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Beach inspired products and ideas for people who want to bring their food to life.


Beach inspired enamelware, kitchenware and recipes for bringing food to life.


Lentil and Asparagus Salad

High in protein and fibre and flavour to boot, this salad will keep you full and energised.


250 g persian lentils or 1 to 1 and 1/2 good quality organic tinned lentils

1/2 Spanish onion, finely chopped

1 garlic clove, finely chopped

juice of 2 lemons

50 ml extra virgin olive oil

1 tbsp Sherry Vinegar

2 tsp sumac, plus extra to serve

3/4 cup each flat leaf parsley and mint

2 bunches of asparagus, trimmed

4 eggs at room temperature

50 gm almonds, coarsely chopped

150 gm Persian feta, crumbled.


1.  If using Persian lentils, cook in a saucepan of unsalted boiling water for 10-12 minutes, drain, refresh, and place in a large bowl.  If using canned lentils, rinse, drain and place in a large bowl.

2.  Combine the onion, garlic and lemon juice in a bowl and stand for 5 minutes until onion has softened.  Stir in the oil, vinegar and sumac and add to the lentils with herbs and toss to combine.

3.  Blanch asparagus for 1-2 minutes, refresh and set aside.  Cook eggs in boiling water fort 7 minutes until soft-boiled.  Cool under running cold water, peel and half.

4.  Top lentil salad with asparagus, season to taste and top with almonds, Persian feta and extra sumac.