Food

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    sku1
    name1 James Martin’s Rib Eye Steak with Deep Fried Onion Rings
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    strydesc11 Last month, James Martin visited us for his annual demonstration at the Denby Pottery Village. He created a range of delicious recipes including a blow-torched mackerel and beetroot salad with buffalo curd cheese and this rib eye steak with deep fried onion rings. Ideal for a relaxed dinner with friends or to enjoy as an indulgent dish over the weekend, find James’ recipe for the perfect steak and onion rings topped with onion butter below.

    Ingredients:

    2 Large onions or 1 extra-large onion, ½ cut into thick rings, ½ finely diced

    200g/7oz Butter, softened

    2 Tbsp good balsamic vinegar

    50ml/2fl oz Red wine reduction (110ml/4fl oz red wine and 110ml/4fl oz beef stock cooked down to 50ml/2fl oz over a low heat)

    2 Tbsp flat leaf parsley, roughly chopped

    4 × 200g/7oz Rib eye steaks, room temperature

    1 Tbsp Olive oil

    110g/4oz Plain flour

    2 Eggs, beaten.

    For the Crispy Onion Rings:

    2 Small onions, peeled and finely sliced into rings

    1 Tsp fresh yeast

    400ml Beer

    300g Plain flour.

    Method:

    -Heat a frying pan until medium hot, add a little of the butter and the diced onion, and sweat for a couple of minutes until just tender

    -Remove from the heat and place in a bowl with the softened butter, balsamic vinegar, red wine reduction and parsley

    - Mix well, then season with salt and black pepper

    - Season the steaks with salt and black pepper then rub with a little of the olive oil

    - Heat a griddle pan until hot, add the steaks and cook on each side for 2-3 minutes then remove from the pan and place onto a plate

    -Place a spoonful of butter over the top while it rests for 3-4 minutes.

    Method for the Crispy Onion Rings:

    - Place the yeast and beer into a bowl and whisk together

    - Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes

    - Heat a deep fat fryer to 190C

    - Season the flour with salt and black pepper

    - Dust the onion rings in the seasoned flour then dip in the beaten egg

    - Drop straight into the fat fryer and fry for 1-2 minutes until golden and crispy

    - Drain onto kitchen paper and season with a little salt.

    To Serve:

    - Carve the steak into slices and place onto the plate

    - Pile the onion rings alongside and finish with another dollop of butter over the steak.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.
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    desc11 Last month, James Martin visited us for his annual demonstration at the Denby Pottery Village. He created a range of delicious recipes including a blow-torched mackerel and beetroot salad with buffalo curd cheese and this rib eye steak with deep fried onion rings. Ideal for a relaxed dinner with friends or to enjoy as an indulgent dish over the weekend, find James’ recipe for the perfect steak and onion rings topped with onion butter below.

    Ingredients:

    2 Large onions or 1 extra-large onion, ½ cut into thick rings, ½ finely diced

    200g/7oz Butter, softened

    2 Tbsp good balsamic vinegar

    50ml/2fl oz Red wine reduction (110ml/4fl oz red wine and 110ml/4fl oz beef stock cooked down to 50ml/2fl oz over a low heat)

    2 Tbsp flat leaf parsley, roughly chopped

    4 × 200g/7oz Rib eye steaks, room temperature

    1 Tbsp Olive oil

    110g/4oz Plain flour

    2 Eggs, beaten.

    For the Crispy Onion Rings:

    2 Small onions, peeled and finely sliced into rings

    1 Tsp fresh yeast

    400ml Beer

    300g Plain flour.

    Method:

    -Heat a frying pan until medium hot, add a little of the butter and the diced onion, and sweat for a couple of minutes until just tender

    -Remove from the heat and place in a bowl with the softened butter, balsamic vinegar, red wine reduction and parsley

    - Mix well, then season with salt and black pepper

    - Season the steaks with salt and black pepper then rub with a little of the olive oil

    - Heat a griddle pan until hot, add the steaks and cook on each side for 2-3 minutes then remove from the pan and place onto a plate

    -Place a spoonful of butter over the top while it rests for 3-4 minutes.

    Method for the Crispy Onion Rings:

    - Place the yeast and beer into a bowl and whisk together

    - Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes

    - Heat a deep fat fryer to 190C

    - Season the flour with salt and black pepper

    - Dust the onion rings in the seasoned flour then dip in the beaten egg

    - Drop straight into the fat fryer and fry for 1-2 minutes until golden and crispy

    - Drain onto kitchen paper and season with a little salt.

