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Circulon Challenge Dishes 2020

Lesley demonstrated the following dishes at the National Final of the Teflon™ Diamond Standard Awards Keen Home Cooks 2020

Walnut & Thyme Scones

Warm Stilton Pots

Roasted Salt & Pepper Pears

Ham & Black Pepper Butter

Vodka & Blood Orange Marinated Smoked Salmon

Beetroot Hash

Black Garlic Toasts  

Black Garlic Peppered Scallops

Butternut Hummus

Walnut & Thyme Scones

Wonderful served with anything cheese including the cheese board. 

Makes 16 mini scones.


  • 225g plain or granary flour

  • 1 tablespoon baking powder

  • A pinch of salt

  • 55 g butter

  • 55g chopped walnuts or hazelnuts

  • 2 tablespoons chopped thyme 

  • approx 150mls butter milk



1.    Preheat the oven to Gas Mark 7/ 220C/ 425F. Lightly flour a baking tray.

2.    Sift the flour, baking powder and salt into a mixing bowl.  Rub in the butter until the mixture resembles fine breadcrumbs.  Stir in the nuts and milk and using a fork lightly combine the ingredients together to form a soft dough.

3.    Transfer the dough to a lightly floured surface and knead very lightly. Using your hands press out to a thickness of 2.5 cm.  Using a fluted 4cm cutter, cut out  approx. 16 small rounds.

4.    Place the scones on the floured baking sheet, and bake in the oven for 8 minutes or until risen and lightly browned. Transfer to a wire rack to cool.


Warm Stilton Pots

Makes 6-8 If you are not a fan of stilton, then a mature cheddar can be used in its place.

Serve with Salt and Pepper Pears (see recipe below)  


  • 300ml double cream

  • 300ml milk

  • 150g Stilton, crumbled

  • 4 egg yolks pinch cayenne pepper

  • Salt and pepper    



1.    Preheat oven to 150c/gas mark 4

2.    Place the cream, milk and 140g cheese into a pan. Place over a low heat and stir until cheese is melted. Set aside to cool slightly.

3.    Preheat the oven to 150C. Lightly butter 6 tea cups or ramekin dishes and place in a roasting tin.

4.    Place the yolks and cayenne in a bowl and whisk well. Season with a little salt and black pepper. Add the cream mixture and stir well.

5.    Carefully pour the mixture between the cups. Scatter the remaining cheese over the custards.

6.    Pour in enough boiling water to come half way up the sides of the cups. Carefully place in the oven and cook for 30-35 minutes or until just set.


Roasted Salt & Pepper Pears

Serves 6 


  • 6 ripe, William  or conference pears

  • 2tsp cracked black pepper

  • 6tsp caster sugar

  • 1tsp sea salt

  • 4tbsp liberty farm vinegar or cider vinegar

  • 2 tblsp olive oil

  • 1 small bag rocket



1.    Preheat the oven to 200C, 400F, Gas 6.

2.    Peel, half and core the pears and lay in a roasting tray cut side up.

3.    Place the pepper, sugar and salt in a small bowl and mix well together. Scatter over the pears.

4.    Drizzle over the cider vinegar, olive oil and 2tbsp water.

5.    Roast in the oven for 25 minutes. Remove tray from oven and turn the pears over, drizzle over a further 3tbsp water and return to the oven for 15-20 minutes until pears are golden and tender.


Ham & Black Pepper Butter

Great to use when stir-frying brussels, roasting potatoes or creamed spinach  I love to use it when frying an egg or simply  serve with crackers and cheese or with  the warm  Walnut Scones. 


  • 225g unsalted best butter softened

  • 4 slices air cured ham fried until crisp, allowed to cool 

  • Freshly ground black pepper



1.    Place the butter crispy ham and pepper in a food processor, blitz until smooth.

2.    Spoon the flavoured butter into serving pot and place in fridge until required.


Vodka & Blood Orange Marinated Smoked Salmon

Serve with a beetroot hash and soured cream and black garlic toasts   Serves 4 as a starter. 


  • 200g smoked salmon

  • 3-4 tablespoons LIBERTY  Vodka

  • 2 tablespoons chopped dill

  • 2 tablespoons extra virgin olive oil juice

  • 1 orange  

  • 1 piece orange  peel

  • 1 shallot

  • finely freshly ground black pepper



1.    Lay the salmon over a large serving platter.

2.    In a Kilner jar, shake together the vodka, dill, olive oil, orange juice, orange  peel, shallot and black pepper.

3.    Spoon the mixture over the salmon and leave for 20 - 30 minutes. Serve as suggested with the beetroot hash sour cream and black garlic toasts


Beetroot Hash

Serves 4


  • 425g raw beetroot, peeled

  • 1 large red onion, peeled and finely sliced

  • 5tbsp rapeseed oil

  • 3tbsp good quality balsamic vinegar

  • 1 small pot cream fraiche or sour cream



1.    Peel the beetroot and coarsely shred it through the food processor.

2.    Toss everything together and season well with sea salt and black pepper.


Black Garlic Toasts  


  • 1 Ciabatta loaf    

  • 110g butter    

  • Black garlic sugar    

  • Salt and pepper  


Black Garlic Peppered Scallops

Serve with crispy crumbled, air cured ham or smoked black pudding  and butternut hummus (see below).

Serves 4


  • 12 scallops, cleaned 1 tablespoon lemon thyme leaves    

  • 2 teaspoons black garlic sugar

  • 1 tablespoon olive oil

  • sea salt

  • nut of butter  



1.    On a plate mix together the garlic sugar, pepper, sea salt and thyme leaves. Brush the scallops in olive oil and coat each scallop with the little of the black garlic mixture.

2.    Place the frying pan onto the heat and heat until hot. Add the scallops. Cook for 1-2 minutes each side (depending on size). Remove the pan from the heat and finish with a nut of butter.


Butternut Hummus

Serve with flat breads as a nibble or on bruschetta with rocket and pine nuts. I also like to serve this as a side with roast chicken or turkey or scallops. The dukkah below can be either scattered over the dip or served alongside mezze style.

Serves 4/6



  • 1 large butternut peeled, pips removed and diced into large chunks

  • 1 tsp black garlic sugar

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons of tahini a squeeze of lemon juice

  • 2 tbsp flat leaf parsley, chopped

  • sea salt and freshly ground black pepper



1.    Pre heat oven to gas mark 6 200C.

2.    Place all the butternut in a non stick roasting tin, drizzle over the olive oil, toss through the sugar and season well. Roast in the oven for approx 40 minutes until tender and slightly golden remove from the oven and allow to cool for 10 minutes.

3.    Place the butternut and tahini in a food processor and whizz until smooth. Season to taste with a little lemon juice, ground sea salt and freshly ground black pepper.

4.    Spoon onto a large shallow serving dish, scatter over the parsley and finish with black pepper. 

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