What is seasoning?

Seasoning a pan involves filling the pores of the pans metal surface with carbonized oil, blocking the oxidisation process. This results in such benefits:

• Stops rusting therefore increasing the cookware's longevity
• Prevents food from sticking to the pan
• The build up of seasoning over time improves food release and therefore improves cooking performance

Should I season my pan?

Traditionally cookware that is seasoned consists of:

• Cast iron
• Cast aluminium
• Stainless Steel

There is no need to season a pan if it has a non stick coating. The non stick coating aids food release and stops food sticking to the pan.

Seasoning a pan - 4 steps

1. Wash the pan thoroughly - Wash using hot water and soap, and then let the pan completely dry.
   
   
2. Coat the interior of the pan to the rim using oil - some of the best oils to use are peanut, grapeseed and canola oils due to their high tolerance to heat. Use your fingers to spread the oil thoroughly throughout the pans interior.
   
   
3. Heat the oil - Either using a stove top or an oven:
   Stove Top - Place the oiled pan on a low to medium heat and remove from the heat once the oil begins to smoke.
   Oven - Put the pan in a pre-heated oven at 300°F/150°C for approximately an hour.
   
   
4. Remove from the heat - Once removed from the heat let the pan cool completely before using a paper towel to remove the excess oil from the pans interior.

Seasoning tips

• Do not leave the pan unattended while undertaking seasoning.
• Once seasoned do not wash the pan with soap or within a dishwasher - only use hot water. The chemicals within soap and dishwasher detergent will remove the seasoning.
• To remove strong smells from the pan after cooking certain foods put the pan in the oven at 400­°F/200°C for 10-15 minutes.
• Cast aluminium cannot rust, therefore seasoning is only required for non stick purposes.

Prestige ranges that can be seasoned

• Create Stainless Steel Saucepans and Stockpots
• Inspire Stainless Steel Saucepans and Stockpot
• Everyday Saucepans (exclusing milk pan) and stockpots

    Tweet

We thought we'd contribute to National Vegetarian Week with our own vegetarian recipe: A delicious homemade vegetarian pizza. Be creative with this dish, and add as many delicious vegetable toppings as you like, keeping it simple or as imaginative as you like!

Ingredients

For the Base

• 1 1/2 cups warm water (105°F-115°F)
• 2 1/4 teaspoons of active dry yeast
• 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar

For the Topping

• Olive oil
• Tomato puree
• Mozzarella or Parmesan cheese, shredded Feta cheese
• Mushrooms, thinly sliced
• Bell peppers, thinly sliced
• Chopped fresh basil
• Pesto
• Onions, thinly sliced
• Rocket salad

Method

To make the dough: Add the warm water with the yeast and allow to sit for five minutes. Mix in the olive oil, flour, and sugar and mix it together with your hands. Place the dough on a floured worktop and knead the dough for about 10 minutes, until it is smooth and elastic. If the dough seems a little wet, sprinkle more flour onto it.

Place the dough in a bowl, that is lightly coated with olive oil. Cover with plastic wrap or a tea towel. Allow the dough to sit in a warm area for 1 1/2 hours, until the dough has risen in size.

To prepare the pizza: Preheat the oven to 180°C. Remove the dough from the bowl and divide the dough into two pieces. Place each pices in seperate bowls, sprinkle with salt and leave for ten minutes.

While you wait prepare you pizza toppings.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.

Repeat with the second ball of dough.

Add your tomato puree and your vegetarian pizza toppings.

Place on a pizza tray (For example the Prestige Inspire pizza tray) an put into the oven for 15 minutes, or until the crust is browned and the cheese is golden. Place the rocket salad on top of the pizza.

    Tweet

Ingredients

• 1 Thick, round loaf of your choice
• 3 tablespoons of mayonnaise
• 200g mature farmhouse Cheddar
• 4 Cos lettuce leaves, finely sliced
• 2 tomatoes, sliced
• 100g onion chutney
• 1 apple, finely sliced
• 1 red onion, peeled and finely sliced

Method

Cut the top off the loaf and scoop out some of the bread leaving a 1cm rim around the edge. Spread 1 tablespoon of the mayonnaise on the bottom of the loaf. 

Finely grate 50g of the Cheddar and mix with the rest of the mayonnaise. Slice the rest of the Cheddar. 

Layer the lettuce, tomatoes, and sliced Cheddar into the loaf. Spread over the chutney and sprinkle over the apple and onion slices. Spread the mayonnaise and cheese mix over the top, replace the lid and press down firmly. 

Wrap in greaseproof paper and keep chilled until required. Cut into wedges and serve. 

    Tweet

Ingredients

• 300g plain flour
• 5 teaspoons of baking powder
• 55g of butter
• 40g unrefined caster sugar
• 175-200ml of buttermilk

To serve

• 300g of strawberries, sliced
• 1 tablespoon of caster sugar
• Clotted cream
• Large pot of tea

Method 

Pre-heat the oven to 210°C/190°CFan/Gas mark 7. Place the strawberries into a bowl and add the sugar. Leave to steep whilst you make the scones.

