From the Oven to the Table – Diana Henry Giveaway with Netherton Foundry Cookware

Enter below to win a copy of Diana Henry’s latest From the Oven to the Table: Simple Dishes That Look After Themselves (two copies US/two copies UK) with one US grand prize winner also receiving a 10-inch covered casserole pan from Netherton Foundry. This title is our November cookbook option in the EYB Cookbook Club.

Telling a cookbook lover that they need a Diana Henry cookbook is like convincing a child that they want more candy. Her titles are always keepers. From her latest (and dare I say greatest) title, From the Oven to the Table, I have made three recipes. Two are shown below the Baked sausages, apples, & blackberries with mustard & maple syrup and the Chicken with miso, sweet potatoes & scallions (I forgot to sprinkle the sesame seeds on the chicken for the photo!). The third was a recipe was from the exclusive Waterstones’ edition but can also be found online: Roast spatchcocked chicken with lemon grass, honey & fish sauce. I subbed out thighs in that recipe and I didn’t style the photo as there were three hungry males ready to devour the dish.

The recipes here do take care of themselves. I have been dealing with a bug over the last few days. Today arrived and was going to use up some sauce and meatballs from the freezer to make a fast dinner. This morning still not feeling well, I spent some more time paging through From the Oven to the Table while resting on the couch. It hasn’t been too far from my side since I received it. I decided I could tackle a dish in order to photograph the Netherton Foundry casserole pan for this promotion. The sausage dish came together so quickly that I decided I’d also prepare Tuesday’s dinner as well. Two meals in no time at all and the house smelled amazing!

Diana’s recipes appeal to me for a number of reasons. They are approachable, packed with flavor and crowd-pleasers. Ingredients I love – garlic, miso, scallions, ginger, onions – show up throughout the book. If there is something my family doesn’t like (read: my husband), I can sub it out with no problem. For instance, the sweet potatoes in the chicken scallion dish I left out (read: my husband doesn’t like sweet potatoes) and I served the dish with rice or I could have added regular potatoes and had a great result.

Beautiful photographs are shared throughout this book and prove that quick and easy can be stunning and delicious.

Special thanks to the publisher, Mitchell Beazley, for giving us permission to share the following two recipes with our members.

Chicken with prunes, potatoes, cauliflower & harissa
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The flavors of a tagine without the fuss. This dish is quite sweet, because of the prunes, so it does need the preserved lemon to cut through that. If you don’t like prunes (I know they divide people), use dried apricots or pitted dates instead. Serves 4.

Preheat the oven to 400°F.

  • 2 ½ tablespoons harissa
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 4 garlic cloves, finely grated
  • 1 tablespoon light brown sugar
  • sea salt flakes and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1lb  small waxy potatoes, scrubbed
  • 2 onions, sliced
  • ¾ lb cauliflower florets
  • about 12 moist prunes (more is fine)
  • 1¼ cups chicken stock
  • 2 preserved lemons, plus 1½ tablespoons brine from the jar
  • 8 good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed
  • 3 tablespoons roughly chopped cilantro leaves
  • Pistachio Relish, to serve (optional, see page 50 of the book)
  • Greek yogurt, to serve

In a bowl, mix together the harissa, spices, garlic, sugar, salt and pepper, 
and olive oil.

Cut the potatoes—there’s no need to peel them—into very thin (1/16th of an in) slices and put them into a shallow 12in casserole with the onions. Add the cauliflower and prunes. Take one-third of the harissa mixture and toss it with the vegetables. Add the chicken stock and place over medium heat until the mixture is simmering.

Remove the flesh from the preserved lemons—keep the rind for scattering on top—chop it, then add it to the rest of the harissa mixture, along with the brine from the jar. Mix the chicken thighs with this mixture, rubbing it all over. Set the chicken on top of the simmering vegetables, skin side up. Season the chicken and put the dish into the oven.

Cook for 45 minutes, taking the dish out and scooping the cooking juices up over the chicken a couple of times. You should end up with dark, golden chicken and tender vegetables.

Cut the preserved lemon rind into shreds and throw it over the chicken along with the cilantro. This is good with a nut relish, made with pistachios or walnuts. It can be served with a grain side dish. A bowl of Greek yogurt—you can grate some garlic into it or leave it as it is—is excellent, though.

Roasted autumn vegetables with walnut-miso sauce 
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

The sauce here is rather like a vegetarian version of the Piedmontese anchovy sauce, bagna cauda (though it’s even more umami-packed). It’s not one of those vegetable recipes that feels like a side dish, where you keep searching for the focus, but has enough different flavors and textures from each vegetable to be layered and surprising. Serves 4.

For the vegetables

  • 10 thin carrots from a bunch with greens attached, in mixed colors if possible
  • 1lb 2oz celery root
  • 1lb 2oz butternut squash
  • or pumpkin, seeded, and
  • cut into wedges about
  • 1¼ inch thick
  • 3 large white or red onions, cut into wedges
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • 3 Belgian endives, red or white (or a mixture)

For the sauce

  • ½ cup walnut pieces
  • 1 ½ cups extra virgin olive oil (a fruity rather than a grassy one)
  • 5 tablespoons red miso paste
  • ½ teaspoon crushed red pepper
  • 3 fat garlic cloves, finely grated

Preheat the oven to 400°F.

