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Judge Kitchenware

@judgekitchenware

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🧑‍🍳 We’ve got the tools for every kitchen task.
🍳 No faff, no fuss.
🇬🇧 since 1898
🍽️ Cook it. Taste it. Judge it.
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WEEKEND WINNERS | Parma Ham Arancini 🥓🇮🇹 Perfect for a weekend cooking session, impressing friends when you’re hosting, or simply taking your time in the kitchen to make something seriously delicious. Ingredients: (serves 4) Arborio rice Parma ham, look for Prosciutto di Parma - only two ingredients in their parma ham, no additives and most importantly delicious. Shallots, finely chopped Garlic, finely chopped Chicken stock, preferably M&S chicken bone broth Mozzarella Gluten free bread Cornflour, mixed with water to make a slurry Parmesan Salt and pepper to taste Homemade tomato sauce, recipe coming soon 👀 Method: 1. Finely chop the Parma ham and fry in a pan until crispy. Remove from the pan and blitz into a fine, crispy crumb. 2. Using the same pan, add a splash of water to loosen the juices. Add your shallots, garlic and Arborio rice and stir, allowing the grains to toast slightly. 3. Gradually add your chicken bone broth, stirring regularly and allowing the liquid to absorb before adding more. Keep repeating until the rice is cooked. 4. Season with salt and pepper and add some Parmesan. Spread the risotto onto a tray. 5. Once cool, take a portion in your hand, add a piece of mozzarella to the centre, then roll into a tight ball. Repeat until all your risotto is used. 6. Pop the arancini into the fridge to firm up. 7. Blitz gluten free bread into breadcrumbs and mix with your crispy Parma ham crumb. 8. Dip each chilled arancini ball into the cornflour slurry, then roll in your breadcrumb mixture until covered. 9. Place in the air fryer and cook at 180°C until golden and crispy. 10. Serve with a homemade tomato sauce and finish with plenty of Parmesan. 📌 Save this for: Weekend cooking inspiration Dinner party starters Homemade gluten free recipes Want our homemade tomato sauce recipe? Comment 🍅 below and we might just share it next! #glutenfreerecipes #weekendcooking #recipeinspiration #cosycooking
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This creamy sausage and squash gnocchi is basically autumn in a bowl. It’s just the kind of thing you want to eat when it’s a little chilly outside and you want to curl up on the sofa with something cosy and comforting. I had a beautiful onion squash in my @cotswoldvegbox which got roasted until soft and sweet, then blended and added to the sauce. Also featuring pieces of caramelised sausage, chilli, fennel & oregano and @sunnyandlunaeats pumpkin gnocchi. Let me know if you want the full recipe x #gnocchi #sausage #creamypasta #squash #autumn
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Deze nieuwe producten wil je niet missen. We gaan er in sneltreinvaart doorheen. Om te beginnen: Ottolenghi’s nieuwe kookboek Even Simpel. Makkelijke recepten, veel smaak, typisch Ottolenghi. Door naar Cole & Mason, met nieuwe peper- en zoutmolensets. Verschillende kleuren zijn te combineren voor een leuke prijs. En dan parel Yaxell: de nieuwe Sunago-lijn. Schitterende messen met een bijzondere ‘perenhuid’ en Ginsan-staal van hoge kwaliteit dat ook nog eens fijn te slijpen is. Wij zijn verliefd! Nog meer nieuws: servetten. Heel veel leuke servetten. Voor ieder seizoen, voor hondenmensen, kattenmensen en iedereen die gewoon een goede servet kan waarderen. En dan zijn we er nog niet. Zin in een ijskoud drankje bij de borrel? Gooi er een gigantische ijsbol in. De nieuwe ijsbollenvormen liggen klaar. Dat was de treinrit. Kom je de rest zelf in de winkel ontdekken? #Deksels #NieuweProducten #Yaxell #Ottolenghi #keukenspullen
