Today I’m so happy to be back in my kitchen. As a travel writer I’m away a lot and I do miss the creativity and relaxation I get from cooking. So I was delighted to be sent a new skillet from the GreenPan Apex Collection to try out. The perfect excuse to come up with a new recipe.
In 2007 GreenPan was one of the first brands to introduce PFAS-free ceramic, non-stick coatings for cookware. PFAS are a large group of synthetic chemicals that have been used in many everyday products because they resist water, oil, grease and stains. Unfortunately these somewhat miraculous-sounding chemicals can break down extremely slowly in the environment so tend to linger for decades. Basically, we’re better off without them, so thank you GreenPan.
The new Apex Collection represents the latest evolution in this commitment. The pans are engineered with Thermobond technology – a distinctive raised stainless-steel etched pattern and an additional layer of GreenPan’s Thermolon PFAS-free ceramic non-stick coating.
The result is a pan that can sear at hot temperatures while also delivering that essential non-stick experience.
Recipe: Sausages braised with leeks, apples and cider
I love a good sausage and we are extremely fortunate to have a fabulous local butcher who is a master sausage maker. PJ Frankland is just around the corner from us and their selection of tasty, meaty sausages are an absolute pleasure to cook with. Today I’m using Peter’s plump porkies slowly braised with a mix of vegetables, cider and stock. Here’s how to do it.
Ingredients
4 pork sausages
1 tbsp sunflower oil
1 leek, thinly sliced
1 carrot, peeled and sliced
1 apple, peeled and cut into a small dice (I used a Granny Smith)
1 bottle of cider
8 baby potatoes, cut in half
500ml vegetable stock
1 heaped tsp whole grain mustard
A handful of fresh sage leaves
Salt and pepper to taste
How to do it
Heat the sunflower oil in the pan and cook the sausages on a low to medium heat until evenly browned all over.
Add the leek and carrot and fry for another 10 mins,
Pour in the bottle of cider.
Add the potatoes, apple and sage.
Place the lid on and bring to the boil. Then turn down to low and simmer for 10-15mins, keeping an eye on it as some of the liquid will boil away.
Pour in the stock until everything is just covered and add the mustard and salt and pepper to taste. Cook for 20-30 mins more on low.
Check that the potatoes and carrots are cooked – I like them to still have a bit of a bite.
Serve in bowls with a chunk of fresh bread on the side.
This simple recipe is surprisingly delicious, despite having so few ingredients. Do give it a try and let me know what you think.
There’s no doubt that my new pan makes for a simple cooking experience and delivers great results, too. And it was so easy to wash up – always an important consideration. A great new addition to my cooking arsenal – and one I plan to use frequently when I’m home.
There are four pans in the new GreenPan Apex Collection.
24cm frying pan – RRP £65
28cm frying pan – RRP £75
34cm covered skillet – RRP £80
28cm wok – RRP £80
Find out more at www.greenpan.co.uk where the range is available to buy.
