Competitions
This competition is now closed, next one starts in a few days.
Being the product of two regions of the vast country of India has greatly influenced chef and writer Romy Gill. From her birthplace in the north west region of Punjab, travelling east to the paradoxically named West Bengal a region on the far east of India, bordering Bangladesh, she has lived within two disparate locations, each with its own identity. She can call two distinctly different regions, “home” and it is this grounding in the two cuisines that is at the heart of her utterly glorious new book; INDIA, Recipes from Home.
Sheila Dillon writes, “In this love letter to India, Romy has created an enticing mix of recipes and stories” . The book is beautifully designed, a riot of colour, with the enticing smell of spice seemingly jumping off the page.
Jamie Oliver featured Romy’s book in his Cookbook Club, including her recipe for butter chicken, presented in a 12” prospector pan and perfectly photographed by Sam A Harris
Thanks to publisher Hardie Grant’s generosity we have a copy of the book to give away, and we are adding a 12” prospector pan.
To be in with a chance of winning a copy of India,: Recipes from Home with a Netherton Foundry 12” prospector pan follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 17th November and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
This competition is now closed
COMPETITION: Food fit for a King and Queen
With a unique access to the kitchens of the Royal family, first hand knowledge of Queen Camilla’s cooking and a great deal of research, Tom Parker Bowles has written a splendid book, Cooking and the Crown showcasing an abundance of beloved royal recipes for all seasons and occasions.
Sophisticated creations feature alongside dishes of surprising simplicity, combining historical insights with modern tastes. Each chapter is accompanied by fascinating tales of royal kitchens, chefs and culinary traditions. Weaving together material from the royal archives, contemporary accounts and personal insight, he paints a vivid picture of royal tastes and traditions, as far back as Victorian times.
Thanks to Tom’s and publisher Hachette’s generosity we have a copy of the book to give away, and we are adding a milk pan and our brand new porridge spurtle, so you can recreate the Queen’s favourite breakfast.
To be in with a chance of winning a copy of Cooking and the Crown with a Netherton Foundry milk pan and porridge spurtle follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 27th October and we will announce the winner during the following week.
Tom discusses the book with us before his recent visit to the Abergavenny Food Festival
This competition is now closed
Traditional Irish Cooking with Modern Twists
Graham Herterich is back with a follow-up to his debut cookbook, with a savoury spin this time.
Cook: Traditional Irish Cooking with Modern Twists is structured around the unique way we eat in Ireland, broken up into the five mealtimes of breakfast, lunch, dinner, tea and supper. There is also a chapter dedicated to pork and bacon, inspired by Graham's childhood growing up over the family butcher shop.
Graham flips the script on favourites like bacon and cabbage to turn it into cabbage and bacon, while Irish stew gets reimagined as a lamb tagine. Beloved Irish classics such as the ‘mammy salad’, a chicken fillet roll and our classic combo of lasagne, coleslaw and chips all feature alongside modern versions updated with the flavours and ingredients available to us now.
Whether it’s a bowl of coddle or a spice bag, Cook shows that traditional and modern Irish cooking isn’t defined by what it is, but rather by what it does: it nurtures us, warms us and makes us who we are.
Thanks to Nine Bean Rows we have a copy to give away, together with a 12” prospector pan, the same as the one featured on the cover.
And we are also grateful to Graham And Nine bean Rows for allowing us to share the recipe for Bacon and Cabbage Filo Pie, which was cooked in that 12” prospector pan.
Serves 4–6
This is one of those recipes that’s great for emptying the fridge and using up cooked vegetables and meats like chicken, ham or bacon. It’s easy to make but looks impressive with its crisp topping of filo pastry. It works great with chicken and mushroom and a little tarragon or in this case, leftover bacon and cabbage with parsley sauce. If you want to make the dish vegetarian, just replace the meat with even more cooked vegetables and use vegetable stock. Filo is available in most supermarkets as well as Middle Eastern shops. The sheets of Middle Eastern filo are larger than standard supermarket varieties and have an amazing flavour.