Trim the carrots at the top and tips (if there are long straggly bits on the tips). 
Leave the green tufts if there are any, but wash them really well. If you haven’t been able to get slim carrots, then halve them along their length.

Peel the celery root and cut it into wedges about ¾in thick. Put all the vegetables—except the Belgian endive—into a couple of roasting pans, or sheet pans that have a lip all the way around, in which they can lie in a single layer. Add the olive oil, season (don’t use too much salt, as the sauce will be salty), and toss everything around with your hands. Roast for 40 minutes, until tender and slightly scorched, turning them once. Quarter the Belgian endive heads and add halfway through, tossing them in the oil.

Make the sauce. Pound the walnuts in a mortar—or pulse-blend in a food 
processor—until you have a mixture that is part finely ground and part chunky.

Pour the olive oil into a saucepan set over a very gentle heat. Add the miso and whisk it together: the miso will stay in little globules separate from the oil, but that’s normal. Add the chili and garlic and simmer very gently for about 5 minutes, stirring every so often. The garlic must not color. Stir in the walnuts and cook for another 2 minutes.

Transfer the vegetables to a warmed platter. Either spoon the sauce over the top or serve it on the side.


Nigella recently shared another recipe online: Chicken with lemon, capers & thyme that you can try now.

While watching a Nigella Christmas special, I came upon Netherton Foundry’s cookware. I searched for weeks for that particular pan and ended up emailing Nigella’s assistant to find out the name of maker. As soon as I received a response, I ordered a 8-inch covered casserole pan and it arrived within days. I fell in love with this beautiful piece and knew I’d order more in the future.

When I saw Netherton cookware on the cover of Diana’s book, I had to place another order this time for a larger pan, a large baking tray, and a cake tin. The cookware is well-priced and shipping was reasonable. I then emailed the fine folks at Netherton to ask if they would like to do a giveaway with Diana’s book for our members in the US (as they had a promotion going on at that time in the UK).

In a few days, my order arrived with a 10-inch covered casserole pan for this promotion and unbeknownst to me, our Darcie had ordered an additional piece for me as a gift. It all arrived together and it was like Christmas!

Many thanks to the publisher in the US (2 copies) and UK (2 copies) for providing this title in our giveaway. One grand prize winner in the US will receive the 10-inch covered casserole pan pictured above. Two of the entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Which piece at Netherton would you like to own? I have my eye on the copper tagine and cast iron bowl for my next splurge!

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 28th, 2019.

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319 Comments

  • catmommy9  on  October 15, 2019

    I would try the roast salmon & string beans with cornichons & mustard crumbs.

  • catmommy9  on  October 15, 2019

    I like the cast iron electric meadow flower green tagine

  • riley  on  October 15, 2019

    Baked peppers stuffed with goat cheese, ricotta and basil

  • riley  on  October 15, 2019

    Copper pudding pot

  • Greenfingers3  on  October 15, 2019

    Baked sausages, apples, & blackberries with mustard & maple syrup

  • LeMinou  on  October 15, 2019

    Roast salmon & string beans with cornichons & mustard crumbs

  • LeMinou  on  October 15, 2019

    Cast iron fondue

  • JRumi  on  October 15, 2019

    Pork chops with beets, apple caraway and paprika

  • JRumi  on  October 15, 2019

    The 10 inch prospector casserole

  • Kristjudy  on  October 15, 2019

    Thyme roasted lamb chops

  • Kristjudy  on  October 15, 2019

    Copper pudding pot

  • KitKatCat  on  October 15, 2019

    Steak with soy-ginger butter

  • KitKatCat  on  October 15, 2019

    Blue Meadow Flower Stove Top Tagine and Cast Iron Bowl, hand thrown and painted by Rachel Frost

  • kmn4  on  October 15, 2019

    Sour cherry, rose & cardamom brioche pudding

  • debakken  on  October 15, 2019

    Chicken with plums, honey and pomegranates

  • kmn4  on  October 15, 2019

    Hot Smoker & Roaster Oven Casserole Set

  • Shelley.b  on  October 15, 2019

    12 inch prospector casserole

  • Shelley.b  on  October 15, 2019

    Baked peppers stuffed with goat cheese ricotta and basil

  • jcamp2020  on  October 15, 2019

    Chicken with Miso looks wonderfully

  • PanNan  on  October 15, 2019

    Chicken with lemon, capers and thyme.

  • Dewnie  on  October 15, 2019

    Lamb chops with sweet potato…..yum

  • PanNan  on  October 15, 2019

    I would try the chicken with lemon, capers & thyme.

  • sarahawker  on  October 15, 2019

    Chocolate & red wine cake

  • sarahawker  on  October 15, 2019

    Basically every pan from Netherton Foundry looks gorgeous but I’d start with the Pan set 7 – 3 frying pans, those look very everyday use to me.

  • etcjm  on  October 15, 2019

    Slow cooked leg of lamb with Sherry and Autumn vegetables

  • LizyB  on  October 15, 2019

    Pork chops baked with beets, apples, caraway & paprika — love beets!
    and
    I’d love the set of pie tins!