Place the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough buttermilk to form a soft dough, which you can do by hand, or using a food processor.

Roll the dough out lightly on a floured board to 3cm thick and cut into 5cm round pieces. Place onto a baking tray - such as the Prestige Cook baking tray - and brush the tops with a little milk. Bake in the oven for 10-12 minutes until risen and golden.

Cool on a rack before serving with the strawberries, clotted cream and a large pot of tea!

    Tweet

For more St Georges Day inspiration and recipes, view our St Georges Pinterest board.

If you are not celebrating Thai new year this recipe is still a great one to try.

Making Thai curry from scratch used to seem a daunting task, however it's simple to make and only calls for a handful of ingredients.This recipe can be easily adapted to vegetarians, by substituting the meat with some tofu, or bulk it up with some extra Thai vegetables.

Ingredients

• Green beans 100 g, topped and tailed
• 100g baby sweet corn
• 4.5g Sugar
• 600 g, chicken breast, cut into chunks
• Kaffir lime, 3 leaves torn into pieces
• 400 ml Coconut milk
• 2 tsp. Thai fish sauce or light soy sauce
• 2 tbsp. Thai green curry paste
• 1/2Lime juice
• Handful coriander, roughly chopped
• Salt to taste
• To garnish: Lime Wedges

Method

In a saucepan boil (we used the Prestige Create 18cm/1.9L aluminium saucepan) salted water and add the green beans, cook for three minutes. Once cooked drain and set aside for later use.

Add the green curry paste and sugar into a stir fry pan (we used the Prestige Create 26cm stir fry pan) and cook over a considerably high heat for approximately 1 minute, constantly stirring. Reduce the heat slightly and stir in the chicken pieces and lime leaves, until completely coated in the paste.

Allow the chicken to cook and brown.

Add the coconut milk and fish sauce and bring to a simmer. Cook gently for 25-30 minutes until thickened slightly. Stir in the green beans, coriander and lime juice.

Garnish with lime wedges and coriander and serve with boiled or fried rice.

Top Tip

You don't have to stick with the vegetables in this recipe rigidly, don't be afraid to experiment with your favourite vegtables to make the most of this dish. This Thai curry is also delicious when served along side freshly cooked, fluffy rice.
Tofu is also a great alternative to meat for any vegetarians

Tweet

For more Thai inspiration and recipes, view our Thai New Year Pinterest board.

The advertised promotion appeared in the following print publications:

Red
Style at Home
Easy Living
Good Food
House Beautiful

The promotion was so successful we ran out of all 200 frying pans by 7:30am on April 1st.

Apologies if you did'nt manage to claim your free frying pan this time, however due to the success of this promotion we are considering running another promotion sometime in the near future. So to keep an eye out for future Prestige promotions you can subscribe to the Prestige newsletter, or follow us on Twitter. 

   Tweet

A rack of lamb makes a wonderfully tender roast as its natural layer of fat keeps the meat moist as it cooks.

This lamb recipe is surely to excite your taste buds, where the flavours of the mustard and herb marry deliciously well with the meet.

Ingredients

• 2x6 rib racks of lamb, French-trimmed
• 6 cloves of garlic, peeled and crushed
• 100g fresh breadcrumbs
• 20g parsley, finely chopped
• 4 tablespoons of Dijon mustard
• Salt and black pepper
• A drizzle of oil

Method

Preheat the oven to 200°C/180°C Fan/Gas mark 6.

Trim any excess fat from the lamb. Heat a frying pan until very hot and quickly  sear the racks on both sides.

Mix together the ingredients for the rub and press onto the skin-side of the rack. Place the racks into a roasting tray ( for example, the Inspire large roaster) and place in the oven for 25 minutes or 30 minutes if you like your meat well done.

Remove from the oven, cover with foil, keep warm and rest for 5 minutes before serving. Cut between the bones and serve. Accompany with a variety of your favourite spring vegetables.

Top tips for buying lamb

1. For the best British lamb, ask your local butcher. They can tell you exactly where the lamb is sourced and provide advice on cooking methods and the best cuts for different occasions.

2. Look out for signs of good quality such as crisp white fat that has a waxy feel to it and flesh with a soft pink colour.

3. Avoid any lamb with fat that looks crumbly, brittle and yellowish, as this indicates the meat is old.

   Tweet

For more Easter inspiration and recipes why not view our Easter and Spring Pinterest board.

The chocolate is accompanied with a complex undertone of beery flavour, complemented with a rich cream cheese topping, as well as echoing the pale head that sits on top of an iconic pint of Guinness.  

You may be suprised but Guiness and chocolate makes for a great combimation and is a real crowd pleaser, just what is required for the Irish festivity!
 