    To Serve:

    - Carve the steak into slices and place onto the plate

    - Pile the onion rings alongside and finish with another dollop of butter over the steak.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.
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  • Last month, James Martin visited us for his annual demonstration at the Denby Pottery Village. He created a range of delicious recipes including a blow-torched mackerel and beetroot salad with buffalo curd cheese and this rib eye steak with deep fried onion rings. Ideal for a relaxed dinner with friends or to enjoy as an indulgent dish over the weekend, find James’ recipe for the perfect steak and onion rings topped with onion butter below.

    Ingredients:

    2 Large onions or 1 extra-large onion, ½ cut into thick rings, ½ finely diced

    200g/7oz Butter, softened

    2 Tbsp good balsamic vinegar

    50ml/2fl oz Red wine reduction (110ml/4fl oz red wine and 110ml/4fl oz beef stock cooked down to 50ml/2fl oz over a low heat)

    2 Tbsp flat leaf parsley, roughly chopped

    4 × 200g/7oz Rib eye steaks, room temperature

    1 Tbsp Olive oil

    110g/4oz Plain flour

    2 Eggs, beaten.

    For the Crispy Onion Rings:

    2 Small onions, peeled and finely sliced into rings

    1 Tsp fresh yeast

    400ml Beer

    300g Plain flour.

    Method:

    -Heat a frying pan until medium hot, add a little of the butter and the diced onion, and sweat for a couple of minutes until just tender

    -Remove from the heat and place in a bowl with the softened butter, balsamic vinegar, red wine reduction and parsley

    - Mix well, then season with salt and black pepper

    - Season the steaks with salt and black pepper then rub with a little of the olive oil

    - Heat a griddle pan until hot, add the steaks and cook on each side for 2-3 minutes then remove from the pan and place onto a plate

    -Place a spoonful of butter over the top while it rests for 3-4 minutes.

    Method for the Crispy Onion Rings:

    - Place the yeast and beer into a bowl and whisk together

    - Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes

    - Heat a deep fat fryer to 190C

    - Season the flour with salt and black pepper

    - Dust the onion rings in the seasoned flour then dip in the beaten egg

    - Drop straight into the fat fryer and fry for 1-2 minutes until golden and crispy

    - Drain onto kitchen paper and season with a little salt.

    To Serve:

    - Carve the steak into slices and place onto the plate

    - Pile the onion rings alongside and finish with another dollop of butter over the steak.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.

    James Martin’s Rib Eye Steak with Deep Fried Onion Rings
  • HASHTAGS
    sku1
    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 James Martin's Blow-torched Mackerel and Beetroot Salad
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    strydesc11 Last weekend, we welcomed James Martin to the Denby Pottery Village for his annual cookery demonstration. Over 600 people watched James prepare a range of stunning dishes including this blow-torched mackerel and beetroot salad with buffalo curd cheese. Recreate this fresh dish using James’ recipe below.

    Ingredients:

    250ml white wine vinegar

    125g caster sugar

    2 banana shallots, peeled and sliced

    1 bunch radish, sliced

    1 bunch dill, chopped

    300g baby beetroot cooked and peeled

    4 mackerel, filleted and pin boned

    Rapeseed oil

    1 litre/13⁄4 pt buffalo milk

    25ml/1fl oz lemon juice

    Sea salt and black pepper.

    Method:

    - For the beetroot, place the vinegar and sugar into a saucepan and cook until the sugar has dissolved, take off the heat and add the shallots, radish and beetroot, and season with salt and freshly ground black pepper

    - For the curd cheese: place the buffalo milk into a saucepan and bring to the boil, without stirring

    - When it is just about to boil, remove from the heat and stir in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey

    - Carefully pour through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to strain, the more solid a cheese you will get. You can use the whey (liquid) to make soda bread

    - Season the curds with a little salt then cover and chill in the fridge until needed

    - Fillet the mackerel and place onto a baking tray, drizzle with rapeseed oil, season and blowtorch until charred

    - To serve, place the mackerel onto the serving plates with a little of the beetroot pickle and curds sprinkle over dill.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.
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    desc11 Last weekend, we welcomed James Martin to the Denby Pottery Village for his annual cookery demonstration. Over 600 people watched James prepare a range of stunning dishes including this blow-torched mackerel and beetroot salad with buffalo curd cheese. Recreate this fresh dish using James’ recipe below.

    Ingredients:

    250ml white wine vinegar

    125g caster sugar

    2 banana shallots, peeled and sliced

    1 bunch radish, sliced

    1 bunch dill, chopped

    300g baby beetroot cooked and peeled

    4 mackerel, filleted and pin boned

    Rapeseed oil

    1 litre/13⁄4 pt buffalo milk

    25ml/1fl oz lemon juice

    Sea salt and black pepper.

