Chantelle Nicholson, Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective. To put our new Oven to Table range through its paces, we needed a chef with a mastery of the EGG and a feel for enamelware. We knew who to turn to. “Having used both Big Green Eggs and Falcon Enamelware for many years, I was super excited about this collaboration, says Chantelle Nicholson, chef-owner of London’s acclaimed Apricity restaurant and the holder of a Michelin green star. We visited The Cordia Collective, Chantelle’s new garden café at the stunning Borde Hill estate, to watch her explore the new range’s unique qualities.

The result: three vibrant summer recipes.

Homemade focaccia baked in enamelware, topped with seared spring onions and spicy Calabrian sausage.

This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Tray. The tray’s heat resistance makes it perfect for baking the focaccia in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.

The bread for this vibrant summer lunch recipe is made using a ‘poolish’, a simple pre-ferment made from baker’s yeast and flour, which adds superb flavour and lightness to the focaccia without a long proving time.