K Range Knives by Matthew Hilton Studio

Matthew Hilton Studio has designed a set of kitchen knives for Crane Cookware.

Available to order at Kickstarter

We set out to design a range of super-efficient kitchen knives combining premium materials with manufacturing excellence. We have focussed on the essentials: a chef’s knife, a paring knife and a bread knife..”

The knife is manufactured at Taylors Eye Witness who have...

KOREAN STYLE FISH STEW - TĀTĀ EATERY TEAM

"This was one of the popular dishes we did during our latest pop up. It is inspired by a Korean dish called Rabokki.

Rabokki is a popular street food dish commonly sold in snack bars in Korea. The most popular version includes fish cakes, boiled eggs, instant noodles and rice cakes (Duk Boki)

You can replace the fish with any...

Mussels with chorizo, garlic, dill and butter

"Mussels are a classic and a crowd pleaser. Although I love the original French recipe, I think chorizo and dill add an interesting layer to an otherwise familiar flavour profile. This is a perfect dish to make on a lazy weekend lunch, served in the sun and al fresco" Nuno Mendes.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

Prawns with garlic, red chilli, coriander and lemon

"This is my take on a classic Portuguese dish. I find myself on a mission to get people to save the part of the prawn that stores the most flavour (the head), which is often discarded during preparation. This incredibly tasty and versatile ingredient can be used as described below, or, for diners who might be a bit more squeamish,...

Barbecued Pork Belly with Filfelchuma and Pineapple Salsa - Josh Katz

London based chef Josh Katz is a protégé of Yotam Ottolenghi and specialises in Middle Eastern and North Africa flavours and cooking techniques. 

Here he guides us through his Barbecued Pork Belly recipe using the Crane C6 griddle pan.

Ingredients

Brine

  • 500ml just-boiled water, plus 8 litres water
  • 600g table salt
  • 400g caster sugar

Pork...

S RANGE BY FELIX DE PASS

S Range is a new collection of refined, induction-specialised performance pots and pans designed for Crane by London based industrial designer Felix de Pass. 

Made using progressive 3.0mm steel/aluminium/steel compound technology. An aluminium core is sandwiched between layers of premium quality 18/10 stainless steel, including magnetic steel, that makes the pans suitable for use on induction hobs (and all...

Apple Sorbet

"As apples come into season, this is a wonderful way to use up the glut from the tree. The fresher the apples, the more pure the taste of the sorbet, so use the most recently harvested ones you can find. If you don’t have an ice cream machine you can make this into a delicious granita instead. Just follow the notes at the...

DANISH APPLE DESSERT - Nadine Levy Redzepi

"In Denmark this is called a cake, but it’s really more like a trifle, with layers of whipped cream and crushed cookies on a base of caramelised apple purée. Whatever you call it, it’s light and delicious and easy to make. You can also double the recipe and make it in a large bowl, trifle-style, but don’t assemble it until just before serving,...

Middle Eastern Beef with Lentils - Nadine Levy Redzepi

"My family doesn’t eat meat every day, and when we do we don’t necessarily have enormous portions, so small bites of beef need to have a ton of great flavour. Marinating builds in more flavour notes, especially in meat that doesn’t cook very long. I often put meat to marinate in the fridge before I leave the house in the morning; when we are...

My Mother’s Chicken Curry - Nadine Levy Redzepi

SERVES 8

"I’ve always liked spicy food, and even when I didn’t like it I wanted to. My brother was always daring me to try fiery dishes, and I would eat them, pretending to enjoy it while my mouth was on fire. Eventually, though, I came to crave the burn, which is probably why I am so fond of curries and chilli blends....