Wednesday, 18 November 2015

Spinach and Ricotta Tart 
3 x eggs
1 tub ricotta
1 bag spinach
Handful of parmesan
Ready roll pastry (of your choice)
Pinch of pepper

Mix the eggs and pepper together in a bowl.  
Line base of cocotte with pastry (ensure that the pan has been seasoned with rapeseed oil)
Add the egg mix to the spinach and mix adding the ricotta and parmesan ensuring all ingredients are coated. Add the pastry to your Crafond cocotte base and pour in the filling. Cover with your Crafond cocotte lid and cook on a medium heat for 20-35 minutes on the hob. 

Serve hot or cold....simple!! 

Monday, 13 July 2015

A light summer tea,

Once again sincere apologies, I have no idea where the time seems to be going. Its hard to believe that we are over half way through the year (sorry)! Well here is another beautiful dish which has me salivating and would be a lovely dish to take outside and enjoy on a warm summer evening (when we have them) to enjoy with friends and family.

Parma ham and red pepper with taglierini


  • 1/2 red or white onion, peeled
  • 1 red pepper, deseeded
  • 90g slices Parma ham
  • 1/4 of a fresh red chilli
  • 1 large firm tomato
  • 1/2 bunch of fresh flat-leave parsley, leaves picked
  • 200g taglierini
  • sea salt
  • freshly ground black pepper
  • rapeseed oil
  • 1/2 an unwaxed lemon, the zest and juice of
  • parmesan cheese, for grating


Start by preparing your ingredients. Very finely slice the onion, pepper and half the parma ham. Finely slice the chilli. Quarter the tomato, cut out the seeds and finely dice the flesh. Finely chop the parsley leaves.

Put the finely sliced Parma ham into a large dry frying pan (Crafond Saute would be good) over a heat and cook for 5 minutes, or until crispy. Transfer to a double layer of kitchen paper to drain. Cook the taglierini in a large pan of boiling salted water until al dente. Meanwhile, return the frying pan to a medium-high heat with 3 tablespoons of oil. Add the onion, pepper and chilli and cook for a minute or so. Roughly slice the remaining Parma ham and add to the pan, stir in most of the parsley leaves and season lightly with salt and pepper.

Reserving some of the cooking water, drain the taglierini and add to the sauce. Add the lemon Juice, diced tomato and a good grating of parmesan. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosed, if needed. Divide between your plates, sprinkle over the crispy Parma ham and add an extra grating of parmesan. Finish by sprinkling over the lemon zest and the rest of the chopped parsley. Alternatively, serve in a large bowl allowing guests/diners to help themselves.

Recipe and image taken from Jamie's Food Tube: The Pasta Book

Monday, 18 May 2015

Homemade roasted butternut squash and sweet potato risotto


It doesn't seem too long ago since I last had to write and apology post, well here we are again. Unfortunately there an old saying which reflects the reason behind my poor time keeping on the update of this blog, I'm not sure if its classed as a saying or how its classified but, ' there aren't enough hours in the day'. So going forward I can't promise that the blog will be updated every week, as such there will be one new blog a month and any others will be a bonus for you :)

My own recipe and pics

Please forgive the poor photography but these are the final product (the roasted squash and potatoes could have done with a 'shuffle' to show the glaze off). This should feed about 4 and is the easiest risotto.

1 Onion
1 tablespoon Rapseed oil
250g Arborio rice
Chorizo (as much as you like..or don't)
1 large glass of white wine (any will do doesn't need to be expensive, but definitely not bubbly)
700ml vegetable stock
Peppers (mixed)
1 butternut squash
3 sweet potatoes
Parmesan to taste


