Falcon Enamelware is a design icon. Embraced by British campers, picnickers and outdoor cooks since the 1920s, its ice-white, blue-rimmed plates, mugs and dishes have been synonymous with the alfresco lifestyle for even longer than the 50-year-old Big Green Egg.
As two heritage brands obsessed with design, durability and the great outdoors, we’ve joined forces to create an exclusive range of Falcon Enamelware products. All three products have a double role as hardworking cookware and highly attractive tableware. Capable of handling temperatures up to 270°C, they’re perfect for cooking or warming food on an EGG, oven or hob before serving straight to the table.
To put our new Oven to Table range through its paces, we needed a chef with a mastery of the EGG and a feel for enamelware. We knew who to turn to. “Having used both Big Green Eggs and Falcon Enamelware for many years, I was super excited about this collaboration,” says Chantelle Nicholson, chef-owner of London’s acclaimed Apricity restaurant and the holder of a Michelin green star. We visited The Cordia Collective, Chantelle’s new garden café at the stunning Borde Hill estate, to watch her explore the new range’s unique qualities. The result: these three vibrant summer recipes.
This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Tray. The tray’s heat resistance makes it perfect for baking the focaccia in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.
The bread for this vibrant summer lunch recipe is made using a ‘poolish’, a simple pre-ferment made from baker’s yeast and flour, which adds superb flavour and lightness to the focaccia without a long proving time.
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Hi, I’m Shantel Nicholson and we’re here today at Bourdill Gardens, home of the Cordia Collective for this really exciting collaboration between Falcon Enamelware and Big Green Egg. I’ve developed three recipes for you and this one is a baked fata with some charred spring onions, Swiss chard and indua. [Music]
Dining and Cooking