Ingredients

For the cake:

• 250ml Guinness
• 400g caster sugar
• 142ml plain yoghurt
• 2 eggs
• 35g cocoa powder
• 100g good quality chocolate
• 250g unsalted butter
• 275g plain flour
• 2.5 teaspoons bicarbonate soda
• 1 teaspoon vanilla extract

 For the icing:

• 125ml double cream
• 150g icing sugar
• 300g cream cheese

Method

Preheat the oven to 180°C. For best results, lightly grease a 9 inch our spring form tin.

Pour the Guinness into a large saucepan, add the butter and put on a low heat until the butter has completely melted. Add the chocolate, cocoa and the sugar, and keep on a low heat until everything has dissolved and melted.

In a separate bowl, beat the eggs, yoghurt and vanilla extract together, and add into the Guinness pan. Whisk In the flour and bicarbonate soda in with the Guiness pan. When all combined, pour the cake mixture into the prepared tin.

Bake for 45 minutes. When ready, leave to cool completely on a cooling rack.

To make the frosting: Whip the cream cheese until smooth, sieve in the icing sugar and whisk together. In a separate bowl, whip the cream until thick. Pour the cream in with the cream cheese mixture and mix together, until it holds a spreadable consistency.

Frost the Guinness cake , so it resembles a pint of Guinness.

    Tweet

For more St Patricks Day inspiration, decor and recipes, why not visit our St Patrick's Day Pinterest page.

Wales celebrates its national day, St Davids Day on March 1st. So we thought we'd mark the occasion with a few Welsh facts!

1. The national emblem of Wales is the Leek. The reason for this is due to St David ordering Welsh soldiers to wear a leek in their helmets during battle so they could be distinguished from the Anglo Saxon soldiers.

2. The daffodil is known as an emblem of Wales but only became so by accident. The Welsh word for leek, the original national emblem, is 'Cenhinen', while the Welsh for daffodil is 'Cenhinen Pedr' or 'Peter’s Leek'. Over the years they became confused until the daffodil was adopted as a second emblem of Wales.

3. Wales is believed to have more castles per square mile than anywhere else in the world.

4. The letters K, Q, V and Z do not appear in the Welsh alphabet at all.

5. The longest village name in Europe derives from North Wales and consists of 58 characters! 'Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch' - Imagine writing that on a letter!

If your planning on celebrating St David's Day with style, and need inspiration for recipes, decorations and more, then take a look at our St Davids Day Pinterest page.

    Tweet

Ingredients

• 125g soft spread butter
• 125g caster sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 2 tablespoons dark rum
• Shredded zest and squeezed juice of 2 lemons
• 150g self-raising flour
• 50g chopped mixed nuts
• 50-75g sifted icing sugar

Method

Preheat the oven to 180°C/350°F/gas 4. Rub the cake tin (If you have one to hand, use a heart shaped one like in the image, however we recommend the Cook 9" springform cake tin) with some butter. Line the base with greaseproof/bake-well paper.

Whisk together the butter and sugar until light, in a medium bowl.  Add the eggs, one at a time, beating between additions.

Stir in the essence, half the rum and half the zest and lemon juice and then add the flour, nuts and stir to make an even batter.

Pour the mixture into the prepared tin and bake for 35 minutes or until risen and shrinking from the sides.

Cool for 10 minutes on a cooling rack and then turn out.

Drizzle the remaining rum all over. Scatter over the remaining zest. Mix the icing sugar with just enough juice to create a trickly icing. Drip this all over the cake.

    Tweet

Ingredients

We’ve used Alaskan Pollock for this recipe. It’s similar in colour and texture to cod, but is cheaper, tender, boneless and available in abundant supply – unlike cod. To reduce the fat content we have coated the fish in breadcrumbs and shallow fried it – we’ve done the same with the chips. 
 

• 2 x 6oz (175g) portions of Pollock fillet
• 2 tablespoons of plain flour – seasoned with a little salt and pepper
• 1 egg – beaten
• 6oz (175g) white breadcrumbs
• 1 tablespoon of chopped parsley
• 2 large Maris Piper potatoes 
• Oil for frying and brushing
• To serve – malt vinegar and salt
   

Method

Mix the breadcrumbs and parsley together. Coat the fish in the seasoned flour and then shake off any excess. Now dip each piece of fish into the egg and then cover thoroughly in breadcrumbs and parsley. Set aside in the fridge to firm up.

Cut the potatoes in half lengthways and then cut each half into 1 inch thick pieces. Place into a roasting tray (We suggest the Prestige Create small roasting tray) and then sprinkle with some oil, making sure each potato is well covered. Place into your oven and bake at 200°C/180°CFan/Gas mark 6 for 20 minutes or until golden brown and cooked through.

In the meantime, heat three tablespoons of oil in a non-stick pan (we recommend the Prestige Create 24cm Frying Pan) and then cook the fish for five minutes on each side or until golden brown and cooked through.