  • inflytur  on  October 15, 2019

    Chicken with wild mushrooms, pumpkin, rice & sage butter (page 162)

  • inflytur  on  October 15, 2019

    13″ (33cm) Spun iron prospector wok

  • Kimmer  on  October 15, 2019

    It would be sweet to make my family “hot dishes/casseroles” in the 12” Prospector Casserole pan.

  • Kimmer  on  October 15, 2019

    I would try the chicken with lemon, capers, and thyme for my first recipe from this cookbook.

  • matag  on  October 15, 2019

    Cast Iron Fondue

  • JenLitts  on  October 15, 2019

    Roasted vegetables

  • JenLuna  on  October 15, 2019

    I would try the cod with chorizo

  • ravensfan  on  October 15, 2019

    Toad in the hole with scallions/baby leeks & cheddar cheese

  • ravensfan  on  October 15, 2019

    12″ (30cm) Prospector Casserole

  • Lucylew  on  October 15, 2019

    I am definitely interested in the salmon and green bean dish and am in love with the prospector’s pan!

  • tsmikahl  on  October 15, 2019

    The sausage and apples look amazing!

  • hbakke  on  October 15, 2019

    Chicken with torn sourdough, sherry, raisins & bitter greens

  • hbakke  on  October 15, 2019

    Copper Stove Top Tagine and Cast Iron Bowl

  • dbranigan27  on  October 15, 2019

    I would like to try the Chicken with plums, honey & pomegranates.

  • dbranigan27  on  October 15, 2019

    I would love to own the 6″ (15cm) Spun Iron Oven Safe Glamping Pot with lid.

  • amyz218  on  October 15, 2019

    Roasted leg of lamb with basil, pecorino, garlic & wine

  • fmd518  on  October 15, 2019

    Steak with soy-ginger butter

  • AlexH  on  October 15, 2019

    I’d love to try Diana Henry’s Sour Cherry, Rose, Cardamom Bread Pudding!

  • AlexH  on  October 15, 2019

    I’d love to test the Netherton Foundry’s 12” Savarin Ring!

  • hillsboroks  on  October 15, 2019

    I would make the chicken with feta cheese, dill, lemon and harissa yogurt. I would love to own the 8″ covered casserole.

  • upstatemissy  on  October 15, 2019

    I would try the Chicken with feta cheese, dill, lemon & harissa yogurt first.

  • lauriesk  on  October 15, 2019

    Chicken with lemon, capers & thyme

  • lauriesk  on  October 15, 2019

    Cast iron oven casserole.

  • lean1  on  October 15, 2019

    roasted radishes with honey

  • lean1  on  October 15, 2019

    Spun iron wok

  • rchesser  on  October 15, 2019

    The Pot-roast Indian-spiced chicken with coconut!

  • rchesser  on  October 15, 2019

    The Cast Iron Electric Smoke Sunset Tagine is freaking gorgeous!

  • jeneannecalderon  on  October 15, 2019

    I would love to try the Lamb chops with sweet potatoes, peppers & mojo verde.

  • Kellyr78  on  October 15, 2019

    I would like to try the Cod with chorizo, tomatoes, olives & sherry recipe.

  • hibeez  on  October 15, 2019

    Pork chops baked with beets, apples, caraway & paprika!

  • demomcook  on  October 15, 2019

    Roasted cauliflower with pistachio & preserved lemon relish & tahini

  • demomcook  on  October 15, 2019

    The cast iron bowl with copper top tagine is amazing!

  • icicle  on  October 15, 2019

    Chickenwing miso, sweet potatoes and scallions sounds divine!

  • mcrimmins  on  October 15, 2019

    Chicken with lemon, capers and thyme.

  • icicle  on  October 15, 2019

    I’ve always been intrigued by the Frontier Stove but realistically, it’ll likely be a loaf pan.

  • mcrimmins  on  October 15, 2019

    Prospector Casserole

  • jmay42066  on  October 15, 2019

    Von Diaz’s sweet & sour chicken & chorizo in adobo

  • jmay42066  on  October 15, 2019

    Cast Iron oven casserole

  • TammyDee  on  October 15, 2019

    I’d try Toad in the Hole first. I’ve never actually tried making it myself.

  • TammyDee  on  October 15, 2019

    I’d really like to have their Hot Smoker/Oven Roaster Set. That looks great

  • JulieCruz  on  October 15, 2019

    The posted recipe of chicken and prunes looks great!

  • Siegal  on  October 15, 2019

    I
    Like the steak with soy ginger butter

  • Puguppy  on  October 15, 2019

    Lamb chops with sweet potato

  • Puguppy  on  October 15, 2019

    12″ prospector pan

  • upstatemissy  on  October 15, 2019

    I would love to have the Fat Punk Studio 14″ Spun Iron Frying Pan.

  • Alleycat  on  October 15, 2019

    Chicken with mushrooms,pumpkin, rice, and sage butter.

  • Alleycat  on  October 15, 2019

    The baking bell set.

  • jr0717  on  October 15, 2019

    I’d like to try the Pork chops baked with beets, apples, caraway & paprika

  • jr0717  on  October 15, 2019

    I’d love the spun iron oven safe 12” frying pan from Netherton!

  • Chefdicky69  on  October 15, 2019

    I dont know what i would try first! as Ottolenghi said “anything Diana Henry cooks I want to eat.”

  • hdh74  on  October 16, 2019

    Cast iron fondue

  • FireRunner2379  on  October 16, 2019

    I would like to try the Sour cherry, rose & cardamom brioche pudding!

