Recipes

New Seasonal Recipes from Denby | The Hut

With sunnier days on the way, we are starting to move away from heavy wholesome food to fresh, light, easy to cook options. Teaming up with the experts from Denby, here are some simple recipes to refresh your home menu. Starting with deliciously spiced chicken, perfect for the BBQ and tasty pasta dishes that are lighter for the warmer weather…

#1 Spiced BBQ Chicken with Hasselback Potatoes

Denby Recipe

by @thecornerplot using Denby Studio Blue

Serves 4

ingredients:

  • 8 chicken thighs (free range), deboned, skinned and quartered (or 4 chicken breasts)⁠
  • 4 metal skewers or bamboo sticks (soaked in water for 20 mins)⁠
  • 4 flatbreads or pitta bread⁠
  • Pack of baby lettuce leaves ⁠

marinade:

  • 60 g Greek-style yoghurt ⁠
  • 1 tbsp lemon juice⁠
  • 2 tbsp olive oil⁠
  • 2 garlic cloves, peeled and crushed⁠
  • 2 tbsp olive oil⁠
  • 1½ tsp ground cumin⁠
  • 1½ tsp ground coriander⁠
  • ¾ tsp sweet smoked paprika⁠
  • ½ tsp chipotle chilli flakes (or ¼ tsp chilli flakes)⁠
  • 1 tsp sea salt⁠
  • ½ tsp black pepper⁠

method:

  1. Mix together the marinade ingredients, add the chicken and stir to coat. Cover and leave to marinate for a couple of hours, ideally overnight, in the fridge.⁠
  2. Skewer the chicken pieces, leaving a little space between each to allow them to cook through. ⁠
  3. Heat up the barbecue, carefully oil the racks, and add the chicken. Leave to cook for about 6 mins, until charred. Don’t be tempted to move them while they cook. Turn over, and cook for another 6 mins, until cooked through (juices should run clear, not pink).⁠
  4. Place on a serving plate, cover with tin foil, and leave to relax for a few minutes while you heat the pitta bread on the barbecue. ⁠

Quick pickled red onion

  • 200 ml apple cider vinegar
  • 3 tbsp caster sugar
  • 1 tbsp sea salt
  • 2 bay leaves
  • 2 tbsp coriander seeds
  • 1 cinnamon stick
  • 1 small dried chilli
  • 5 peppercorns
  • 1 large red onion, peeled and thinly sliced
  1. Heat the vinegar, sugar, salt in a saucepan, until dissolved, then add the spices and leave to cool.
  2. Add the onion and leave overnight or longer for the flavours to develop.

Rose harissa yoghurt

  • 140 g Greek-style yoghurt
  • 1 tbsp rose hariss

Mix together and place in a serving bowl.

Hasselback potatoes

  • 12 Cyprus or Charlotte potatoes
  • Olive oil
  • Flaked sea salt
  1. Place a potato between the handles of two wooden spoons on a cutting board and hold firm. Using a sharp knife, cut down every 2 mm to create thin, even slices (the handles prevent you from cutting through to the base, which you want to avoid).
  2. Place the potatoes in a baking tray, drizzle over olive oil and add a few crystals of crunchy sea salt. Cook for 50 mins at 200 degrees / 180 degrees fan, basting occasionally with the oil.
  3. The slices of potato will gradually open up, so pour the oil over the top to crisp. They are delicious on their own, or with the rose harissa yoghurt

#2 Coconut Pancakes

Granola Recipe

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

Denby Recipe

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.

Denby Recipe

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

Denby

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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A Buyer's Guide to Denby Pottery

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 13:28:15By Holly Thompson

Written by Holly Thompson

All imagery provided by @denbypottery



Holly Thompson

Holly Thompson

Writer and expert