600g cabbage – either leftover cooked cabbage or raw
90g butter
1 medium onion, thinly sliced
2 garlic cloves, finely chopped
60g plain flour
500ml chicken or vegetable stock
600g cooked bacon or ham, torn into pieces
100ml cream
a large handful of fresh parsley, finely chopped
salt and freshly ground black pepper
For the topping:
1 pack of filo pastry, thawed
100g butter, melted
If you’re using raw cabbage, shred it and set aside.
Melt 30g of the butter in a large pan over a medium heat. When the butter starts to foam, add the onion and cook for about 5 minutes, until it’s starting to soften. Add the garlic and cook for a further 3 minutes. Using a slotted spoon, transfer the onion and garlic to a plate and set aside.
With the pan still on a medium heat, add the remaining 60g of butter and allow it to melt. When it starts to foam, add the flour and cook for 1 minute. Stir in the stock a little at a time and reduce the heat a bit.
If you’re using the raw shredded cabbage, add it now. Regardless of whether or not you add the raw cabbage at this stage, simmer the sauce for 5 minutes, stirring several times to stop it from sticking to the bottom of the pan.
Add the cooked onion and garlic to the sauce along with the cooked bacon or ham, cream and parsley. If you’re using leftover cooked cabbage, add that now. Mix well and season with salt and pepper. Pour the mixture into a 25cm pie dish and allow to cool completely.
Preheat the oven to 180°C fan.
Put a sheet of filo pastry on a clean chopping board and brush with some of the melted butter. Gently scrunch up the pastry, then put it on top of the filling. Repeat with the remaining sheets of filo, making sure the filling is completely covered. Bake in the preheated oven for 40 minutes, until the pastry is golden brown and the filling is bubbling.
To serve, simply spoon into warmed bowls with steamed baby potatoes on the side.
To be in with a chance of winning a copy of Cook: Traditional Irish Cooking with Modern Twists and a Netherton Foundry 12” prospector pan, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 6th October and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
This competition is now closed
Claire Thomson writes foolproof, delicious recipes that will please everyone around the table – as a professional chef and mum of three (two of which are vegetarian), she understands the challenge of whipping up tasty, crowd-pleasing dishes with vegetables centre stage, and all with minimum fuss at the end of a busy working day. With an emphasis on practicality and flavour, The Veggie Family Cookbook provides you with every veg-forward recipe you will ever need, whether you’re a vegetarian family or simply looking for easy ways to get everyone eating more veg. Her recipes come with a side order of personality and insight; Claire will both inform and delight you.
Thanks to Quadrille Books, we have a copy to give away, along with a 12” prospector pan, ideal for family meals.
Quadrille have given us a recipe from the book to share with you.
Bubble and Sauerkraut Squeak
I can eat sauerkraut while I’m standing at the fridge – jar in one hand, fork in the other. In fact, I must have eaten jarfuls of the stuff while pregnant with all three of my daughters. Fermented cabbage, sour from the lactic acid created during the fermentation process, is a must-have in my fridge. Here are just three of my favourite serving suggestions: as a cold tangle of sour to complement a fluffy, hot, buttery baked potato (just wonderful); as a filler in all sorts of sandwiches (also wonderful); and as here, in this recipe, which is unbeatable and a must for those moments when the cupboards are almost bare.
Serves 4
600g (1lb 5oz) floury potatoes, peeled and diced
50g (1¾oz) butter
2 onions, finely chopped
1 tsp caraway seeds
250g (9oz) sauerkraut, finely chopped
1 tbsp Dijon mustard, plus more to serve
vegetable or sunflower oil, for frying
4 eggs, to top (optional, but very, very good)
salt and black pepper
In a saucepan of salted water, boil the potatoes for 10–15 minutes, until tender. Drain and set them aside.
Melt half the butter in a non-stick frying pan over a medium–high heat. Add the onions and fry for 5 minutes, until translucent.
Add the caraway seeds and fry for 30 seconds, until fragrant.
Add the sauerkraut to the pan and cook for 2–3 minutes,then add the boiled potatoes and mustard and use a spatula to gently mash them together with the sauerkraut and onions.
Leave the mixture to cook for a few minutes, stirring occasionally, until the edges become crispy and golden, then season with salt and black pepper.
Press down on the mixture in the pan to form a large cake shape. Let it cook for a few more minutes, until the bottom is well-browned and crispy.
