Food

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  • 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
  • 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