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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

Master the art of bakery-style loaves at home with your cast iron cookware.

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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.

WE USED

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.

WE USED

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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Roasted Turkey with Five-Spice Blend

DIFFICULTY

Average Average

COOK TIME

Over 2 hrs. Over 2 hrs.

SERVES

4-6 4-6

A delicious five spice flavour is a great twist to a traditional roasted turkey. Additionally, cooking in cast iron will further retain the moisture and keep the oven clean

Main INGREDIENTS

Meat

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Oval Casserole

~~Price reduced from 639,00 € to~~ 447,00 €

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Ingredients

Method

Ingredients

3 tablespoons salt
40g soft brown sugar
2 teaspoons Chinese five-spice mix
1 tablespoon grated ginger
2 teaspoons ground black pepper
2 garlic cloves, peeled and finely chopped
2.5kg baby turkey, ready to cook or turkey breast joint
125g soft butter

Method
1

Please note, preparation starts the day before!
2

Mix the salt with the brown sugar, five-spice, grated ginger, and chopped garlic in a bowl.
3

Rub the inside (if using whole turkey) and outside of the turkey evenly with the salt mixture. Cover and chill for approximately 12 hours. The next day, take the turkey out of the fridge in good time and bring it to room temperature. This can take around 2 hours.
4

Preheat the oven to 180C / 160 Fan/ Gas Mark 5.
5

Generously rub the turkey with the soft butter and place in the oval casserole, breast side up. Place the lid on the casserole.
6

Cook in the preheated oven for 90 minutes and then remove the lid and baste the turkey. Place back in the oven for a further 30 minutes without the lid on.
7

At the end of the cooking time, test the turkey is fully cooked by inserting a skewer into the thickest part of the bird; if clear juice runs out, the turkey is cooked through.
8

Leave the cooked turkey in the casserole with the lid on for 30 minutes and then carve it. Serve the turkey with the cinnamon and sweet potato and apple bake.

A large ready prepared chicken can also be used and cooked in the same way. Follow the guidelines on the poultry when preparing – it is generally not recommended to wash poultry before use in the UK.