Serve the fish and chips in pretty paper cones and scatter over some sea salt and malt vinegar.

   Tweet

In order to make this leek and potato soup you will need a pressure cooker such as the Prestige 6L High Dome aluminium pressure cooker.
 

Ingredients:

• 450 g (1 lb) potatoes, peeled and sliced
• 2 leeks, sliced
• 25 g (1 oz) butter
• 750 ml (1¼ pts) hot chicken or vegetable stock
• pinch of mixed herbs
• salt and pepper
• 2 x 15 ml (table) spoons single cream
   

Method

Melt the butter in the open cooker and lightly fry the potatoes and leeks for 2-3 minutes.

Add the stock, herbs and seasoning. 

Bring to 15 lb pressure and cook for 8 minutes. 

Release the steam quickly.  Allow to cool slightly, and then liquidise. 

Reheat in the cooker, add the cream before serving.

  Tweet

Not only is Chinese cuisine extremely flavourful, but you may be surprised to see how easy, fun and cheap it can be to make. Best of all it’s ‘fast food’ in the purest sense – meaning you can whip up a banquet in less time it takes to place and collect a take away-order!

Ingredients:

• 300g dried egg noodles – cook according to packet instructions
• 3 large chicken breasts – cut into thin strips 
• 1 tablespoon dark soy sauce 
• 2 teaspoons Chinese Five Spice 
• 1 dessertspoon chilli sauce 
• 1½ tablespoons corn flour 
• 2 tablespoons groundnut or sunflower oil 
• 2 red peppers – thinly sliced 
• 1 packed (approx. 300g) bean sprouts 
• 1 small bunch of spring onions – trimmed and sliced 
• 4 tablespoons light soy sauce

Method

Put the chicken in a large bowl and add the dark soy sauce, five spice and chilli sauce. Stir and leave to marinate for 15 minutes then sprinkle in the corn flour.

Heat the oil in a stir fry pan – we suggest the Prestige Inspire 28cm stir fry pan - over a high heat and stir-fry the chicken for about 5 minutes until golden brown and cooked through.

Now add the red peppers, beansprouts and spring onions, stir-fry for a few more minutes and then add to noodles. Pour over the light soy sauce, stir well and serve. 

   Tweet

Best for Value: Prestige Cook 20cm aluminium frying pan

The perfect frying pan for those who are price conscious but don’t want to compromise on quality. This frying pan features the cushion smart™, non-stick interior so no need to grease the pan to obtain that unproblematic flip! With a 20cm diameter it’s perfect for making those small to medium-sized pancakes. All in all a great value frying pan!

Price: £10.80                                                                                               

Best for Larger Pancakes: Prestige Create 28cm aluminium frying pan

If you’re cooking crepes rather than pancakes then this Create aluminium frying pan is the one for you. With its 28cm diameter, it’s great for creating expansive, thin crepes and pancakes alike. With a durable non-stick interior as standard, this frying pan also incorporates Prestige’s new Cushion Smart™ interior ensuring faster heat up, efficient heat release and improved browning, guaranteeing your pancakes will be cooked to perfection!   

Price: £19.80                                                                                                            

Best for Smaller Pancakes: Prestige Inspire 20cm aluminium frying pan                

With a 20cm diameter this aluminium frying pan is the perfect size for those smaller, American stackable pancakes. This frying pan is available in a choice of colours, and has a superior non-stick Cushion Smart™ interior as standard so you can cook pancakes one after the other without washing, ensuring those pancakes get stacked high quickly!

Price: £13.50

Best All-Rounder: Prestige Inspire 24cm stainless steel frying pan   
                       

 If you want to be flipping pancakes year after year then the Prestige Inspire 24cm stainless steel frying pan is the perfect choice. Being made of stainless steel it’s more robust than its aluminium substitutes and incorporates a superior non-stick, metal utensil safe interior. We’re so sure that this frying pan will give a long lasting performance that we’ve backed it with a 25 year guarantee.

Price: £34.20                                                                                                      

Best for Induction Hob: Prestige Everyday 26cm stainless steel frying pan          

If you own an induction hob and want to flip pancakes with the rest of us then this is the frying pan for you. Having a fully encapsulated steel base makes this frying pan suitable for an induction hob which will ensure fast, even heat distribution eliminating hot spots. This frying pan is also half price (while stocks last!).  

Price: £48.60 £24.30 

 How to cook the perfect pancake

How To Cook A Pancake from Great British Chefs on Vimeo.

    Tweet

The cooking process can often be confusing what with all the varying recommendations for the ‘perfect poached egg’ out there: stir the water clockwise/counter-clockwise, don’t stir use a whisk or even keep the water as still as possible. After trying every variation the result can be frustrating. Instead of the perfect poached egg you end up with a stringy, soggy mess and a pile of egg shells from previous discarded attempts. How can egg poaching possibly be so complicated?
 

