Journal

Check out this amazing spin on some junk food classics from Martyna AKA The Wholesome Cook. Here we share with you her healthier and more nourishing take on a burger, chips and the essential fizzy drink....

1 jar of lemon curd (approx 250 grams): INGREDIENTS: 2 unwaxed lemons, zest and juice 100g unrefined caster sugar 50g unsalted butter, cut into cubes 1 free-range egg, plus 1 free-range egg yolk METHOD: To...

Melissa from Faux Martha teaches us a thing or two about how to bake a proper breakfast for sharing with your loved ones at the weekend using the Falcon bake set. ‘Special is the name of our...

Ashley from Local Haven inspires us with a new twist to your roast chicken… Farro and Goats Cheese Salad served up as individual portions in the Falcon 12cm bowls.  Take a look at her Falcon tablescape using...

Check out this deliciously colourful and healthy recipe from Diala at Diala’s Kitchen for coconut and chia pudding. The ideal kickstart to your day and great for rustling up an extra large portion on a Sunday night...

Check out this delicious, easy-to-follow recipe for spicy meatballs, perfect for the weekend from Claudialicious. It's simple and filled with ingredients you probably already have in your food cupboard. The fiery arrabbiata sauce is the perfect combination...

We recently collaborated with Rae from the go-to blog for vegan, plant-based recipes, Raepublic. Along with blog posts relating to empowerment, nutrition, health and general wellbeing, Rae writes creative and healthy recipes with a vegan lifestyle in mind. Falcon...

SPELT WITH CHORIZO, SWEET POTATO, RED ONION & SPINACH A robust, substantial autumnal dinner – any leftovers will make for a really superior lunchbox. Use pearl barley if more readily available than spelt. Remember to...