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SAUSGE, BUTTERBEAN & CAVOLO NERO STEW Inspired by @juliusroberts recipe - this is the most comforting dish ever. Mopped up with fresh, crusty, buttery sourdough! Recipe (serves 4-6) 400g Italian sausages @marksandspencerfood 3 cloves garlic finely chopped 2 celery sticks, finely chopped 2 onions, finely chopped Chilli flakes 2 bay leaves Handful of sage leaves 1 cinnamon stick 100ml white wine 2 tins tomatoes @muttipomodorouk 1 jar @boldbeanco butter beans 500ml chicken stock @boroughbrothcompany 1 pack of Cavolo Nero - De-skin the sausages and fry chunks of meat in olive oil for a few mins. - Turn the heat down and add the garlic, chilli flakes, bay leaves, cinnamon stick & sage leaves. - Add the white wine and simmering on low. Then add the onion & celery & cook till soft. - Add the tins of tomatoes, followed by the butter beans & stock. Simmer on low for around 30-40 mins (the longer the better). - Finally add the Cavolo Nero and take off the heat and serve once it’s wilted. P.s. it’s officially getting dark soo early which is NOT ideal for filming light! 😭 #cosyseason #cosyfood #sausagecasserole #butterbeans
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Hairy Bikers Sausage Casserole 🥘 an autumn FAVE. If you don’t know, get to know 🤤 Recipe below! ft. the PERFECT casserole pot @judgekitchenware 🫶🏼 Ingredients: * 1–2 tbsp sunflower oil * 12 good-quality pork sausages * 6 rashers rindless streaky bacon, cut into 2.5cm lengths * 2 onions, thinly sliced * 2 garlic cloves, crushed * 1 tsp hot chilli powder or smoked paprika * 400g tin chopped tomatoes * 200ml chicken stock * 2 tbsp tomato purée * 1 tbsp Worcestershire sauce * 1 tbsp dark brown sugar * 1 tsp dried mixed herbs * 2 bay leaves * 3–4 fresh thyme sprigs * 1 x @knorruki red wine stock pot * 1 jar @boldbeanco butter beans & their stock Method: 1. Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. 2. Fry the bacon in the frying pan until starting to brown and crisp and then add to the dish with the sausages. 3. Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. 4. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. 5. Stir in the tomatoes, stock, drained bean stalk, tomato purée, Worcestershire sauce, brown sugar and herbs. 6. Add in the Knorr red wine stock pot and bring to a simmer. Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. 7. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick. 8. Season to taste with salt and freshly ground black pepper and serve with mustard mash, crusty bread or rice! Hairy Bikers did us proud on this one 🙏
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Ep 6 - Meat Free Mondays CARAMELISED ONION, ROASTED GARLIC & SUN-DRIED TOMATO PASTA 🧅 Roughly 678kcal 26g protein 12g fibre Ingredients (serves 2) 300g white onions (roughly 4 small) 60g sun-dried tomatoes, 1 tbsp oil from jar 1 tsp of each paprika, salt and mixed herbs 1 garlic bulb 80g ricotta Juice 1/2 lemon 200g pasta, dry weight Garnish - fresh herbs and parmesan Method: - Slice the onions and roughly chop the sun-dried tomatoes. Add them to a roasting dish or oven-safe pot. Add the paprika, mixed herbs, salt, and a drizzle of oil from the sun-dried tomato jar. Give everything a good mix to coat evenly. - Slice the top off the garlic bulb to expose the cloves, then place it in the centre of the dish. Drizzle a little oil over the exposed garlic. - Place in a preheated oven at 200°C and cook for 45–50 minutes. Give everything a good stir a few times during cooking to prevent it from sticking and help the onions cook evenly. - When there are about 10 minutes left, cook the pasta according to the packet instructions. Before draining, reserve a generous mugful of the pasta water. - Remove the roasting dish from the oven. Carefully squeeze the softened garlic cloves out of their skins and into the dish. Add the lemon juice and ricotta, along with a splash of reserved pasta water. Give everything a good mix until combined. - Using tongs, transfer the cooked pasta directly into the roasting dish. Toss everything together, gradually adding more pasta water as needed. - Keep tossing and adding small splashes of pasta water until you have a smooth, silky sauce that coats the pasta. Finish with fresh parsley and grated Parmesan. Tongs & pasta bowl @hmhome Green casserole dish @judgekitchenware
