Plate Sets

Our enamelware range consists of two variations of the enamel plate. The first is our classic 9½” plate sets. Each set contains 4 plates with the rim of these plates available in 4 different colours; Blue, Pillarbox Red, Pigeon Grey and Black. Alternatively, we also have deep enamel plates, available in the same colours but with a width of 8.7” and a depth of 1.4”. These plates are great for pasta and fresh salads.

Halloumi, potato and jalapeño skewers with sour cream



    • 2 x 225g (8oz) packets of halloumi (about 2 packets), cut into 3cm (1¼in) cubes
    • 500g (1lb 2oz) baby new potatoes, boiled until tender
    • 2 jalapeño chillies (or other green Halloumi chilli), cut into 6 pieces (deseeded if you want less heat)
    • 1 large red onion, cut into 6 wedges
    • 3 tbsp olive oil, plus more to serve
    • 1 tsp sweet or hot, smoked or unsmoked paprika
    • 1 lemon, quartered
    • 150g (5½oz) sour cream (1 small tub)
    • salt and black pepper
    • chilli flakes, to serve


1. In a bowl, toss together the halloumi, cooked potatoes, jalapeños and onion in the olive oil, paprika and juice from two of the lemon quarters. Season with salt and pepper (remembering the halloumi is salty).

2. Thread everything in equal proportions onto the skewers. Grill over a moderate–high heat for about 5 minutes, turning every so often, until everything is golden and lightly charred.

3. At the same time, grill the remaining lemon quarters, cut-side down, until charred and juicy.

4. Season the sour cream to taste with a good pinch of salt and put to one side in a bowl.

5. Remove the skewers from the grill and drizzle with the sour cream. Trickle over a splash more olive oil and juice from the grilled lemon quarters, then sprinkle with chilli flakes to serve.




    • 5 cups of seasonal berries such as blackberries, damsons or frozen blueberries 
    • 1/4 cup brown sugar 
    • A knob of butter
    • 1/4 cup butter softened 
    • 1/4 cup brown sugar 
    • 1/4 cup flour 
    • 3/4 cup oats
    • 1/4 teaspoon cinnamon 


1. Preheat oven to 200C/180C fan/gas mark 6

2. Put the berries into a pan with the sugar, butter and a splash of water and heat gently until the berries start to give off their juices.

3. Place in your Falcon bake pan or pie dish. 

4. With a fork combine the butter, brown sugar, oats, flour, and cinnamon until crumbled, and sprinkle over the berries. 

5. Bake 35-40 minutes until the top is golden brown and the berries are bubbling. 

6. Cool slightly and serve with custard.

Custard recipe

1. Bring 2 cups of milk to a boil in a saucepan over medium heat.

2. Mix 1/2 cup white sugar, 2 tbsp cornstarch, 3 egg yolks, 1 tsp vanilla and 1/2 tsp salt in a small bowl.

3. Carefully stir into boiling milk until it comes to a boil.

4. Remove from heat and serve.