Archived-Netherton-Foundry-competitions-April-Dec-2023

Archived Netherton Foundry competitions April - Dec 2023

This competition is now closed.

Congratulations to Steph,

See the winning tree and lots of the other entries here.

We've hand spun a very special Christmas tree bauble. To win one and brighten our day, send us a photo of your Christmas tree. The team will vote for their favourite and we'll send the winner the bauble.

Get your photos in by midnight on Tuesday 19th, we will vote on Wednesday morning and send it out the same day.

Send your pictures to competition@netherton-foundry.co.uk and we’d love you to share your photos and tag us on Instagram, Facebook, X (formerly known as twitter) and Threads.

This competition is now closed.

Claire Thomson aka 5 o'clock apron, has done it again, writing another essential cook book for daily life. Her latest book is One Pan Chicken, containing “70 All-in-One chicken recipes for simple meals, every day.”

Two sentences in the introduction stand out for us:

“Each recipe you choose to cook will undoubtedly be your new favourite chicken dish….until, that is, you cook the next.”

“A responsibly sourced whole chicken will cost you, as such I would urge you to be scrupulous in its demolition.”

Book photography by Sam Folan

If you are reading this, then we hope that you share some of our outlook on life and if those words don’t make you hungry for a copy of this book, then I don’t know what will.

Claire at Rock Oyster Festival Summer 2023

And thanks to Quadrille Books, we have got a copy of One pan Chicken to give away, along with one of our Netherton Foundry Prospector Roasting Trays, perfect for recipes such as chicken with pistachios and sour cherries or whole roast cinnamon chicken with rice.We have been given permission to share this recipe with you:

Chicken with Pistachios and Sour Cherries

Serves 4

1 red onion, cut into 1cm (½ in) slices

100g (3 ½ oz) Greek yogurt

1 tsp orange blossom water, or use rosewater

2 pinches of saffron, soaked in 1 tbsp warm water

¼ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp ground green cardamom seeds

2 garlic cloves, roughly chopped

1 tsp salt, plus more to season

freshly ground black pepper

1 whole chicken (about 1.5kg/3lb 5oz), spatchcocked (ask your butcher to do this for you if you prefer)

To serve

60g (2 ¼ oz) pistachios, ground to a coarse powder

50g (1 ¾ oz) dried sour cherries, roughly chopped (or you could also use barberries)

1 tsp sumac powder

1 small bunch of mint, leaves picked and

roughly chopped

Do try and get hold of sumac for this recipe. Sumac is the

ground and dried berries from the sumac tree. With a deep,

cherry-red colour, sumac has a sharp, acidic and fruity

flavour. Used in lieu, or in combination with lemon or other

citrus fruits, sumac is a terrific ingredient to have in your

store cupboard and will suit a number of different dishes,

this chicken recipe included.

1. Blend a quarter of the onion with the yogurt, orange blossom

or rosewater, the saffron and its soaking liquid, the spices, the

garlic, the 1 teaspoon of salt and the black pepper.

2. Mix the chicken into the sauce, cover and leave to marinate

in the fridge for at least 1 hour, although the longer the better.

Remove the chicken from the fridge about 20 minutes before

you plan to cook it. Alternatively, forgo the marinating time and

continue with the method below.

3. Preheat the oven to 200ºC/180ºC fan/400ºF/Gas 6.

4. Place the remaining onion in a deep roasting tray and place

the chicken on top, then add 1cm (1/2 in) water.

5. Roast the chicken for 35–45 minutes, or until cooked through

with good colour and beginning to char around the edges.

6. Allow to rest for 10 minutes, then serve strewn with the

pistachios, cherries, sumac and mint.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

Finally send the answers to us by clicking/tapping here and remember to include your address and... tell us who you are on Twitter, Facebook or Instagram, if you use social media. Do please follow us for news and updates.

The competition closes at midnight on Sunday 3rd December and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

Read all about the Prospector Roasting Tray here.

And buy a copy of Calire’s book, Chicken, here.

