887 results
RECIPE
Turkey Parcels with Christmas Stuffing
Fresh slices of turkey breast are rolled around a herby sausage meat, chestnut and cranberry stuffing and wrapped in smoky bacon rashers. These turkey parcels are quicker to roast than a whole turkey but still have all the seasonal flavours. As the roaster will only take up part of the oven space, the vegetable accompaniments can be roasted on a separate tray at the same time, making sure your Christmas lunch is cooked in around 1 hour.
WE USED
Cast Iron Roaster
RECIPE
Turkey, Ham and Vegetable Gratin
This tasty lunch or supper dish uses Christmas-day leftovers. Simply combine cooked turkey, ham and assorted cooked vegetables into a freshly made creamy onion sauce, top with a cheesy herby crumb and bake in the oven
WE USED
Cast Iron Roaster
RECIPE
Quésadilla
RECIPE
Roasted New Potatoes and Butternut Squash
For this dish we’ve chosen to use butternut squash and new potatoes roasted together and served with sage. This is a classic combination and a delicious way to cook squash. A perfect accompaniment to any autumnal main course.
WE USED
Toughened Non-Stick Rectangular Roaster
RECIPE
Grilled Butterflied Chicken and Coriander Rice
A delicious alternative to classic roast chicken and shows how to cook simple, authentic Brazilian rice. The juices from the chicken will soak into the rice adding extra flavour. For an extra-succulent and moist result try brining the chicken before cooking (optional).
WE USED
Toughened Non-Stick Ribbed Rectangular Grill
RECIPE
Beetroot And Hibiscus Soup
In this recipe we’ve chosen to use beetroot with hibiscus. The humble beetroot is the perfect autumnal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus will add a lovely sharp, acidic kick complementing the flavour of the beetroot nicely.
RECIPE
Marinara Sauce
Marinara is an Italian tomato-based sauce made with onions, garlic and herbs. It is an essential part of many Italian dishes, eaten simply with pasta or used as part of a more complex dish. This chunky version contains cherry tomatoes, a good splash of red wine and fresh basil for a richer yet authentic flavour.
RECIPE
Banana & Pineapple Meringue Pie
Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Feijoada
A meat-feast and Brazil’s most famous dish. Traditionally made with over ten cuts of meat, mostly pork and beef, with anything from pork belly, smoked sausages and bacon to beef jerky, ribs and so on. Here we use beef short ribs which add a robust flavour and work well with the sausages and beans. This dark, richly-flavoured stew is delicious served with steamed kale, orange slices and boiled or steamed rice.
WE USED
Toughened Non-Stick Deep Casserole with Glass Lid
RECIPE
Maple-Glazed Ham
Honey-glazed ham is such a wonderful ingredient and one that is relatively simple to make. Here we have paired the ham with a maple glaze rather than the traditional honey; maple syrup gives a richer, deeper flavour which works very well with the molasses and the balsamic vinegar.
WE USED
Cast Iron Oval Casserole
RECIPE
Chocolate and Cherry Tart
Crisp chocolate pastry filled with a decadently rich chocolate ganache mousse and a base of cherry compote laced with kirsch. For a true showstopper decorate with swirls of whipped cream, grated chocolate, cherry compote and a few mint leaves.
WE USED
Loaf Tin
