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...
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...
COURGETTES WITH LEMON AND SEA SALT - FERNANDEZ & WELLS
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.
Serves 4
Ingredients
- 3 medium-sized courgettes (zucchini)
- 100 ml (3½ fl oz) olive oil
- ½ lemon
- 1 teaspoon sea salt
Method
Cut the courgettes lengthways into...
Chargrilled Bruschetta with tomatoes, Blue cheese and confit chilli - Gill Meller
"This slightly unusual but hugely satisfying combination of flavours is worth trying out.
Use freshly sliced ripe tomatoes, varieties such as borghese plum, Alicante or brandy wine. When I make this I use a ripe Dorset blue vinny – A blue veined cow’s milk cheese made locally, although any good strong creamy blue cheese works well." Gill Meller, Rivercottage.net.
Serves...