This competition is now closed.

Come back here in a few days time for a chance to win a Netherton pan plus Claire Thomson's latest book: One Pan CHICKEN

Inspiration from Sri Lankan homes, streets and beyond. Share the joy of Hoppers flavours, colours, aromas and sights.

After catching up with Karan Gokani at Rock Oyster and Ludlow Food festivals this summer, and with thanks to Quadrille books, we want to share the sheer joy of Karan’s Sri Lankan inspired recipes.

We are giving away one of our 13” prospector woks with lid, which Karan used to cook up a delicious mussel hodi, along with a copy of Hoppers, the Cook Book which has the full recipe for this dish which is served along with string hoppers at the Hoppers Kings Cross restaurant.

The book is jam packed with exciting and enticing recipes, Karan’s notes and reflections and stunning photos, not only of the food, but also the scenery and people of Sri Lanka.

In her foreword to the book, food critic Fay Maschler writes “When in November 2015 I reviewed in the Evening Standard the first Hoppers restaurant , I gave it my rarely awarded top score of five stars. And that was before I met the enchanting Karan Gokani. I was aware of his energetic presence at the time…(and) subsequently discovered that he is one of the best cooks I have ever encountered. …..owning this book is imperative”.

If that is not enough to tempt you to enter the competition and visit, if you can, one of the Hoppers restaurants, then I don’t know what more to say!

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

The competition closes at midnight on Sunday 19th November and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

Find out more about the Hoppers restaurants here.

Buy a copy of Hoppers by Karan Gokani here.

Have a look at all the Netherton woks here.

This competition is now closed.

Isle of Wight Tomatoes collaboration comp.

The famous Isle of Wight Tomato company is running a competition this month which we are sure you will want to join in.

They say.........

We’ve teamed up with Netherton foundry to give away the ultimate chef’s pan for cooking up a storm this winter with our delicious Isle of Wight produce.

We’re offering up a bundle of IOW tomatoes winter products and this gorgeous 9” spun iron chef’s pan which has been handmade in Shropshire by the lovely Netherton Foundry team.

The chef’s pan features a British oak handle cover, deep, curves sides and a broad cooking area, making it a versatile tool to prepare a wide range of impressive dishes

For your chance to win this fantastic bundle simply follow these steps.

Go to iowtomatoes on Instagram. and look at the post from the 23rd October, this tells you all you need to know to enter the competition, good luck!.

For T's and C's Click the link circled above, then click on Netherton Foundry giveaway.

The closing date for receipt of entries is 12pm on Monday 30th October 2023.

Find out more about the stunning Isle of Wight Tomatoes here.

Have a look at the Netherton Foundry 9” spun iron chef’s pan.

This competition is now closed.

If you know, you know.

If you don’t know, then you need to know.

It’s time everyone knew about Nik Sharma. We are offering you a chance to win one of two copies of his 3rd book Veg-Table.

One of these is the American edition, published by Chronicle books, which will be delivered to a winner in the USA and for everyone else we have the UK edition, published by Abrams and Chronicle.

Both winners will also receive a Netherton Foundry 12” prospector pan.

With an extraordinary career trajectory which has taken him from molecular biologist and student of public policy, via food stylist and photographer Nik Sharma has now found his calling as a multi award winning food writer and his 3rd book, Veg-Table is about to hit the book shops in the UK and the USA on 24th October.

Sharing the sheer joy of vegetables, Veg-Table features more than 50 different vegetables from 15 different plant families, revealing their origins, biology, and unique characteristics, as well as teaching you how to apply science to cook more smartly and efficiently in the kitchen through various using tips and tricks. This is way more than a cook book.

Here are some more famous voices than ours to give you a flavour:

Groundbreaking, inspiring, delicious: Nik Sharma’s Veg-Table is everything I’d hoped for and more!

