HASHTAGS
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    name1 Christmas Table Setting Tips from Design Director, Richard Eaton
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    strydesc11 Our recent trend report uncovered the fact that we are most likely to lay a formal table at Christmas. This year, we asked our Design Director Richard Eaton, to share with us his top tips for decorating a festive table.

    1. No rules: Gone is the day that a table should be set with a traditional layout - be flexible. Have fun and play with different settings to ensure your personality shines through.

    2. Be eclectic: Not every product has to match and it's great to add focal pieces too, whether its brightly coloured or patterned accent plates or a statement bowl.

    3. Enhance the senses: Flowers have always had a part to play in setting a table, but why not change things to include herbs or evergreens to introduce a festive aroma to the table.

    4. Go natural: Natural materials work really well with ceramics, whether it is wood, metal, glass or slate.

    5. Finishing touches: Candles create a wonderfully warm atmosphere and are an essential part of any stylish table setting.
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    desc11 Our recent trend report uncovered the fact that we are most likely to lay a formal table at Christmas. This year, we asked our Design Director Richard Eaton, to share with us his top tips for decorating a festive table.

    1. No rules: Gone is the day that a table should be set with a traditional layout - be flexible. Have fun and play with different settings to ensure your personality shines through.

    2. Be eclectic: Not every product has to match and it's great to add focal pieces too, whether its brightly coloured or patterned accent plates or a statement bowl.

    3. Enhance the senses: Flowers have always had a part to play in setting a table, but why not change things to include herbs or evergreens to introduce a festive aroma to the table.

    4. Go natural: Natural materials work really well with ceramics, whether it is wood, metal, glass or slate.

    5. Finishing touches: Candles create a wonderfully warm atmosphere and are an essential part of any stylish table setting.
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  • Our recent trend report uncovered the fact that we are most likely to lay a formal table at Christmas. This year, we asked our Design Director Richard Eaton, to share with us his top tips for decorating a festive table.

    1. No rules: Gone is the day that a table should be set with a traditional layout - be flexible. Have fun and play with different settings to ensure your personality shines through.

    2. Be eclectic: Not every product has to match and it's great to add focal pieces too, whether its brightly coloured or patterned accent plates or a statement bowl.

    3. Enhance the senses: Flowers have always had a part to play in setting a table, but why not change things to include herbs or evergreens to introduce a festive aroma to the table.

    4. Go natural: Natural materials work really well with ceramics, whether it is wood, metal, glass or slate.

    5. Finishing touches: Candles create a wonderfully warm atmosphere and are an essential part of any stylish table setting.

    Christmas Table Setting Tips from Design Director, Richard Eaton
  • HASHTAGS
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    name1 Indy Power’s Chorizo Bean Stew
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    strydesc11 Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in our Cast Iron and Oven to Tableware ranges. Both beautiful and practical, the collections are perfect for hassle-free cooking.

    The first of Indy’s recipes is a fragrant and comforting one-pot dish: Chorizo bean stew. Ideal for mid-week cooking, serve it on its own or with a side of quinoa to soak up the sauce.

    Indy says, “This is the most comforting, mid-week one-pot dinner. It’s heaven on a blustery winter’s evening and it only takes about 20 minutes from start to finish.”

    Serves: 4

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Ingredients:

    200g of Chorizo

    1 Large White Onion

    2 Cloves of Garlic

    1 Teaspoon of Paprika

    1 Teaspoon of Oregano

    320g of Cherry Tomatoes

    500g of Butter Beans, Cannellini Beans or Chickpeas (or a mixture)

    1 Tablespoon of Tomato Puree

    2 Cups of Stock (500ml)

    Instructions:

    • Slice the chorizo, dice the onions and mince the garlic

    • Place a medium sized pot on medium-high heat, add a little oil and the chorizo and cook for a few minutes until starting to brown

    • Turn the heat down a little and add in the garlic, onion and whole cherry tomatoes and cook for a few more minutes, tossing regularly until the onion is soft

    • Sprinkle in the paprika and oregano, toss well and continue until the tomatoes start to burst

    • Next, add in the beans or chickpeas and toss well

    • Add the stock and tomato puree and stir

    • Bring to a simmer, then leave to cook on a low heat for about 10 minutes until the beans are tender

    • Serve straight to the table and enjoy!

