My Mother’s Chicken Curry - Nadine Levy Redzepi


"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...


'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...


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


  • 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

Fennel, Orange and Chickpea Salad - Eve O'Sullivan & Rosie Reynolds

Serves 2

Preparation time: 10 minutes

Cooking time: 5 minutes


Win a copy of The Kitchen Shelf and a Crane C1-Casserole dish

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...