    Method:

    - For the beetroot, place the vinegar and sugar into a saucepan and cook until the sugar has dissolved, take off the heat and add the shallots, radish and beetroot, and season with salt and freshly ground black pepper

    - For the curd cheese: place the buffalo milk into a saucepan and bring to the boil, without stirring

    - When it is just about to boil, remove from the heat and stir in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey

    - Carefully pour through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to strain, the more solid a cheese you will get. You can use the whey (liquid) to make soda bread

    - Season the curds with a little salt then cover and chill in the fridge until needed

    - Fillet the mackerel and place onto a baking tray, drizzle with rapeseed oil, season and blowtorch until charred

    - To serve, place the mackerel onto the serving plates with a little of the beetroot pickle and curds sprinkle over dill.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.
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  • Last weekend, we welcomed James Martin to the Denby Pottery Village for his annual cookery demonstration. Over 600 people watched James prepare a range of stunning dishes including this blow-torched mackerel and beetroot salad with buffalo curd cheese. Recreate this fresh dish using James’ recipe below.

    Ingredients:

    250ml white wine vinegar

    125g caster sugar

    2 banana shallots, peeled and sliced

    1 bunch radish, sliced

    1 bunch dill, chopped

    300g baby beetroot cooked and peeled

    4 mackerel, filleted and pin boned

    Rapeseed oil

    1 litre/13⁄4 pt buffalo milk

    25ml/1fl oz lemon juice

    Sea salt and black pepper.

    Method:

    - For the beetroot, place the vinegar and sugar into a saucepan and cook until the sugar has dissolved, take off the heat and add the shallots, radish and beetroot, and season with salt and freshly ground black pepper

    - For the curd cheese: place the buffalo milk into a saucepan and bring to the boil, without stirring

    - When it is just about to boil, remove from the heat and stir in the lemon juice – you will immediately see a reaction as the milk solidifies and separates into curds and whey

    - Carefully pour through a sieve set over a bowl and allow to drain for 5 minutes. The longer you leave it to strain, the more solid a cheese you will get. You can use the whey (liquid) to make soda bread

    - Season the curds with a little salt then cover and chill in the fridge until needed

    - Fillet the mackerel and place onto a baking tray, drizzle with rapeseed oil, season and blowtorch until charred

    - To serve, place the mackerel onto the serving plates with a little of the beetroot pickle and curds sprinkle over dill.

    For perfect presentation pieces, discover James' Gasto collection, or for tableware that is ideal for every occasion, see his Everyday range.

    James Martin's Blow-torched Mackerel and Beetroot Salad
  • HASHTAGS
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    strydesc11 It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.
    bsref1 denby
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    desc11 It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.
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  • Back to School Breakfasts

    It’s that time of year again when autumn arrives and the kids start the new term after a lengthy summer break. After a change in routine, it’s great to get back into the stride of work and school. To avoid the morning panic, quick, easy and nutritious breakfasts can help ensure that both you and your kids are ready to start the day.

    Here are our favourite go-to breakfasts that are an equal balance of healthy and delicious:

    Homemade Granola

    Use a mix of oats, sunflower seeds, pumpkin seeds, sesame seeds, nuts and dried fruit (added/baked last) combine with cooking oil and honey for a sweet and crunchy breakfast. Spread the granola evenly onto a baking sheet and bake for 15 minutes at 150C/fan or 130C/gas 2, take the mixture out of the oven and add the dried fruit before baking for a final 10 minutes. Prepare the granola the night before and serve with milk or yogurt in the morning for a tasty boost of energy. Once made, you can store the granola in an airtight container for up to one month.

    Smoothie Bowl

    Create a thicker smoothie using frozen fruits - anything from strawberries and blueberries to mango and kiwi. Including a banana in your smoothie will also help to produce the consistency that you need to enjoy in a bowl and eat with a spoon. This adds an element of difference and fun into breakfast for the kids whilst guaranteeing their daily dose of minerals and vitamins. Top the smoothie with fruit and nuts for a flavoursome finish.

    Banana Pancakes

    Requiring only two ingredients, these are the perfect pancakes to make on a busy school morning. Mash up a large banana and add two whisked eggs before adding spoonfuls of the batter into your pan. Cook for two minutes on each side, making sure that each side is a golden-brown colour before serving to your hungry kids.

    Scrambled Eggs and Soldiers

    For a protein filled breakfast, cook up your scrambled eggs and season with salt and pepper. For smaller kids, use character cutters to make shapes with the toast or cut into simple soldiers with a spread of butter. Quick and simple to make, this is a guaranteed breakfast pleaser.

