887 results
RECIPE
Beetroot Soup With Crème Fraiche & Pomegranate Jewels
A deliciously decadent soup cooked and served in the new Soiree Cast Iron Casserole - the ideal dinner party centrepiece.
WE USED
Cast Iron Round Casserole
RECIPE
Spiced Rhubarb Cake with Cinnamon Cream
This gently spiced cake is studded with sharp bursts of melting rhubarb which helps cut through the traditional sweetness of the sponge. The cinnamon cream is the perfect pairing with this cake and makes it a great and impressive dessert or simply an indulgent afternoon treat.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Lamb, Saffron, Apricot and Almond Tagine
Tagines are a wonderful way of bringing a little unique and exotic North African flavour to a meal. The Tagine vessel is a simple but highly effective shape enabling steam to swirl around inside, cooking the contents beautifully whilst producing a delicate broth in addition to the main ingredients themselves. Lamb, perfumed with saffron and spices, is married beautifully with the sweet depth of plumped apricots and the crunch of whole almonds. This stunning dish is a real showstopper but couldn’t be simpler to make.
RECIPE
Souk Spiced Lamb Cutlets
Grilled meat is one of the staples of many a Middle Eastern nation. Lamb cutlets are one of my all-time favourite cuts of meat with the perfect ratio of meat to fat and a lovely bone to gnaw on once you’re done, which just adds to the pleasure of eating. The yoghurt and tamarind sauce are a perfect pairing with the spiced lamb cutlets and provide a wonderful contrast of flavours.
WE USED
Cast Iron Square Grillit®
RECIPE
Smoked Paprika Baked Beans
A slice of freshly toasted sourdough and homemade smoked paprika baked beans are the perfect weekend brunch treat! The gentle heat distribution of cast iron allows the sauce to gently cook and develop the wonderful flavours. The smooth sand enamel interior also means that the pan will not stain.
WE USED
Cast Iron Saucepan
RECIPE
Fennel-crusted Pork Chops
Leftover lettuce can be a bit unappealing, but I’ve got a recipe here that turns it into a delicious advantage! I use lettuce leaves to soak up the gorgeous juices from my roast pork – it’s a total game-changer.