Peel and chop into cubes the sweet potato and butternut squash, rinse and scatter on the Castey Vulcano flat tray. Season with salt and pepper and drizzle honey over the whole area. If you like before the honey you could add a small amount of rapeseed oil to give extra colour. Place tray in the oven and turn once or twice in the duration of cooking (about 35-45 minutes). Once they soften and gain the colour you're after remove from the oven.
Pre-heat oven to 180
Dice the onion and fry until translucent (for about 4/5 mins), then add the chorizo (to your own taste). Stir in the wine and leave to simmer for 5 minutes on a low heat..
Add the rice and ensure that its all coated with the oil and the oil from the chorizo and leave for a further 2 minutes.
Next add the vegetable stock but leave around 150ml to add later if the risotto seems to be drying out. Stir in the peppers and season.
Now if you're doing this in one of our fantastic Crafond Saute pans, you can simply remove the handle, put on the lid and put it in the oven, but whatever your cooking in transfer from the hob to the oven (obviously the dish/pan must be oven safe). 
Leave in the oven for 30 minutes but keep an eye on it to ensure it doesn't dry out, if it seems a little dry add the remaining stock and stir. Once the majority of the stock has been absorbed and the rice etc. are cooked, remove from the oven.

To serve heap around a quarter of the risotto on a plate alongside the roasted goodies and serve with a small shaving of the cheese on the top, et voila. You have a beautiful dish for tea! Well, you should have if I've given the right instructions. Please accept my apologies should I have missed anything out.

Bank holiday monday offers

If you like to grab yourself a bargin keep your eyes out for our fantastic deals coming your way on the 22nd May, Huge reductions on our Diamond line and Diamond Induction line as well as a huge £50 off of one of our best selling frying pan sets from the Castey Vulcano range. Be quick though, the offers are superb but are limited and it will be a case of 'first come first served'. 

The next post

So thats 'all for now folks' hopefully the next update will be in a few weeks but as to what it may be, your guess is as good as mine!

Monday, 4 May 2015

Quick & Simple Recipe Of The Week!

 Tomato & Goat's CheeseTarte Tatin 

Why not try our quick and simple recipe of the week. This recipe is delicious with only 25 minutes baking time this delicious snack served with Balsamic Vinegar and Pesto would be a refreshing and tasty meal for you all to enjoy a mouth-watering, healthy dinner! 

250g plain flour 
1 tsp salt 
80 ml Rapeseed/Sunflower oil
2 tbsp lukewarm water
1 egg  

For The Topping: 
400g firm, ripe cherrAly tomatoes, halved
110g goats cheese 
4 cloves of garlic, finely chopped 
60 ml Rapeseed/Sunflower Oil
Salt and pepper 

  1. Heat the oven to 220'C (200'fan) 425F, Gas 7
  2. Mix the flour, salt , Rapeseed/ Sunflower Oil, water and egg to a smooth dough. Cover the dough and rest it for an hour at room temperature
  3. Knead the dough and roll it out between two layers of grease- proof paper into a thin ground. 
  4. Heat the oil in a frying pan and fry the garlic until softened. Arrange the tomatoes in the pan and crumble over the cheese. Sprinkle the garlic on top and season with salt and pepper. 
  5. Brush with a little more oil (either Rapeseed or Sunflower) and place the dough on top of the tomatoes pressing down slightly. Bake for 25 minutes  until the dough is golden brown and crisp. To serve, allow the tarte tatin to cool for a few minutes then gently turn it out onto the plate, and slice.  

            Image taken from April 2015. 

An alternative serving suggestion, use the same topping on slices of bruscetta (cut thick on an angle) or cut the dough into small squares and top as normal with the tomatoes etc. and serve as individual tarts. 

Tuesday, 28 April 2015

Apology post

So here it goes; I'm sorry for the lack of recipe post last week. To make up for that take a look at this gorgeous one pot dish (to make sure you can even cram in blog updates alongside work). 