    Back to School Breakfasts
  • HASHTAGS
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    name1 The Wholefood Warrior's Flattened Chicken with Satay Slaw
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    strydesc11 Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.
    bsref1 denby
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    desc11 Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.
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  • Our guest nutritionist, Eva Humphries of the wellness blog Wholefood Warrior, is back with another nourishing recipe:

    Chicken is a great lean source of protein that’ll keep you perfectly full without compromising your waistline. If, however, your experience of cooking chicken breast has been dominated by creating a dry, tasteless piece of meat then this fool proof recipe is for you.

    By ‘flattening’ the chicken breasts, the required cooking time is reduced and the meat is tenderised. The end results is a succulent and supremely healthy dish, especially if you employ a good, solid cast iron griddle pan for the job.

    Of course, eating chicken alone wouldn’t be enough to keep you healthy. Vegetables are the main source of vitamins and minerals required for optimum health. Putting them in a slaw ensures that those all-important veggies retain most of their nutrient content.

    For this colourful slaw, red cabbage and carrots were used. They add a welcome crunch and sweetness to the chicken but above all, they fill your plate with the kind of nutritious stuff that’ll have you glowing for the rest of the day!

    In fact, research indicates that the consumption of foods naturally high in carotenoids can make you appear more tanned, even without sunbathing. Carotenoids are yellow, orange and red pigments present in carrots, red cabbage, pumpkin and leafy green vegetables. If a vegetable tan isn’t your thing then carotenoids are also highly beneficial for eye, lung and cardiovascular health. Whatever your motivation, this recipe will do you some good.

    Ingredients for 2:

    2 x Organic or free range chicken breasts

    1 Tablespoon of rapeseed oil

    1/4 Red cabbage, thinly sliced

    1 Medium carrot, grated

    2 Teaspoons of peanut butter

    1 Teaspoon of tamari or soy sauce

    1 Teaspoon of honey or maple syrup

    Juice of half a lime.

    Method:

    - To flatten the chicken, put a single chicken breast between two sheets of cling film and bash with a rolling pin until it is 1/2 inch thick. Repeat with the second chicken breast

    - Brush the chicken breasts with the rapeseed oil

    - Heat a griddle pan on a high heat and cook the chicken breasts for 3 minutes on each side. Check that the chicken is fully cooked by cutting one in half

    - Allow the chicken to rest whilst you make the satay slaw

    - Put the thinly sliced cabbage and grated carrot in a large bowl

    - In a small bowl or mug, mix the peanut butter, tamari, honey and juice of half a lime with a tablespoon of water. Stir until well combined

    - Pour the satay sauce over the cabbage/carrot mix and stir until well coated

    - Serve the slaw and chicken with some salad and new potatoes.

    The Wholefood Warrior's Flattened Chicken with Satay Slaw
  • HASHTAGS
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    name1 A Classic Scone Recipe
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    strydesc11 For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.
    bsref1 denby
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    desc11 For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.
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  • A Classic Scone Recipe

    For Afternoon Tea Week, we wanted to create the perfect sultana scone to be accompanied by raspberry jam and clotted cream.

    Arranged on our bold Halo tableware collection, the scones look rich, indulgent and eye-catching. A simple recipe which can make 7-10 scones, they will take around 40 minutes to prepare and bake. These scones are delicious served both warm and cold.

    Ingredients:

    250g Self-raising flour (for a gluten-free option, use gluten-free self-raising flour)

    1 Tsp baking powder (can be gluten-free)

    50g Butter

    50g Caster sugar

    1 Medium egg

    1 Beaten egg to glaze

    150ml Milk

    100g Sultanas

    Raspberry jam

    Clotted cream.

    Method:

    -Begin by setting the oven to gas mark 7 or 220°C

    - Starting with the flour and baking powder, sift them in a mixing bowl

    - Next, add in the butter and use your fingers to combine the mixture to a consistency of fine breadcrumbs

    - Stir in the sugar

    - Then carefully beat the egg and milk together in a separate bowl and add this to the main mixture

    - Add in the sultanas and mix well

    - Line a baking tray with butter

    - Depending on the size of the scones that you would like to make, use a spoon or ice-cream scoop to create mounds of the mixture on the baking tray

    - Finish with a brush of egg over the top of each scone

    - Bake the scones for 15-20 minutes until they turn a light-golden colour

    - When ready, remove the scones from the oven and place onto a wire rack to cool

    - Finally, serve up with a generous portion of jam and cream.

    We would love to see you recreate these scones, tag us on social using @denbypottery. For more Afternoon Tea inspiration, discover the perfect tableware to add to your tea setting here.

    A Classic Scone Recipe