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circulonuk

@circulonuk

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CHICKEN RAMEN I didn’t plan to share this as a grid post. It was a throw-together lunch my daughter and I made at the weekend for three of us, but when I shared it on Stories, loads of you asked if I could share the full recipe. We swapped the chicken for veggie gyozas for Mia, who’s vegetarian. I’ve had a sore throat for a week and this was just what I fancied at the weekend. In my book, there’s nothing more comforting than a steaming bowl of broth, noodles and tender chicken, with all my favourite toppings, when you’re feeling under the weather. We used frozen edamame beans for ease but any green veg you have to hand can be added to simmer in the broth. Enjoy! INGREDIENTS (serves 2; double for 4) 2 large chicken breasts 750ml water 1 tbsp miso paste 1 tbsp peanut butter 2 tbsp soy sauce 1 garlic clove, crushed, or 1 tsp paste 1 tsp grated fresh ginger or paste 2 portions ramen noodles 100g frozen edamame 2 eggs TO SERVE 2 spring onions, sliced Pickled red onions (slice a red onion, cover with white wine or apple cider vinegar, add ½ tsp salt and keep in an airtight jar in the fridge) Kimchi Chilli crisp - my new fav is @chillicrisp Sesame oil METHOD Flatten chicken breasts to an even thickness with a rolling pin. Season and sear in a hot pan for 12 minutes, turning every 3 minutes. Rest, then slice. Cook eggs in the air fryer at 130°C for 10 mins or simmer for 6½ mins. Plunge into iced water to stop the cooking process, then peel. Whisk water, miso, peanut butter, soy, garlic & ginger in a saucepan. Bring to a gentle simmer. Cook the noodles according to packet instructions. Drain & divide between bowls. Cover edamame with boiling water for a few minutes, then drain. Top the noodles with edamame & sliced chicken. Ladle over the broth. Finish with spring onions, eggs, sesame oil & any other toppings you fancy. #ramen #ramenbowl #chickenramen #easylunches #healthymealideas
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A seriously tasty family feast! 🐟🔥 Fresh tuna steaks from my local fishmongers @cheshirefish, pan-fried in my favourite Circulon pan for that beautiful golden sear 🤌 The tuna was massaged with olive oil and a simple but flavour-packed rub of salt, peppercorns, coriander seeds and fenugreek seeds. Served alongside crispy patatas bravas and veggie stuffed goat’s cheese peppers for the ultimate family meal. 🌶️🧀🥔 Simple ingredients, big flavours and plates full of goodness! ❤️ Happy Weekend #TunaSteak #FamilyFood #FoodieUK #HomeCooking #thecookingardener
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AD| Pumpkin Pie with Swiss Meringue Topping 🎃 This infinity pan really lets you do countless things with it! I mixed my pumpkin pie filling directly in the pan using a hand whisk, and it didn’t leave a single scratch! Ingredients: •425g pumpkin purée •165g muscovado sugar •½ tsp cinnamon •½ tsp ground ginger •¼ tsp nutmeg •⅛ tsp ground cloves •350ml evaporated milk •3 medium egg yolks •1 medium egg •1 tbsp vanilla extract •Shortcrust pastry Method: 1. Cut your shortcrust pastry to fit the pie dish you’re using and place it in the freezer while you weigh out your ingredients. 2. Preheat your oven to 175°C. 3. Line your pastry with baking paper, add baking weights and blind bake for 15 minutes. Remove the weights and bake for another 5 minutes, being careful not to let the pastry brown too much. 4. Remove from the oven and allow the pastry to cool. 5. Add the pumpkin purée to your infinity pan and heat on low for around 3 minutes to reduce it slightly. 6. Allow the purée to cool, then add the muscovado sugar and spices. Mix well, followed by the egg yolks, whole egg, evaporated milk and vanilla extract. 7. Whisk everything together directly in the pan until smooth. 8. Pour the filling into your cooled pastry case. Reduce the oven temperature to 170°C and bake for around 50 minutes, or until the centre is still slightly jiggly or the internal temperature reaches 79–82°C. 9. Remove from the oven and allow to cool completely before adding your favourite topping. I chose to make a Swiss meringue for the perfect finishing touch. A creamy, warmly spiced pumpkin pie, showing just how versatile this infinity pan really is. Would you top yours with Swiss meringue or keep it classic with whipped cream? #PumpkinPie #InfinityPan #AutumnBaking #PumpkinSeason #HomeBaking
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Welcome back to 30 days of Winter Warmers 🍂🍁 & for episode 10 we have my slow cooker chicken korma with a cheesy naan! Let me tell you this is the BEST curry I have ever made, it was so soooo good 😍 This recipe as well as the cheesy naan one is up on my app @nikittaskitchenclub, comment APP & I will send you a link to join or click the link in my bio. Over on my app you will also find over 350 more recipes, meal plans, shopping lists & nutritional information. It will save you time, money & have you eating well every single day without the headache of constantly deciding what to have for dinner! … … … Autumn food winter food chicken pie pie season cosy season comfort food dinner ideas easy dinner quick dinner one pan meals mid week meals dinner inspo family meals
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Satay squash filo pie 🧡🥜 AD Your new favourite autumn comfort dish - sweet butternut squash tossed in a creamy, nutty satay sauce, topped with scrunched filo pastry and sesame seeds. The flavours in this are spot on, and being able to make it all in one pan using Circulon’s Infinity Pan is such a win. Just fry up your veg, stir through the sauce, top with filo, and transfer straight to the oven.
