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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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Baking Bread in Cast Iron

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Choose the right material

Find out which material best suits your cooking and kitchen style.

The Ultimate Knife Guide

Set yourself up for success with the most important tool in the kitchen.

How to Clean Your Casserole

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.

WE USED

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.

WE USED

Non-Stick Ceramic Frying Pan

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Chocolate Volcano Cakes

DIFFICULTY

Average Average

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

A rich chocolate cake with a molten gooey centre. Serve warm with a spoonful of whipped cream and a dusting of cocoa powder for a decadent dessert.

Main INGREDIENTS

Chocolate

FOR THIS RECIPE WE LOVE TO USE

Stoneware Petite Casserole

27,00 €

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Ingredients

Method

Ingredients

To prepare the dishes

1 teaspoon butter
1 teaspoon cocoa powder

Cakes

115g (4oz) dark chocolate
115g (4oz) butter
55g (2oz) caster sugar
2 whole medium eggs and two egg yolks
1 teaspoon instant coffee dissolved in 1 tablespoon of water
1 teaspoon vanilla extract
80g (3oz) plain flour
1 tablespoon cocoa powder
Whipped cream and cocoa powder to serve

Method
1

Preheat the oven: 200°C/ 400°F/ Gas Mark 6, pre-heated Fan Oven: 180°C
2

Grease the petite casseroles with butter and dust in cocoa powder.
3

Melt the chocolate with the butter in a heat-proof bowl over a pan of hot water, taking care not to let the bowl touch the water.
4

Whisk the sugar, eggs and egg yolks together until light and fluffy. Stir in the liquid coffee and vanilla extract.
5

Whilst continuously whisking, slowly drizzle the melted chocolate and butter into the egg and sugar mixture.
6

Sift in the flour with the cocoa powder and combine.
7

Divide the mixture between the prepared casseroles.
8

Bake for 12-14 minutes. The cakes are done when they just form a breaking crust, the mixture should be firm on top but still runny in the middle.
9

Once cooked allow the cakes to stand for a minute or two.
10

Serve warm with a spoonful of whipped cream and a dusting of cocoa powder.
11

Cooks tips
12

To prepare ahead:
13

At stage 6, the uncooked cakes can be covered with the lids, placed in the refrigerator and held for several hours. Remove the lids before baking and allow a little extra cooking time using the appearance guide at point 6.