The classic Falcon mug design, but manufactured from heavyweight steel and thicker enamel for extra durability.

Product Details |

Dimensions
Height: 8cm
Rim Diameter: 8cm
Base Diameter: 8cm
Capacity: 350ml

Care & Use |

• Oven-safe up to 530F / 270C
• Dishwasher safe
• Freezer friendly
• Suitable for gas and electric hobs
• Not safe for microwaves
• Chemically safe | PTFE & PFOA Free

Since the 1920s Falcon Enamelware has been an icon of British home life.

Joe Kleiner & Sons created the original enamelware brand, distinctively ice-white with the blue rim, the classic design is still instantly recognisable to this day. In 2011, the original collection was revitalised – creating new colours and cookware sets along with increasing the gauge of the classic mug, making the products more durable and hard wearing.

As well as timeless elegance, Falcon Enamelware has enduring strength. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. It can assume brilliant, long-lasting colours, and cannot burn. If you drop it, it may chip but it won’t break. Dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

Ideal for chilled drinks or a simple serving of water. Tall and slender, our 3 Pint Jug also makes a fantastic vase for floral displays.

Product Details |

3 Pint Jugs are 23 cm tall and hold 1704 ml.

Care & Use |

• Oven-safe up to 530F / 270C
• Dishwasher safe
• Freezer friendly
• Suitable for gas and electric hobs
• Not safe for microwaves
• Chemically safe | PTFE & PFOA Free

Since the 1920s Falcon Enamelware has been an icon of British home life.

Joe Kleiner & Sons created the original enamelware brand, distinctively ice-white with the blue rim, the classic design is still instantly recognisable to this day. In 2011, the original collection was revitalised – creating new colours and cookware sets along with increasing the gauge of the classic mug, making the products more durable and hard wearing.

As well as timeless elegance, Falcon Enamelware has enduring strength. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. It can assume brilliant, long-lasting colours, and cannot burn. If you drop it, it may chip but it won’t break. Dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

A five-piece enamelware bake set, capable of handling anything from a whole roast turkey to a heartwarming lasagne served straight from the oven.

Product Details |

This set contains

• 1 x 37 cm bake pan
• 1 x 34 cm bake pan
• 1 x 31 cm bake pan
• 2 x 20 cm pie dishes

Care & Use |

• Oven-safe up to 530F / 270C
• Dishwasher safe
• Freezer friendly
• Suitable for gas and electric hobs
• Not safe for microwaves
• Chemically safe | PTFE & PFOA Free

Since the 1920s Falcon Enamelware has been an icon of British home life.

Joe Kleiner & Sons created the original enamelware brand, distinctively ice-white with the blue rim, the classic design is still instantly recognisable to this day. In 2011, the original collection was revitalised – creating new colours and cookware sets along with increasing the gauge of the classic mug, making the products more durable and hard wearing.

As well as timeless elegance, Falcon Enamelware has enduring strength. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. It can assume brilliant, long-lasting colours, and cannot burn. If you drop it, it may chip but it won’t break. Dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

Versatile enough to pile up with fruit or even for serving punches when hosting. Available in Marie rose and Mustard yellow, it makes the perfect table centrepiece.

Product Details |

Fruit Bowls have a diameter of 31cm at the rim, 15cm at the base and height of 16cm

Fruit Bowls are sold individually.

Care & Use |

• Oven-safe up to 530F / 270C
• Dishwasher safe
• Freezer friendly
• Suitable for gas and electric hobs
• Not safe for microwaves
• Chemically safe | PTFE & PFOA Free

Since the 1920s Falcon Enamelware has been an icon of British home life.

Joe Kleiner & Sons created the original enamelware brand, distinctively ice-white with the blue rim, the classic design is still instantly recognisable to this day. In 2011, the original collection was revitalised – creating new colours and cookware sets along with increasing the gauge of the classic mug, making the products more durable and hard wearing.

As well as timeless elegance, Falcon Enamelware has enduring strength. Enamelware is porcelain fused onto heavy-gauge steel, giving it many admirable qualities - durability, smoothness and chemical-resistance. It can assume brilliant, long-lasting colours, and cannot burn. If you drop it, it may chip but it won’t break. Dishwasher-safe and oven-safe up to 530F / 270C, it can also be used on gas and electric hobs.

Perfumer's Notes

Perfumer's Notes

A tropical and citrus blend of zesty orange, mango and sweet mandarin. A splash of gin, violet leaf and musk rounds out this refreshing and bright bouquet. Fragrance Family: Citrus Top: orange, tangerine, cassis, mandarin, ginMiddle: starfruit, mango nectar, goji berryBottom: violet leaf, musk

Mini Diffuser 50ml

Refill your ECOYA diffuser with your favourite ECOYA fragrance. The refill also comes with a new set of seven natural reed sticks, created to fit in your 200ml Reed Diffuser.