    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 Natural Canvas Casserole Dish.

    Shop the Natural Canvas Casserole Dish that Indy used to cook her recipe here.

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    desc11 Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in our Cast Iron and Oven to Tableware ranges. Both beautiful and practical, the collections are perfect for hassle-free cooking.

    The first of Indy’s recipes is a fragrant and comforting one-pot dish: Chorizo bean stew. Ideal for mid-week cooking, serve it on its own or with a side of quinoa to soak up the sauce.

    Indy says, “This is the most comforting, mid-week one-pot dinner. It’s heaven on a blustery winter’s evening and it only takes about 20 minutes from start to finish.”

    Serves: 4

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Ingredients:

    200g of Chorizo

    1 Large White Onion

    2 Cloves of Garlic

    1 Teaspoon of Paprika

    1 Teaspoon of Oregano

    320g of Cherry Tomatoes

    500g of Butter Beans, Cannellini Beans or Chickpeas (or a mixture)

    1 Tablespoon of Tomato Puree

    2 Cups of Stock (500ml)

    Instructions:

    • Slice the chorizo, dice the onions and mince the garlic

    • Place a medium sized pot on medium-high heat, add a little oil and the chorizo and cook for a few minutes until starting to brown

    • Turn the heat down a little and add in the garlic, onion and whole cherry tomatoes and cook for a few more minutes, tossing regularly until the onion is soft

    • Sprinkle in the paprika and oregano, toss well and continue until the tomatoes start to burst

    • Next, add in the beans or chickpeas and toss well

    • Add the stock and tomato puree and stir

    • Bring to a simmer, then leave to cook on a low heat for about 10 minutes until the beans are tender

    • Serve straight to the table and enjoy!

    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 Natural Canvas Casserole Dish.

    Shop the Natural Canvas Casserole Dish that Indy used to cook her recipe here.

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  • Indy Power’s Chorizo Bean Stew

    Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in our Cast Iron and Oven to Tableware ranges. Both beautiful and practical, the collections are perfect for hassle-free cooking.

    The first of Indy’s recipes is a fragrant and comforting one-pot dish: Chorizo bean stew. Ideal for mid-week cooking, serve it on its own or with a side of quinoa to soak up the sauce.

    Indy says, “This is the most comforting, mid-week one-pot dinner. It’s heaven on a blustery winter’s evening and it only takes about 20 minutes from start to finish.”

    Serves: 4

    Preparation time: 5 minutes

    Cooking time: 15 minutes

    Ingredients:

    200g of Chorizo

    1 Large White Onion

    2 Cloves of Garlic

    1 Teaspoon of Paprika

    1 Teaspoon of Oregano

    320g of Cherry Tomatoes

    500g of Butter Beans, Cannellini Beans or Chickpeas (or a mixture)

    1 Tablespoon of Tomato Puree

    2 Cups of Stock (500ml)

    Instructions:

    • Slice the chorizo, dice the onions and mince the garlic

    • Place a medium sized pot on medium-high heat, add a little oil and the chorizo and cook for a few minutes until starting to brown

    • Turn the heat down a little and add in the garlic, onion and whole cherry tomatoes and cook for a few more minutes, tossing regularly until the onion is soft

    • Sprinkle in the paprika and oregano, toss well and continue until the tomatoes start to burst

    • Next, add in the beans or chickpeas and toss well

    • Add the stock and tomato puree and stir

    • Bring to a simmer, then leave to cook on a low heat for about 10 minutes until the beans are tender

    • Serve straight to the table and enjoy!

    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 Natural Canvas Casserole Dish.

    Shop the Natural Canvas Casserole Dish that Indy used to cook her recipe here.