NIGELLA LAWSON, author of Cook, Eat, Repeat

Phenomenal. The scope, the combining of flavors, the knowledge―both about technique and individual vegetables―the gorgeousness of the recipes: This is a must-have book

DIANA HENRY, British food writer and author of the James Beard Award–winning A Bird in the Hand

Sharma is not only a talented recipe writer but a masterful food photographer. These pages will make you salivate and see vegetables in a new light. Veg-table is the perfect balance of the art and the science of good food.

PADMA LAKSHMI, New York Times bestselling author and creator and host of Taste the Nation and Top Chef

Veg-Table cements Sharma’s status as one of the most important cookbook authors of our time. He always has his finger on the cultural pulse, and, with the recent uptick in interest in vegetable-forward cooking, this cookbook could not be more timely. Like his other books, this one is thoughtful, steeped in research, bold, and bursting with flavor.

BRYANT TERRY, James Beard Award–winning author of Black Food and editor in chief of 4 Color Books

And this what Nik himself has to say about the book:

What I wanted to do with Veg-Table was write a book that was less academic and more practical. The book answers several questions: What is a vegetable? Where did our vegetables originate? How does plant biology affect how we prepare and eat vegetables? How can we apply science to our cooking? How to incorporate fun flavors in exciting ways with the vegetables we eat. In this book, you’ll encounter more than 50 vegetables from 15 different plant families. Some vegetables, like cabbages and potatoes, will be more familiar to some, while others, like cassava and cactus, will be less. This book shows you how to use these vegetables in your meals through more than 100 recipes. I hope you will enjoy this book as much as I have creating the recipes.

And if all of that is not enough to tantalise you, Nik has kindly shared this recipe for Aubergine/Eggplant in tomato curry with us.

Though it works both ways, I think of this as more of a breakfast dish than a dinner dish. My earliest recollection of this eggplant curry comes from visiting family in the southern state of Karnataka in India. Chunks of eggplant were stewed in a rich tomato gravy and served with buttery, flaky parathas and a side of plain yogurt at breakfast. Don’t skip the nigella.

MAKES 4 SERVINGS

In a large saucepan, warm ¼ cup [60 ml] ghee or extra-virgin olive oil over medium-high heat. Add 1 large yellow or white onion, finely diced, and sauté until translucent, 4 to 5 minutes. Add 4 garlic cloves, chopped; 1 tsp nigella seeds; 1 tsp ground coriander; 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa; and ½ tsp ground turmeric and sauté until fragrant, 30 to 45 seconds. Fold in 1 medium globe eggplant/aubergine, cut into ¼ in [6 mm] cubes, and sauté until coated with the mixture. Fold in 1 lb [455 g] medium or large tomatoes, quartered, and ¼ tsp fine sea salt.

Cover with a lid and simmer until the tomatoes are falling apart and the eggplant is completely tender, 20 to 30 minutes. Stir occasionally to prevent burning. Stir in 2 Tbsp fresh lemon or lime juice and 1 tsp dried mint. Taste and season with fine sea salt. Garnish with 2 Tbsp chopped cilantro/coriander.

Serve warm with flatbread or rice. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

THE COOK’S NOTES

While I prefer the nutty flavor of ghee in this recipe, you can choose olive oil, sesame oil (don’t use toasted sesame oil), coconut oil, or even grapeseed oil.
To make this hotter, either use a hotter red pepper flake or add ground cayenne.

And now to the important bit, the competition:

We have 2 signed copies of Nik’s book to give away, each with a 12” prospector pan. One copy is the US edition and the other is the UK edition.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

Finally send the answers to us by clicking/tapping here and remember to include your address. Make sure you let us know whether you live in North America, the UK or elsewhere in the world, so we can make sure you get the right book if you win

and... tell us who you are on Twitter, Facebook, Threads or Instagram, if you use social media. Do please follow us for news and updates.

The competition closes at midnight on Sunday 29th October and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

If you simply can’t wait, then pre-order the book here.

Find out more about Nik here.

Check out the details of the 12" prize pan and all our other Prospector Pans here.

.......and if you live in the USA you can buy the 12" Prospector Pan at a special delivered price here.