Using a Prestige egg poacher pan takes the frustration out of egg poaching, creating a quick and simple cooking experience (and saving you wasting a lot of eggs!).
 

Simply fill the base of the egg poacher pan halfway with water and bring it to the boil. There’s no need to drop the unshelled egg into the water, just place the egg into one of the four, aluminium non-stick cups and the egg will cook via the steam the pan creates. The non-stick feature of the egg poacher pan makes removal effortless.
 

Cook the eggs for 2 to 3 minutes for a soft, gooey result or up to 4 minutes for a more solid but still delicious egg. And voila – the perfect poached egg, however you may like it, created quickly and with no hassle or mess.
 

Breakfast Recipe: Toasted bagels topped with ham and poached egg (Serves 2)

• 2 bagels, halved crosswise
• 4-6 slices wafer-thin ‘shaved’ ham
• 2 poached eggs
• freshly ground salt and pepper, to taste

Freshly toast the bagels.

Then simply top them with ham and poached egg, put on the bagel lids, and serve.

For a vegetarian option instead of ham use sautéed spinach.

   Tweet

Serves: 4

Preparation time: 20 minutes

Cooking time: 35 minutes for lamb plus 10 minutes for vegetables.

This tangy stuffing adds a wonderful taste twist to a joint of lamb which is complemented perfectly by the sweet potatoes.

Ingredients

• 900g boned lamb shoulder
• Jar of redcurrant jelly
• 4 sweet potatoes
• 3 leeks
• 200g green beans
• Large handful fresh coriander
• 400ml red wine
• Mint sauce

For the Stuffing:

• 8 dried apricots, finely chopped
• 2 cloves garlic, finely chopped
• Large handful chopped fresh coriander
• Zest of 1 lemon
   

Method

Mix all of the ingredients for the stuffing together in a bowl.

Open the boned lamb shoulder and put the stuffing inside. Wrap up the lamb and secure with pieces of string tied at regular intervals along the meat. 

Using a pressure cooker as a pan, heat the oil and brown the lamb off. 

Add the red wine and 200ml water, then put the lid on and bring to pressure. When pressure is reached, after about 5 minutes, cook for 30 minutes.  Release the pressure quickly. 

Remove the lamb and sit it on a warm serving dish: cover with foil.

Pour the liquid from the pressure cooker into a saucepan and simmer over a medium heat to reduce by half. Add three teaspoons of redcurrant jelly and two teaspoons of mint sauce then season to taste. 

Vegetables

Quickly clean out the pressure cooker and fill with 300ml water.

Place the prepared vegetables into the separator and place onto the trivet. Cook under pressure for five minutes.

Release the steam quickly. Sit the vegetables on a warm serving dish. Do the same for the green beans but only cook under pressure for 2 minutes.

   Tweet

Inspire is the new collection of premium kitchenware from Prestige which offers the very best in quality and performance.
 

Amongst the great features of Inspire kitchenware is Cushion Smart™, Prestige’s latest development in innovative food release systems.  Cushion Smart ™ creates air pockets across the cooking surface which promotes quicker heating and better browning of food.   It also prevents food from sticking to the surface and is so robust it can withstand the use of metal utensils, without losing its performance. 
 

Inspire launches with two different cookware ranges:  aluminium and stainless steel. Each range is guaranteed for an impressive 25 years and dishwasher safe. 

The voguish colour options of Teal, Oyster and Black found on the Inspire aluminium ranges are a great way to add a splash of colour to the kitchen.  Other features include tight fitting glass lids with a practical straining function and heat resistant, silicone and stainless steel handles which are riveted for a safe and sturdy grip.  The range is compatible will all hob types, except induction.

The contemporary style and performance of Inspire’s stainless steel range will be a firm favourite amongst cooking enthusiasts.  It has the added benefit of a durable non-stick coating on its frypans and a fully encapsulated base for even heat distribution.  The tight-fitting lids are also made from glass with a straining function and the riveted silicone and stainless steel handles are heat resistant.  The range is compatible with all hob types, including induction.

Inspire’s comprehensive collection of 18 bakeware items is robust and has Cushion Smart™ on the interior and a non-stick coating on the exterior, making it easy to release baked on food and even easier to clean.  This heavyweight bakeware can withstand oven temperatures up to 240°C as well as being dishwasher safe.

Shop the Inspire collection

   Tweet

Ingredients

• 3 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2-3 red chillies, deseeded and sliced
• 300g risotto rice (arborio or carnaroli)
• 400g butternut squash, peeled and cut into1.5cm cubes
• 1.2 litres vegetable stock (kept boiling hot)
• Salt and freshly ground black pepper
• Chopped flat-leaf parsley to garnish
• Grated Parmesan cheese to serve

Method

Heat the oil in a large saucepan and sautè the onion, garlic and chillies for 3-4 minutes.

Add the rice and stir for 1-2 minutes. Mix in the butternut squash and cook for 2-3 minutes, stirring often.