Generous ideas for simple and impressive food to make and take.

'Big-hearted, genuine, bubbly - a joyful celebration of life and community.' Tessa Kiros

The easiest and best gatherings are when everyone pitches in. It's sanity-saving for the host, not to mention energy- and money-saving. And arguably more fun and interesting. But what do you make when asked to bring a plate?
 
Bestselling author and beloved country cook Sophie Hansen offers seasonally delicious answers to that perennial question. Drawing inspiration from some of her favourite country cooks, friends, family and bring-a-plate traditions, here are the best recipes when you need a: 
 
Salad of substance
Dinner for a camping trip
Soup for the thermos
Wintry pot-luck meal
Treat for the cake stall
 
And countless others besides.
 
The common thread of all Sophie Hansen's recipes and gatherings is the community and kindness that binds us. These recipes and ideas will help glue together your own special gatherings.

From mouthwatering steak to captivating forest and fire photos, online sensation Men with the Pot bring their unique recipes, techniques, and bushcraft to the page with the Men with the Pot Cookbook.

Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more. People often ask the Men with the Pot "what's behind the name?" The answer is simple: when they started out, they were just two men with one pot who wanted to do something big! Their aim was to light a fire and inspire others to follow the same path-cooking whatever brings them joy. Kris and Slawek's eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month.

Men with the Pot Cookbook brings that same spirit to the page, with their first collection of recipes in print. Chapters and recipes include:

- Forest Cooking Around the World: Chicken Alfredo, Gnocchi Two Ways, Polish Rolady, Paella, Forest Takeaway, Tagliatelle Ragu, Campfire Ravioli
- Forest Baking: Sausage Rolls, Skillet Pizza, Forest Pretzels, Baked Camembert in Forest-Made Bread, Focaccia Bread, Campfire Donuts
- Chicken, Turkey, and Duck: Forest-Fried Chicken, Honey Mustard Chicken Quarters, Duck Breasts with Smashed Potatoes, Chicken From Hell
- Meat Madness: Tomahawk Steak, Perfect T-Bone Steak, Tropical Pork Ribs, Pineapple Pork, Lamb Chops with Pomegranate Sauce, Campfire Irish Stew
- From the Sea and Into the Forest: Pastry-Wrapped Salmon, Fish Curry, Cod Fillets Wrapped in Bacon, Drunk Salmon, Prawn Pasta, Fish and Chips, Herb-crusted Cod
- Sandwiches, Tacos, Quesadillas, and More: Chicken Fajitas, Smoked Pork Belly Sandwich, Dirty Cheeseburger, Steak Sandwich, Best Meatball Sandwich, Chicken Quesadillas with Forest-made Tortillas, Cheese Tacos

Throughout the book, you'll also learn some bushcraft, from lighting a fire to making a campfire spit or cooling rack from found wood. And of course, there are plenty of photos from their forest kitchen, which means even a simple weeknight meal is sure to take you away from the ordinary.

Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.

A stylish, transporting pasta master class from New York City's premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes.

Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients--made of merely flour and water or flour and eggs--the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a favored sauce. 

New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America's favorite pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian-American, regional Italian (all regions), and Robbins' own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. 

Whether making pasta sheets for lasagna or stamping out pasta "coins" for Corzetti with Goat Cheese and Asparagus--or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic--Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with more than one hundred pictures taken on location across Italy and sixty recipe photographs, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

The acclaimed New York Times–bestselling chef, author, and TV star returns with an even bigger book that is all about quality home cooking.

Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. 

In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.

Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you're new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.

There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. 

Pitmaster features:
- Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles
- A backyard cooking chapter offering the basics of becoming a successful barbecue cook
- Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs
- An exploration of new styles of barbecue developing in the North
- Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards
- Regional side dishes, cocktails, and simple desserts
- A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que) 

More than 120 all-new, soul-satisfying recipes with a focus on feeling good from the New York Times bestselling author of Half Baked Harvest Super Simple.

ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022--Time, Delish

Balanced. Bold. Beautiful.

The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard's recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you'll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul. 

For Tieghan, feel-good food isn't about restrictive eating. It's about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that's a light, vegetable-packed dish or a big ole plate of something comforting. 

In this collection, there are plenty of plant-forward favorites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family go-tos, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone's face, you'll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients. 

Whether it's breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.