Carefully invert the bubble and squeak out of the pan on to a plate. Add the remaining butter to the pan and return it to the heat, then slide the bubble and squeak back into the pan to cook the other side until that’s also golden and crispy (about 4–6 minutes).
In a separate frying pan, heat a little oil over a medium heat.
Crack the eggs into the pan and fry until the whites are set and the yolks are cooked to your liking.
To serve, divide the bubble and squeak into individual portions and top each with a fried egg. Season the eggs with salt and black pepper and serve with mustard on the side.
To be in with a chance of winning a copy of Veggie Family CookBook and a 12” prospector pan, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 28th July and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
If you want more veg in your life and more life in your veg, Veggie Family Cookbook, published by Quadrille and out on 11th July, is definitely the book for you. You can pre-order here.
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This competition is now closed.
We were thrilled when we were approached to collaborate with food writer, Marie Mitchell to promote her debut book, Kin, which celebrates the flavours of the Caribbean for the modern kitchen. This is a deeply personal work, in her words “a love letter to my Caribbean identity, a journey through the region’s food that lets me immortalize my love for my family, including all those who walked before me”. This is as much a book about her heritage and the culture of the Caribbean as it is about recipes.
Each section is preceded by her reflections on her own history and that of her ancestors and the complex stories that define the region. Those sections are entitled We connect; We make; We migrate; We resist; We flourish and finally We dream in which she writes “This is a book by a dreamer from South London, who, in her freedom to dream, was able to show how exceptional her ancestors were, and how much they contributed to the world we live in today.
This is however, fundamentally a book about food and with recipes for, among other things, Jerk Lamb Burgers, “Shark” Hake Bites, Creamy Tomato Curry and Stout Punch Ice cream we cannot wait to get cooking.
And if you want to join us, thanks to Particular Books, we have a copy to give away, along with the ideal curry pot, one of our 13” Prospector Woks.
To be in with a chance of winning a copy of KIN and a 13” prospector wok, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 14th July and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
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This competition is now closed.
We cannot think of anyone better qualified to write a book of recipes based on vegetables than multi award winning grower, photographer and writer, Mark Diacono. For the last 20 years, via the glory that is Otter Farm, he has been encouraging people to grow unusual, forgotten and most importantly tasty plants that they might not otherwise have heard of. As he says, why grow something that is cheap and easy to buy when you can use your growing space be it a window sill or allotment, for something special. When push comes to shove, Vietnamese coriander is going to get a space over parsley any day of the week, especially if, like us, you are not within striking distance of the fabulous ethnic shops that stock these wonders.
Vegetables, his book of “easy and inventive vegetarian suppers” has just been published by Quadrille, the ink barely dry on the pages. And throughout the book, you will see numerous pieces of Netherton cookware, including frying pans, prospector pans and bakeware. His thanks to Netherton for making “the best pans” made our team glow with pride and no, as he points out, we didn’t pay him to say so.
And so we are delighted to have a copy to give away along with one of our baking sheets, like the one on which he baked his leek and shallot flamiche.
To be in with a chance of winning a copy of Vegetables and a heavy duty baking sheet, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 30th June and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
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This competition is now closed,
We are very excited to collaborate with the wonderful team at High Grange Devon and bring you news of this fantastic competition. Follow the link in their description below and get your entries in by midnight on Sunday 9th June.
UPGRADE YOUR BBQ GAME WITH NETHERTON FOUNDRY & HIGH GRANGE!
How was your bank holiday BBQ? Ours was with lovely friends, some brilliant beef and smashed potatoes with salad from our garden, and our new puppy Murron (see our social media for details!).
Anyway, we use their pans all the time and we’re willing to bet your outdoor cooking set up would be improved by the brilliant range from Netherton Foundry (and a few hands-on lessons from us!)
We’ve got together with Sue and Neil to offer you the chance to WIN a Chapa griddle plate, an egg spoon AND a Fire School Day with us here at HG. All of this is worth over £400 and a perfect Father’s Day gift!
