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....

Herringbone by Inga Sempé

Herringbone is a new double grill designed by Inga Sempé for Crane. Herringbone focuses on visual lightness, high-grade materials and enduring, handcrafted production methods.

The Herringbone pattern grill lines channel cooking juices to either of the two pouring spouts and the large power-grip handles optimise manoeuvrability. 

Herringbone will be available from early October. If you would like to pre-order this...

THE E&T BY SWEETDRAM

'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 x Toyo-Sasaki Glass

Crane have partnered with Japanese glassware specialists Toyo-Sasaki Glass. Known in Japan for their quality, 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 advanced glass tempering processes to create  glassware that is very fine but also strong.

HS Stackable Tumblers...

Puffball with bacon, parsley & garlic

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...