  • FireRunner2379  on  October 16, 2019

    I think the Cast Iron Fondue set would come in handy in our home.

  • HelenB  on  October 16, 2019

    Roasted Moroccan vegetables with labneh

  • ThistleBamboo  on  October 16, 2019

    Pork belly strips with scallion salad & Korean dipping sauce

  • southerncooker  on  October 16, 2019

    The combination cast iron wood smoker set would be lovely.

  • annmartina  on  October 16, 2019

    Toad in the hole with scallions/baby leeks & cheddar cheese
    Kitchen Companion with Hot Smoker & Roaster Casserole set

  • vglong29  on  October 16, 2019

    Chicken with wild mushrooms, pumpkin, rice & sage butter

  • vglong29  on  October 16, 2019

    Set of 3 Spun Iron Pie Dishes

  • sipa  on  October 16, 2019

    Chicken with plums, honey & pomegranate

  • sipa  on  October 16, 2019

    I’d love the crepe pan.

  • Slwscout  on  October 16, 2019

    I love anything with Chicken and Lemongrass, so that’s number one with me! And l love the pictured pot! So cool and my favorite color of blue.

  • Natlovesgib  on  October 16, 2019

    Seared & roasted duck breasts with Asian-flavored plums

  • earnshaw  on  October 16, 2019

    baked sausages with apples

  • herby  on  October 16, 2019

    Butter-roast eggplant with freezer & Koch-Kocha sounds like a delicious way to start cooking from this cookbook.

    I would start with prospector pan, it will be useful addition to my existing pots. Love the look of it!

  • maci234  on  October 16, 2019

    Chicken with Miso

  • amandacooks  on  October 16, 2019

    I would love to own a Netherton oven safe sauté pan.

  • amandacooks  on  October 16, 2019

    Salmon fillets with miso, shiitakes & bok choy

  • thetinkhams  on  October 16, 2019

    Chili-roasted tomatoes with feta cheese, yogurt, dill, mint & pistachios

  • thetinkhams  on  October 16, 2019

    Cast iron Cookery Book Stand black and gold

  • WCchopper  on  October 16, 2019

    These are gorgeously designed! I love the smoker but the woks are really catching my eye too.

  • WCchopper  on  October 16, 2019

    The sausage and lentils sounds like a good place to start 🙂

  • sallyfreebird  on  October 17, 2019

    12 inch prospector casserole

  • RuthHarwood  on  October 17, 2019

    Toad in the hole with scallions/baby leeks & cheddar cheese

  • RuthHarwood  on  October 17, 2019

    The Baking and Pizza Peel (long handle) would be amazing – I do need one for the pizzas we have! xx

  • srushton  on  October 17, 2019

    That slow cooked leg of lamb! One of my husband’s favorite meals.

  • srushton  on  October 17, 2019

    I’d LOVE the 12″ (30cm) Prospector Casserole. What a beauty!

  • Sand9  on  October 17, 2019

    Roasted Indian-spiced vegetables with lime-cilantro butter x

  • angiem32  on  October 17, 2019

    The Chicken with lemon, capers & thyme sounds amazing!

  • MarciK  on  October 17, 2019

    Baked baby pumpkins stuffed with wild mushrooms, scallions, grains & Gruyére cheese

  • MarciK  on  October 17, 2019

    Shropshire made 24 inch black iron split barbecue and griddle chapa.

  • Isis1981uk  on  October 17, 2019

    The Lamb fillet with herb butter, radishes & peas

  • lisamcf72  on  October 17, 2019

    roast salmon and string beans

  • LaurenE  on  October 17, 2019

    Thyme roasted lamb chops

  • LaurenE  on  October 17, 2019

    12 inch prospector casserole

  • Jennifer7  on  October 17, 2019

    I would try the steak with the soy-ginger

  • Jennifer7  on  October 17, 2019

    Love the prospector casserole

  • klrclark  on  October 17, 2019

    Chicken with prunes, potatoes, cauliflower & harissa

  • popoff  on  October 18, 2019

    Seared & roasted duck breasts with Asian-flavored plums

  • bopper  on  October 18, 2019

    Steak with soy-ginger butter

  • bopper  on  October 18, 2019

    the Cast Iron Electric Smoke Sunset Tagine

  • dboldin  on  October 18, 2019

    Creamy gratin of finnan haddie, tomatoes & potatoes

  • JcrCooks  on  October 18, 2019

    Yum! Love root veggies now. I’m new to cooking chicken so the sourdough recipe is looks good

  • kmwyman  on  October 18, 2019

    Roast corn, zucchini, & peppers with cumin, chili, sour cream & avocado, and the copper tagine

  • roxlet  on  October 18, 2019

    Baked peppers with ricotta, goat cheese and basil. Yum

  • Tapper42nd  on  October 18, 2019

    I want to try the Steak with soy-ginger butter and buy a prospector casserole!

  • Cornfed23  on  October 18, 2019

    Toad in the hole

  • WendyB80  on  October 18, 2019

    Tomato, goat cheese & olive clafoutis with basil. All of it sounds wonderful though!

  • WendyB80  on  October 18, 2019

    Spun Iron Wok with Lid.

