Recipes

Chef Tom Walton brings us a recipe for a classic Roussillon dish of Slow Cooked Lamb Shoulder. Perfect for the cooler months, with so much flavour and comfort from the rich lamb and sweetness and fragrance from the star anise and honey. It is slow cooked in the Scanpan TechnIQ Square, a versatile dish can be used from stovetop to oven. Shop the range here. Ingredients What you will need : 1 lamb shoulder, bone in, square cut Salt, black pepper 4 tbsp olive oil 8 baby onion, peeled, cut in half 4 clove garlic, crushed 1 cup mixed olives, pit in 2 tbsp thy …

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop here the full collection here Ingredients Ingredients: 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated …

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop here the full collection here Ingredients Ingredients: 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated …

Crispy chicken breasts with a tasty filling including garlic and tarragon are cooked to perfection in the Scanpan TechnIQ Modern Skillet. The Stratanium+ professional grade non-stick surface crisps up the skin of the chicken with a light fry on any stove top including induction and then the same pan goes straight into the oven to complete the cooking. This recipe has the chicken breast plated onto a sauce of reduced chicken stock, created in the TechnIQ Windsor pan with slanted edges to aid in the reduction and plated up with fried Jerusalem artichokes, fresh peas and lingonberries which c …

Ingredients VEGETABLE GRATIN: 250g broccoli 200g cauliflower 200g sweet potatoes 2 tbsp. oil 50g butter 2 tsp. smoked paprika 20 eggs Salt & pepper Parmesan cheese GARNISH: Fresh kale 16 baby carrots with tops 16 baby cauliflower stalks 25g butter Salt Smoked paprika Instructions VEGETA …