Journal Entries

Willy’s Pies x Big Green Egg x Falcon : Roasted Cauliflower, Leek and Comté Pie The third of a series of recipes brought to you by Will Lewis of Willys Pies using Big Green Eggs...

Willy’s Pies x Big Green Egg x Falcon : Roast Chicken, Bacon and Tarragon Pie The second of a series of recipes brought to you by Will Lewis of Willys Pies using Big Green Eggs...

Willy’s Pies x Big Green Egg x Falcon : Braised Lamb Shoulder, Butter Bean and Wild Garlic Pie The first of a series of recipes brought to you by Will Lewis of Willys Pies using...

HOW TO BBQ After more than two decades spent teaching and writing about cooking over fire, Genevieve Taylor has created the ultimate BBQ bible. As the warmer months approach, How to BBQ is set to...

A Bake for Burns Night Celebrating Burns Night with Caitlin Carrick Varty, featuring a simple recipe that pays homage to Scotland’s beloved oat. Date, Orange and Oat Bars What better way to celebrate climbing to...

A DISH FOR FRIENDS A beautiful recipe for friends using what you have, now. Utilising winter veg and cupboard staples Ella serves this up on our versatile Oval plate. Standing in the kitchen of a...

FUDGY FIG ROLL FAVOURS Created by baker, artist and photographer Ellen Hollingshurst of @a_bakingmess, these fudgy fig rolls are rich, gently spiced and rooted in nostalgia. A perfect addition to your Christmas gifting. Gifting at...

SHARING, COMFORTING, FEASTING AND TREATING The launch of Anastasia Mirai's new book Mediterranea was an ode to the region's most celebrated ingredients, the friends and communities that shaped it. From the stories of Grandmothers, mothers...

Falcon x BGE x Chantelle Nicholson - Grilled Rhubarb, Strawberry and Rosemary Upside Down Cake Chantelle Nicholson, Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective. To put our new Oven...

Falcon x BGE x Chantelle Nicholson - Roasted Spring Onion, Chard and Nduja Focaccia Chantelle Nicholson, Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective. To put our new Oven to...

Falcon x BGE x Chantelle Nicholson Barbecued Tomato and Cheddar Tart Chantelle Nicholson, Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective. To put our new Oven to Table range through...

THANKSGIVING PUNCH RECIPE   Repurposing our new Fruit Bowl as a Punch bowl, this recipe is the perfect aperitif for your thanksgiving get-togethers. With or without the bourbon, the kick of anise balances the sweetness...

PUMPKIN PIE RECIPE The Pumpkin pie, is a dish intrinsic to the thanksgiving table. In the early 18th century, the original Pumpkin Pie was a whole pumpkin filled with bread crumbs, apples, stewed pumpkin and...

CORN BREAD RECIPE In one of the first recorded Thanksgiving dinners of 1621 ‘maizium’ or corn as we know it today was said to have been eaten, remaining a staple in the celebrations ever since....

CELEBRATION CAKE RECIPE The German translation of the name Bundt cake is ’bund kuchen’ meaning ‘a cake for gathering’. Serving as a nod to the sense of community thanksgiving shows us. Combining the traditional flavours...

PREPPING FOR CHRISTMAS WITH FALCON With the festive season approaching, this light and easy Christmas pudding recipe could be just the thing. It can be prepared a few hours ahead of time or served immediately....

HALLOWEEN INSPIRATION Whether you're planning a Halloween party or a cosy family gathering, here are some recipe ideas to help you get creative with your seasonal spread including a delicious crowd pleasing Halloween Sangria. Utilising...

BAKE ON WITH CAITLIN CARRICK-VARTY With the anticipation of "Bake Off 2024" reaching its peak, every baking enthusiast is gearing up to recreate the magic in their kitchens. We are bringing you a series of...

A RECIPE FOR A GLUT OF CHERRIES As the ‘ber’ seasons approach, Flora Shedden shares her solution to the late summer glut of cherries. Owner of the renowned Aran Bakery in her home town of...

COOK UP A SEAFOOD STORM There’s never a need for negative impact – that’s how London’s seafood experts, Wright Brothers, see it anyway. The people that make up their UK coastal team have a real...

SUMMER SALADS Make this recipe for Marinated Cucumber and Melon salad with peanuts, chili, and mint a Summer staple in your household. Captured by the food & lifestyle photographer and cook, Allegra D’Agostini, who grew...

LILY VANILLI'S EASTER CAKE If you’re after a showstopping cake this Easter, look no further than Lily Vanilli’s hand-crafted cakes of dreams. Since starting out in 2008 Lily Vanilli has been renowned for her pioneering...

CHOCOLATE HOT CROSS BUNS The original recipe for a Hot Cross Bun is a sandwich using white bread featuring spices and sultanas inside. This delicious double chocolate version, from our friend Lidia at Nonsolofood, concentrates...

MARBLED BISCUITS Our recipe for Marbled Biscuits/Cookies will get the children extra excited to enjoy some kitchen art this weekend. Not only is the marbling fun and tasty, another great activity for them is allowing...