All you have to do is enter your email to be in with a chance of winning…
THE NETHERTON FOUNDRY PRIZES
Netherton Foundry is a family owned business located in South Shropshire (‘the 18th Century's "Silicon Valley"). Inspired by Shropshire Iron masters of old, Sue and Neil create timeless black iron and copper kitchen ware at their forge. Their pans improve with age and all of the working parts are made locally to them - taking care of the environment is high on their agenda. Their massive range of products are popular with loads of top chefs and they have a brilliant BBQ range, some of which you can win!
The 15 inch Black Iron Chapa Griddle Plate is a versatile and portable grill commonly used by Argentinian Gauchos - and it looks gorgeous too (see above).
The ‘egg’ spoon was made to cook an egg over the flames! (Watch the video here - it’s pretty cool!) But it cooks more than eggs - use it as a ladle, as a stirring spoon, you name it - this is the cooking spoon you’ve always needed.
THE HG PRIZE: FIRE SCHOOL DAY
We’ve honed our Fire School days to be an incredible, unique outdoor experience in our beautiful woodland garden. They are informative, communal, hands-on and above all a good laugh! We have unanimous 5 star feed back and we’re award-winning - come and enjoy it for yourself!
This is without doubt the best cookery course I have ever been on. Luke and the team make the whole day an unforgettable experience, from cooking in a firepit to barbequing steak in hot coals, learning so many great tips for making outdoor cooking over fire even more exciting. Luke's style of teaching is relaxed and entertaining and all the more inspiring with how easy he makes it look. I can not recommend High Grange high enough and the food served throughout the day was unbelievably good.
5* review on TripAdvisor by James Dukes, May 2024
See you soon!
Luke, Sara & Team High Grange x
High Grange, Burrow Knapp Way, Dalwood,Axminster, Devon, EX13 7ES
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That jolly good egg, Ed Smith has written a thoroughly splendid cookbook, GOOD EGGS, which in his own words “celebrates eggs” . “ A triumph”, says Diana Henry, adding that she “can’t think of anyone whose life wouldn’t be improved by having this book”
So, if you are up for a little improvement in your life, we are delighted to offer the chance to win not only a copy of Ed’s Good Eggs, but also a Netherton Foundry 10” oven safe frying pan in which to cook your own eggs, just like Ed does.
And we are sure, as Ed says, that you already know how to fry an egg, but here are his points about using the best pan for the job. if you are in any doubt about how to fry an egg, here is the definitive answer.
THE PAN
I have a couple of favourite egg pans. One holds two eggs comfortably, the other four, maybe five at a stretch. Of course it’s possible to fry more at once. But things become frantic, and it’s more like a restaurant service, than a meal the cook also gets to enjoy. Point being: my pans are the right size for me and my eggs. The eggs sit comfortably with a little of the metal still showing, where some of the cooking fat can gather.
These pans are spun iron and not ‘non- stick’, but they are seasoned enough so they don’t stick. There’s nothing worse than an egg that you’ve fried to *perfection*, but which clings on to the pan, stretching, splitting
and spoiling when you try to prize it off. It happens. But it’s a terrible way to start the day. So I avoid enamel and unseasoned metals. A pan with a synthetic coating like Teflon is fine, but they tend to yield characterless, hotel-buffet-like eggs.
To be in with a chance of winning a copy of Good Eggs and a 10” oven safe Netherton frying pan, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
-
How many egg yolks are there on the cover of Good Eggs?
-
How much does our 10” oven safe frying pan weigh?
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 2nd June and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
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This competition is now closed,
Özlem Warren's Sebze "is a vegetarian cookbook inspired by a region with thousands of years of rich and diverse culinary heritage” and described by no less an authoritative voice than Diana Henry as “an absolute feast of Turkish home cooking”.
We can attest that it is indeed a treasure of a book; we gave up bookmarking pages when we realised we wanted to try every recipe.
We dived in with Özlem’s recipes for beetroot with walnuts; garlicky mushrooms with peppers and olives accompanied by balon ekmek, puffy bread. Our copy already has got grease marks and margin notes, the telltale signs of a well used book.
Özlem has sent us this video of her cooking an Easy, Herby Pan Börek in her prospector pan. Publisher Hardie Grant have kindly given us a copy of Sebze, which means that you now have the chance to win a copy of the book, and your own 10” Netherton prospector pan.
