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Ed Smith's Telegraph Magazine posh pizza night, created in a Netherton oven safe pan


On Sunday 23rd July we were treated to a masterclass in home pizza cooking in The Telegraph Magazine by talented chef and food writer Ed Smith
You can read the whole article, including three of Ed's recipes at the Telegraph on-line pages here. This link allows you to sign up and read the Telegraph free for one month.
Below, we are delighed to show you Ed's pizza, stylishly shot by food photographer Steven Joyce. Have a look at his Instagram.
In the recipe for this pizza, Ed says "You'll need a heavy based frying pan", and we're glad to see he chose to use our Netherton Foundry Shropshire-made 10" (26cm) Oven Safe Spun Iron Pan, perfect for cooking in the oven and slipping under the grill. 
Ed Smith runs a great website called Rocket and Squash where you'll find recipes, guides for eating in and out and more of Ed's writings. 
Crave is his latest book. Ed helps his readers home in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant; chilli and heat; tart and sour; curried and spiced; rich and savoury; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings.
Find out more and buy a copy here. 
Here's the pan Ed used above, it's a Netherton Foundry Shropshire-made 10" (26cm) Oven Safe Spun Iron Pan,

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