Recipes
365 results
RECIPE
Colourful Carrots with Goat's Cheese
The perfect appetiser to make in our Stoneware Petite Oval Casserole.
RECIPE
Red Lentil Pasta Spinach Salad with Carrot Top Pesto
A delicious and easy pasta, making use of carrot tops that would otherwise be discarded.
WE USED
Stoneware Serving Bowl
RECIPE
Vegan Pea Dip
This quick and easy dip can be made up to 2 days in advance and stored in the refrigerator until ready to serve. It is both vegan-friendly and versatile!
WE USED
Stoneware Classic Square Dish
RECIPE
Green Smoothie
A refreshing and vibrant green smoothie, perfectly served in Le Creuset glassware.
WE USED
Set of 4 Tumblers
RECIPE
Crispy Pan Muesli
Make your own muesli for a delicious snack or breakfast. This basic recipe can be adjusted to your preference and served with yoghurt, fresh berries, or other fruits.
WE USED
3-ply Stainless Steel Non-Stick Frying Pan
RECIPE
Cinnamon and Cherry Tomato Koshari
“This bravely spiced rice and lentil dish is more than a sum of its parts and comes (mostly) from the store cupboard. It’s topped with a crown of crispy frizzled shallots, which brings a key level of crunch and contract to what its otherwise soft and comforting. In its pure Egyptian street-food form there is pasta, macaroni to be precise, and often chickpeas, too. I’ve just used rice and lentils here for simplicity, but you could add a handful of macaroni to the rice, or a drained can of chickpeas, to make it a little more authentic.” – Anna Jones
WE USED
Cast Iron Shallow Casserole
RECIPE
Crispy Tofu Pad Thai
“I am a sucker for a pad Thai. I know it’s predictable, but I can’t seem to bypass it on a menu. This version brings together all the things I love about it; crispy tofu, lots of greens, a tamarind heavy-sauce, roasted peanuts, and crispy onion, as in my mind, a pad Thai is pointless without them.” – Anna Jones
WE USED
Stoneware Pasta Bowl
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