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You just can’t beat a cottage pie Recipe: (6 portions) 600g beef mince @griffinsofstone 1 large onion 2 large carrots, finely chopped 2 sticks celery, finely chopped 2 garlic cloves, finely chopped 100ml red wine Beef stock (324g) - @boroughbrothcompany Fresh rosemary sprigs 1 bay leaf 1tbsp @marksandspencerfood Smokey ketchup 2tbsp gravy granules (to thicken the sauce a bit) 800g potatoes Large block of butter Splash of milk Chives, to serve Salt & pepper - Start by browning off the mince meat in some olive oil in a pan. Then set aside. In the same pan, sweat the veggies down. - Add the mince meat back in, season with salt and pepper and add the red wine and allow to reduce. - Add the beef stock, followed by the rosemary sprigs & bay leaf. Simmer on low for around 30 mins whilst the sauce thickens. - Once the sauce has reduced, add the ketchup and the gravy granules. - In the meantime, boil the potatoes in salty water and make the mash, ensuring to add the butter & milk (however much you feel necessary) - Pipe / spread the mash onto the mincemeat, add a layer of Parmesan / cheddar / whatever ya fancy & bake in the oven on 180 for around 35 mins. - Serve with fresh chives and whatever veggies you like! So easy, so tasty, so comforting. Using my new @judgekitchenware cast iron pot which I was kindly gifted. 💚 #cottagepie #pie #pieseason #cosyfood autumn
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Chicken & Butterbean White Chilli (the name I’m giving it) Made using my gorgeous cast iron pan from @judgekitchenware (gifted) The first meal that made me feel like autumn might actually be coming… 🤍🍂 A creamy chicken & butter bean white chilli, made for those in-between evenings when summer is slowly fading and you’re craving something a little more comforting! Recipe / Ingredients: 6 chicken thighs (can also use breast or any other protein or just make it veggie) @griffinsofstone 1 red onion 1 green pepper 1 red pepper 2 cloves garlic Smoked sea salt @maldonsalt Oregano Smoked paprika Butter beans @boldbeanco ‼️‼️ Chicken stock @boroughbrothcompany Sweetcorn, frozen or tinned works Lime juice Sour cream Fresh coriander #comfortfood #autumnrecipe #chilli #butterbeans #cosyseason
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Ep 4 - Meat-free Mondays HIGH PROTEIN ALFREDO PASTA 🍝💪🏻 Roughly 680 kcal 44g protein 5g fibre Ingredients - serves 2 100g low fat cottage cheese 1 boiled egg 2 garlic cloves 1 tsp miso paste 50g grated parmesan 300g silken tofu Pinch of salt 200g pasta of choice Olive oil 20g panko breadcrumbs 1 crushed garlic clove Zest 1/2 lemon 1 tbsp grated parmesan Black pepper Fresh parsley Method: - First, blitz together the cottage cheese, boiled egg, miso paste, grated Parmesan, silken tofu and a pinch of salt until completely smooth and creamy. Set aside. - Bring a large pot of salted water to the boil and cook the pasta until al dente, according to the packet instructions. - Heat a small drizzle of olive oil in a frying pan over medium heat. Add the panko breadcrumbs, crushed garlic and lemon zest. Cook for a few minutes, stirring frequently, until lightly golden and crisp. Be careful not to burn the breadcrumbs. Remove from the heat and stir through the Parmesan. - Pour the blended Alfredo sauce into a large pot and gently heat over low-medium heat, stirring occasionally. Avoid bringing it to a boil. - Using tongs, transfer the cooked pasta straight into the sauce and toss well until nicely coated. - Add a splash of pasta water and toss again until the sauce becomes smooth, glossy and coats the pasta beautifully. - Season with freshly cracked black pepper and stir through the fresh parsley. - Spoon into bowls and top with the garlicky Parmesan breadcrumbs. bowl and tongs @hmhome cast iron pot @judgekitchenware blender @nutribulletuk