Add enough of the boiling hot stock to just cover the rice mixture. Stir and cook gently until most of the stock is absorbed before adding another large ladleful.

Continue in this manner, adding ladlefuls of stock until all the stock is used up and the rice is creamy and al dente (cooked, but just firm to the bite).

Remove from the heat, season and fold in the chopped parsley. Sprinkle with the grated cheese and serve immediately.

   Tweet

Ingredients

• 6-8 plums
• 4tbsp light soft brown sugar
• 115g butter – chilled and cut into small pieces
• 170g plain flour
• Pinch ground cinnamon
• 75g light soft brown sugar
• 4 heaped tbsp ground almonds
• Zest of 1 orange and Juice of 1/2 an orange

Method

Preheat the oven to 190˚C/375˚F/gas mark 5 and butter an ovenproof dish.

Cut the plums in half and take the stones out.

Put the chopped fruit, 4tbsp of sugar, orange zest and juice into a saucepan and heat gently for about 5 minutes or until the fruit has started to soften. Taste to see if you need to add any more sugar.

Spoon into the buttered dish.

Make the crumble topping – rub the butter into the flour until the mixture looks like breadcrumbs. Add the cinnamon, 75g of sugar and ground almonds. 

Sprinkle the crumble over the fruit and bake for 30-35 minutes until the fruit is bubbling and soft and the crumble is golden.

   Tweet

Creating delicious meals is an everyday pleasure with Prestige’s new Create kitchenware collection which consists of cookware, bakeware, tools, gadgets and knives.
 

There are two cookware ranges to choose from in the Create collection.  The first is an aluminium range featuring Cushion Smart™, the latest development in non-stick systems from Prestige.   This unique cushion effect lifts food from the cooking surface to create tiny air pockets, enabling the food to brown better, heat up quicker and release easily from the pan.  Cushion Smart™ is so robust it can even withstand the use of metal utensils on its surface, without compromising its non-stick performance. 
 

As well as creating delicious food, Create’s aluminium cookware can also add a splash of colour to the kitchen thanks to its choice of either red or black exteriors.  Tight fitting glass lids on the new pans make it easy to monitor food when it’s cooking, plus the handles stay cool.  They can be used on all hob types, excluding induction.  The collection has an impressive choice of 11 pans.
 

Cooks that love the look and performance of stainless steel will approve of Create’s new range of cookware.  Fully encapsulated bases ensure even heat distribution and the pans can be used on all hob types, including induction.  Frypans also feature a superb non-stick coating which can withstand the use of metal utensils without losing any of its food release performance.
 

Both of Create’s cookware ranges are easy to clean because they are dishwasher safe and their durability is proven by an impressive 10 year guarantee.
 

There are 16 different items in the Create bakeware range, most of which feature Cushion Smart™.  This allows even baked on food to be released effectively and, with the addition of a non-stick coating on the exterior, it makes the bakeware easy to clean.  Red silicone inserts create a safe secure grip and the bakeware is heat resistant up to 240°C.
 

With 17 stylish tools and gadgets to choose from, the Create collection has virtually every food preparation job covered.  The ergonomically designed handles are styled in black and have an end hook for convenient hanging.  The nylon heads are heat resistant up 200°C.
 

Completing the new collection from Create is a selection of knives sporting black handles with attractive red accents.  The handles on these knives have been uniquely designed with a triangular grip which is both soft to touch and comfortable.  Their quality taper ground blades are made from Japanese steel for precision cutting and guaranteed for ten years.

Shop the Create collection

   Tweet

Ingredients

• 300g self-raising flour
• 2tsp baking powder
• 90g light soft brown sugar (or you could use golden caster sugar)
• 2 medium free-range eggs
• 125ml full fat milk
• 100ml natural yoghurt (if you don't have yoghurt you could use milk)
• A few drops vanilla extract
• 50ml sunflower oil (you could use melted butter if you prefer)
• Demerara sugar to sprinkle over the top of all the muffins

Choice of fillings:

• Tinned peaches or apricots
• Pecan, hazel nuts
• Frozen or fresh fruit
• Chocolate drops

Method

Preheat the oven to 175°C/350˚F/gas mark 4. Put paper cases into a 12 cup muffin tin.

Sieve the flour and baking powder into a large bowl, add the sugar and mix together. 

Measure the yoghurt into a jug and then measure the milk into the same jug.

Crack the eggs and whisk with a fork in a separate bowl, then add the eggs to the yoghurt and milk mixture with the oil and vanilla extract.

Pour the egg mixture straight into the flour.

Quickly and gently mix everything together - this should not take long, don't over mix or your muffins will not be light - the mixture should look lumpy and slightly uneven, this is how it is supposed to look. 

Spoon the mixture directly into the tray or cases if using these. Then add the chosen fillings. 

