Outdoor and Garden Cooking recipes
Baking a a standard white loaf on a Dutch Oven with hot coals lid and stand
Most of the bread eaten here at Netherton HQ is home baked, so we decided to check out some campfire baking and make a loaf cooked over charcoal in our Dutch oven. We used a really simple white loaf recipe and in all honesty, the result was delicious. The Whittle and Flame charcoal – good fuel makes all the difference – was lit with a Flamer natural fire lighter in our charcoal chimney and burned steadily throughout the hour that it took to bake the loaf. Adding coal to the lid creates the heat to brown the crust and the steam in the pot makes for a crispy crust and a soft, chewy crumb. This is the recipe we used, ideally start the evening before and then cook the bread for breakfast. Alternatively start in the morning and it will be ready to cook in the evening.
1kg strong white flour (we used Churchill White from Matthews Cotswold Flour)
4tsp salt
2 tsp dried yeast
500ml tepid water
Mix 100ml water with the yeast and leave until it starts to bubble. Tip the flour into a food processor or large mixing bowl and add the yeasty water. Either start the mixer and add water until you have a pliable dough, then continue mixing for 2 minutes. Tip in the salt and mix for another minute. Or add enough water to the bowl to bring the flour together into a kneadable mass, turn out onto a floured surface and knead for 5 minutes. Then sprinkle the salt on and knead again for 2 minutes to ensure it is evenly distributed. Cover the bowl with a damp cloth and leave to prove for up to 12 hours. Generously grease the Dutch oven bowl and scrape the dough into it. Cover with the lid and leave aside while you light the charcoal. Once your charcoal is grey, set up the Dutch oven stand and then lower the bowl into it. Using tongs, place a layer of hot coals on the lid. An hour later, your bread will be cooked and you can turn it out and eat it as soon as you can handle it! Lashings of butter make it even better.
To bake the loaf we used:
Also used:
NETHERTON FOUNDRY CAST IRON OUTDOOR / GARDEN HOB & SLOW COOKER
Perfect for all types outdoor cooking.The cast iron charcoal hob has turned British oak legs and a cast iron cooking grid. It's simple and quick to light.
Just fill it with lump charcoal, pour on 150ml ( 5 fluid oz) of BBQ lighter fluid, replace the cast iron grid, stand back and light.
Wait for 20 to 30 minutes until the charcoal has become grey/white and then start to cook or BBQ. Works perfectly on decking as well as on the patio.
Outdoor/ Garden hob and slow cooker bowl.
Our pre-seasoned cast iron cooking bowl (4 litre capacity) and lid are teamed up with the garden hob.
Slow cooked dishes cook in 3 to 4 hours and stay hot for around 5 to 7 hours. This leaves you plenty of time to relax and entertain.
It's great for family parties, a quiet evening in the garden watching the sunset or delicious, or warming food during a fireworks party.
All of the cast iron parts are pre-seasoned with flax oil for a natural, easy clean finish. The cast iron lid features a hand turned British oak knob.
The Garden Hob is also available with an exotic stoneware tagine lid and cast iron bowl.
Use the Garden Hob to "brew up" by adding one of our traditional 3.5 pint or 5 pint kettles.
When the weather changes for the worse, you can use the cast iron cooking bowl indoors and turn it into an
electric slow cooker by adding one of our electric heater bases.
Alternatively the bowl can be also used on your gas or electric hob and inside the oven (with our Metal knob on the lid)
Outdoor/ Garden hob and slow cooker bowl.
Our pre-seasoned cast iron cooking bowl (4 litre capacity) and lid are teamed up with the garden hob.
Slow cooked dishes cook in 3 to 4 hours and stay hot for around 5 to 7 hours. This leaves you plenty of time to relax and entertain.
It's great for family parties, a quiet evening in the garden watching the sunset or delicious, or warming food during a fireworks party.
All of the cast iron parts are pre-seasoned with flax oil for a natural, easy clean finish. The cast iron lid features a hand turned British oak knob.
The Garden Hob is also available with an exotic stoneware tagine lid and cast iron bowl.
Use the Garden Hob to "brew up" by adding one of our traditional 3.5 pint or 5 pint kettles.
When the weather changes for the worse, you can use the cast iron cooking bowl indoors and turn it into an
electric slow cooker by adding one of our electric heater bases.
Alternatively the bowl can be also used on your gas or electric hob and inside the oven (with our Metal knob on the lid)
Majorcan Medley (Sunshine on a plate)
2 onions, chopped
4 cloves of garlic, crushed
2 large tins of sweet corn (325g size)
2 tins tomatoes
1 red pepper
1 yellow pepper
2 dessertspoons paprika
350 ml water or stock
250g long grain rice
200g chorizo sausage (optional)
Place the cast iron bowl on your gas or electric hob over a medium heat.
Add 2 tablespoons of oil and fry the onions, garlic and chorizo until the onion is soft.
Stir in the paprika, add the rest of the ingredients and stir well to mix.
Using oven gloves to handle the bowl, carefully transfer it to the centre of the Cast Iron Grid of your Garden Hob.
Put on the cast iron lid.
Cook for approximately 4 hours.
Blade of Beef
2lbs feather blade of beef, cut into individual steak-sized pieces
1 onion or 10-12 button onions or small shallots
2 cloves of garlic
3 carrots, cut into largish chunks
2 celery sticks, sliced
3-4 lovage leaves (optional)
2 oz button mushrooms
1 tin chopped tomatoes
2 tablespoons tomato puree
2 tablespoons Worcester sauce
1/2 pint red wine
fresh thyme sprigs
2 bay leaves
1 teaspoon English mustard
1/4 pint of stock, approx
salt and pepper
Place the cast iron bowl on your gas or electric hob over a medium heat. Heat a little oil & heat until very hot, then brown the seasoned meat to seal. Remove the meat with a slotted spoon.
Reduce the heat then add a little more oil and sauté the onions, carrots and celery until the onion is translucent. Add the crushed garlic and the mushrooms and cook for another minute or two, taking care not to burn the garlic.
Return the meat to the vegetable mix, add the wine and bring it up to a simmer. Leave to bubble for a couple of minutes, then add the tinned tomatoes, tomato puree, Worcester sauce, mustard, bay leaves, lovage and thyme. Top up with sufficient stock to barely cover the meat and vegetables.
Using oven gloves to handle the bowl, carefully transfer it to the centre of the Cast Iron Grid of your Garden Hob.
Put on the cast iron lid.
Cook for approximately 6-8 hours.
At the end of the cooking period the liquid should have reduced to a thickish sauce,
but a little flour and water paste can be added at this stage if a thicker sauce is required.
Baked beans
500g haricot or cannelini beans, soaked and cooked
1 tblsp oil
1 tblsp black treacle
2 tsp grain mustard
4 cloves garlic
1 tblsp brown sugar
½ tsp cayenne pepper (or more to taste)
2 tins chopped tomatoes
250 ml water
Salt and pepper to taste.
1 tblsp oil
1 tblsp black treacle
2 tsp grain mustard
4 cloves garlic
1 tblsp brown sugar
½ tsp cayenne pepper (or more to taste)
2 tins chopped tomatoes
250 ml water
Salt and pepper to taste.
Warm the oil over a medium heat and add the chopped garlic.
Cook gently for a couple of minutes. Don't let it burn or it will taste very bitter.
Add all the other ingredients, except the beans and stir well to mix. Cook until the sugar has dissolved and then add the beans.
Cover with the lid and simmer for at least a couple of hours, but they will be even better after 5 or 6 hours.
You can do this on the hob, on the slow cooker base (use the LOW) setting or on the charcoal base of the Garden Hob.
These are fantastic on toast, with baked potatoes, with sticky sausages or chuck in some chorizo, chunky bacon pieces or chestnuts to make an even more sustaining meal.
Slow cooked lamb in red wine.
Half shoulder of lamb boned and rolled
2 - 3 sprigs of rosemary
1 large or 2-3 small cloves of garlic
1 large glass of red wine
Sea salt to taste
1 table spoon of oil
1 tsp mint jelly
1 tsp damson jelly
Prepare the lamb by tucking slivers of garlic into the meat. Salt the meat to taste.
Heat the cast iron bowl on the kitchen hob and add the table spoon of oil and brown the meat all over.
Pour over the red wine and add the rosemary sprigs.
Bring the wine to boil. Put on the lid and transfer to the garden hob.
Leave to cook for 4-5 hours.
Remove the meat and cover loosely with foil and keep warm.
Add the two jellies to the sauce on the kitchen hob and dissolve.
Boil vigorously to reduce by to half and achieve a nice glossy sauce.
The lamb will be wonderfully tender and the sauce tasty.
Serve with whatever you like. We had roast potatoes and parsnip together with lots of veg - carrots, swede, broccoli and cabbage. A feast!
Netherton Foundry slow cookers are simple to use and give great consistent results.
Good food is fast and easy to prepare, convenient to serve and has the taste of genuine home cooking
Meals can be prepared in the morning and cooked during the day, so your food is piping hot, but not overcooked when you need it later.
Many recipes can be prepared in just 10 to 15 minutes, but you can also be much more ambitious.
Slow cooker recipes take around 3 - 5 hours on HIGH, 6 - 8 hours on LOW and 8 - 12 hours on KEEP WARM.
The cast iron bowl can be used on your hob to sear meat and sweat vegetables.
Then the bowl can be transferred to the heater base for slow cooking. One less saucepan to wash.
You don't need to stir the food in the cast iron bowl, leave it untouched during the whole cooking time.
Don't be surprised if our recipes ask for much less liquid than you would normally use; very little moisture is lost during our cooking process.
Don't be tempted to keep taking the lid off and adding more liquid during the cooking. The more often you look, the longer it will take to cook!
It's excellent for soups, traditional hearty fare, exotic international dishes, puddings and even bread; it's all about keeping the taste in your food.
It's a great way to feed the family during the week, especially if you need to serve at different times.
Slow cooking is very flexible, so if you're not sure whether you are getting in at 6 or at 9, it's perfect for you.
It's great for dinner parties a complete course can be prepared hours in advance, leaving you to relax.
Slow cooking uses little electricity and is a great way of using cheaper cuts of meat that benefit from longer cooking.
Bean and carrot salad
Summer recipe: This proves that the slow cooker is a useful piece of kitchen kit all year round.
200g haricot or cannellini beans
3 red onions
2 tblsp olive oil
5 sticks celery
6 carrots, coarsely grated
100g sultanas or raisins
1 tin tomatoes
5 sprigs of fresh thyme or 2 tsp dried thyme
DRESSING
1 dstsp honey
Juice of one orange
1 dstsp French mustard
2 tblsp olive oil
Salt and pepper
Large handful of chopped parsley
Heat the oil in a frying pan - such as our 10" frying pan, over a medium heat and add the sliced onions. Fry until translucent and transfer to the slow cooker bowl.
Add all the other salad ingredients and an extra 450ml water. Cook on LOW for 6-8 hours.
Remove the thyme sprigs, if used and leave to cool.
Mix all the dressing ingredients together, except the parsley. Pour over the salad and sprinkle on the parsley.
Serve at room temperature.
Lemon and fennel chicken
Summer recipe: This proves that the slow cooker is a useful piece of kitchen kit all year round.
1 bulb fresh fennel
1 large or 2 small courgette
2 lemons
100ml white wine
150 ml stock or water
2 egg yolks
150 ml single cream
1 heaped tsp softened butter
2 tsp flour
Pierce one of the lemons all over with a skewer and place inside the chicken.
Slice the fennel thinly and chop the courgette. Place chicken and vegetables in the cast iron bowl.
Add the stock and wine.
Cook on HIGH for 2 hours.
Remove the chicken and vegetables and set onto a serving dish.
Blend the flour with the softened butter and add to the cooking liquid. Stir well to mix.
Whisk the egg yolks into the cream and stir into the sauce. Cook for a further 5 minutes.
Pour over the chicken and vegetables and leave to cool. The sauce will thicken as it cools.
Garish with lemon and fresh fennel leaf and serve with new potatoes.
Boeuf Bourguignonne
1kg steak, cut into 2.5 cm cubes
1 tblsp oil
1 large onion, thinly sliced
500ml Burgundy
200ml stock
2 cloves garlic, crushed to a paste with 1 tsp salt
2 tsp dried thyme
1 bay leaf
350g small onions, peeled but left whole
250g thick cut bacon, cut into lardons
150g whole button mushrooms
1 tblsp oil
1 large onion, thinly sliced
500ml Burgundy
200ml stock
2 cloves garlic, crushed to a paste with 1 tsp salt
2 tsp dried thyme
1 bay leaf
350g small onions, peeled but left whole
250g thick cut bacon, cut into lardons
150g whole button mushrooms
Place the cast iron bowl on the hob over a medium heat
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the steak on all sides.
Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Add the onions to the pan and cook gently until translucent. Remove and reserve.
Fry the bacon lightly and return the meat and onions to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with buttered noodles and green salad.
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the steak on all sides.
Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Add the onions to the pan and cook gently until translucent. Remove and reserve.
Fry the bacon lightly and return the meat and onions to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with buttered noodles and green salad.
Spanish Pork With Olives
900g pork, cut in 2.5 cm cubes
2 tblsp olive oil
2 medium onions, finely sliced
400g skinned and chopped tomatoes
150ml red wine
Juice and grated rind of 1 orange
2 cloves of garlic, crushed
1 green pepper, chopped
50g olives, sliced
2 tblsp olive oil
2 medium onions, finely sliced
400g skinned and chopped tomatoes
150ml red wine
Juice and grated rind of 1 orange
2 cloves of garlic, crushed
1 green pepper, chopped
50g olives, sliced
Place the cast iron bowl on the hob over a medium heat. Heat the oil and brown the pork cubes.
Set aside. Gently fry the onions until soft and return the pork to the bowl. Add all other ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with saffron rice.
Set aside. Gently fry the onions until soft and return the pork to the bowl. Add all other ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with saffron rice.
Coq Au Vin
A nostalgic, bistro favourite.
600g chicken, cut in cubes
250g streaky bacon, cut in strips
16 small onions
2 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
500ml red wine
250g mushrooms
1 tblsp flour, kneaded into 1 tblsp softened butter to make a roux.
600g chicken, cut in cubes
250g streaky bacon, cut in strips
16 small onions
2 cloves garlic, crushed
2 sprigs thyme
2 bay leaves
500ml red wine
250g mushrooms
1 tblsp flour, kneaded into 1 tblsp softened butter to make a roux.
Place the cast iron bowl on the hob over a medium heat.
Heat the oil and fry the bacon until it changes colour. Remove and set aside.
Fry the chicken until coloured all over.
Return the bacon to the bowl, with all the other ingredients except the roux mix.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Stir in the roux mix and cook on HIGH for 15 minutes.
Serve with olive oil mashed potatoes and petits pois
Heat the oil and fry the bacon until it changes colour. Remove and set aside.
Fry the chicken until coloured all over.
Return the bacon to the bowl, with all the other ingredients except the roux mix.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Stir in the roux mix and cook on HIGH for 15 minutes.
Serve with olive oil mashed potatoes and petits pois
Minestrone soup
2 carrots, finely grated
2 potatoes, finely grated
2 stick celery, finely grated
1 courgette, finely grated
1 onion, finely grated,
200g dried haricot beans, soaked overnight, drained and boiled vigorously for 10 minutes
1 tin (400g) chopped tomatoes
1 litre water
1 teaspoon dried oregano
2 potatoes, finely grated
2 stick celery, finely grated
1 courgette, finely grated
1 onion, finely grated,
200g dried haricot beans, soaked overnight, drained and boiled vigorously for 10 minutes
1 tin (400g) chopped tomatoes
1 litre water
1 teaspoon dried oregano
Do not add any salt at this stage of the cooking process, or the beans will not soften.
Add salt to taste when the soup is ready.
Place all the ingredients in the cast iron bowl and cover with the cast iron lid.
Place on the heater base.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Season with salt and freshly ground black pepper.
Garnish with finely chopped parsley and serve with grated Parmesan cheese and good bread.
Add salt to taste when the soup is ready.
Place all the ingredients in the cast iron bowl and cover with the cast iron lid.
Place on the heater base.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Season with salt and freshly ground black pepper.
Garnish with finely chopped parsley and serve with grated Parmesan cheese and good bread.
Celery Soup
3 sticks celery, sliced
2 large potatoes, peeled and sliced
1 onion, sliced
1 litre chicken stock
50 ml double cream
2 large potatoes, peeled and sliced
1 onion, sliced
1 litre chicken stock
50 ml double cream
Put celery, onions, potatoes and stock into the cast iron bowl and cover with the cast iron lid.
Place on the heater base.
Place on the heater base.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Transfer to a blender or food processor and blend until smooth.
Alternatively pass the soup through a sieve for a rich, velvety texture.
Stir in the cream and serve.
Transfer to a blender or food processor and blend until smooth.
Alternatively pass the soup through a sieve for a rich, velvety texture.
Stir in the cream and serve.
Smoked Fish Chowder
3 potatoes, thinly sliced
1 onion, thinly sliced
500g smoked cod or smoked haddock
2 bay leaves
1 tin sweetcorn
800ml water
2050 ml milk
2 tblsp cream
1 onion, thinly sliced
500g smoked cod or smoked haddock
2 bay leaves
1 tin sweetcorn
800ml water
2050 ml milk
2 tblsp cream
Place all the ingredients, except the cream in the cast iron bowl and cover.
Cook on HIGH for 6 hours or on LOW for 8. Stir in the cream and serve with soft white rolls.
Cook on HIGH for 6 hours or on LOW for 8. Stir in the cream and serve with soft white rolls.
Stuffed Squid
8 medium squid, cleaned
4 tablespoons fresh breadcrumbs
8 tablespoons grated Parmesan cheese
3 tablespoons chopped parsley
1 egg, beaten
2 tablespoons olive oil
2 cloves garlic, crushed
1 tin (400g) chopped tomatoes
140ml dry white wine
½ tsp dried rosemary
¼ tsp cayenne pepper
4 tablespoons fresh breadcrumbs
8 tablespoons grated Parmesan cheese
3 tablespoons chopped parsley
1 egg, beaten
2 tablespoons olive oil
2 cloves garlic, crushed
1 tin (400g) chopped tomatoes
140ml dry white wine
½ tsp dried rosemary
¼ tsp cayenne pepper
To make the stuffing combine the breadcrumbs, cheese, parsley, egg and oil in a bowl.
Carefully stuff the mixture into the squid and secure with a cocktail stick
Place into the cast iron bowl.
Add the tomatoes, garlic, rosemary, cayenne pepper and wine.
Season to taste.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Carefully stuff the mixture into the squid and secure with a cocktail stick
Place into the cast iron bowl.
Add the tomatoes, garlic, rosemary, cayenne pepper and wine.
Season to taste.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Delicious with crusty bread and a green salad.
Ratatouille
1 onion, finely sliced
2 cloves garlic, chopped
1 aubergine, cut into 2cm cubes
3 courgettes, sliced
2 red and 2 green peppers, sliced
2 x 400g tins chopped tomatoes
125 ml water
Bunch of fresh basil, chopped
2 cloves garlic, chopped
1 aubergine, cut into 2cm cubes
3 courgettes, sliced
2 red and 2 green peppers, sliced
2 x 400g tins chopped tomatoes
125 ml water
Bunch of fresh basil, chopped
Place the cast iron bowl on the hob over a medium heat.
Heat the oil and lightly fry the onion and garlic until soft.
