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. 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.

    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
  • Fruit and Nut Pancakes on Monsoon Lucille Gold

    Using a simple one mug method, we have the ideal recipe for Pancake Day/week! Beautifully light and fluffy in texture, these pancakes can be topped with anything from berries to nuts and maple syrup.

    We’ve plated up our pancakes on our Monsoon Lucille Gold collection to add to the golden hues of this tasty treat.

    Makes: 5 fluffy pancakes

    Ingredients:

    1 Egg

    1 Mug of self-raising flour

    1 Mug of almond milk or other milk as preferred

    1 Tbsp melted butter

    1 Tsp cinnamon

    3 Large chopped strawberries

    A handful of blueberries

    Chopped nuts

    A drizzle of maple syrup

    Instructions:

    • In a mixing bowl, whisk together the egg, self-raising flour, milk, melted butter and cinnamon until the mixture is smooth and lump-free

    • Place the pancake batter into the fridge to rest for 30 minutes before cooking

    • Add a knob of butter to the frying pan and pour in small ladles of the pancake mix

    • On a medium heat, fry each pancake on both sides until golden brown and well risen

    • Remove the pancakes from the pan and allow them to cool

    • For serving, stack the pancakes onto a plate and top with the strawberries, blueberries and chopped nuts

    • Finish with a generous drizzle of maple syrup.

    Shop our full Lucille Gold tableware range here.

    Fruit and Nut Pancakes on Monsoon Lucille Gold
  • Red Velvet Pancakes by Sandhya’s Kitchen

    We’ve teamed up with Sandhya’s Kitchen for Pancake Day to create the perfect pancake recipe. Beautifully styled on our Natural Canvas collection and complete with a tea set, this recipe is eye-catching, delicious and full of nutrients from the beetroot used. Surprise your family with these red velvet pancakes this Pancake Day.

    Makes: 12 pancakes

    Cooking time: 3 minutes per pancake

    Ingredients:

    135g Plain Flour

    150g Cooked Beetroot (3 medium sized beetroot)

    10g Baking Powder (2 tsp approx)

    3g Salt (1/2 tsp approx)

    3 Tsp Caster Sugar

    130ml Milk

    2 Tsp of Sunflower/Olive Oil

    1 Slightly Beaten Large Egg

    1 Tsp Vanilla Extract

    Butter for greasing

    Cream Cheese Glaze:

    180g Cream Cheese

    1 Cup Icing Sugar

    1 Tsp Vanilla Extract

    1 Tbsp Milk (if required)

    Toppings (optional):

    Berries

    Mint leaves

    Instructions:

    • To prepare the cream cheese glaze, beat the cream cheese, icing sugar, and vanilla extract in a bowl until smooth. Thin the consistency with a tbsp of milk if needed and set it aside

    • For the pancakes, sift the flour, baking powder, caster sugar and salt together

    • Blend the cooked beetroot and milk until you get a smooth puree. Then mix the beetroot and milk puree with the oil, vanilla extract and lightly beaten egg

    • Add the wet ingredients to dry gradually and whisk

    • Heat a non-stick pan on a low heat and add the butter

    • Pour 2 small ladles of the batter into the pan

    • When the bubbles begin to appear (approx 2 minutes after), flip the pancake and cook for another 1 minute

    • Repeat the process until all of the batter is used up. Keep the pancakes warm by stacking them in an oven (heated on the lowest setting)

    • Finally, stack the pancakes and top them with the cream cheese glaze and berries.

    Discover more of Sandhya’s recipes here.

    Red Velvet Pancakes by Sandhya’s Kitchen