Sprinkle some Demerara sugar over the top and bake for 25-30 minutes or until well risen and golden brown.  Leave the muffins to cool slightly before taking out of the tin and leaving to cool on a rack.

Make sure the ingredients are pushed under the muffin mixture to prevent burning.

   Tweet

Ingredients

• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 4 cloves of garlic, crushed
• 2.3kg pork belly - bones removed
• Olive oil
• Salt and black pepper
• 25g butter
• 1 glass white wine

Method

On the Saturday, mix the parsley, chives and garlic together in a bowl with about 2 tablespoons of olive oil, a pinch of salt and some black pepper.

Rub this all over the underside of the pork then place, meat side down, onto a tray.

Score the skin of the pork belly with a very sharp knife, all the way to the fat - but don't cut through to the meat underneath.

Make sure the skin is very dry and then rub some more oil and plenty of salt and the butter into it.

Cover lightly and leave to marinate in the fridge over night.

On the Sunday preheat the oven to gas mark 6/200C/190C fan. Transfer the meat, skin side up to a roaster and pop in the oven for one hour. At that point, reduce the temperature to gas mark 4/180˚C/170˚C fan and cook for a further 11/2 - 2 hours until the juices run clear and the crackling is crisp.

Remove the pork from the oven and leave covered in a warm place to rest for 15 minutes.

All the delicious meat juices will be in the bottom of your roaster, so skim off some of the fat and then add a glass of white wine to it. Place on top of your stove and heat. As the wine bubbles, scrape all the bits off the bottom of the roaster - these contain all the concentrated flavour from the roast and, together with the wine and some extra boiling water, will make a scrumptious (far from watery!) gravy.

   Tweet

Preparation time: 10 minutes

Cooking time: about 10-12 minutes depending on pasta

Ingredients

• 500g pasta of your choice
• 600g fresh ripe tomatoes
• 125g mozzarella ball
• 2tsp sundried tomato paste
• 1tsp red chilli flakes or 1/2 red chilli, seeds removed & flesh finely chopped (optional)
• 2 large handfuls grated parmesan
• 3 spring onions
• Two handfuls of fresh basil leaves, torn
• Tomato Sauce
   

Method

Cook the pasta, according to the packet's instructions.

While the pasta is cooking chop the tomatoes into small pieces and tear the mozzarella into small strips.

When the pasta is cooked, add the tomatoes, mozzarella, spring onions, tomato paste, chilli flakes, basil and parmesan and stir to mix everything together. 

If you like your mozzarella melted, pop the pan back over a low heat for a couple of minutes. For meat lovers, try adding cooked meats such as salami, Parma ham or baked ham.

   Tweet

Ingredients

• 200g or four large mushrooms
• 2 cloves garlic
• 25g butter
• 1tbs olive oil
• Bunch curly parsley

Method

Heat the butter and oil in a 20cm open French Skillet. Add the mushrooms and garlic, cook slowly over a medium heat for 10 minutes, stirring frequently.

Chop the parsley and just before serving, add to the mushrooms.

   Tweet

Ingredients

• 2 tbsp olive oil
• 1 red onion, diced
• 1 garlic clove, crushed
• 2 carrots chopped
• 1 x 400g can chopped tomatoes
• 1/2 tsp sugar
• 600ml vegetable stock
• 1 courgette, diced
• 75g canned cannellini beans, drained
• 75g short-shape pasta (macaroni etc)
• 1 tbsp flat-leaf parsley
• Salt and pepper

Method

Heat the oil in a large stockpot and add the onion, garlic, carrots and fry over a low heat for 3-4 minutes.

Add the tomatoes, sugar, stock and courgette, then bring to a boil and simmer for 10 minutes. Add the beans and pasta and cook for 10 minutes.

Season and stir in the chopped parsley. Ladle the minestrone into shallow soup plates and spoon in a dollop of the pesto.

For the Pesto

Pesto is so straightforward - there really is no excuse for not making it.  Prestige has just launched a new mini food processor that is ideal for making sauces because it eliminates the need for a larger, more cumbersome food processor.  See our product focus pages for more information about this product.

(Makes about 250ml)

• A large handful of fresh basil leaves, chopped
• 2 garlic cloves, crushed
• 50g lightly toasted pine nuts
• 150g Pecorino or Parmesan cheese
• Juice of 1 lemon
• 250ml extra virgin olive oil
• Salt and freshly ground black pepper

Place all the ingredients, apart from the olive oil, in the mini food processor and whizz. Slowly, with the motor running, drizzle in the olive oil until well blended and fairly smooth.

   Tweet

Cook is an exciting new range of kitchenware from Prestige that delivers great value for money through its contemporary design and colour, innovative features and everyday affordable prices.

One of the features that set Cook’s kitchenware apart from the crowd is Cushion Smart™: the very latest development in effective non-stick systems from Prestige.  This unique design creates air pockets on the cooking surface which browns the food better, enables it to heat up quicker and prevents food from sticking!

