• The New Health Foods

    Purple vegetables, seaweed, grains, coconut flour and sugar are anticipated to be some of the most popular health foods to eat and enjoy this year. Luckily, these ingredients can make for a range of tantalising dishes that are visually pleasing and appetising to taste.

    Packed with nutrients and antioxidants, purple vegetables are the new green veg! Ultimately showcasing the nutritional benefit of darker coloured foods, purple vegetables help to combat disease, reduce inflammation and improve heart health. Introducing them into your diet is easy – keep an eye out for aubergines, purple cauliflower, corn, sweet potatoes and asparagus. On a side note, they will certainly brighten up your dinnertime Instagram photo! Plate up your veggies on a Halo Medium Deep Plate for the perfect contemporary backdrop.

    Japanese cuisine is on the rise and seaweed is amongst the top food trends in 2017. Enjoy it as a quick and easy snack in the form of seaweed crisps or as a main meal in seaweed pasta or as a flavoursome topping to your salad – our Imperial Blue 7 Piece Asian Set is ideal for serving your favourite international dishes.

    Continuing on from the growth of bowl food, filling your cupboards with grains and pulses including quinoa, lentils and couscous can enable you to create simple and nutritious meals that will give you more energy, and avoid the over-full carbohydrate feeling. Start with your grain or pulse of choice, layer with vegetables and protein and finish with a sauce. Serve in one of our eye-catching Nesting Bowls and eat with a fork or spoon.

    Gluten-free and high in protein, coconut flour is a great choice for guilt-free baking, and gives a subtle coconut taste. In addition, coconut sugar is a natural unrefined sugar, made from the sap of coconut tree flowers. Substituting cane sugar for coconut sugar in your banana bread or brownie mix is a guaranteed way to lower your unnatural sugar intake. Mix up your sweet treats using coconut flour and sugar in a Heritage Veranda Serving Bowl, and present to your guests on our Heritage Pavilion Large Rectangular Platter.

    Explore our full Healthy Eating collection here.

    The New Health Foods
  • Indy Power’s Apple and Cinnamon Baked Oats

    Feel good chef Indy Power has created a series of delicious one-pot recipes ideal to cook in our Cast Iron and Oven to Tableware ranges.

    The second of Indy’s recipes is a dreamy brunch creation: Apple and Cinnamon Baked Oats with Raspberry Drizzle. Indy says, “This is the dreamiest breakfast or brunch and perfect for when you have friends over.”

    Serves: 6

    Preparation time: 10 minutes

    Cooking time: 30 minutes

    Ingredients:

    2 & 1/2 Cups of Gluten Free Oats (250g)

    2 Teaspoons of Cinnamon

    2 Large Apples

    2 Tablespoons of Maple Syrup

    2 Cups of Unsweetened Nut Milk (500ml)

    2 Eggs

    Large Handful of Walnuts

    For the Raspberry Drizzle:

    150g of Raspberries

    3 Tablespoons of Water

    Instructions:

    • Preheat the oven to 180’C

    • In a large bowl, combine the cinnamon and oats. Grate the apple into the bowl and mix well

    • In another bowl or jug, combine the nut milk, eggs and maple syrup and whisk well. Pour the wet ingredients into the dry ingredients and mix well

    • Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes until lightly golden and set

    • During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet

    • Serve the oats hot as is or with a dash more almond milk and a drizzle of the raspberry sauce.

    Take part in our 'Invention Test' and create your very own one-pot recipe on Facebook or Instagram using #DenbyCastIron and #DenbyOvenware for a chance to WIN a Halo Large Rectangular Oven Dish

    Shop the Halo Large Rectangular Oven Dish that Indy used to cook her recipe here.

    Indy Power’s Apple and Cinnamon Baked Oats
  • One Pot Dish: Squash and Bean Stew

    Tear up the dinner party rulebook! In collaboration with food historian Dr Annie Gray, 2,000 of the great British public and influencers from the world of food we’ve found out that:

    “33% of 24-45 year olds are serving one pot dishes at dinner parties – hearty dishes made for sharing, often served with nothing but good bread on the side for friends to tear, dip and share.”

    So ditch those traditional dinner party rules and forgo the standard three courses with this delicious one-pot wonder by blogger and foodie, Aimee Twigger.

    This simple and heartwarming dish is easy to make and can all be done in one pot. Stress-free and less washing up means more time to spend with friends and family.

