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