  • Hi1ary  on  October 18, 2019

    The Baked sausages, apples, & blackberries with mustard & maple syrup sounds like an amazing combination!

  • Hi1ary  on  October 18, 2019

    It’s a tie between the 10 inch Prospector Casserole and the Copper Tagine

  • Jdenning  on  October 18, 2019

    Love to get this book , great stuff 💜🙏🙏🙏

  • FrenchCreekBaker  on  October 19, 2019

    sour-cherry-rose–cardamom brioche pudding

  • FrenchCreekBaker  on  October 19, 2019

    Cast iron slow cooker & meadow flower blue tagine lid

  • Elena Rose  on  October 19, 2019

    Salmon fillets with miso, shiitakes and bok choy

  • Elena Rose  on  October 19, 2019

    The baking bell with griddle and baking plate,

  • Camelot1542  on  October 19, 2019

    I would try the Roasted asparagus and would use the 10 inch prospector casserole.

  • kss16  on  October 19, 2019

    Roast spatchcocked chicken with lemon grass, honey & fish sauce sounds awfully good.

  • kss16  on  October 19, 2019

    I’d have The Ultimate Pan Set including oak pan storage rack if it were in the budget

  • jgeear  on  October 19, 2019

    I am a big fan of Diana Henry and have made many of her recipes over the years, I would love to try the Chicken with prunes, potatoes, cauliflower and harrisa as this is Henry at her best!

    I think the Shropshire Made 10″ (26cm) Prospector Casserole would be a useful addition to any kitchen and I would like to try making my sour dough bread in as it’s a good height for putting the dough in without dropping for a great height and burning fingers!

  • cora429  on  October 19, 2019

    I would make seared & roasted duck breasts with Asian-flavored plums, it sounds so delish!

  • cora429  on  October 19, 2019

    I would love the 10″ prospector casserole

  • Clara52  on  October 19, 2019

    chocolate and Red wine cake

  • ElsCooks  on  October 19, 2019

    Roast spatchcocked chicken with lemon grass, honey & fish sauce

  • RickPearson54  on  October 19, 2019

    cast iron fondue

  • RickPearson54  on  October 19, 2019

    copper pudding pot

  • mcmanuscooks  on  October 19, 2019

    Chicken with feta cheese, dill, lemon & harissa yogurt. I love the Mediterranean flavors!

  • mcmanuscooks  on  October 19, 2019

    Most definitely the prospector roaster. So versatile.

  • LouiseD  on  October 19, 2019

    Persian-spiced spatchcocked chicken with quick-pickled red onions & dill yogurt

  • BMeyer  on  October 19, 2019

    sausages with apples and blackberries

  • sallansd  on  October 19, 2019

    Baked sausages, apples, & blackberries with mustard & maple syrup sounds yummy!

  • sallansd  on  October 19, 2019

    that Black Iron 15 inch barbecue chapa would be great for camping!

  • mpdeb98  on  October 19, 2019

    Steak with soy-ginger butter and 10″ spun iron frying pan

  • cookbookaddict2020  on  October 19, 2019

    So many beautiful things! I’d love the 10″ prospector casserole and the chicken with miso and scallions.

  • Lafauvette  on  October 19, 2019

    Chicken with feta cheese, dill, lemon & harissa yogurt

  • Lafauvette  on  October 19, 2019

    Black Iron 12 inch Griddle and Baking Plate

  • Ren23  on  October 19, 2019

    Roasted cauliflower with pistachio & preserved lemon relish & tahini & one of everything!

  • Lindsey_M  on  October 19, 2019

    they all look tasty

  • OisinCK  on  October 20, 2019

    Chicken with lemon, capers and thyme

  • musteat  on  October 20, 2019

    I would try the salmon fillets with miso, shitakes and bok choy

  • musteat  on  October 20, 2019

    I would like the Spun Iron Wok with lid.

  • Babs4  on  October 20, 2019

    I’d like to try the Salmon Fillets with Miso

  • Babs4  on  October 20, 2019

    I’d like to try the Chicken with Prunes

  • braabpro  on  October 20, 2019

    Roasted radishes

  • brigs03  on  October 20, 2019

    Copper saucepan

  • brigs03  on  October 20, 2019

    Chicken with feta dill lemon and harissa

  • virjeania  on  October 20, 2019

    i want to try Toad in the hole with scallions/baby leeks & cheddar cheese

  • virjeania  on  October 20, 2019

    I’d like the Cast Iron oven casserole

  • Mariarosa  on  October 20, 2019

    I haven’t had such a hard time choosing a recipe in awhile!
    I’d make the Persian-spiced spatchcocked chicken with quick-pickled red onions & dill yogurt. The Netherton piece I’d try is the spun iron wok.

  • Mariarosa  on  October 20, 2019

    The Netherton piece I’d try is the spun iron wok.

  • eboogie  on  October 20, 2019

    I would make the Chicken with feta cheese, dill, lemon & harissa yogurt .

  • eboogie  on  October 20, 2019

    I would love the 12″ (30cm) Oven Safe Spun Iron Sauté Frying Pan & lid
    12″ (30cm) Oven Safe Spun Iron Sauté Frying Pan & lid.

  • AnneOther  on  October 20, 2019

    Chocolate & red wine cake? Oh yes, please!

