889 results
RECIPE
Cheese Cannelé
For the cheese-lovers. A savoury baked delight with Parmesan and Roquefort cheese, perfect for entertaining.
RECIPE
Traditional Cannelé from Bordeaux
Cannelés are an iconic delicacy from the port city of Bordeaux flavoured with rum and vanilla.
RECIPE
Two Salmon and Chives Cannelé
The perfect addition to your brunch spread – a traditional cannelé topped with smoked salmon.
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12 Cup Muffin Tray
RECIPE
Roasted Pumpkin Soup
Wholesome and comforting. Deliciously creamy, this roasted pumpkin soup is perfectly served with crusty bread and salted butter.
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Stoneware Petite Casserole
RECIPE
Chestnut Hot Chocolate
The perfect after-dinner treat. This rich hot chocolate with warming chestnut demands to be savoured slowly!
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Stoneware Cappuccino Mug
RECIPE
Chai Tea
The perfect Halloween dinner send-off! Fragrant Chai Tea with a warming blend of spices.
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Stoneware Cappuccino Mug
RECIPE
Green Risotto
A delicious twist on the classic risotto. Rich, perfectly creamy risotto with broccoli rice and shaved asparagus.
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Non-Stick Ceramic Stock Pot
RECIPE
Cinnamon and Cherry Tomato Koshari
“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
RECIPE
Crispy Tofu Pad Thai
“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
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
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Stoneware Fluted Flan Dish
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
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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
WE USED
Cast Iron Round Skillet