One pot chicken with vegetables

  • whole Medium chicken(1.5kg approx)
  • onion, peeled and sliced
  • 400g carrots, peeled and diced
  • 600g potatoes, peeled and diced
  • 1 tsp dried mixed herbs
  • 2 tbsp Worcestershire sauce
  • 800ml chicken stock (made from cube)
  • Pack Golden Vegetable Summer Soupmix


  1. Preheat the oven to 350F/180C/ Gas 4.
  2. Heat a large flameproof casserole and add the chicken. Cook over a high heat for 5 minutes, turning frequently, so you can seal as much as you can of the bird. Remove from the heat then add the onion, carrots and potatoes to the pan.
  3. Sprinkle over the dried herbs and Worcestershire sauce then pour in the stock and bring to the boil. Cover and cook in the oven for 1 hour then remove the lid, raise the oven temperature to 400F/200C/ Gas 6 and cook for a further 30-40 minutes until the chicken is cooked through (the juices should run clear when the thickest part of the chicken is pierced using a knife) and the vegetables are tender.
  4. Remove from the oven then lift out the chicken onto a large serving plate, cover loosely with foil and allow to rest. Return the pan with the vegetables to the hob, place on a medium heat then sprinkle the soup mix over and whisk well. Reduce the heat and allow to bubble gently for 5 minutes.
  5. Serve slices of cooked chicken with generous spoonfuls of the cooked vegetables and sauce.

This simple one pot dish would be fantastic in so many of or products, here are a few suggestions;

Castey Vulcano Deep Casserole
Castey Vulcano Stock Pot -

Crafond Cocotte -
Crafond Saute/Elite Casserole -

Friday, 3 April 2015

Easter treats

This week you in for a treat, not one, not two but loads of recipes to dive right in to. If you're having a gathering of friends and family or just treating the usual suspects to a special meal (or four) this Easter we have got a few ideas for you to peruse and choose from to set yourself up with a fantastic menu. So here we go, the starters:


Brushetta with tomato and basil

  • 2 handfuls nice mixed ripe tomatoes
  • 1 small bunch fresh basil, leaves picked
  • sea salt
  • freshly ground black pepper
  • olive oil
  • good-quality white wine or herb vinegar
·        Method
bruchette is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan (Crafond griddle maybe) for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette.

Carrot and orange soup

  1. 1 large onion
  2. 8 medium-large carrots
  3. Small piece of butter
  4. 1 tbsp rapeseed oil
  5. 1 orange
  6. 1 litre vegetable stock or water
  1. Peel the onion, then cut in half. Put the 2 halves, cut side down, on a chopping board and cut each into thin strips. Peel the carrots and cut the ends off. Cut each carrot in half widthways, then lengthways. Put them on the chopping board with the flat sides down, and cut into small pieces.
  2. Put the butter and oil in a saucepan over a low heat, add the sliced onion and cook for 10 minutes. Check and stir the onion regularly. Using a cheese grater, grate the zest off the orange into a small bowl. Add the zest and the carrots to the pan with the onion. Put the lid on and cook for 10 more minutes, stirring occasionally.
  3. Add the stock or water and bring up to a simmer, then put the lid back on the pan and leave to simmer gently. After 45 minutes, test that the carrots are really soft by poking them with a knife or skewer. Turn off the heat. Carefully ladle the soup into a food processor – it will be very hot, so ask an adult to help with this. Whizz the soup until it is smooth. Cut the orange in half, squeeze the juice from one half and add to the soup.
  4. Return the soup to the pan, heat it gently and taste it (careful, it’s hot!) You might like to add a pinch of black pepper or a little chopped fresh coriander, until it tastes just right.

Next up here are two Easter main courses with the star being obviously...lamb!

Main course

Roast leg of lamb with rosemary and garlic

A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.


  • 2kg/4lb 8oz leg of lamb
  • 1 bulb garlic
  • large bunch rosemary
  • sea salt and black pepper
  • 2 carrots roughly chopped
  • 3 white onions, quartered
  • 250ml/9fl oz dry whitecwine
  • Rapeseed oil

For the mint sauce;

  • 1 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 6 sprigs mint, leaves only, finely chopped
1.   Preheat the oven to 200C/400F/Gas 6.
2.   Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin (perhaps Castey Vulcano or Crafond roasting tray).
3.   Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
4.   Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
5.   For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
6.   Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
7.   When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
8.   Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

And here's a lovely twist on a Shepard's pie, don't worry its not too crazy or daring, just a twist.

