As the days get longer, why not take some time to inject a little bit of luxury into your evening meal? These three simple tips will help you savour the humble pleasure of sitting down to eat at the end of each day.
1. Invest in quality
Food is only ever as good as what you serve it on. Our new Portobello stoneware offers a contemporary twist on casual styling, making it perfect for both everyday dining and special occasions. Made from a unique Portuguese clay developed especially for us, our skilled artisans apply an all-over classic white glaze to create a wonderfully unique finish. Plus, we’ve ensured it’s also dishwasher-, microwave-, oven- and freezer-safe, so it’s as practical as it is stylish.
2. Table matters
Putting a little extra effort into your place settings can also help to make each meal feel like an event. Relaxed table linen complements the rustic feel of off-white stoneware, and is wonderfully light for Spring. Layer your dishes for a professional finish, either by stacking a smaller plate on a larger one, or by adding beautiful white marble as an accent. Even small details, such as filling a jug with water, or salad dressing, and placing it in the middle of the table, will elevate the evening.
3. Serve the season
The final step? A delicious dish filled with seasonal produce. Look to nutritional Spring greens and vegetables to leave you feeling both satisfied and re-energised after a long day. We love this quick and easy pea and broad bean shakshuka.
Preparation: 20 minutes
Cooking: 30 minutes
1 bunch asparagus spears
200g sprouting broccoli
2 tbsp olive oil
2 spring onions, finely sliced
2 tsp cumin seeds
Large pinch cayenne pepper, plus extra to serve
4 ripe tomatoes, chopped
1 small pack parsley, finely chopped
50g shelled peas
50g podded broad beans
4 large eggs
50g pea shoots
Greek yoghurt and flatbreads, to serve
- Trim, or snap, the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, keeping the heads and about 2cm of stalk.
- Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently, until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (including juices), parsley and plenty of seasoning, and stir.
- Cover with a lid and cook for five minutes to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans; cover again and cook for a further two minutes.
- Make four dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs and season well. Then cover with a lid and cook until the egg whites are just set.
- Serve with the rest of the pea shoots, a spoonful of yoghurt and some flatbreads. Sprinkle over another pinch of cayenne, if you like.