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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.


Kale and Sausage Risotto

This dish uses Kale in a creative way to create a warming bowl of comfort food.



40 gm butter

2 tbsp olive oil

1 onion, finely chopped

100 gm flat pancetta finely chopped

4 garlic cloves, finely chopped

300 gm alborio rice

100 ml each dry vermouth and dry white wine

750 ml chicken stock warmed

1 tsp fennel seeds

3 pork and fennel sausages, skin removed and coarsely crumbled

1 bunch of kale, stalks discarded, leaves torn


1.  Heat butter and half the oil in a large saucepan over medium heat.  Add onion, pancetta and garlic and cook, stirring occasionally, until very tender (10-12 minutes).  Add rice, stir to coat, cook until just toasted (1 minute).  Add vermouth and wine and cook until almost evaporated ( 5 minutes), add stock a ladleful at a time, ensuring stock is adsorbed before adding more and stirring occasionally, until all is adsorbed and rice is al dente (20-25 minutes).  Add parmesan, keep warm.

2.  Meanwhile, heat remaining oil in a large frying pan over high heat.  Add fennel seeds and sausage, cook, stirring occasionally, until golden and cooked through (2-4 minutes).  Remove sausage using a slotted spoon, add kale to pan with 1 tbsp water, cook until tender and bright green (2-3 minutes).

3.  Divide risotto among plates, top with kale, then scatter sausage over.  Serve immediately  with grated parmesan.