  • jgkite  on  October 20, 2019

    The Chicken with Dijon mustard, crème fraîche & vermouth looks divine.

  • Giselbl  on  October 21, 2019

    Chicken with lemon, capers & thyme

  • Giselbl  on  October 21, 2019

    The Netherton Cast iron slow cooker & meadow flower blue tagine lid would be interesting to try

  • whteverkat  on  October 21, 2019

    I’d love to own the Copper Stove Top Tagine and Cast Iron Bowl ! Gorgeous.

  • whteverkat  on  October 21, 2019

    I’m looking forward to trying the Chicken with wild mushrooms, pumpkin, rice & sage butter

  • tarae1204  on  October 21, 2019

    Cod with chorizo, tomatoes and sherry

  • tarae1204  on  October 21, 2019

    From Netherton, everything looks amazing and makes you want to replace your entire cookware collection! One thing I don’t own is a smoker, so I’d have to choose that.

  • infotrop  on  October 21, 2019

    Roast pepper, caper, & preserved lemon relish

  • infotrop  on  October 21, 2019

    The spun iron wok (13″) with lid

  • fujirw  on  October 21, 2019

    Have to be the chicken with miso and sweet potatoes

  • fujirw  on  October 21, 2019

    The chicken with miso and sweet potatoes

  • artthecat  on  October 21, 2019

    Indian-spiced roast potatoes & cauliflower

  • thecharlah  on  October 21, 2019

    Roast salmon & string beans with cornichons & mustard crumbs

  • thecharlah  on  October 21, 2019

    13″ (33cm) Spun iron wok with lid

  • lapsapchung  on  October 22, 2019

    Pork chops baked with beets, apples, caraway & paprika

  • lapsapchung  on  October 22, 2019

    Meadow Flower Green large bowl, hand thrown and painted by Rachel Frost

  • Sfgordon  on  October 23, 2019

    Roasted eggplant purée with soft goat cheese, smoked almonds, chili & rosemary sounds delicious!

  • Sfgordon  on  October 23, 2019

    I would like to try Netherton Foundry’s chestnut roaster & barbeque pan

  • Nancith  on  October 23, 2019

    Pork chops baked with beets, apples, caraway & paprika would be my choice.

  • lenode  on  October 23, 2019

    Cod with chorizo, tomatoes, olives & sherry!!!

  • lenode  on  October 23, 2019

    13″ (33cm) Spun Iron Wok

  • thewoobdog  on  October 24, 2019

    This is full of recipes I’d like to try, but one of the first would have to be the Pork chops baked with beets, apples, caraway & paprika.

  • thewoobdog  on  October 24, 2019

    I didn’t even know this company existed and now I’m drooling over all their products! I’d probably use the 10″ prospector casserole the most, but the 13″ wok is calling my name, too… and I WANT the Cast Iron Slow Cooker with Blue Meadow Flower Tagine just to sit in my kitchen and be beautiful and functional. <3

  • ella1912  on  October 24, 2019

    Thyme roasted lamb chops

  • ella1912  on  October 24, 2019

    Copper pudding pot

  • ARackerby  on  October 24, 2019

    I would make this recipe:
    Salad of roasted carrots, apple & lentils with chili & preserved lemons. And I would want this piece of Netherton: I love their Kettles.

  • NaomiH  on  October 25, 2019

    Arroz al horno

  • NaomiH  on  October 25, 2019

    Deep Black 10″ (26cm) Spun Iron Sauté Frying Pan & lid

  • linded  on  October 25, 2019

    I’d like to try the pork belly strips with scallion salad and Korean dipping sauce. The flavors sound amazing!

  • AArgersi  on  October 25, 2019

    All of them? Who can pick?

  • Plumbobmummy  on  October 25, 2019

    Chicken with hot Italian sausages and red pepper

  • ktpotat  on  October 25, 2019

    Salmon with miso

  • ktpotat  on  October 25, 2019

    everything but I’d use the kettle everyday

  • laurencooks  on  October 25, 2019

    pistachio relish!

  • ChefMomma  on  October 25, 2019

    I would try the chicken with torn sourdough first

  • ChefMomma  on  October 25, 2019

    12” prospector casserole

  • t.t  on  October 26, 2019

    Pork belly strips with scallion salad & Korean dipping sauce

  • t.t  on  October 26, 2019

    Copper Stove Top Tagine and Cast Iron Bowl

  • Drummer15  on  October 26, 2019

    electric hand painted blue meadow tagine

  • Sttlady  on  October 26, 2019

    Chicken with wild mushrooms, pumpkin, rice & sage butter.

  • Pamyoungvb  on  October 26, 2019

    Baked fennel with crushed red pepper and Parmesan cheese

  • Pamyoungvb  on  October 26, 2019

    I would like to try Baked fennel with crushed red pepper and Parmesan cheese

  • clickclick  on  October 26, 2019

    I would try the chicken with lemon, capers and thyme.

  • Shelmar  on  October 26, 2019

    Baked apples with toasted rye, mincemeat & apple brandy cream

  • artthecat  on  October 26, 2019

    I would pick the prospector casserole.

  • floridagld  on  October 26, 2019

    Very nice.
    I like and need a new wok.
    The spun iron wok is nice.
    As is the ceramic tangine

  • floridagld  on  October 26, 2019

    Pork belly strips with scallion salad & Korean dipping sauce.

