812 results
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
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
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
RECIPE
Love Heart Cakes
Ruby chocolate adds berry-white chocolate flavour without weighing down the sponge, so that you are left with light-as-air, flop-proof cakes.
RECIPE
Ruby Hot Chocolate
Ruby chocolate is a rather unique cocoa bean found in Brazil and the Ivory Coast. What makes it special is its lovely pink ruby colour with a tangy, almost berry-like white chocolate flavour. Use ruby chocolate to make this the most decadent cup of love on Valentine’s Day.
RECIPE
Green Risotto
A delicious twist on the classic risotto. Rich, perfectly creamy risotto with broccoli rice and shaved asparagus.
RECIPE
Roasted Pumpkin Soup
Wholesome and comforting. Deliciously creamy, this roasted pumpkin soup is perfectly served with crusty bread and salted butter.
RECIPE
Chestnut Hot Chocolate
The perfect after-dinner treat. This rich hot chocolate with warming chestnut demands to be savoured slowly!
RECIPE
Chai Tea
The perfect Halloween dinner send-off! Fragrant Chai Tea with a warming blend of spices.
RECIPE
Mushroom, Lentil and Black Eye Bean Shepherd’s Pie
Try a vegetarian twist on the classic Shepard's Pie. Hearty and comforting, serve in Le Creuset Lion Head Soup Bowls with a cheesy potato topping.
WE USED
Stoneware Soup Bowl