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Sweet Potato, Bacon and Date Hash with Thyme

RECIPE

Sweet Potato, Bacon and Date Hash with Thyme

Caramelised sweet potatoes, crispy bacon, and dates meet earthy thyme in this warm, comforting hash — ideal for autumn mornings or brunch gatherings.

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Cast Iron Pumpkin Shallow Casserole

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Lobster and Crab Risotto

RECIPE

Lobster and Crab Risotto

Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.

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Cast Iron Round Casserole

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Lemon Meringue Pie

RECIPE

Lemon Meringue Pie

This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.

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Stoneware Heritage Round Pie

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Porcini Braised Short Ribs with Garlic Herb Mushrooms

RECIPE

Porcini Braised Short Ribs with Garlic Herb Mushrooms

Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.

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Cast Iron Shallow Casserole

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Apple Pastry Frills

RECIPE

Apple Pastry Frills

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Stoneware Pumpkin Mini Casserole

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Red Wine Dark Chocolate Pot de Crème

RECIPE

Red Wine Dark Chocolate Pot de Crème

Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.

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Stoneware Petite Casserole

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