    Indy Power’s Chorizo Bean Stew
  • HASHTAGS
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    name1 Q&A with Indy Power, Cook and Author of 'The Little Green Spoon'
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    strydesc11 We’ve teamed up with cook and author Indy Power, to create a range of enticing one-pot dishes using our Cast Iron and Oven to Tableware collections. Read on to discover more about Indy’s food and where she gets the inspiration for her recipes.

    1.One-pot dishes are having a bit of a resurgence at the moment, why do you think they are so popular?

    I think the main reason is that everybody is so busy and time poor at the moment. One-pot dishes are so great if you’re in a rush or you can’t face the washing up and it’s so easy to make nutritious and delicious meals with loads of flavour and just one pot. I love my Denby Cast Iron Casserole Dish as it’s so versatile, it keeps food hotter for longer and it’s gorgeous so you can serve straight from the pot.

    2. What is your signature one-pot dish and what are your 'go to' one-pot ingredients?

    Stews and curries are definitely my favourite dinners during the colder months. I love dishes that are really warming and don’t require too much fuss. My go to one-pot ingredients would be fresh herbs, spices, stock and garlic - you can always make something delicious in one pot once you’ve got them.

    3. Any tips on creating recipes that cater to different diets i.e gluten free/vegetarian etc?

    All of my recipes are naturally gluten free and I try to keep them really flexible so that anyone can enjoy them no matter what their dietary requirements. The easiest thing is to start with natural wholefoods. They have no added ingredients or preservatives so you know exactly what’s in them. Then it’s just about using loads of spices and herbs and adapting with the seasons. You should never be afraid to put your own spin on a recipe or swap things out for ingredients you prefer or that are in season. Create a really good flavour base and then think of ingredients like meat or fish as add-ons - that way if somebody is vegetarian they can add in seasonal vegetables instead.

    4. Where/who do you get your recipe inspiration from?

    I take a lot of inspiration from my travels. I love all kinds of food and I love trying new things from different places to inspire me. My mom is a great cook so I take a lot of inspiration from the food she’s always made us. She is half Japanese so I’ve always loved Japanese ingredients and they inspire a lot of my recipes too. Some of her family lives in Mexico so that’s an influence, too. I’m also constantly inspired by what’s in season, often I base a recipe around a single ingredient I pick up and just see where it takes me. My ideas usually come to me in bed at night so I write them down as soon as I think of them. I have a list of hundreds of ideas I want to experiment with.

    5. Who would be your top three dream dinner party guests and what would you cook them?

    Hmm I think I would pick JK Rowling, Michael McIntyre and Jamie Oliver. I think I would make them the pistachio crusted lamb cutlets from my cookbook. It’s such an easy dish to prepare but it looks really impressive and it’s just so delicious. The best thing is that it’s so simple that you can’t really go wrong, that way I wouldn’t have to worry and I could enjoy the party!

    Find our full Cast Iron and Ovenware ranges here.
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    desc11 We’ve teamed up with cook and author Indy Power, to create a range of enticing one-pot dishes using our Cast Iron and Oven to Tableware collections. Read on to discover more about Indy’s food and where she gets the inspiration for her recipes.

    1.One-pot dishes are having a bit of a resurgence at the moment, why do you think they are so popular?

    I think the main reason is that everybody is so busy and time poor at the moment. One-pot dishes are so great if you’re in a rush or you can’t face the washing up and it’s so easy to make nutritious and delicious meals with loads of flavour and just one pot. I love my Denby Cast Iron Casserole Dish as it’s so versatile, it keeps food hotter for longer and it’s gorgeous so you can serve straight from the pot.

    2. What is your signature one-pot dish and what are your 'go to' one-pot ingredients?

    Stews and curries are definitely my favourite dinners during the colder months. I love dishes that are really warming and don’t require too much fuss. My go to one-pot ingredients would be fresh herbs, spices, stock and garlic - you can always make something delicious in one pot once you’ve got them.