This competition is now closed.

As if Daily Veg hadn’t given us enough incentive to eat more vegetables, Joe Woodhouse has now written More Daily Veg full of “approachable and satisfying plates of food, drawing inspiration from dishes and meals that he has eaten over the years”.

And did you know that “Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years.”? Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

The competition closes at midnight on Sunday 15th October and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

See more of Joe's pictures on his website here and on instagram here.

Find out more about MORE DAILY VEG and buy a copy on Amazon here,

or support an Independent bookshop by buying here.

Have a look at the Netherton Foundry 12" Prospector Pan now.

This competition is now closed.

Congratulations to Sue from Banbury.

“What makes cooking hard is not so much technique as all those other things, large and small, that get in the way”

We couldn’t agree more with these words in the introduction to Bee Wilson’s new book The Secret of Cooking. And those things will vary from person to person and, in our opinion, do include technique, although confidence is probably a better way to describe some people’s reluctance to head into the kitchen.

She goes on to say that “what trips us up on the way to the kitchen is time, money, guilt, brain space and other people and yet, for some reason, most cookbooks don’t say anything about how to handle those vital ingredients” and we are not going to argue with her on that score.

What makes The Secret of Cooking special is that it does explore the factors that prevent us from cooking and enjoying cooking, providing less of a cook book and more of a guide book with recipes.

And thanks to 4th Estate , we have got a copy of The Secret of Cooking to give away, along with one of our 12” prospector pans, which Bee used for her NO Knead Herb Garden focaccia, in the fabulously titled section, “what no one tells you about cooking; there is always another way of doing something”.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

The competition closes at midnight on Sunday 17th September and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

If you can't wait for the competition to end, you can buy a copy of The Secret of Cooking here.

And you can find all of our prospector pans, large and small, here.

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This competition is now closed.

Congratulations to Jessica from Macclesfield

HOME FOOD, a book by Olia Hercules with contributions from many of her friends, is about the pleasure of comfort food.

This is a book about the bowls of food that lift the spirits, ease the pain, bring cheer and also connect people. The final sentence of the introduction is a timely reminder of what unites us is stronger than that which tries to pull us apart: “We all have so much more in common than that which divides us, and good food and good stories are universal.” The day after the Russians attacked Ukraine on February 24th, 2023, Olia co-founded a movement with her friend Alissa Timoshkina, called #CookForUkraine and to date they have raised over £2 million pounds for UNICEF, Legacy Of War Foundation and Choose Love.

Thanks to Bloomsbury publishers, we have got a copy of Home Food to give away, along with one of our 12” chapas, featured in the Celebrating Together chapter of the book, as well as in the Home, How We Eat Now section where you will find a recipe for sausages with Calvados cream, apples and potatoes.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

How old was Olia when she left Ukraine to live in Cyprus https://oliahercules.com/about/
Which charity are Netherton Foundry supporting with our Ukrainian steel pans?

The competition closes at midnight on Sunday 27th August and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

If you can't wait for the competition to end, you can buy a copy of Home Food here.

This competition is now closed.

Waterstone’s prize draw; a chance to win a Kitchen Essentials Bundle

Bee Wilson describes how her book, The Secret of Cooking, “sprang from personal experience. I wanted to crack the code of how to fit cooking into the everyday mess and imperfection of all our lives without it seeming like yet another undoable thing on the to-do list or yet another reason to berate ourselves for falling short.”

We have been lucky enough to get our hands on a pre-publication of this book and the inspiration of the phrase “There is still magic in the kitchen, if you know where to look” is enough on its own for us to recommend it. But of course, there is far more to it than that. Deeply moving details from Bee’s recently turbulent personal life, the true secret of good and better home cooking, discourse on recipe origins and cultural sensitivity, reflections on family, the benefits of shortcuts and the real truth behind established cooking “truths” and the tricky subject of money, money saving tips and the political hot potato that is the enormous question of social inequality and access to affordable food. Oh yes, there are also dozens of delicious recipes, many inspired by Bee’s friends. We are indebted to Bee for her mention of the Netherton Foundry prospector casserole – p130 and the superb photo, by Matt Russell, of her focaccia pictured in that very pan. Find more information and buy a prospector pan here.