Add the aubergine and continue cooking for 2 minutes. Add all other ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cover with the cast iron lid.
Cook on HIGH for 4 hours or on LOW for 6 hours.
Heat the oil and lightly fry the onion and garlic until soft.
Add the aubergine and continue cooking for 2 minutes. Add all other ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cover with the cast iron lid.
Cook on HIGH for 4 hours or on LOW for 6 hours.
Delicious with pasta French bread or as an accompaniment to roast chicken
Can also be served cold as an addition to the salad table.
Can also be served cold as an addition to the salad table.
Rustic Potatoes
25g butter
6 medium potatoes cut into thick slices
2 onions, sliced
200ml water
125 grams grated cheese
Salt and pepper
6 medium potatoes cut into thick slices
2 onions, sliced
200ml water
125 grams grated cheese
Salt and pepper
Spread the butter over the base of the cast iron bowl. Place half of the potatoes in the bowl.
Lay the onions on top and cover with the rest of the potato slices. Season with salt and pepper.
Pour in the water. Sprinkle the cheese over the potatoes.
Cook on HIGH for 6 hours or on LOW for 8 hours.
A perfect partner for grilled sausages or a gammon steak.
Or try it with a green salad and a glass of chilled white wine.
Lay the onions on top and cover with the rest of the potato slices. Season with salt and pepper.
Pour in the water. Sprinkle the cheese over the potatoes.
Cook on HIGH for 6 hours or on LOW for 8 hours.
A perfect partner for grilled sausages or a gammon steak.
Or try it with a green salad and a glass of chilled white wine.
Ludlow lamb shanks.
2 tblsp rape seed or sunflower oil
2 red onions, halved and thickly sliced
2 –4 lamb shanks (each weighing approx 300-350 g)
300 ml red wine
200 ml stock
1 tblsp redcurrant jelly
2 sprigs fresh rosemary
8 garlic cloves, peeled and left whole
2 red onions, halved and thickly sliced
2 –4 lamb shanks (each weighing approx 300-350 g)
300 ml red wine
200 ml stock
1 tblsp redcurrant jelly
2 sprigs fresh rosemary
8 garlic cloves, peeled and left whole
Place the cast iron bowl on a medium heat and add the oil.
Add the onions and saute until translucent.
Remove the bowl from the hob and add all the other ingredients.
Transfer to the heater base and out on the lid.
Cook on HIGH for 4 hours or LOW for 6-8 hours
Serve with mashed sweet potatoes and green beans
Add the onions and saute until translucent.
Remove the bowl from the hob and add all the other ingredients.
Transfer to the heater base and out on the lid.
Cook on HIGH for 4 hours or LOW for 6-8 hours
Serve with mashed sweet potatoes and green beans
Shrewsbury sausages
Sausages and beans slowly cooked together to produce a rich dish to serve with crusty bread and a cold beer.
2 tbsp sunflower oil
12 -16 good quality sausages with high meat content
4 onions, chopped
4 garlic cloves, chopped
4 carrots, chopped
4 bay leaves
2 tbsp fresh thyme leaves
200ml red wine
4 tbsp tomato puree
100ml stock
2 x 400g tin tomatoes
4 x 400g butter beans
2 tbsp sunflower oil
12 -16 good quality sausages with high meat content
4 onions, chopped
4 garlic cloves, chopped
4 carrots, chopped
4 bay leaves
2 tbsp fresh thyme leaves
200ml red wine
4 tbsp tomato puree
100ml stock
2 x 400g tin tomatoes
4 x 400g butter beans
Place the cast iron bowl on the hob over a medium heat
Heat the oil in the cast iron bowl and brown the sausages on all sides.
Place the browned sausages on a plate and reserve.
Place the onion and garlic in the bowl and sauté until softened.
Carefully transfer the bowl to the heater base and add the rest of the ingredients.
Return the sausages to the bowl and cover with the lid
Cook on LOW for 4 – 6 hours and serve with crusty bread.
Serves 6 - 8
Heat the oil in the cast iron bowl and brown the sausages on all sides.
Place the browned sausages on a plate and reserve.
Place the onion and garlic in the bowl and sauté until softened.
Carefully transfer the bowl to the heater base and add the rest of the ingredients.
Return the sausages to the bowl and cover with the lid
Cook on LOW for 4 – 6 hours and serve with crusty bread.
Serves 6 - 8
Chelmarsh Chicken
A delicious stew of tender chicken and nourishing vegetables
~ a one pot meal to welcome you home at the end of the day.
~ a one pot meal to welcome you home at the end of the day.
500g carrots peeled and sliced
450 g leeks, sliced
8-12 chicken thighs
250g mushrooms, sliced
500ml chicken stock
2 tsp dried thyme
8-12 chicken thighs
250g mushrooms, sliced
500ml chicken stock
2 tsp dried thyme
Place the cast iron bowl on the hob over a medium heat
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the chicken thighs.
Do this in batches so that you do not over crowd the dish.
Transfer the browned chicken pieces to a plate and reserve.
