemade gift idea for the festive period, cut the nougat into pieces, bag up and tie with ribbon for a lovely edible gift for friends and family.

Main INGREDIENTS

Chocolate

FOR THIS RECIPE WE LOVE TO USE

Rectangular Cake Tin

43,00 €

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Ingredients

Method

Ingredients

150g whole blanched almonds
400g dark chocolate, over 65%
12 mint leaves
50ml flavourless oil
A pinch of sea salt
150g raspberries

Method
1

Toast the almonds lightly in a dry pan until golden. Stir regularly to ensure they do not burn. Set aside and allow to cool.
2

Break the chocolate into a heatproof bowl and place over a pan of simmering water - ensure the bottom of the bowl does not touch the water otherwise your chocolate will burn. Finely chop the mint leaves and add to the bowl. Allow the chocolate to slowly melt, stirring occasionally.
3

Using a whisk, pour the oil into the melted chocolate and whisk until combined. Stir in the salt.
4

Line a Toughened Non-Stick Bakeware 33cm Rectangular Cake Tin with greaseproof paper, greased with a little butter or oil to help stick the paper to the pan. Use a piece of greaseproof paper that is slightly narrower than the width of the tray but longer in length to create paper handles that help easily release the chocolate once set.
5

Spread the almonds over the lined tin and carefully pour in the chocolate mixture. Gently knock the tin a couple of time and shake to ensure the mix fills every hollow and remove any air bubbles.
6

Cut the raspberries in half lengthways and press into the chocolate. Let the chocolate set at cool room temperature until completely solidified, approximately 4 hours.
7

Carefully release the chocolate block from the tray using the paper handles. Using a sharp knife, cut the chocolate into pieces of varying shape and size. Wrap in foil, parchment paper or in individual cellophane bags and then store in the fridge in an air-tight container.

• As this nougat includes fresh raspberries, be sure to keep it refrigerated and eat within a couple of days. To make your nougat last longer, swap fresh raspberries for the freeze-dried variety and your chocolate will last approximately a week.

• For an extra minty kick, add a teaspoon of mint extract to the melted chocolate. Be sure to use it sparingly.

• To speed up the setting process the nougat can be chilled in the fridge, but this will cause it to lose its shine a little. This does mean that you can then make a couple of batches at the same time.