To be in with a chance of winning a copy of SEBZE and a Netherton 10” prospector pan, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
-
Özlem starts her blog with her favourite Turkish word, Hosgeldiniz. What does it mean?
-
Which publication voted our prospector pan as “best overall skillet pan” in 2022?
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 12th May and we will announce the winner during the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
Özlem with Sue from Netherton
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This competition is now closed.
Genevieve Taylor is a live fire and BBQ expert, author of 13 books, teacher at her own fire cooking school and renowned for her live cookery demonstrations at food festivals around the country. SCORCHED is her latest book and once again, she has knocked it out of the park. Thanks to publishers, Hardie Grant/Quadrille, we have a copy of SCORCHED to give away along with a Netherton 12” BARBECUE CHAPA.. Here’s how they describe Scorched – “a one stop shop for recipes and practical advice that will help you get the most from cooking fish on your barbecue, beginning with the science of why we need to cook different types of fish in different ways and the physics of how fire works….. with more than 85 recipes”
Netherton Foundry was at the launch of SCORCHED at Bristol’s Lost and Grounded Brewers where the beer flowed, the food sizzled and money was raised for the MAZI project, a brilliant Bristol charity supporting food poverty in vulnerable young adults. For more info: www.themaziproject.com
If you love fish, love fire, then this is the book for you. Genevieve starts by drawing on her background in marine biology to talk about the ecology of the oceans, the science behind fish, to answer the question, “what is good fish?” And it will come as no surprise to anyone who knows her that she will also discuss what she describes as the single most important ingredient in fire cooking, good fuel. She will tell you how to buy fish if you don’t live in a fishing port and how best to store it once it has landed in your kitchen. There is a section of basic fish skills which includes scaling, gutting, filleting and how to ask your fishmonger to do all those for you!
And before she embarks on the most delicious recipes, there is a section on kit, with mention of her Netherton fire table set up. Look closely as you work your way through the book and you will also see prospector pans and chapas galore. We are very proud of the fact that Genevieve champions Netherton products in everything she does. Finally, the most pressing question of all when you are cooking your fish over fire; what do I do if my fish sticks? The answer, according to Genevieve is to gronch it, and if you want to know what that means you will have to buy the book! And if you are still to be convinced, here is a taster of what you can find in the book:
Ling wrapped in fig leaves with roast figs, chilli and coriander seed
I appreciate that fig leaves are pretty niche here – my apologies – but if you happen to have
a fig tree (and I do), then the leaves make a wonderfully fragrant wrapper, especially if they
are picked in early summer when the leaves are young and bright green. If you don’t have
access to fig leaves, don’t bypass this recipe entirely; the roast figs make a lovely, unusual
companion to simple, grilled, skin-on fillets of fish.
Serves 4
12 young fig leaves, about hand sized
700g (1lb 9oz) ling fillet,cut into 4
3 tbsp olive oil
flaked sea salt and freshly ground
black pepper
For the roast figs
50g (2oz) butter
250g (9oz) soft dried figs,chopped into 1cm (1/2in) pieces
1 heaped tbsp coriander seeds,crushed
1–2 tsp chipotle dried chilli (hot pepper) flakes, to taste
juice of 1 lemon
You also need a few small metal skewers
Lay the fig leaves in a shallow dish and pour over enough boiling water to cover.
Set aside for a couple of minutes, then drain well.
This will help them become softer and more pliable.
Spread the leaves out in 4 piles of 3 so they overlap and form something as close to a rectangle as you can make.
Rest a piece of fish in the centre of each set of leaves and drizzle over the oil, tossing the fish over once or twice to coat.
Season well all over with salt and pepper.
Roll up the leaves to enclose the fish as best you can; it won’t matter if a little is exposed.
Use small skewers to pin the leaves through to hold them together and drizzle a little extra oil over the outside.
At this point you can rest them, seamside down, on a plate and slide into the fridge until you are ready to cook. They will be fine for up to 6–8 hours.
When you are ready to cook, light a charcoal or wood fire ready for hot direct grilling.
Take a small flameproof pan and set on the grill bars over the fire.
Drop in the butter and allow it to melt, then add the figs, crushed coriander seeds and chilli.
Season with a little salt and pepper and stir over the heat for a few minutes until the figs are lightly caramelized.
