We have picked a few scrumptious recipes for you to try in your enamel cookware. Check back here for more delicious soups, bakes and dinner party delights to try throughout the winter.
1 tbsp vegetable oil
1 onion, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful of fresh coriander
Heat 1 tbsp vegetable oil in a large pan, add in the chopped onion and heat for 5 minutes, until softened.
Mix in the peeled and chopped carrots and vegetable or chicken stock - bring to the boil, then reduce to a simmer. Cover your pan and cook for 20 minutes until the carrots are tender.
Add into a food processor with a handful of coriander and blitz until smooth. Return to pan, season if necessary, then reheat to serve.
2 tbsp olive oil
Garlic cloves, crushed
500g fresh tomatoes, chopped
1 tsp caster sugar
Salt & pepper
Fresh basil, chopped (or 1 tsp dried basil)
500ml of vegetable stock
A splash of cream
Heat olive oil, add onion and sweat down, add a little crushed garlic and cook for 30 seconds longer until the garlic is fragrant. Next add the 500g of fresh tomatoes – along with the stock, a teaspoon of caster sugar, pepper and salt and a handful of basil.
Simmer for about 40 mins - longer if possible - then use hand blender to liquidise.
Finish by adding a splash of cream before dishing up!
500g rhubarb - chopped into big chunks
100g golden caster sugar
For the crumble topping
140g plain flour
85g chilled butter
50g light brown muscovado sugar
50g ground & flaked almonds
zest and juice from 1 orange
Heat your oven to 160°C. Tip the rhubarb into an enamel tray, sprinkle over the caster sugar, orange zest and juice mixing it all together with your hands. Cover and pop in the oven for 20 minutes. Be sure to keep checking - the rhubard should become soft and slightly juicy.
Meanwhile make the crumble topping. Mix the flour and butter together with your fingers until you to create a breadcrumb texture. Then add the muscovado sugar and both flaked and ground almonds. Act fast here as your hands can melt the butter!
Increase the oven to 180°C and scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a generous helping of cream or ice cream!
Follow our plum and almond upside-down cake recipe, share it with friends or just savour it indulgently.Try it now
Roasted Hassleback New Potatoes
45g of finely grated gruyère
45g finely grated parmasan cheese
250ml double cream
1 garlic clove, minced
Roughly chopped thyme leaves
Salt and pepper
1kg of new potatoes, peeled
1/2 block of soft butter
Heat your oven to 200°C and start slicing your potatoes. Place each potato on its flattest slide and make incicions at 5mm intervals - being careful to not slice all the way through. A nifty trick is to put your potato between the handles of two wooden spoons and cut through to the spoon - this will stop you slicing all the way.
Once you've sliced all your potatoes, place them, cut-side up, in your enamel tray and use your hands to rub soft butter in-between the incisions. Sprinkle over the garlic, thyme and season well. Roast for 50 mins to 1 hr until the potatoes are golden and crisp. Half way through cooking baste with oil to get extra crispy potatoes!
Serve up as a delicious side for your Sunday roast this weekend.