We have picked a few classic recipes using produce that's in season. You can try them all in our enamel cookware - perfect for roasting, baking and soup making. And thankfully, you can save time on the washing up as they are all dishwasher safe!
P.s. be sure to check back here as we’ll add more delicious recipes for you to try each month.
Share your seasonal cooking with us on Instagram. Tag @emma_bridgewater in your pictures!
Roasted Hassleback New Potatoes
45g of finely grated gruyère
45g finely grated parmasan cheese
250ml double cream
1 garlic clove, minced
Roughly chopped thyme leaves
Salt and pepper
1kg of new potatoes, peeled
1/2 block of soft butter
Heat your oven to 200°C and start slicing your potatoes. Place each potato on its flattest slide and make incicions at 5mm intervals - being careful to not slice all the way through. A nifty trick is to put your potato between the handles of two wooden spoons and cut through to the spoon - this will stop you slicing all the way.
Once you've sliced all your potatoes, place them, cut-side up, in your enamel tray and use your hands to rub soft butter in-between the incisions. Sprinkle over the garlic, thyme and season well. Roast for 50 mins to 1 hr until the potatoes are golden and crisp. Half way through cooking baste with oil to get extra crispy potatoes!
Serve up as a delicious side for your Sunday roast this weekend.
500g rhubarb - chopped into big chunks
100g golden caster sugar
For the crumble topping
140g plain flour
85g chilled butter
50g light brown muscovado sugar
50g ground & flaked almonds
zest and juice from 1 orange
Heat your oven to 160°C. Tip the rhubarb into an enamel tray, sprinkle over the caster sugar, orange zest and juice mixing it all together with your hands. Cover and pop in the oven for 20 minutes. Be sure to keep checking - the rhubard should become soft and slightly juicy.
Meanwhile make the crumble topping. Mix the flour and butter together with your fingers until you to create a breadcrumb texture. Then add the muscovado sugar and both flaked and ground almonds. Act fast here as your hands can melt the butter!
Increase the oven to 180°C and scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a generous helping of cream or ice cream!
a little vegetable oil
350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 garlic cloves, crushed
2 large handfuls spinach
700ml vegetable stock
Heat the butter and oil in a enamel pot and fry your asparagus spears for a few mins. Then remove and set aside.
Add the shallots, asparagus stalks and garlic, and cook for a couple of minutes until soft. Add the spinach and stock and bring to the boil, then blitz with a hand blender.
Season generously and ladle into bowls adding the asparagus tips on top. Tip: add hot water to loosen if needed.