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AD| Changezi Chicken 🌶️ This one-pan curry needs to be part of your weekend plans! My extreme non-stick saucepan was perfect for this - and you don’t have to clean the pan between every step! Chicken marinade - 2hrs minimum •1 small chicken •2 tbsp garlic •1 tsp ginger •¼ tsp turmeric •1 tsp mild chilli powder •1 tsp Kashmiri chilli powder •1 tsp coriander & cumin powder •¼ tsp garam masala •1 tsp chaat masala •Salt Onion & cashew paste •3 medium red onions •8–10 cashews •2 tsp chilli powder •½ tsp turmeric •2 tsp coriander & cumin powder •1 heaped tbsp yoghurt •Water Curry base •3 cardamoms •2 cloves •1 cinnamon stick •2 tsp garlic •1 tsp ginger •3 green chillies •¾ tin tomatoes •Water Method 1. Clean the chicken and pierce the skin all over to help the marinade penetrate. Coat well with the marinade and refrigerate for at least 2 hours. 2. Cook onions, cashews & spices in a medium-hot pan until cooked through. Transfer to a bowl and let cool. 3. Once cooled, blend with yoghurt and a little water until smooth. Set aside. 4. Add whole spices, garlic, ginger, chillies & tomatoes to the same pan. Cook down, then add the onion paste and water. Reduce until you have a thick gravy. 5. Remove the curry from the pan and let the pan cool down. 6. Add a little oil, then place the chicken skin-side down into a cold pan. Let it heat gradually. Once you see the marinade bubbling, flip the chicken. 7. Place in a 200°C oven for 30 mins, or until cooked through and the juices run clear. Serve with the curry gravy & enjoy! 🤤 Save this for the weekend! #chickencurry #delicious #homemade #circulon #spicy
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School run done, house in a little more order & time to binge watch The Traitors! ✔️ 🏡 anyone else watching it? #morningreset #homereset #homeorganisation #mumoftwo #cleanwithme
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🍎 Creamy Chicken, Apple & Coconut Curry It’s Curry Week, 5–11 October, so it’s the perfect excuse to try something a little different. ✨ Tender chicken, sweet-tart British apples, creamy coconut milk and warming spices, finished with lime & coriander. Cosy, comforting and surprisingly fresh. Serves 4 | 40 mins Ingredients 600g chicken thighs 2 British apples 1 tbsp oil 1 onion 3 garlic cloves 1 tbsp ginger 1½ tbsp mild curry powder 1 tsp cumin ½ tsp turmeric ½ tsp garam masala 400ml coconut milk 150ml chicken stock 1 tbsp mango chutney ½ lime coriander • salt & pepper Method Brown seasoned chicken for 4–5 mins, then set aside. Sauté onion, garlic & ginger. Add spices and cook for 30 seconds. Add coconut milk, stock, mango chutney and chicken. Simmer for 15 mins. Add chunky apple wedges for the final 7–8 mins, keeping them tender but intact. Finish with lime, coriander, salt & pepper. Serve with basmati rice, naan or warm flatbread. ✨ My little touch: caramelise a few extra apple wedges in butter and top with toasted cashews & coriander. Save this for Curry Week! 🤍 Cooking with @circulonuk #CurryWeek #CurryWeek2026 #AutumnRecipes
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“I’m just having a look..” - famous last words at Dawsons 👀 You pop in for one thing and suddenly you’ve mentally redecorated the kitchen, found the perfect new glassware and decided that, actually, you do need another @yeti ? With brands including @yeti @jamieoliverathome @circulonuk @lecreuset and colourful @lavphilippines glassware amongst plenty of other finds, there’s always something that catches your eye. Our advice? Don’t fight it. Pop into Dawsons in Clitheroe and have a little look for yourself... What’s the one thing you can NEVER walk past without being tempted? #DawsonsDepartmentStore #Clitheroe #ShopLocal #RibbleValley
