• Here’s a fresh and delicious dish that combines butternut squash, onions, carrots and beetroot with creamy feta cheese. Serve this dish over the Bank Holiday as a complementary side dish or a heathy vegetarian main dish.

    Our Natural Canvas Square Oven Dish can be used to cook and serve this dish quickly and stylishly.

    Serves: 4-6

    Time: 50 minutes

    Ingredients:

    2 Large beetroot, peeled

    ½ Medium or 1 small butternut squash, peeled and sliced

    2 Red onions, peeled and quartered

    8 Baby carrots, halved lengthways

    Sea salt and freshly ground black pepper

    2 Tablespoons of olive oil

    A few sprigs fresh thyme

    1 Tablespoon of pumpkin seeds

    ½ Pack feta cheese (approx 100g), crumbled

    Instructions:

    • Set the oven to 170°C fan/190°C conventional/Gas 5

    • Chop the beetroot into large chunks and arrange into the Square Oven Dish with the sliced squash, onions and carrots. Use black pepper and a pinch of salt to season. Drizzle the olive oil and mix to coat all the vegetables

    • Bake for approximately 30 minutes until the vegetables are almost tender, turning halfway through cooking

    • Scatter the thyme pumpkin seeds and feta cheese and return to the oven for an additional 10 minutes until the cheese turns golden at the edges.

    Roasted Carrots, Squash and Beetroot with Feta Recipe
  • Win a Meal for 2 at James Martin Manchester

    After working with James Martin on our Denby x James Martin ranges for over 10 years, we’ve now teamed up with James Martin Manchester to offer you a meal for 2! We also have 3 runners-up signed James Martin 'Sweet' books to giveaway!

    James Martin Manchester serves up classic, seasonally changing à la carte and special menus using the finest local produce. Its superb food earned it a hard-won place in The Sunday Times Top 100 Restaurants in 2015. An evening in James Martin’s industrial-chic restaurant sampling his à la carte menu of fresh local produce or feasting on his famous steaks is a rare treat not to be missed.

    For a chance to WIN, simply like and share the Facebook competition post and fill in your details here - (Ts&Cs apply).

    Read more about the restaurant here and see our full James Martin collections here.

    Win a Meal for 2 at James Martin Manchester
  • Easter Hosting Tips by Anna Barnett

    Cook and writer Anna Barnett has given us her top tips on stress-free hosting this Easter.

    1. Mix it up and serve various sharing plates for everyone to help themselves as this creates a nice and relaxed atmosphere around the table.

    2. Choose recipes that can be easily prepped ahead of time to ensure that you are relaxed as the guests arrive and not stuck in the kitchen prepping, cooking or washing up. Just before guests arrive, make the final touches to your table setting and pour the welcome drinks.

    3. Makeup a batch of easily constructed canapés from filo pastry cups in advance. There are endless variations of fillings so you really can indulge on all of your favourite flavour combinations.

    4. Keep your guests fed (but not full) by prepping delicious and flavoursome dips, pesto and tapenades along with platters of crudités before you bring out additional dishes.

    5. Lastly, make sure that you have lots of options for your vegetarian guests and a delicious dessert to finish.

    Easter Hosting Tips by Anna Barnett
  • Easter Entertaining

    This Easter, enjoy the holiday by relaxing and entertaining in style. Natural Canvas is the perfect range for decorating the home, refreshing the kitchen and even makes a stunning gift for a family member or friend.

    Due to its relaxed hue, Natural Canvas is a beautiful collection of tableware that promises to complement any interior. The range combines elegant cream pieces with ‘chevron’ detailed shapes, giving the collection a distinctive look, inspired by a Denby design from the 1960’s.

    When arranged in a table setting, Natural Canvas instantly modernises and brightens. Designed for modern-living, it also offers a 12 Piece Bowl Set for easy eating, a Deli/Sunday Lunch Set with a platter and serving bowl for entertaining and a Takeaway Set to dine-in with style. For your full table setting, see the 16 Piece Tableware Set which is the complete set, ideal for everyday use as well as on special occasions.

    Using slate within your setting will set off the neutral tone of Natural Canvas and add texture to your table. Decorate with spring flowers, showcase your dishes on platters and fill mugs or espresso cups with eggs. For a thoughtful touch, gift your guests with a ramekin filled with Easter treats.

    Easter Entertaining
  • Cook and author Indy Power has created a series of one-pot dishes ideal to cook in our latest Cast Iron and Oven to Tableware ranges.

    Perfect for Mother’s Day, this Roast Tomato and Basil Buckwheat Risotto is both fresh and comforting. Indy says, “This is a great dish to ease you out of winter and into spring and would be a delicious Mother’s Day dinner.”

    Gluten free, dairy free and vegan.

    Serves: 4

    Preparation time: 10 minutes

    Cooking time: 30 minutes

    Ingredients:

    200g of Cherry Tomatoes

    3 Tablespoons of Olive Oil

    1 White Onion, Diced

    2 Cloves of Garlic, Minced

    1 Cup of Buckwheat Groats (180g)

    2 Cups of Stock (500ml)

    1 x 400g Tin of Chopped Tomatoes

    1/2 Cup of Unsweetened Almond Milk (125ml)

    1 Large Handful of Fresh Basil, Finely Chopped

    Optional to serve: parmesan

    Instructions:

    • Preheat the oven to 200’C

    • Place the cherry tomatoes on a roasting tray and drizzle them with a little olive oil. Season with sea salt and pepper and pop them in to roast for about 20 minutes

    • Add 2 tablespoons of olive oil to a large pan on a medium heat and add in the onion and the garlic. Cook until the onion is soft and translucent

    • Pour the chopped tomatoes into your stock and stir well

    • Add the buckwheat to the pan and toss well

    • Pour in about a quarter of the stock/tomato mixture and let everything simmer until the liquid is almost all absorbed. Keep repeating in similar amounts until all of the stock is used up

    • When almost all of the liquid is absorbed, add in the almond milk and mix well

    • By this time, the tomatoes should be roasted. Add them to the pan with the fresh basil, stirring well

    • Cook your risotto until your desired wetness and serve hot with a sprinkling of fresh basil on top and some parmesan if desired.

    Enter our 'Invention Test' and share your Mother’s Day dish on Facebook or Instagram using #DenbyCastIron and #DenbyOvenware for a chance to WIN a Pavilion Cast Iron 30cm Shallow Casserole.

    See the Pavilion Cast Iron 30cm Shallow Casserole that Indy used to cook this recipe here.

    Indy Power’s Roast Tomato and Basil Buckwheat Risotto