Food writer John Gregory Smith served up some of his favorite dishes from Tel Aviv on Channel 4's Sunday Brunch and it looked like the best brunch you could imagine. Alongside the hummus and baba ganoush, whole roasted cauliflower with tahini and pistachios and the chicken flatbreads was a smoky, rich shakshuka, cooked in a Netherton Foundry frying pan. What we love about this is that the food looks delicious and the pan is handsome enough to bring to the table. All of the guests on the show loved the food, Oti Mabuse chosing the shakshuka as her favourite dish, although sadly no-one commented on the pan.
John has travelled around Lebanon, Morocco, Turkey, India, mexico, China and South east Asia, as well as Israel and Palestine, learning about the people, the history, the culture and most of all about the food. And all that experience is distilled and shared in his books. Most recently, he has published Saffron in the Souks; Vibrant recipes from the heart of Lebanon and we would urge you to wake up your tastebuds with some of John's recipes.
Netherton Foundry, Shropshire, England. A family business crafting traditional cookware in Highley, Shropshire from iron, oak and copper,