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Seared Scallops, Mint Pea Purée & Chorizo Serves: 2 Ingredients Scallops - 6 large scallops, dry-packed - Salt and black pepper - 1 tbsp neutral oil - 20 g butter - 1 garlic clove - 1 sprig thyme Mint Pea Purée - 250 g peas - 10–12 mint leaves - 30 g butter - 50–75 ml vegetable stock - 1–2 tsp lemon juice - Salt and black pepper Chorizo - 80–100 g cooking chorizo, finely diced To Finish - Fresh mint leaves - Lemon zest - Extra-virgin olive oil Method 1. Chorizo Dice the chorizo and cook in a pan over medium heat for 4–6 minutes until crisp and the fat has rendered. Remove and drain, reserving a little of the chorizo oil. 2. Mint Pea Purée Blanch the peas in salted boiling water for 2–3 minutes until tender and bright green. Drain and refresh in iced water. Blend with the butter, mint, lemon juice and vegetable stock until smooth. Season to taste and pass through a fine sieve for a refined finish. Keep warm. 3. Scallops Pat the scallops thoroughly dry and season with salt and pepper. Heat a heavy-based pan until very hot and add the oil. Sear the scallops for 1½–2 minutes until deeply golden. Turn, add the butter, garlic and thyme, and baste for a further 60–90 seconds. Remove and rest briefly. 4. To Serve Spoon the pea purée onto warmed plates and arrange three scallops per portion. Garnish with crispy chorizo, fresh mint and lemon zest. Finish with a few drops of extra-virgin olive oil and reserved chorizo oil. Shot on @apple #cookingforfamily #dadlife #easyrecipe #scallops #londonfoodblogger
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Ad Another 30 before 30 getting a big fat tick !! with @circulonuk and their incredible cookware 🙂‍↕️ I had so much fun last week getting to learn some completely new culinary skills 🍣 while also putting some seriously impressive cookware to the test. I mean, as someone with an alarming track record of destroying pans… one that can withstand 350,000+ scrapes, even from metal utensils, feels VERY exciting to me. I also got to try their new Halo range, which uses LaserDefense™️ technology to make it 9x more scratch resistant, 6x more stain resistant AND give you 50% longer-lasting non-stick release than traditional ceramic non-stick. Oh, and it’s made without PFAS 🫰 Cannot wait to get the pans into my own kitchen, properly put them through their paces and share lots more with you. Now, what’s next up on the list???? 🤠 #CirculonCookware #cookingclass #nonstick #bentobox #30before30
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King Prawn, Tomato & Basil Pasta Salad 🦐 The M&S one, made at home. 15 mins, serves 4. 300g short pasta 350g raw king prawns 300g cherry tomatoes, quartered 50g spinach 2 tbsp olive oil 2 garlic cloves 30g basil 100g mayo 100g Greek yoghurt 1 tbsp sun-dried tomato paste (I love @filippoberio_uk) 1 lemon, zest + juice Salt + black pepper Boil the pasta in well-salted water until just past al dente. Pat the prawns dry. Sear in 1 tbsp hot oil with 1 sliced garlic clove, cook until just pink and not translucent anymore. Set aside. Blitz the basil, mayo, yoghurt, tomato paste, lemon zest + juice, remaining oil, 1 grated garlic clove, salt and pepper until green and smooth. Drain the pasta and rinse under cold water until cool. Shake dry. (Yes, rinse - for a cold salad it stops the cooking and washes off the starch that turns it gluey in the fridge.) Tip everything into the bowl, pour over the dressing, fold. Taste for salt and lemon - cold food needs more of both. Keeps 24 hrs in the fridge, but it won’t 😉 #easylunchideas #easyrecipesathome #lunchisserved #officelunch
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