Make the most out of this time of year and the changing seasons with a salad and soup combination for lunch.


Both recipes are from Samantha Ruble who loves her Falcon and often remarks on how light and compact it is to store. ‘We have very little storage in our kitchen and an open pantry so Falcon really suits us perfectly.’ Our salad bowls are super versatile and can now be purchased as a bundle set for a special price here.



•​​ 1 1/2 cups raw walnuts
•​​ 1/3 cup real maple syrup
•​​ 1/2 teaspoon cayenne
•​​ 6 cups mustard greens or mixed greens
•​​ 2 cups baby arugula
•​​ 2 persimmons, thinly sliced
•​​ 1 avocado, sliced
•​​ arils from 1-2 pomegranates
•​​ 6 ounces blue cheese, crumbed

Pomegranate Vinaigrette

•​​ 1/3 cup extra virgin olive oil
•​​ 2 tablespoons balsamic vinegar or red wine vinegar
•​​ 2 tablespoons pomegranate juice
•​​ 2 teaspoons orange zest
•​​ kosher salt and pepper to taste

Preheat the oven 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 times throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.

Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.

To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt and pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve alongside the salad.



•​​ 2 tablespoons butter
•​​ 2 tablespoons olive oil
•​​ 1 whole chicken, cut into pieces (cut-up fryer)
•​​ Salt and freshly ground black pepper
•​​ 1/2 cup finely diced carrots
•​​ 1/2 cup finely diced celery
•​​ 1 medium onion, finely diced
•​​1/2 teaspoon ground thyme
•​​ 1/4 teaspoon turmeric
•​​ 6 cups low-sodium chicken broth


•​​ 1 1/2 cups all-purpose flour
•​​ 1/2 cup yellow cornmeal
•​​ 1 heaping tablespoon baking powder
•​​ 1 teaspoon kosher salt
•​​ 2 cups half-and-half
•​​ 2 tablespoons all-purpose flour
•​​ 2 tablespoons minced fresh parsley, optional
•​​ Salt, as needed

For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate.

In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes.

For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.

Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.


Blue with White Rim Deep Plates

Pillarbox Red Salad Bowl Set

White with Blue Rim 12cm Bowls


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