Squeeze in the lemon juice and allow it to bubble and reduce until sticky, then slide off the heat.
Rest the fish parcels, seam-side down, on the hot grill bars and cook for 2–3 minutes on each side until the leaves are lightly charred and the fish is cooked through – check with a temperature probe; it should read 60°C (140°F).
Serve the parcels with the figs alongside.
To be in with a chance of winning a copy of SCORCHED and a Netherton 12” barbecue chapa, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
Finally send the answers to us by clicking/tapping here and remember to include your address and tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 14th April and we will announce the winner during the following week.
Please let us know if you do not want to be included on the mailing list for our occasional newsletters.
And find our full range of fire cooking kit here and our outdoor pans here.
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This competition is now closed.
All you need to do is sign in - or register on the site if you aren’t already a member. Don’t worry - it’s a painless process, completely free and we won’t pass your details on to anyone! Then you are ready to play.
The Easter Bunny has been very busy and has hidden seven eggs on nigella.com. Every day from Monday 25th March to Sunday 31st March, we’ll give you a hint to find that day’s numbered Easter egg hidden on one of Nigella’s Easter recipes. Make sure you are signed in to the site, and then click on the egg to add it to your collection. The last egg will be on 31st March - and if you’ve managed to find all the eggs, you will be entered into a prize draw for a chance to win this fabulous Netherton Foundry 11” copper chef’s prospector casserole, along with a signed copy of Nigella’s latest book, COOK EAT REPEAT. And for five runners-up, a copy COOK EAT REPEAT, signed by Nigella.
And don’t worry if you miss a day - or if you come to the competition after the 25th - you can still enter. You can see the previous days’ hints below, and collect the eggs you’ve missed. It also provides a handy check-list so you can make sure you’ve got all your eggs. The winners will be drawn in late April and announced on the site. Happy hunting!
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Are you a member of the Netherton fan club?
Would you like an exclusive embroidered Netherton Foundry apron, similar to the one modelled here by Ned, the workshop mascot?
Send in a photo of what you have been cooking in your Netherton cookware and we will pick one lucky winner to receive one of our exclusive team aprons, the ones we use on stage and at festivals. These are not available to buy in this colour!
Simply send your photos to competitions@netherton-foundry.co.uk and remember to include your address and... tell us who you are on Twitter, Facebook or Instagram, if you use social media. Please follow us for news and updates.
The competition closes at midnight on Sunday 18th February and we will announce the winner the following week.
Let us know if you do not want to be included on the mailing list for our occasional newsletters.
Huge thanks to Elaine who knitted our scarf and Jean who made our mascot.
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This competition is now closed.
Gelf on the shelf
The mischievous elf has been packed off back to the North Pole until next Christmas, but you now have the chance to put Gelf on your bookshelf.
Gelf Alderson, head chef at the renowned River Cottage has written a fabulous book featuring “showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds.
Divided into chapters like Breakfast & Brunch, One-tray Wonders, Sunday Roast, Super Sides and Puddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.”
Thanks to Bloomsbury publishing, we have a copy of Gelf Anderson’s River Cottage Great Roasts together with one of our roasting trays. And what better piece of cookware to create recipes such as Pot roast brisket with orange and star anise, spiced whole cauliflower with preserved lemon and yoghurt and Pears with ginger and toffee than a Netherton Foundry prospector roasting tray.
To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:
Follow us on Twitter then find the pinned competition tweet and retweet it.
OR find the competition post on Facebook and like it and our page and then share the post
OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.
You do not have to be on social media to enter.
But you must answer these simple questions.
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Identify the herb we use in our roasting tray focaccia.
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If you were hosting the ultimate roast dinner, who would you invite? Tell us your 4 dream dinner dates and we will pick our favourite dining table.
Finally send the answers to us by clicking/tapping here and remember to include your address and... tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.
The competition closes at midnight on Sunday 21st January and we will announce the winner during the following week.
Please let us know if you do not want to be included on the mailing list for our occasional newsletters.
CLICK HERE TO SEE OUR APRIL-DECEMBER 2023 COMPETITIONS.
CLICK HERE TO SEE OUR OLDER ARCHIVED COMPETITIONS.