Shepard's pie with sweet potato mash


·        1 onion, peeled & finely chopped
·        350g lean beef mince
·        400g sweet potatoes, peeled & cut into 4cm chunks
·        300g carrots, peeled & chopped
·        300g potatoes, peeled & cut into 4cm chunks
·        30g Butter


1.     Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes.
2.     Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened.
3.     Preheat the oven to 200ºC, 180ºC fan, gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butter.
4.     Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes.
5.     Cook the peas in boiling water for 2 minutes. Drain and serve as a side.

As you can see we haven't given you any pudding ideas!! That's because we know you will have had plenty of Easter eggs to keep you going for ages. Well here's hoping you all have a wonderful Easter break what ever you're doing wherever you are. 

Remember we have our fantastic Easter offer our Crafond 12 piece set, down to £299 until Tuesday 7th April only though so grab a bargain while you can:


Friday, 27 March 2015

Just for the Halibut

Grilled Halibut Steaks

Good morning everyone, so I thought we would have a little bit of a change on the food front today, we are going guessed it...Fish! Halibut to be precise. So over the Easter period why not have a try of this little dishy.

So here's what you need:

  • 3 tablespoons dry white wine, or chicken broth
  • 1/4 cup of lemon juice, freshly squeezed
  • 3 tablespoon rapeseed oil
  • 1 tablespoon fresh rosemary, chopped
  • salt and pepper to taste
  • 4 halibuts, 5 ounce pieces
and here's how to to do it:

In a shallow baking dish combine wine, lemon juice, rapeseed oil and rosemary. Add halibut, turning to coat. Marinate for 20-60 minutes in the fridge.

Heat grill over a medium heat (once hot turn down to low/medium).

Remove fish and season with salt and pepper. Place on grill, skin side down and cook for about 15 minutes per side, until white and flakey.

Remove and serve with fresh lemon (or if you're like me some lovely potatoes!)

NOTE: Recipe calls for grilling but you can also bake, you can do either of these on one of our Castey Flat Plates (the grilling would not be suitable for our Vulcano range)

Recipe taken from Hello Healthy:

Keep your eye out on our website as we are going to be doing an amazing Easter offer on one of our large sets! Not going to tell you which one however, we're going to keep you guessing!

Friday, 20 March 2015

Keralan veggie curry

Meat Free Week

Meat Free Week is a global campaign to get you thinking about how much meat you eat, and the impact eating too much has on your health, animals and the environment. We're not just talking about red meat (beef, lamb and pork), but all meat, including poultry, processed meat (like ham, bacon, salami and packaged sandwich meats), fish and seafood.

So this weeks recipe is one to help anyone who is wanting inspiration for recipes whilst they are on their meat free campaign, or just for anyone who fancies giving something different a go (also obviously for those of you who are vegetarians already).


  • ½ cauliflower
  • 2 tablespoons rapeseed oil
  • 1 heaped teaspoon black mustard seeds
  • 1 heaped teaspoon fenugreek seeds
  • 1 heaped teaspoon turmeric
  • 1 small handful dried curry leaves
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 6 spring onions
  • 1 fresh red chilli
  • 1 large bunch fresh coriander
  • 2 ripe tomatoes
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of chickpeas
  • 1 x 227 g tin of pineapple chunks in juice
  • 1 lemon

  • For the rice:

  • 1 mug (300g) 10-minute wholegrain or basmati rice
  • 10 cloves
  • ½ lemon

  • Method:

    Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)


    Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

    Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil• Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms.