    3. Any tips on creating recipes that cater to different diets i.e gluten free/vegetarian etc?

    All of my recipes are naturally gluten free and I try to keep them really flexible so that anyone can enjoy them no matter what their dietary requirements. The easiest thing is to start with natural wholefoods. They have no added ingredients or preservatives so you know exactly what’s in them. Then it’s just about using loads of spices and herbs and adapting with the seasons. You should never be afraid to put your own spin on a recipe or swap things out for ingredients you prefer or that are in season. Create a really good flavour base and then think of ingredients like meat or fish as add-ons - that way if somebody is vegetarian they can add in seasonal vegetables instead.

    4. Where/who do you get your recipe inspiration from?

    I take a lot of inspiration from my travels. I love all kinds of food and I love trying new things from different places to inspire me. My mom is a great cook so I take a lot of inspiration from the food she’s always made us. She is half Japanese so I’ve always loved Japanese ingredients and they inspire a lot of my recipes too. Some of her family lives in Mexico so that’s an influence, too. I’m also constantly inspired by what’s in season, often I base a recipe around a single ingredient I pick up and just see where it takes me. My ideas usually come to me in bed at night so I write them down as soon as I think of them. I have a list of hundreds of ideas I want to experiment with.

    5. Who would be your top three dream dinner party guests and what would you cook them?

    Hmm I think I would pick JK Rowling, Michael McIntyre and Jamie Oliver. I think I would make them the pistachio crusted lamb cutlets from my cookbook. It’s such an easy dish to prepare but it looks really impressive and it’s just so delicious. The best thing is that it’s so simple that you can’t really go wrong, that way I wouldn’t have to worry and I could enjoy the party!

    Find our full Cast Iron and Ovenware ranges here.
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  • We’ve teamed up with cook and author Indy Power, to create a range of enticing one-pot dishes using our Cast Iron and Oven to Tableware collections. Read on to discover more about Indy’s food and where she gets the inspiration for her recipes.

    1.One-pot dishes are having a bit of a resurgence at the moment, why do you think they are so popular?

    I think the main reason is that everybody is so busy and time poor at the moment. One-pot dishes are so great if you’re in a rush or you can’t face the washing up and it’s so easy to make nutritious and delicious meals with loads of flavour and just one pot. I love my Denby Cast Iron Casserole Dish as it’s so versatile, it keeps food hotter for longer and it’s gorgeous so you can serve straight from the pot.

    2. What is your signature one-pot dish and what are your 'go to' one-pot ingredients?

    Stews and curries are definitely my favourite dinners during the colder months. I love dishes that are really warming and don’t require too much fuss. My go to one-pot ingredients would be fresh herbs, spices, stock and garlic - you can always make something delicious in one pot once you’ve got them.

    3. Any tips on creating recipes that cater to different diets i.e gluten free/vegetarian etc?

    All of my recipes are naturally gluten free and I try to keep them really flexible so that anyone can enjoy them no matter what their dietary requirements. The easiest thing is to start with natural wholefoods. They have no added ingredients or preservatives so you know exactly what’s in them. Then it’s just about using loads of spices and herbs and adapting with the seasons. You should never be afraid to put your own spin on a recipe or swap things out for ingredients you prefer or that are in season. Create a really good flavour base and then think of ingredients like meat or fish as add-ons - that way if somebody is vegetarian they can add in seasonal vegetables instead.

    4. Where/who do you get your recipe inspiration from?

    I take a lot of inspiration from my travels. I love all kinds of food and I love trying new things from different places to inspire me. My mom is a great cook so I take a lot of inspiration from the food she’s always made us. She is half Japanese so I’ve always loved Japanese ingredients and they inspire a lot of my recipes too. Some of her family lives in Mexico so that’s an influence, too. I’m also constantly inspired by what’s in season, often I base a recipe around a single ingredient I pick up and just see where it takes me. My ideas usually come to me in bed at night so I write them down as soon as I think of them. I have a list of hundreds of ideas I want to experiment with.