Cushion Smart ™ appears across Cook’s bakeware and cookware items and is so robust it can withstand the use of metal utensils on its surface, without losing its performance.  It can be cleaned in the dishwasher safely and its performance is guaranteed for five years.

Tight-fitting glass lids on the new Cook pans make it easy to monitor food when it’s cooking, plus the handles stay nice and cool.   The collection is compatible with all heat sources, excluding induction, and has an impressive choice of eight different pans. 

Even baking is made simple thanks to Cushion Smart™ being incorporated into most of Cook’s 12 items of bakeware.  With food sitting on top of the cushions, the air underneath enables even baked-on food to be released easily.  There is also a non-stick coating on the outside of the bakeware for easy cleaning and it can withstand oven temperatures up to 240°C.

Completing the Cook’s collection is a range of 23 new tools and gadgets, each made from heat resistant nylon which can withstand oven temperatures of 200°C.  Handles feature an attractive red, soft grip insert for a safe grip and added comfort and have an end hook for convenient hanging.

Shop the Cook collection

   Tweet

Meyer Group Limited has decided to recall the lids of a certain Prestige pressure cooker model, which has been on sale since 2004. Meyer have identified that in the event of a blockage in the pressure regulator the rubber gasket may not release excess pressure as intended. In a small number of cases this may present a risk of pressurised steam/food particles being released forcibly from the rim of the lid, or movement of the pressure cooker, giving rise to a danger of burning or scalding.

You can identify whether your cooker is affected by looking at the markings on the base, as shown on the diagram below. Affected cookers are marked with the Prestige brand, model number 57050, and date marks between 0401 (January 2004) and 1202 (February 2012). No other Prestige pressure cookers or model numbers are affected.

Users of the affected pressure cookers are asked to stop using their pressure cooker immediately and contact the free Prestige helpline number below for further instructions:

Consumers in the UK should call: 0800 031 9898

Consumers in the Republic of Ireland should call: 180 080 5698

Telephone lines are open from 9am-5pm Monday-Thursday and 9am-4pm Friday.

The helpline staff will confirm whether your product is affected and make arrangements for a modified lid to be provided free of charge. They can also answer any questions you may have about this recall.

Meyer takes the safety and quality of its products extremely seriously. We thank you for your co-operation and apologise for any inconvenience.

For further details READ THE FULL PRODUCT SAFETY NOTICE

Brighten-up your world and dazzle your dinner guests with the audacious, new range of colourful Daytona 1.5l cordless kettles and four-slice toasters from Prestige.

With their impressive design and a choice of vibrant colours that includes yellow, red and green, the kettles and toasters make a confident and bold statement in the kitchen.  These attributes also make them perfect for today’s modern day fashionistas who desire cool and contemporary design throughout their homes.

But behind the bold colours and chic styling, the real beauty of these new kettles and toasters lies in their ability to deliver the latest features in a simple and easy to use manner.

These features include a powerful 3kw rapid boil element on the Daytona kettles which eliminates time-wasting when making that much-needed cuppa.  The water gauge is cleverly positioned behind the handle for maximum style, and it has a 360° swivel base for left or right-handed use.  The water filter can be taken out and cleaned for added hygiene and its safety features include a boil-dry, cut-out.   

You can toast yourself happy with the Daytona four-slice toaster.  Its adjustable toasting slots take an impressive range of delicious delights ranging from thinly-sliced bread to the thickest of butter-melting crumpets.  It can even toast frozen items and if it’s a tad too short a high-lift facility makes it safe to grab.  You can also adjust browning levels to the desired colour and keep it clean by regularly removing the easy-reach crumb trays.

Each kettle and toaster has a hard-wearing, colour-coated metal body which is complimented perfectly by sleek, black, plastic fittings such as handles, lids and dials, which stay cool and are comfortable to use.

Kettles and toasters in the Daytona range are guaranteed for two years. 

Shop the Prestige Daytona range

    Tweet

Prestige’s new 1.7L Eco Kettle can save time, money and energy with its impressive energy-saving features and 3kw rapid boil element.

Its eco features include the ability to start and stop immediately; boil water for just one cup of tea and measure the required amount of water accurately using its illuminated water gauge.

A lightweight body and 360° swivel base mean the kettle is easy to handle, while its filter can be removed and washed for added hygiene.  Safety features include an automatic boil-dry safety cut-out and overheat protector.

The smart, contemporary design of the kettle is echoed throughout a complimentary collection of two and four-slice toasters and a handy 3-in-1 multi-tool.  The multi-tool includes blender, chopper and balloon whisk attachments which are all dishwasher-proof and powered by an impressive 700w motor. 

All items come with a two year Prestige guarantee. 

Shop the Eco kettle range

   Tweet

Meyer Group Limited has decided to recall certain models of a Prestige toaster (including both 2 and 4 slice models) which were sold between September 2010 and October 2011.

Read the full notice.