New Seasonal Recipes from Denby | The Hut

#2 Coconut Pancakes

Coconut Crepes using Studio Blue (Dinner Plate)

Makes 6

ingredients:

• 100g plain flour or gluten-free option
• 1 teaspoon coconut sugar or caster sugar
• 230ml coconut milk or semi-skimmed milk
• 1 egg

toppings:

• coconut yoghurt
• dried coconut
• raspberries
•  pistachios
• honey

method:

1. Mix the flour and sugar together
2. Next, add in the milk and egg and whisk well
3. Add oil or butter into your frying pan on a medium heat
4. Pour the crepe mixture into the pan ensuring it covers the full surface
5. Cook for around 2-3 minutes checking until the crepe becomes a light brown colour, then flip over
6. Repeat until you’ve used up the mixture
7. Finish with your favourite toppings, we used coconut yoghurt, dried coconut, fresh raspberries, chopped pistachios and a drizzle of honey!

#3 Spring Risotto

Featuring Azure Haze Pasta Bowls

ingredients:

• 1 litre vegetable or chicken stock
• 125g asparagus tips, trimmed
• 100g fine green beans, trimmed
• 150g sugar snap peas or mangetout
• 100g fresh or frozen peas
• 1 tablespoon olive oil
• 25g butter 2 onions, finely diced
• 300g carnaroli risotto rice
• A small glass of white wine
• A good handful of fresh parsley and chopped mint
• 50g parmesan, to serve
• Freshly ground black pepper and salt to taste

method:

1. Prepare a litre of vegetable or chicken stock before you start.
2. In a Denby saucepan, bring a pan of water to the boil. Add the mangetout or sugar snap peas, fine beans and simmer for 1 minute. Add the asparagus and peas and continue to cook for a further couple of minutes.
3. Refresh the vegetables in a bowl of iced water and set to one side.
4. Reheat the stock if you prefer and keep it simmering gently in the pan.
5. Heat the olive oil and 1/2 the butter in a large frying pan on a low heat. Add finely diced onions and cook for 5 minutes until softened, but not browned.
6. Increase the heat to medium and stir in the rice. Cook for a couple of minutes until the grains become translucent then add a glass of white wine and allow to simmer for a little longer.
7. Once the wine has been absorbed start to add in the hot stock, one ladle at a time and stir gently until the liquid has been absorbed. Repeat over the next 15 minutes adding more stock when required. Check the rice to see if it’s nearly cooked.
8. Stir in the vegetables, fresh parsley and mint and cook for a couple more minutes. Add more stock if required to loosen the risotto. The rice will be cooked with a creamy appearance when stirred.
9. Remove from the heat, add the remaining butter and season to taste.
10. Serve in Denby pasta bowls with a scattering of herbs and shaved parmesan.

#4 Spring Pasta Salad with fennel, garden peas and parmesan.

Azure Haze Pasta Bowls

Serves 4

ingredients:

• 1 small fennel bulb, finely chopped
• A handful of frozen peas
• 75g of fresh linguini or spaghetti
• A handful of fresh mint leaves, chopped
• A sprig of fresh parsley, chopped
• 2 tablespoons parmesan cheese, grated
• 1 clove of garlic, crushed 2 tablespoons

method:

1. Heat a little olive oil in a pan, add the sliced fennel and a splash of water and cook for four to five minutes, until softened. Add the peas and cook for another one to two minutes.
2. Bring a pan of salted water to the boil, add the pasta and cook for eight to nine minutes, or until al dente (check the instructions on the packet).
3. Drain well, add to the fennel and peas and stir thoroughly.
4. Tear in the mint and parsley leaves and one tablespoon of the Parmesan, season with salt and pepper, and stir thoroughly again.
5. Serve piled on top of Denby plates with an extra topping of parmesan, fennel fronds and a drizzle of olive oil.

#5 Raspberry, White Chocolate and Almond Loaf Cake

Featuring Studio Grey Small Coupe Plate

ingredients:

• 145g ground almonds
• 145g margarine/butter
• 145g caster sugar
• 145g self-raising flour
• 2 large eggs
• 2tsp almond extract
• 250g fresh raspberries
• 50g white chocolate chips
• 1 1/2 tbsp milk
• Flaked almonds (for top)
• Icing sugar mixed with water to make a thick icing with a little pink food gel
• Edible flowers for decoration

method:

1. Preheat the oven and grease and line a 2lb loaf tin.
2. Blitz all the ingredients in a food processor (apart from raspberries) and stir through chocolate chips.
3. Pour half the mixture into the tin, then top with lines of raspberries.
4. Top with the remaining cake mix and scatter a few raspberries all over the top.
5. Scatter flaked almonds over the top.
6. Bake at 160 fan for 40-50minutes in the oven or until a skewer comes out clean.
7. Mix some icing sugar with enough water to make a thick paste, then add a little pink food gel.
8. Drizzle icing all over the top of the cooled cake and decorate with edible flowers.

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Buyer's Guide

A Buyer's Guide to Denby Pottery

Discover the exceptional ceramics from Denby Pottery, the heritage British brand that has been perfecting the craft of pottery for over two centuries.

2021-11-19 13:28:15 • By Holly Thompson