Food

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  • Food blogger Kym Grimshaw from On The Plate has created an exclusive menu of dishes for us inspired by the Modern Rustic trend and which are perfect for sharing with friends.

    Here she shares with us her beetroot, goats cheese and thyme tart recipe which is the ideal dish to serve and share.

    Ingredients (serves 4)

    ● 320g ready rolled puff pastry

    ● 3 tbsp thyme leaves, plus extra sprigs to serve

    ● 150g mascarpone, at room temperature

    ● 200g goats cheese

    ● 250g fresh cooked beetroot, drained and sliced

    ● 2 tbsp honey

    ● Rocket, to serve

    Method

    1.Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet, trimming any excess pastry at either end if necessary. Score a 1cm border around the edge of the pastry sheet, prick all over with a fork, then bake for 10 minutes.

    2.Mix together the mascarpone, half of the goats cheese, honey and thyme leaves. Pat dry the sliced beetroot with kitchen paper.

    3.Allow the pre-baked pastry sheet to cool a little before spreading over the cheese base, topping with the slices of beetroot and dotting with the remaining goats cheese.

    4.Bake for a further 10 minutes until golden. Top with rocket and extra thyme sprigs to serve.

    For tips on how to style the Modern Rustic trend in your home, see here.

    Kym Grimshaw’s Beetroot, Goats Cheese and Thyme Tart
  • Food blogger Kym Grimshaw from On The Plate has created an exclusive menu of dishes for us inspired by the Modern Rustic trend and which are perfect for sharing with friends. Her recipes bring a taste of the outdoors to the table with colourful dishes featuring seasonal ingredients, finished off with foraged fruits and berries.

    For a taste of something sweet, here Kym shares with us her raspberry ripple and white chocolate cheesecake bar recipe.

    Ingredients (serves 9)

    ● 300g gingernut biscuits

    ● 75g unsalted butter, melted

    ● 600g cream cheese

    ● 3 large eggs

    ● 75g caster sugar

    ● 1 ½ tsp cornflour

    ● 150g white chocolate, melted

    ● 150g fresh raspberries, plus extra to serve

    ● 30g golden caster sugar

    Method

    1.Begin by making the raspberry ripple, puree the raspberries and add to a pan with the golden caster sugar. Bring to a low simmer and reduce until slightly thickened, for 1 - 2 minutes. Set aside to cool.

    2.Heat oven to 160C/140C fan/gas 3. Line a 24cm x 24cm oven dish with tin foil. Blitz the biscuits in a food processor and combine with the melted butter. Put the crumble base into the the lined dish and press down.

    3.Whisk the eggs, then mix in the cream cheese, sugar and melted white chocolate. Spoon over the biscuit base and smooth out.

    4.Add the raspberry puree to the top of the cheesecake and swirl with a skewer.

    5.Bake for 45 minutes, leave to cool and chill in the fridge for at least 1 hour before slicing into squares. Serve with extra raspberries.

    Discover more from our Modern Rustic campaign here.

    Kym Grimshaw’s Raspberry Ripple and White Chocolate Cheesecake Bars
  • Food blogger Kym Grimshaw from On The Plate has created an exclusive menu of dishes for us inspired by the Modern Rustic trend and which are perfect for sharing with friends. Her recipes bring a taste of the outdoors to the table with colourful dishes featuring seasonal ingredients, finished off with foraged fruits and berries.

    Here she shares with us her transseasonal chicken, blackberry and kale salad recipe, drizzled with a blackberry balsamic dressing and served in one of our latest Studio Craft Elm Large Ridged Bowls.

    Ingredients (serves 4)

    For the salad:

    • 2 chicken breasts

    • 200g kale

    • 50g walnuts, toasted

    • 75g blackberries

    • 1 lemon

    • 30g shaved pecorino

    • Sea salt

    For the dressing:

    • 2 tbsp extra virgin olive oil

    • 2 tbsp balsamic vinegar

    • 100g fresh blackberries

    • 1 tbsp honey

    • Salt and pepper

    Method:

    1. For the dressing, purée all ingredients, then season with salt and pepper to taste. If the dressing is too thick, loosen with a little water. Refrigerate until the salad is ready for dressing.

    2. Grill the chicken on a medium heat for 15 minutes, turning occasionally until the chicken is cooked through.

    3. Massage the zest and juice of the lemon into the kale, along with a good sprinkling of sea salt.

    4. Slice the chicken and arrange over the kale, add fresh blackberries, walnuts, shavings of pecorino and serve with the blackberry balsamic dressing.

    Discover more from our Modern Rustic campaign here.

    How to Serve a Modern Rustic Laid-back Lunch with Kym Grimshaw
  • Rhubarb Gin Recipe

    This is a beautifully refreshing drink, perfect to enjoy on National Gin Day and throughout the summer. Served in our contemporary Natural Canvas Large Tumblers, they are the ideal shape and size for serving an infused liquor.

    Only taking 10 minutes to prepare, it’s quick, easy to make and highlights the delicious taste and colour of rhubarb.

    Ingredients:

    400g Fresh rhubarb

    250g White Caster Sugar

    700ml Gin

    Tonic or soda water as preferred

    1 Lemon

    Instructions:

    • Wash the rhubarb stalks and chop them into 2cm lengths. Place them in a jar and pour in the sugar

    • Next, seal the jar and gently shake to cover the rhubarb – the sugar helps to release the juice from the rhubarb

    • Add-in the gin and squeeze the juice from half a lemon

    • Reseal the jar, shake again and store it in a cool place for up to two weeks until the mixture has turned a rhubarb pink colour

    • Serve in beautiful glasses straight from the jar or use a sieve and transfer to a bottle. Top with tonic or soda water for a refreshing taste and finish with a stalk of rhubarb in each glass.

    Shop our Natural Canvas Glass collection here.

    Rhubarb Gin Recipe
  • 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
  • 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