What's the difference between a chef's knife and a Santoku?
Santoku is Japanese for three (san) virtues (toku), referring to slicing, dicing and mincing - a general purpose knife, in other words. As is a Chef’s Knife. So what is...
Guidance & Inspiration
How to clean a stainless steel frying pan
We love steel pans for their durability, but they can look a little grubby with not too much difficulty. Whilst your steel pan doesn't have to look as new to...
Season Cast Iron Griddle Design Talk-Through
We designed the Season Griddle to give you the flavour benefits of high heat cast iron cooking, without having to keep it seasoned. If you've ever cooked corn on the...
Sweet potato and ricotta crusty filo pie
After using our shallow casseroles a lot for hob cooking, we wanted to do create something seasonal that would get the most of its even baking chops. A real celebration...
Miso glazed leek, crispy seaweed crumble & sumac labneh
We have yet to discover a better celebration of the humble leek than giving it the Season Griddle Pan treatment in this comforting recipe. We love scooping up the labneh...
How to Cook Scrambled Eggs in a Stainless Steel Pan
Despite the bold claims made by some brands, no non-stick pan lasts forever, and the experience of non-stick failing, often way before you hoped it would, is rarely a joyous...
Roasted Cauliflower with Fennel Chutney Recipe
The toppings on the cauliflower create a real kick of flavours and textures, and the fennel chutney adds a lovely sweetness. And the Season Cast Iron Casserole is designed to...
Broccoli and Scamorza Croquettes
We created these delicious croquettes when testing out the Season Cast Iron Casserole with deep frying. The green chilli aioli compliments the richness of the croquettes beautifully. Works well as...
Celeriac and Mushroom Biryani
Created to enhance the delicious flavours of celeriac using the Season Shallow Casserole, you can of course make it a more fiery affair by adjusting the amount of chilli used....
Season Shallow Casserole Design Talk-Through
We took the path less travelled and designed our Shallow Casserole from the ground up. The result? It's hugely versatile, produces excellent results and looks like a new contemporary icon!...
Filleting Fish: Seabream, Crispy Potato Pave with Velouté Sauce
Here we use the Season S1 Filleting and Boning Knife to fillet and make a stock from a delicious piece of sea bream, before creating a subtle and beautifully balanced...
Roasted Strawberry and Burrata Salad
Roasting strawberries in this way makes their flavours explode. Perfect Summer eating.
Thai Infused Green Bean Salad with Tempeh Croutons Recipe
Make the most of french beans at their best with this Thai-influenced salad with warm roasted coconut notes. Salad Ingredients French long beans: 400g Pea shoots: 150g Shredded coconut: 80g...
Tomato Consommé with Marinated Cherry Tomatoes, Asparagus Salsa and Poached Eggs Recipe
After making ramen for the beautiful new Season Ramen Bowls, we started thinking of all the other dishes they'd be good for. This refreshing consommé is the first thing we...
Crispy Tofu Ramen Recipe
Try this warming and delicious Ramen recipe with crispy sesame crust tofu, char-grilled sweetcorn, pak choi and a shiitake and kombu broth. Ingredients Ramen Noodles: 600g Soft Boiled Egg: Eggs:...