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WEEKNIGHT WINNERS PART 11 | Sausage & Fennel Pasta This is one of our all-time favourite pasta dishes, and one of the recipes we’ve cooked the most since living together. There’s something about a bowl of creamy sausage and fennel pasta when the weather starts turning — especially when it’s drizzly outside and you’re ready for some proper cosy home cooking. It’s simple, comforting and packed with flavour, with sausage, fennel seeds, Tenderstem broccoli and a little cream coming together to make the perfect autumn dinner. Ingredients (serves 2): 250g gluten-free rigatoni 4 sausages Tenderstem broccoli, chopped into small chunks 1 fresh chilli 2 garlic cloves 2 tbs fennel seeds A drizzle of olive oil A splash of white or rosé wine (optional) A splash of single cream Fresh parsley Parmesan Salt and pepper to taste Method: 1. Cook your gluten-free rigatoni in a large pan of salted water. Before draining, save a cup of pasta water. 2. Remove the skins from your sausages and add the sausage meat to a large pan with a drizzle of olive oil. 3. Break the sausage meat into small pieces with the end of a wooden spoon and cook until golden and cooked through. 4. Add a splash of white or rosé wine and let it cook off. 5. Remove the sausage meat from the pan and set aside. This stops it from overcooking while you build the sauce using all those delicious sausage juices left in the pan. 6. Add a splash of water to deglaze the pan, then add the chopped tenderstem broccoli, fresh chilli, garlic and crushed fennel seeds. 7. Add some of your reserved pasta water and cook until the broccoli is tender but still has a little bite. 8. Add the sausage meat back into the pan, followed by a drizzle of single cream. Stir everything together. 9. Add the cooked pasta and toss until everything is coated in the sauce. Add more pasta water if needed. 10. Serve with fresh parsley, plenty of grated Parmesan and lots of black pepper. The ultimate cosy autumn dinner for a drizzly evening when all you want is something delicious, comforting and homemade. 📌 Save this for: Cosy autumn dinners Easy dinner recipes Comfort food Easy home cooking #comfortfood #pastarecipes #autu
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Episode 2 - 'Meat-free Mondays' CREAMY ROASTED RED PEPPER PASTA, GARLIC BREADCRUMBS 🍝 Roughly 600kcal 29g protein 7g fibre Ingredients (serves 2) - 200g roasted red peppers (approx 3) - 1 tbsp sun-dried tomato paste @belazu_co - 1 tsp of each paprika, mixed herbs and salt - 2 garlic cloves - 25g grated parmesan - 300g silken tofu @clearspringuk - 200g pasta of choice - Fresh parley Breadcrumbs - Olive oil - 20g panko breadcrumbs - 1 crushed garlic clove - Zest of 1/2 lemon (or less if you prefer) - Roughly 1 tbsp grated Parmesan 👩‍🍳 Method 1. Make the sauce: Blend the roasted peppers, silken tofu, sun-dried tomato paste, 30 g Parmesan, 2 garlic cloves, paprika, mixed herbs, salt and black pepper until completely smooth. 2. Cook the pasta according to the packet instructions. 3. Pour the sauce into a pan and gently heat. 4. Add the cooked pasta and toss everything together. Add the finely chopped parsley. 5. Make the breadcrumbs: Heat 1 tsp olive oil in a small frying pan over medium-low heat. Add the panko breadcrumbs, finely minced garlic and lemon zest and cook until golden, make sure it doesn’t burn. 6. Turn off the heat and stir through Parmesan. 7. Serve the pasta with the garlic breadcrumbs scattered generously over the top. Bowl and tongs @hmhome Cast iron green casserole pot @judgekitchenware Blender @nutribulletuk
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