Recipes
349 results
RECIPE
Fig, Thyme and Goat's Cheese Galette
“This galette, with a hazelnut pastry and a filling of capers and herby goat’s cheese, has become a regular at home for when I have a bag full of purple and jammy figs. I make this pretty tart with a couple of substantial salads for a summer lunch for six; it would serve four with just a side salad. Roasting the figs will bring out their jammy nature, so you can get away with using them slightly under- or overripe here.” – Anna Jones
WE USED
Stoneware Fluted Flan Dish
RECIPE
Kale, Walnut, and Cheddar Rosti Pie
“Sometimes I crave crunch and texture from a pie, like this rosti-topped one, with its buttery grated celeriac roof. The flavours warm you, with the round sweetness of nutmeg, custardy butter beans, toasted walnuts, the minerals of kale and a sharp punch of cider vinegar. If you are after a really hearty meal, you could even serve this with some mashed potato.” – Anna Jones
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Mellow Confit Garlic Frittata with Gremolata
“Don’t be shocked by the amount of garlic used here: it makes more than you will need but keeps really well in the fridge for months, and once you have used all the cloves, the mellow oil is a quick addition to pastas, pizzas and dressings. I like to use a cast-iron pan – I find it provides a nice even heat. If you have wild garlic to hand, replace the confit garlic and spinach with a couple of handfuls of the leaves, wilting them as you would the spinach.” – Anna Jones
WE USED
Cast Iron Round Skillet
RECIPE
Pan-roasted Cauliflower with Saffron Butter
“Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then come more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille.” – Anna Jones
WE USED
Cast Iron Square Grillit®
RECIPE
Pea and Coconut Soup
“When I am hungry, impatient and have nothing in the fridge, this vegan soup is the recipe I turn to. To be really speedy, the pan you use is important; a small, deep saucepan will mean your soup won’t come to a simmer quickly, so I suggest a deep, wide one – cast iron is ideal. If you don’t have spring onions, a normal onion will do fine; you may just need to cook it for a little longer.” – Anna Jones
WE USED
Cast Iron Round Casserole
RECIPE
Rhubarb and Stem Ginger Fool
“This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I’d rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip soft peaks – just whip it as much as you can.” – Anna Jones
WE USED
Stoneware Stackable Ramekin
RECIPE
Beef Ragout with Cheddar Herb Dumplings
Comfort food at it's finest. Perfect for Sunday lunch, this slow-cooked beef ragout with herbed cheddar dumplings is hearty and brimming with flavour.
WE USED
Cast Iron Shallow Casserole
RECIPE
Thai Green Curry
Fresh, fragrant and quick to prepare. This exotic vegetable-packed curry is an easy weeknight meal.
WE USED
Cast Iron Round Casserole
RECIPE
Ruby Hot Chocolate
Ruby chocolate is a rather unique cocoa bean found in Brazil and the Ivory Coast. What makes it special is its lovely pink ruby colour with a tangy, almost berry-like white chocolate flavour. Use ruby chocolate to make this the most decadent cup of love on Valentine’s Day.
WE USED
Stoneware Hearts Mug
RECIPE
Love Heart Cakes
Ruby chocolate adds berry-white chocolate flavour without weighing down the sponge, so that you are left with light-as-air, flop-proof cakes.
WE USED
6 Cup Conversation Heart Tray
RECIPE
Browned Butter Gnocchi with Creamy Blue Cheese Sauce and Chorizo
One of the easiest and most satisfying lunches or dinners you can make, frying off the gnocchi first in burnt butter gives it that crunchy golden exterior and fluffy soft interior.
WE USED
Cast Iron Frying Pan with Wooden Handle