  • Aminata95  on  October 26, 2019

    Roast salmon & string beans with cornichons & mustard crumbs

  • Aminata95  on  October 26, 2019

    10 inch prospector casserole

  • bellasicilia  on  October 27, 2019

    Salsiccia con patate e pomodori al forno sounds amazing!

  • bellasicilia  on  October 27, 2019

    I’m torn between the cast iron slow cooker and the 14″ Prospector Pan!

  • ktwalla  on  October 27, 2019

    Kitchen Companion with Hot Smoker & Roaster Casserole set

  • ktwalla  on  October 27, 2019

    Baked Fennel with Crushed Red Pepper and Parmesan Cheese

  • kjrogers  on  October 27, 2019

    Dessert first: Sour cherry, rose & cardamom brioche pudding

  • kjrogers  on  October 27, 2019

    And I’d like the Deep Black 14″ (36cm) Spun Iron Frying Pan . Those black handles!

  • skyejaden  on  October 27, 2019

    The Chicken with prunes, potatoes, cauliflower & harissa!!

  • Patrickn  on  October 27, 2019

    Chicken with prunes, potatoes, cauliflower & harissa

  • maggz19671  on  October 27, 2019

    Caste iron fondu

  • chris2468  on  October 28, 2019

    Chicken with Miso is my first choice

  • TheHummer  on  October 28, 2019

    Roasted leg of lamb with basil, pecorino, garlic & wine

  • dbielick  on  October 28, 2019

    Lamb shoulder with honey, herbs & lemon-caper relish

  • dbielick  on  October 28, 2019

    Cast iron electric meadow flower green tagine

  • Lora724  on  October 29, 2019

    Moroccan roasted vegetables with labneh sounds delish!

  • Lora724  on  October 29, 2019

    I would use the Deep Black 10’’ (26cm) Spun Iron Frying Pan daily.

  • robynnemellor  on  October 29, 2019

    Chicken with Dijon mustard, crème fraîche & vermouth

  • robynnemellor  on  October 29, 2019

    12″ (30.5cm) Prospector Pan Oven Safe Iron Frying Pan

  • love2chow  on  October 29, 2019

    Half and half split chapa with fire table

  • love2chow  on  October 29, 2019

    baked-beans-with-smoked-bacon

  • sequoia55  on  October 30, 2019

    Pork chops baked with beets, apples, caraway & paprika

  • sequoia55  on  October 30, 2019

    cast iron bowl with copper top tagine

  • eildoncook  on  October 30, 2019

    Lamb fillet with herb butter, radishes & peas

  • debbiehb  on  October 30, 2019

    Steak with soy ginger butter and a spun iron frying pan

  • jtjohns  on  October 30, 2019

    The deep black spun iron wok would be an amazing addition to my kitchen.

  • chefthomas  on  October 30, 2019

    13″ Spun Iron Wok

  • dusksunset  on  October 30, 2019

    Steak with soy-ginger butter

  • dusksunset  on  October 30, 2019

    Copper pudding pot

  • HArlow  on  October 30, 2019

    Chicken with feta cheese and dill

  • AnnaZed  on  October 31, 2019

    Pork chops baked with beets, apples, caraway & paprika

  • AnnaZed  on  October 31, 2019

    Well, since you asked: a half and half split chapa with fire table would be pretty wonderful.

  • mombaker247  on  October 31, 2019

    roast salmon outdoors in the cold

  • jlh39  on  October 31, 2019

    I would love to try Slow-roast hoisin pork butt with radish & cucumber salad. The chicken thigh recipes sound deliciious, too!

  • SheilaS  on  November 1, 2019

    Those baked sausages, apples, & blackberries with mustard & maple syrup sound really good!

  • Foodstylist  on  November 1, 2019

    Roasted Sunfhokes with scallions

  • JessHeilman  on  November 2, 2019

    Baked peppers stuffed with goat cheese, ricotta and basil

  • kgrainger  on  November 2, 2019

    Chicken with feta cheese, dill, lemon & harissa yogurt

  • banba1  on  November 2, 2019

    Lamb fillet with herb butter, radishes & peas

  • banba1  on  November 2, 2019

    8″ (20cm) Prospector Casserole

  • Blackeyedsusans  on  November 2, 2019

    sour cherry rose cardamom brioche pudding

  • Blackeyedsusans  on  November 2, 2019

    Copper sauce pan with lid

  • MarshaG  on  November 2, 2019

    Anything with chicken thighs!

  • ckorman  on  November 2, 2019

    I would love to try the salmon roasted in butter with the accompaniments!

  • ckorman  on  November 2, 2019

    Butter roasted salmon!

  • Louyoga  on  November 3, 2019

    Definitely pistachio relish. Sounds unusual and delicious. I love the cast iron pot in the picture!

  • agale723  on  November 3, 2019

    Steak with soy-ginger butter

  • Vanice  on  November 3, 2019

    Chicken, lemon and thyme

  • Bellroyd  on  November 4, 2019

    Slow cooked leg of lamb with Sherry and Autumn vegetables

  • MimiRenaud  on  November 4, 2019

    Definitely trying the roasted veggies!

  • Ishtar  on  November 4, 2019

    Sausages and lentils with herb relish

  • Ishtar  on  November 4, 2019

    Deep black spun iron wok

  • babiafi  on  November 4, 2019

    sausages with apples and blackberries

  • cake17uk  on  November 5, 2019

    Roasted cauliflower with pistachio & preserved lemon relish & tahini – sounds delicious!

  • lyn3009  on  November 5, 2019

    I would be maing Roast spatchcocked chicken with lemon grass, honey & fish sauce

  • Lkitchings  on  November 5, 2019

    8″ (20cm) Spun Iron Glamping Pan
    Chicken with lemon, capers & thyme

  • ceejayen  on  November 5, 2019

    I would choose Chicken & cauliflower with ‘nduja

  • sgreiff  on  November 5, 2019

    Toad in the hole with scallions/baby leeks & cheddar cheese

  • bamato  on  November 5, 2019

    I would try the chicken with feta cheese, dill, lemon & harissa yogurt. Sounds great!

  • bamato  on  November 5, 2019

    I love the blue meadow flower stove top tagine. Sooo beautiful!

  • ebs  on  November 5, 2019

    Croque monsieur bread pudding

  • ebs  on  November 5, 2019

    I would love to have the Black Iron 12 inch Griddle and Baking Plate

  • kbennall  on  November 5, 2019

    Chicken with feta cheese, dill, lemon & harissa yogurt. And also all of the cod and salmon recipes.

  • kbennall  on  November 5, 2019

    And wow, any of those copper items!

  • beanwean  on  November 6, 2019

    The sausage-apple-blackberry recipe is the first I’d try!

  • lhudson  on  November 6, 2019

    Chocolate & red wine cake

  • Livia  on  November 6, 2019

    Chicken with prunes, potatoes, cauliflower & harissa sounds divine

  • Lesevans6  on  November 7, 2019

    Copper Pudding Pot

  • AJL123  on  November 7, 2019

    I would try the sausage and lentils first. Yum!

  • AJL123  on  November 7, 2019

    I would like to try Netherton Foundry’s spun iron wok. It looks great and we need a new one.

  • ndschmidt  on  November 7, 2019

    Roast Brussels sprouts with apple & bacon
    And I would love to have the 12” prospector casserole

  • alex9179  on  November 8, 2019

    Chicken with miso to start, but I see many dinners we’d enjoy.

  • alex9179  on  November 8, 2019

    Netherton’s large baking/serving tray would be a great multifunctional item in my kitchen.

  • BatshevaR  on  November 8, 2019

    Anything by Diana Henry is basically guaranteed to be amazing. I want to cook and eat it all.

  • BatshevaR  on  November 8, 2019

    The copper cookware is stunning, and I really need a Tagine.

  • jamoosh  on  November 8, 2019

    yeah!

  • dichohecho  on  November 8, 2019

    Croque Monsieur bread pudding sounds amazing for after a long walk in the cold.

  • JJWong  on  November 9, 2019

    I would love to win the 13 inch spun iron wok for my dad!

  • JJWong  on  November 9, 2019

    I’d make the toad in the hole with leeks and cheddar cheese

  • themasterkey3000  on  November 9, 2019

    Pork belly strips with scallion salad

  • lilyrose63  on  November 10, 2019

    Barbeque chaps for pizza and steak with soy ginger butter

  • ccntx7  on  November 10, 2019

    Chicken with plums, honey & pomegranates

  • jezpurr  on  November 11, 2019

    Chicken with plums, honey & pomegranates!!!^_^

  • jezpurr  on  November 11, 2019

    Outdoor cooking tripod with barbecue grid!!!^_^

  • saregama  on  November 11, 2019

    Gorgeous book and gorgeous pans! I’d cook the Cod with chorizo and tomatoes, and I’d love to own the copper tagine with the iron bowl.

  • MiMi60  on  November 11, 2019

    Steak with soy-ginger butter

  • EmilyR  on  November 12, 2019

    Baked rice with green olives, orange, feta cheese & dill

  • EmilyR  on  November 12, 2019

    Half and half split chapa with fire table … looks perfect for a backyard evening.

  • lydiasa  on  November 12, 2019

    The chicken with hot Italian sausages & red bell peppers.

  • charligx  on  November 13, 2019

    Chocolate & red wine cake!!

  • jhejhejhejhe  on  November 13, 2019

    baked sausages!

  • jhejhejhejhe  on  November 13, 2019

    ooooh. Those iron fry pans.

  • nadiashanahan  on  November 14, 2019

    I would love to try Roasted autumn vegetables with walnut-miso sauce

  • kristanybryn  on  November 14, 2019

    Copper pudding pot

  • RSW  on  November 14, 2019

    Baked sausages, apples, & blackberries with mustard & maple syrup

  • RSW  on  November 14, 2019

    Copper pudding pot

  • lcwheels  on  November 15, 2019

    Love this casserole pan!

  • jenmatt  on  November 15, 2019

    Roasted Indian-spiced vegetables with lime-cilantro butter

  • jenmatt  on  November 15, 2019

    Prospector Casserole

  • smg27  on  November 15, 2019

    Toad in the hole with scallions/baby leeks & cheddar cheese

  • nikismithwin  on  November 15, 2019

    chicken with lemon, capers, and thyme

  • Sievehead1972  on  November 16, 2019

    Chicken with lemon, capers and thyme

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