    Friday, 13 March 2015

    Quick and easy

    Salmon, artichoke and potato pesto traybake

    Mothers day treat

    All of those who want to spoil mum this weekend, listen up. What about cooking this wonderful tray bake, a quick and easy recipe perfect to still be able to take mum out for treat of a bite to eat later in the day. This wonderful dish would bake beautifully on one of our roasting trays, visit our website and look at the range we have, (search roast).

    Serves 4

    Takes 35 mins

    500g (1lb) new potatoes
    1 x 400g tin artichoke hearts in water, drained and halved
    1 tbsp rapeseed oil
    1 lemon, 1/2 juiced and 1/2 sliced
    4 tbsp pesto
    4 salmon fillets
    handful of fresh basil leaves

    • Preheat the oven to gas 6 (200degrees C and fan 180 degrees C). Arrange the potatoes in a baking dish (or a roasting tray) and drizzle the oil to coat. Roast for 15 mins.
    • Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 3 tbsp of the pesto. Arrange the salmon fillets over the veg and divide the remaining pesto between each fillet. Season well.
    • Return to the oven for a further 10-15 minutes, or until the potatoes are golden and the salmon is cooked through. Remove from the oven and scatter over the basil leaves before serving
    recipe and image taken from food family living Tesco (in tore magazine) March 2015.

    Also a quick thank you for your support on our recent Comic Relief fund raising, which incidentally is still on until the end of the day so head on over and place your orders and support Red Nose Day 2015. 

    Friday, 6 March 2015

    Red Nose Day 2015

    To show our support for Red Nose Day 2015 we will be donating £2  from the every sale between 9th March 2015 and the 13th march 2015. So get yourself over to our website: and place your orders to help raise money for RND 2015. The office will also be making our faces funny for money (some of us need no help tee hee) and we will post photos on the 15th March 2015.

    Here are some of our pans being invaded by the little Red Noses:

    Checking out a Crafond Roaster

    Ready to Dive in to Castey

    Exploring the Castey range

    Curious about Castey

    Friday, 27 February 2015

    St. Davids Day

    I know you're all thinking that I was going to post something which contains Leek, well SURPRISE I'm not, so here is a lovely looking sweet treat for you to try.

    Welsh Cakes

    Welsh Cakes Recipe - Photo © RFB Photography

    • 100g / 4 oz mixed butter and lard
    • 225g / 8 oz self raising flour
    • Pinch of salt
    • 75g / 3 oz caster sugar
    • 75g / 3 oz currants
    • ½ tsp mixed spice
    • 1 tsp honey
    • 1 medium egg, beaten
    • Prep Time: 15 minutes
    • Cook Time: 6 minutes
    • Total Time: 21 minutes
    • In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
    • Stir in the sugar, currants, mixed spice and honey.
    • Add the beaten egg and mix to form a firm dough.
    • On a floured board, roll or pat the mixture until about 2cm thick.
    • Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
    • Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.
    Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh cream and preserves. 

    Take care not to let the sugar burn, these would work lovely cooked on your Castey flat tray!

    Recipe courtesy of True Taste of Wales.

    Friday, 20 February 2015

    Chinese New Year - Kung Hei Fat Choy

    So, how did everyone celebrate this New year? I don't know if you know but this year is the year of the Goat, however this weeks recipe is definitely not goat. I have chosen one of my favorites; Sweet and Sour Chicken from the Hairy Bikers, now I know that the celebration was on Thursday but thought some of you would still be celebrating over the weekend.

    Sweet and Sour Chicken

    Sweet and sour chicken


    1. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
    2. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok (remembering this is not necessary if using one of our pans) and stir-fry the onion and peppers for two minutes over a high heat. Drain the water chestnuts and cut them in half horizontally.
    3. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.
    4. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables. Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a small portion of rice.

    Maybe serve this with with red napkins - red is an auspicious for the fesitval, serve with 7 friends, again a lucky number in China!

    Well, however you do it enjoy your celebrations...and your food, and if you like share your pics with us.

    Next week we'll bring you some ideas to have for St. Davids day on the 1st March 2015.