Chipotle Waffles with a Poached Egg and Crushed Avocado

Serves 2

These deliciously savoury, crispy light golden waffles are ideal for brunch, easily made, perfectly crisp and cooked on a Cast Iron Square Grill.

Preparation time 12 minutes

Cooking time  8 minutes


For the batter:

140g self raising flour

¼ teaspoon bicarbonate of soda

1 teaspoon chipotle paste or harissa

150ml milk

1 large egg

2 tablespoons melted coconut or rapeseed oil

For the topping:

4 eggs, poached

2 avocados, halved and sliced

Sweet smoked paprika and coriander, to garnish


  1. Place the self raising flour, bicarbonate of soda, chipotle, milk and egg into a batter jug or bowl and whisk until smooth.
  2. Place the grill on a medium heat and leave to heat until it is searing hot - see Cook’s notes - then turn down to a medium-low temperature.
  3. Brush the hot grill well with the melted coconut oil or rapeseed oil using a basting brush.
  4. Place a large spoonful of batter onto the hot grill and quickly spread it to form the desired shape.
  5. Leave for approximately 2 minutes until the batter has set on the base and then using a silicone spatula turn the waffle over and cook the other side for a further 2 minutes. Place in the oven to keep warm whilst you cook the remaining waffles.
  6. To serve place two waffles on a warm plate, place half a sliced avocado on top of the waffles followed by a poached egg. Sprinkle with a little paprika and garnish with coriander.

Cook’s notes

To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. 

The waffle mixture may be made ahead of time and stored in the fridge for up to a day.

Do not use olive oil on the grill as it will burn very easily. For best results brush rapeseed oil, vegetable oil or sunflower oil onto the ribs of the grill.  

Once you start cooking you may find the temperature needs to be gradually reduced as you continue to cook as cast iron retains heat effectively.

Vegetable Pad Thai

Serves 3-4

A tasty, crunchy Pad Thai which is very quick and easy to make. The 3-ply Stainless Steel 20cm non-stick Chef’s Pan performs perfectly, with very little oil, and reaches the higher temperature level required for this style of cooking.

Preparation time 15 minutes

Cooking time 7 minutes


For the sauce

3 tablespoons crunchy peanut butter

2 tablespoons teriyaki sauce

2 tablespoons chilli dipping sauce

Juice of 2 limes

For the Pad Thai

1 teaspoon coconut oil

1 shallot, finely sliced

1 x 2cm piece fresh ginger, peeled and finely sliced into matchsticks

2 carrots, peeled and cut into fine matchsticks (or spiralized)

125g kale (or a green cabbage), finely shredded

50g ready-to-use noodles

125g beansprouts

60g peanuts, toasted and chopped

½ red chilli, sliced in rings

3 spring onions, sliced on an angle

Fresh coriander to garnish


  1. Heat the chef’s pan over a medium heat on the hob and add 1 teaspoon of coconut oil.
  2. To make the sauce; mix together the peanut butter, teriyaki sauce, chilli sauce and lime juice in a bowl and set to one side.
  3. Place the shallot, ginger, carrots and kale in the chef’s pan and stir-fry for 4 minutes.
  4. Add the noodles, beansprouts and then stir in the sauce.
  5. Stir-fry for 1 minute and then sprinkle the chopped toasted peanuts, red chilli, spring onions and coriander over the top.
  6. Serve straight from the pan at the table.

Cook’s notes

As an alternative add 6-8 raw king prawns with the shallot or 6 finely sliced chicken fillets.

The 3-ply Stainless Steel Chef’s Pan can also be used as a small stir-fry pan for traditional stir-fry recipes.

Chocolate Chilli Torte

Serves 8

A chocolate-lovers delight, a delicious dark chocolate torte with a hint of chilli - serve it warm as a dinner party dessert or cold with a mug of coffee.

Preparation time 15 minutes

Cooking time 40 minutes


100ml coconut oil, melted

150g soft brown sugar

3 eggs

100g dark chocolate, 70-80% cocoa solids

25g cocoa

130ml boiling water

½ teaspoon chilli flakes

150g ground almonds

1 teaspoon bicarbonate of soda

To decorate

1 tablespoon icing sugar

2 tablespoons flaked almonds.


Pre-heat the oven to 160°C/ Fan 180°C/ Gas Mark 5 1.

1.  Place the coconut oil, brown sugar and eggs in a bowl and whisk until the mixture is very thick.

2. Place the dark chocolate, cocoa, chilli flakes and boiling water in a separate bowl and mix until the chocolate has melted.

3. Fold the ground almonds and bicarbonate of soda into the whisked egg mixture and then carefully fold in the melted chocolate mixture.

4. Pour the torte mixture into the sauté pan and bake for 35-40 minutes or until a skewer comes out clean.

5. Leave to cool for 10 minutes and then tip the torte onto a plate.

6. Top with the flaked almonds and dust with icing sugar to serve.

Cook’s notes

The brown sugar may be substituted for coconut sugar and if you would like a little more heat then add up to one teaspoon of chilli flakes.

The sauté pan does not require pre-greasing; the cake will tip straight out due to the effortless release quality of the non-stick coating.

The sauté pan is also ideal to use to make a classic Victoria sandwich cake. As it bakes so evenly the result will be a level, evenly browned, delicious sponge.