We are equally delighted that Waterstones are running a prize draw, with the chance of winning one of our Kitchen Essentials bundles when you pre-order the book.

Order your copy before 23:59 on Wednesday 30 August to be in with the chance of winning:

The Netherton Foundry Kitchen Essentials bundle, including a 10" Prospector casserole, a 10" Frying Pan and an 11" Wok

Pre-order and enter the prize draw here:

https://www.waterstones.com/win/the-secret-of-cooking-prize-draw

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This competition is now closed.

We are delighted that Camp Plas have partnered with us and fellow family-run business, The Wild Swim Store for an exclusive giveaway worth £450!

The very lucky winner will get a 2-night stay at Cuddfan Bach at Camp Plas, in addition to some Netherton Foundry and The Wild Swim Store goodies!

Here's what you can win:

A 2-night luxurious Glamping stay in Cuddfan Bach, the little hideaway at Camp Plas, Mid Wales.

Two Shropshire-made, solid iron Netherton Foundry pans, perfect to bring with you for your stay!

The Wild Swim Store bundle - including swim hats, swim goggles and a £35 voucher to spend online. Perfect to deck you out ready for a dip in the wild swimming spot whilst staying on the farm!

What do you have to do to enter?

On Instagram follow @camp_plas, @nethertonfoundry and @thewildswimstore

Find Camp Plas’s competition post like and share to your stories, tagging @camp-plas, @nethertonfoundry and @thewildswimstore

Tag a friend you'd like to bring on your glamping trip in the comments.

Go to the link in the Camp Plas bio (or on their stories) to complete your entry for the giveaway: https://camp-plas.com/camp-plas-giveaway

The giveaway ends on Friday 21st July at 11:59pm.

T&C's:

This giveaway will run for 7 days and will end on Friday 21st July at 11:59pm BST. The winner will be announced on Saturday 22nd July and contacted by @camp_plas on Instagram - please ignore any other accounts that may attempt to impersonate. For entries to be valid, you must be following the stated Instagram accounts at the time the competition closes. By entering into this competition, you are subscribing to Camp Plas, Netherton Foundry and The Wild Swim Store to keep up to date with all the latest news and offers. Open to UK residents only!

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This competition is now closed.

Congratulations to Richard from Conwy.

The DIY BBQ book, by James Whetlor, published on 17th April 2023, is more than a collection of barbecue recipes, although it does include some crackers! It actually takes a step back from the food and shows you step one of your barbecue journey – how to build your own barbecue.

Whilst James is a talented chef, by his own admission, DIY is not his forte, his house being “a graveyard of unfinished projects”. But his argument is that if even he can build his own barbeque, then so can you!

There are instructions for creating 10 different versions, from the basic to his ambitious whole pig smoker! Banish the scourge of the disposable foil barbeque trays and revel in the satisfaction of creating your own.

And once it’s built, get cooking with a range of enticing recipes, including a delicious lamb shoulder with Indian onions, cooked in our 12” prospector pan.

Whatever your level of DIY or cooking skills, you have the opportunity to get your hands on a copy of James’ book, together with a 12” prospector pan. And we really hope that the winner will be sending photos of their future projects.

To be in with a chance of winning, follow these simple instructions: If you have social media accounts, please do one or all of the following:

OR find the competition post on Facebook and like it and our page and then share the post

OR follow us on Instagram, find the competition and like it, comment and tag as many friends as you like.

You do not have to be on social media to enter.

But you must answer these simple questions.

The competition closes at midnight on Sunday 30th April and we will announce the winner during the following week.

Please let us know if you do not want to be included on the mailing list for our occasional newsletters.

Find the full range of prospector pans here

Prospector Pans and shallow casseroles: Hob & oven safe

Buy The DIY BBQ book, by James Whetlor here: