Recipes

A crowd-pleasing dish and the easiest way to have brunch served up hot at the same time for everyone! The best tip for this dish is to make the sauce the day before and allow to sit overnight to really let the flavours develop. Simply reheat before breaking in eggs to poach the following day.

The ultimate twist on S'mores! Caramelised bananas, gooey marshmallows and melted chocolate all piled onto a thick slice of buttery hot French toast.

A deliciously easy lunch option. The key to this dish is to make sure your potatoes are of the same even thickness using a mandolin. It ensures even cooking and the most sublime texture.

This traditional airy fluffy pancake sweet from Germany is comfort in a pan! It is studded with rum soaked raisins and torn into bite-sized pieces, then drenched in sticky caramelised citrus.

Practice makes perfect and once you perfect these one-pan rostis, breakfast will never be the same again.

Perfect for midweek meals or a simple Sunday supper. This dish packs in flavour and freshness and is best served wih a crusty baguette.

Effortless entertaining at its best, this dish looks as good as it tastes. Bring it to the table slathered in an irresistable black garlic butter, ready for serving.

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!

A refreshing and vibrant green smoothie, perfectly served in Le Creuset glassware.

Full of wholesome ingredients, reach for one of these apricot energy balls when you need a quick pick-me-up.

“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

“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