    5. Who would be your top three dream dinner party guests and what would you cook them?

    Hmm I think I would pick JK Rowling, Michael McIntyre and Jamie Oliver. I think I would make them the pistachio crusted lamb cutlets from my cookbook. It’s such an easy dish to prepare but it looks really impressive and it’s just so delicious. The best thing is that it’s so simple that you can’t really go wrong, that way I wouldn’t have to worry and I could enjoy the party!

    Find our full Cast Iron and Ovenware ranges here.

    Q&A with Indy Power, Cook and Author of 'The Little Green Spoon'
  • HASHTAGS
    sku1
    name1 The Art of Entertaining
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    strydesc11 We have collaborated with food historian Dr Annie Gray, 2,000 of the Great British public and influencers from the world of food, Aimee Twigger, Anna Barnett and The Meringue Girls to produce a report on The Art of Entertaining.

    The report explores our modern-day dining habits – revealing everything from what we’re eating and drinking in 2016, through to how we host and what we expect from our guests.

    We were delighted to discover that we’re a nation of entertainers – a massive 87% of Brits told us they regularly host friends and family at home, a figure that jumps to 93% within the 24-35 age group, who host dinner parties 3-4 times a month. That’s despite the decline of the separate dining room and the ever-rising age of buying a first house.

    However, the way we host has changed quite dramatically; gone are the days of the traditional dinner party, with a standard three courses, dished up onto ‘guest plates’. It seems that us Brits have torn up the entertaining rulebook, giving us a number of different and much more informal set ups, reflective of the way we live today.

    Find more information on The Art of Entertaining here, including exclusive recipes from Aimee Twigger, Anna Barnett and The Meringue Girls.
    bsref1 denby
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    desc11 We have collaborated with food historian Dr Annie Gray, 2,000 of the Great British public and influencers from the world of food, Aimee Twigger, Anna Barnett and The Meringue Girls to produce a report on The Art of Entertaining.

    The report explores our modern-day dining habits – revealing everything from what we’re eating and drinking in 2016, through to how we host and what we expect from our guests.

    We were delighted to discover that we’re a nation of entertainers – a massive 87% of Brits told us they regularly host friends and family at home, a figure that jumps to 93% within the 24-35 age group, who host dinner parties 3-4 times a month. That’s despite the decline of the separate dining room and the ever-rising age of buying a first house.

    However, the way we host has changed quite dramatically; gone are the days of the traditional dinner party, with a standard three courses, dished up onto ‘guest plates’. It seems that us Brits have torn up the entertaining rulebook, giving us a number of different and much more informal set ups, reflective of the way we live today.

    Find more information on The Art of Entertaining here, including exclusive recipes from Aimee Twigger, Anna Barnett and The Meringue Girls.
    directory1 /content/ebiz/denby/stry/the-art-of-entertaining
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  • The Art of Entertaining

    We have collaborated with food historian Dr Annie Gray, 2,000 of the Great British public and influencers from the world of food, Aimee Twigger, Anna Barnett and The Meringue Girls to produce a report on The Art of Entertaining.

    The report explores our modern-day dining habits – revealing everything from what we’re eating and drinking in 2016, through to how we host and what we expect from our guests.

    We were delighted to discover that we’re a nation of entertainers – a massive 87% of Brits told us they regularly host friends and family at home, a figure that jumps to 93% within the 24-35 age group, who host dinner parties 3-4 times a month. That’s despite the decline of the separate dining room and the ever-rising age of buying a first house.

    However, the way we host has changed quite dramatically; gone are the days of the traditional dinner party, with a standard three courses, dished up onto ‘guest plates’. It seems that us Brits have torn up the entertaining rulebook, giving us a number of different and much more informal set ups, reflective of the way we live today.

    Find more information on The Art of Entertaining here, including exclusive recipes from Aimee Twigger, Anna Barnett and The Meringue Girls.

    The Art of Entertaining