    Ingredients:

    For the one pot dish:

    1.5 lt of vegetable stock

    2 cans of tomatoes

    1 can of bertolli beans

    1 can of white cannellini beans

    1 can chickpeas

    3 tbsp tomato paste

    1 tbsp brown sugar

    1 butternut squash

    3 sweet potatoes

    2 tsp Baharat

    1/4 tsp mild chilli powder

    1 cinnamon stick

    Large pinch of saffron

    Hand full of flat leaf parsley

    Salt/ pepper

    Olive oil

    Method:

    • Preheat the oven for 180c 350f

    • Peel and chop squash and sweet potatoes and toss in olive oil. Spread onto a baking tray and bake for 25 minutes until tender

    • Finely chop and fry the onion until soft then add the garlic

    • Add all of the spices and tomato puree

    • Now add the stock, chickpeas, beans, lentils, pearl barley, tinned tomatoes and sugar

    • Place in a preheated oven for 45 minutes and serve with a spoonful of yogurt.

    One Pot Dish: Squash and Bean Stew
  • The Invention Test 2 - Christmas Leftovers

    We have launched our second Invention Test on Facebook and Instagram this week, offering you the chance to WIN a Pavilion Cast Iron 30cm Shallow Casserole. To enter, simply take a photo of your one-pot Christmas leftovers and post it under our Facebook ‘Invention Test’ post, or on Instagram using the hashtags #DenbyCastIron and #DenbyOvenware.

    Good luck!

    The competition closes on 2nd January 2017 and the full terms and conditions can be viewed here.

    The Invention Test 2 - Christmas Leftovers
  • Minted Broad Bean Tartlets by Anna Barnett

    Supper club queen Anna Barnett, is our go-to expert when it comes to dinner party inspiration, and one of her top tips is to ensure that there’s something for everyone: “I love to mix it up when it comes to dinner parties, serving up many a sharing plate for everyone to help themselves, but I will always without fail make sure there’s plenty for the vegetarians and that it’s not too meat heavy.”

    When it comes to canapés, Anna has the perfect solution to keep all guests happy – a delicious recipe that can easily be adapted to suit all tastes. This simple recipe includes gluten free, vegan, vegetarian and meat options. Modify how many of each variation you make depending on your guests’ tastes.

    - Gluten free pastry and filling

    - Vegan option: add garlic crumble

    - Vegetarian option: add crumbled feta

    - Meaty option: add crispy fried chorizo

    - Serves 6 – allow 6-8 canapés per guest

    - Preparation Time – 10 minutes

    - Cooking Time – 5 minutes

    Ingredients:

    For the mint and broad bean pastry cups:

    Gluten free filo pastry

    Several glugs of olive oil

    40g Frozen peas

    40g Broad beans

    Zest of 1 lemon

    Juice of ½ lemon

    5 Baby shallots – finely sliced into rings

    1 Sprig of thyme

    100g Pea shoots/ radish sprouts

    Generous sprinkle of sea salt flakes

    Several turns of freshly ground black pepper

    For the vegan garlic crumble:

    50g Fresh breadcrumbs

    Small bunch of parsley –leaves finely chopped

    1 Clove of garlic – crushed and finely chopped

    Generous glug of olive oil

    For the vegetarian option:

    30g Feta – finely crumbled

    For the meat option:

    50g Chorizo – crumbled and fried

    Method:

    • Cut your filo pastry into 2.5cm squares if using a canapés mini cup mould or make them 3.5cm if using a Yorkshire pudding tray. You’ll need between 3-4 squares per cup

    • Using a pastry brush apply a thin layer of oil between each layer of pastry, slightly turning the square so each layer doesn’t sit exactly on top of the last. I like these to look quite rustic, plus you maximise crunch this way

    • Once you’ve filled your tray play (I like to allow at least 6-8 small canapés per guest) place in a pre-heated oven on 180 degrees Celsius and bake for 5-6 minutes or until the cups become golden. Set to one side and allow to cool. These will keep for several days

    Gluten Free Filling:

    • Defrost your peas by placing in a jug of boiling water then blitz with your broad beans, lemon juice, zest, oil and seasoning until you have a rough consistency. This will make up the bulk of your filling

    • Next, warm a glug of oil in a frying pan and add your shallot rings and fresh thyme, cook over a medium to low heat until soft and sticky, add seasoning and set to one side

    • Fill the pastry cups with a teaspoon of pea and broad beans mixture and top with the sticky thyme shallots and pea shoots, you can finish with an extra shaving of lemon zest, drizzle of oil and a sprinkle of seasoning

    Vegan:

    • Simply heat several glugs of oil in a frying pan and add in the breadcrumbs garlic and parsley. Cook until golden over a medium to low heat then sprinkle over the pea shoots and shallots

    Vegetarian:

    • Sprinkle on the finely crumbled feta

    Meat:

    • Roughly chop the chorizo and place in a hot frying pan, frying over a high heat until crispy then simply sprinkle on top of the feta and serve while warm.

    Minted Broad Bean Tartlets by Anna Barnett