'With Escubac, we took a defunct liqueur style from the 1700s and reimagined it for modern drinkers. The result is a drier, more relevant aperitif that can be sipped like a nice whisky, mixed with tonic or poured as a base in cocktails. The proprietary recipe took over 18 months to design and balance at the Sweetdram workshop...
Crane have partnered with Japanese glassware specialists Toyo-Sasaki Glass. Renowned in Japan for their unbeatable craftsmanship, simplicity and technical refinement Toyo-Sasaki Glassware is suitable for home & contract use.
Toyo Glass was founded in 1878 and merged with Sasaki Glass in 1957 to form Toyo-Sasaki Glass. TSG have developed unique materials and advanced glass strengthening processes to create next-generation high-grade glassware that...
In late summer and early autumn, keep your eyes open for giant puffballs, best picked when young and firm, and no bigger than 25cm (10in) or so in diameter. A puffball of this size will feed at least four people, so should you stumble across a few it’s unlikely you’ll need to pick them all. They’re not difficult to spot...
All of our main dishes at Fernandez & Wells can be served with these delicious grilled courgettes or, of course, you can eat them on their own with plenty of crusty bread.
- 3 medium-sized courgettes (zucchini)
- 100 ml (3½ fl oz) olive oil
- ½ lemon
- 1 teaspoon sea salt
Cut the courgettes lengthways into...
Type SUMMER at checkout to redeem your 15% Discount
Preparation time: 10 minutes
Cooking time: 5 minutes
- 1 large orange
- 1 teaspoon whole grain mustard
- ½ clove garlic, crushed
- 3 tablespoons olive oil, plus a splash
- 1 tablespoon white wine vinegar
- 1 onion, cut into thin wedges
- 1 × 14-oz/400-g can...
Enter below to win a copy of The Kitchen Shelf and a Crane C1- Casserole dish
Published by Phaidon this week, The Kitchen Shelf demonstrates how with a perfectly stocked pantry of basic items and two fresh ingredients picked up from the shop, you can create effortless, show-stopping food everyday. It features 100 simple and delicious recipes by writer and food stylist Eve...
"I came up with this recipe while my boyfriend and I were on a road trip down the West Coast of the US. We’d driven from Oregon to California in relentless torrential rain and were hungry when we got to Eureka. The weather had put a bit of a dampener on the trip, but thankfully the first grocery store we...
"That’s a fine pasticcio you got me into,’ one Roman might say to another. It is the name given to dishes made up of jumbled up ingredients, in this case it is sardines, herbs and breadcrumbs, and it is made by our friend Anna Davies, a Roman resident since her youth when she moved to Rome as a dancer. Anna...
"I have developed this recipe over the years, adapting it to reflect where we have lived and worked. We spend a lot of time in Italy, and with all the fantastic ingredients there, the name ‘Italian Eggs’ is currently sticking" Fern Green, ferngreenfood.co.uk
2 tablespoons olive oil, plus extra for drizzling
1 small red onion, roughly chopped...