Add the leeks to the pan and cook gently until translucent.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the carrots, mushrooms and thyme to the bowl and lay the chicken pieces on top.
With salt and freshly ground black pepper.
Add the stock and cover with the cast iron lid.
Cook on LOW for 4 – 5 hours and serve with crusty bread.
Serves 6-8
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the chicken thighs.
Do this in batches so that you do not over crowd the dish.
Transfer the browned chicken pieces to a plate and reserve.
Add the leeks to the pan and cook gently until translucent.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the carrots, mushrooms and thyme to the bowl and lay the chicken pieces on top.
With salt and freshly ground black pepper.
Add the stock and cover with the cast iron lid.
Cook on LOW for 4 – 5 hours and serve with crusty bread.
Serves 6-8
Shropshire Hills Pork
25g butter + 1 tblsp oil
400g onion, chopped
900g pork, cut in 2.5cm cubes
200g carrot, sliced
200g apple, peeled and cubed
600ml dry cider
200ml chicken or vegetable stock
2 tsp thyme
2 tsp sugar
400g onion, chopped
900g pork, cut in 2.5cm cubes
200g carrot, sliced
200g apple, peeled and cubed
600ml dry cider
200ml chicken or vegetable stock
2 tsp thyme
2 tsp sugar
Place the cast iron bowl on the hob over a medium heat
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the pork on all sides.
Do this in batches so that you do not over crowd the dish.
Transfer the browned meat to a plate and reserve.
Add the onions to the pan and cook gently until translucent.
Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with mashed potatoes and buttered cabbage.
Heat 2 tablespoons of olive oil in the cast iron bowl and brown the pork on all sides.
Do this in batches so that you do not over crowd the dish.
Transfer the browned meat to a plate and reserve.
Add the onions to the pan and cook gently until translucent.
Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with mashed potatoes and buttered cabbage.
Bewdley Beef and Ale casserole
A hearty dish, best made with a local ale and accompanied with a glass of the same!
1 kg stewing beef, cut into cubes.
500ml bitter or stout
18 stoneless prunes
6 tblsp strong beef stock
500ml bitter or stout
18 stoneless prunes
6 tblsp strong beef stock
Marinade the beef in the stock and beer overnight
Place the meat, marinade and prunes in the cast iron bowl. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Place the meat, marinade and prunes in the cast iron bowl. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Gammon joint
A traditional favourite either served hot with parsley sauce or sliced cold for salads and sandwiches.
1 – 1.5kg gammon joint
180 ml water
Bay leaf
10 peppercorns
1 – 1.5kg gammon joint
180 ml water
Bay leaf
10 peppercorns
Place all the ingredients in the cast iron bowl, cover with the cast iron lid and place on the heater base.
Cook on HIGH for 3½ to 4 hours
Cook on HIGH for 3½ to 4 hours
Wrekin Rabbit In Mustard Sauce
1 tblsp olive oil
1 rabbit, approx 1kg in weight
250g streaky bacon, cut into small pieces
4 onions, finely sliced
500ml chicken stock
150ml white wine
1 bay leaf
1 dessertspoon Dijon mustard
60ml double cream
25g soft butter
25g flour
1 rabbit, approx 1kg in weight
250g streaky bacon, cut into small pieces
4 onions, finely sliced
500ml chicken stock
150ml white wine
1 bay leaf
1 dessertspoon Dijon mustard
60ml double cream
25g soft butter
25g flour
Place the cast iron bowl on the hob over a medium heat
Heat the oil and lightly fry the bacon until just coloured.
Transfer to a plate while you cook the onions until soft.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Replace the bacon, add the rabbit, hot stock, white wine, bay leaf and mustard.
Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
When the dish is cooked, mix the softened butter and flour to make a paste
and stir into the sauce with the cream.
Cook for a further 10 minutes.
Garnish with chopped parsley and serve.
Heat the oil and lightly fry the bacon until just coloured.
Transfer to a plate while you cook the onions until soft.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Replace the bacon, add the rabbit, hot stock, white wine, bay leaf and mustard.
Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
When the dish is cooked, mix the softened butter and flour to make a paste
and stir into the sauce with the cream.
Cook for a further 10 minutes.
Garnish with chopped parsley and serve.
Osso Bucco served with lemon Gremolata
A Milanese speciality
1 package (14g) dried porcini mushrooms
250ml boiling water
50ml flour
1 tsp salt
½ tsp freshly ground black pepper
6 to 8 sliced veal shanks
1 tablespoon olive oil
1 tablespoon butter
3 leeks, white part only, cleaned and thinly sliced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme or 2 sprigs fresh thyme
125ml dry white wine
1 package (14g) dried porcini mushrooms
250ml boiling water
50ml flour
1 tsp salt
½ tsp freshly ground black pepper
6 to 8 sliced veal shanks
1 tablespoon olive oil
1 tablespoon butter
3 leeks, white part only, cleaned and thinly sliced
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme or 2 sprigs fresh thyme
125ml dry white wine
In a heatproof bowl, combine porcini mushrooms and boiling water. Let stand for 30 minutes.
Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely.
Set aside.
In a bowl, mix together flour, salt and black pepper.
Lightly coat veal shanks with mixture, shaking off the excess.
Place the cast iron bowl on the hob over a medium heat.
Add veal and cook until lightly browned on both sides. Transfer to a plate and reserve.
Add leeks, carrots and celery to pan and stir well.
Reduce heat to low, cover and cook until vegetables are softened, about 10 minutes.
Increase heat to medium. Add garlic, thyme and reserved mushrooms and cook, stirring, for 1 minute.
Add wine and reserved mushroom liquid.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cook on LOW for 8 - 12 hours until the veal is very tender.
Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely.
Set aside.
In a bowl, mix together flour, salt and black pepper.
Lightly coat veal shanks with mixture, shaking off the excess.
Place the cast iron bowl on the hob over a medium heat.
Add veal and cook until lightly browned on both sides. Transfer to a plate and reserve.
Add leeks, carrots and celery to pan and stir well.
Reduce heat to low, cover and cook until vegetables are softened, about 10 minutes.
Increase heat to medium. Add garlic, thyme and reserved mushrooms and cook, stirring, for 1 minute.
Add wine and reserved mushroom liquid.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Cook on LOW for 8 - 12 hours until the veal is very tender.
Lemon Gremolata
2 cloves garlic, minced
250ml finely chopped parsley
Grated zest of 1 lemon
1 tablespoon extra virgin olive oil
250ml finely chopped parsley
Grated zest of 1 lemon
1 tablespoon extra virgin olive oil
Just before serving the Osso Bucco, combine garlic, parsley, lemon zest and olive oil in a small serving bowl and pass around the table,
allowing guests to individually garnish.
Serve with risotto alla milanese for an authentic and classic north Italian meal.
allowing guests to individually garnish.
Serve with risotto alla milanese for an authentic and classic north Italian meal.
Bolognese Ragu
An Italian classic that is a firm British favourite
2 onions
4 cloves of garlic
2 sticks of celery
1 green pepper
1 kilo of minced beef
2 tins of tomatoes
4 tsp of dried oregano
100ml of dry sherry
1 tblsp spoon tomato puree
2 tsp salt
Black pepper
2 onions
4 cloves of garlic
2 sticks of celery
1 green pepper
1 kilo of minced beef
2 tins of tomatoes
4 tsp of dried oregano
100ml of dry sherry
1 tblsp spoon tomato puree
2 tsp salt
Black pepper
Place the cast iron bowl on a hob over a medium heat. Heat the oil and brown the minced beef.
Remove to a bowl. Fry the onions and garlic until soft. Stir in all remaining ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base and cover with the cast iron lid.
Cook for at least 5 hours on HIGH or 8 hours on LOW
Serve with spaghetti and freshly grated Parmesan cheese.
This sauce is also ideal for layering in a lasagne or even serving with a baked potato.
Remove to a bowl. Fry the onions and garlic until soft. Stir in all remaining ingredients.
Using oven gloves to handle the bowl, carefully transfer it to the heater base and cover with the cast iron lid.
Cook for at least 5 hours on HIGH or 8 hours on LOW
Serve with spaghetti and freshly grated Parmesan cheese.
This sauce is also ideal for layering in a lasagne or even serving with a baked potato.
Goulasch
700g cubed beef, 2.5cm
2 onions, sliced
2 cloves garlic, crushed
2 red peppers, sliced
1 tblsp paprika
2 tins chopped tomatoes
Sour cream
2 onions, sliced
2 cloves garlic, crushed
2 red peppers, sliced
1 tblsp paprika
2 tins chopped tomatoes
Sour cream
Place the cast iron bowl on the hob over a medium heat. Heat the oil and brown the meat. Remove from the bowl and set aside.
Cook the sliced onions and garlic until soft. Return the beef to the bowl and add all the other ingredients, except the sour cream.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with sour cream, rice and green salad.
Cook the sliced onions and garlic until soft. Return the beef to the bowl and add all the other ingredients, except the sour cream.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with sour cream, rice and green salad.
Swedish Pot Roast
1.5 kg beef rump or chuck roast
½ tsp. salt
¼ tsp ground black pepper
2 tsp. dried dill
60ml water
1 tblsp vinegar
4 tsp. cornflour
2 tblsp water
240 ml sour cream
½ tsp. salt
¼ tsp ground black pepper
2 tsp. dried dill
60ml water
1 tblsp vinegar
4 tsp. cornflour
2 tblsp water
240 ml sour cream
Sprinkle all sides of meat with salt, pepper, and 1 teaspoon of the dill.
Place in the cast iron bowl. Add water and vinegar. Cover with the cast iron lid and cook on LOW heat setting for 7 to 9 hours or until tender.
Place meat on a platter and keep warm.
Turn control to HIGH.
Dissolve cornflour in 2 tblsp water and stir into the stock. Stir in remaining dill.
Cook on HIGH heat setting for about 10 minutes or until slightly thickened.
Stir in sour cream. Slice meat; serve with sauce.
Serve with boiled potatoes and braised red cabbage.
Place in the cast iron bowl. Add water and vinegar. Cover with the cast iron lid and cook on LOW heat setting for 7 to 9 hours or until tender.
Place meat on a platter and keep warm.
Turn control to HIGH.
Dissolve cornflour in 2 tblsp water and stir into the stock. Stir in remaining dill.
Cook on HIGH heat setting for about 10 minutes or until slightly thickened.
Stir in sour cream. Slice meat; serve with sauce.
Serve with boiled potatoes and braised red cabbage.
Pork With Cabbage And Apples
700g joint of pork
½ tsp. salt
¼ tsp ground black pepper
2 onions, sliced
½ cabbage, shredded
300ml white wine
2 apples, chopped
5 juniper berries, crushed
½ tsp. salt
¼ tsp ground black pepper
2 onions, sliced
½ cabbage, shredded
300ml white wine
2 apples, chopped
5 juniper berries, crushed
Place all the ingredients in the cast iron bowl.
Cover and cook on LOW heat setting for 7 to 9 hours or until tender.
Cover and cook on LOW heat setting for 7 to 9 hours or until tender.
Chicken Korma
1 tblsp oil and 25g butter
600g chicken fillet, cut into 3cm cubes
1 onion, sliced
2 cloves garlic, crushed
3 cm piece root ginger, peeled and grated
1 tblsp ground cumin
2 tblsp ground coriander seed
2 tsp ground fenugreek seed
1/2 tsp ground chilli
2 tsp turmeric
2 tblsp paprika
1 tsp salt
1 tsp sugar
1 400g tin chopped tomatoes
½ mango, peeled and sliced
50g creamed coconut
Juice of 1 lemon
200ml water
600g chicken fillet, cut into 3cm cubes
1 onion, sliced
2 cloves garlic, crushed
3 cm piece root ginger, peeled and grated
1 tblsp ground cumin
2 tblsp ground coriander seed
2 tsp ground fenugreek seed
1/2 tsp ground chilli
2 tsp turmeric
2 tblsp paprika
1 tsp salt
1 tsp sugar
1 400g tin chopped tomatoes
½ mango, peeled and sliced
50g creamed coconut
Juice of 1 lemon
200ml water
Place the cast iron bowl on the hob over a medium heat
Heat the oil and butter and brown the chicken pieces.
Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Gently fry the onion, garlic and ginger until soft. Stir in the spices and fry for 1 minute.
Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and stir well to mix. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with pilau rice, Indian bread and pickles.
Heat the oil and butter and brown the chicken pieces.
Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Gently fry the onion, garlic and ginger until soft. Stir in the spices and fry for 1 minute.
Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base.
Add the rest of the ingredients and stir well to mix. Cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with pilau rice, Indian bread and pickles.
Lamb Dampukht Akbar
1kg cubed lamb
2 tblsp oil
200g chopped onion
5cm piece of ginger, peeled and grated
2 tsp ground black pepper
20 cloves
8 cardamom pods, cracked
200ml water
2 tblsp oil
200g chopped onion
5cm piece of ginger, peeled and grated
2 tsp ground black pepper
20 cloves
8 cardamom pods, cracked
200ml water
Place the cast iron bowl on the hob over a medium heat
Heat the oil and brown the lamb. Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Gently fry the onion and ginger until soft. Stir in the spices and fry for 1 minute. Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Add the water and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with rice or Indian breads and raita
Heat the oil and brown the lamb. Do this in batches so that you do not over crowd the dish. Transfer the browned meat to a plate and reserve.
Gently fry the onion and ginger until soft. Stir in the spices and fry for 1 minute. Return the meat to the bowl.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Add the water and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with rice or Indian breads and raita
Shenyang Pork
300g pork, cut in 2.5 cm cubes
50ml vegetable oil
750g Aubergine: cut in chunks
650g Potato: cut in chunks
450g Green bean: cut in 5-8cm long pieces
450g Tomato: cut in thick slices
150g Mushroom: quartered
100g Wood ear fungus (optional)
2 cloves of garlic, crushed
6-8 thin slices of root ginger
8 pieces star anise
10ml soya sauce:
50ml vegetable oil
750g Aubergine: cut in chunks
650g Potato: cut in chunks
450g Green bean: cut in 5-8cm long pieces
450g Tomato: cut in thick slices
150g Mushroom: quartered
100g Wood ear fungus (optional)
2 cloves of garlic, crushed
6-8 thin slices of root ginger
8 pieces star anise
10ml soya sauce:
Place the cast iron bowl on the hob over a high heat. Add in ginger, garlic and star anise and cook for 2 minutes. Pour in soya sauce and add the pork. Cook until the meat is no longer pink.
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with boiled rice
Using oven gloves to handle the bowl, carefully transfer it to the heater base. Add the rest of the ingredients and cover with the cast iron lid.
Cook on HIGH for 6 hours or on LOW for 8 hours.
Serve with boiled rice
