Tuke & Company

Performance tools for the modern kitchen and table

Products

Series 01

Accessories

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We have a small number of these tea towels for sal

We have a small number of these tea towels for sale, please DM to purchase.

Tea Towel made from 100% Irish Linen and expertly woven in Ireland by Thomas Fergusson. Designed in London by @studio_small

£18.00
600mm x 800mm
Material 100% Irish Linen
Design Studio Small
Made in Ireland

We have a small number of these mills for sale pre

We have a small number of these mills for sale previously available @margarethowellltd

M1 – Salt / Pepper Mill Cherry

£48.00 + P&P

60mm Diameter – 125mm High
Material Solid Cherry FSC™ – 100% certified
Colour Cherry

DM to purchase :)

Kimchi Fried Rice with Lardo by @tata_eatery Ser

Kimchi Fried Rice with Lardo by @tata_eatery

Serves 2

Ingredients

2 generous tbls of pork fat for frying
3 organic medium eggs, yolks and whites separated
50g frozen peas
3 large shiitake mushrooms diced small
300g Japanese short grain rice cooked from the previous day
100g white kimchi sliced thin and liquid reserved
3pcs spring onions, thinly sliced
Light soy sauce to taste
6 thin slices of lardo from your local deli

Method

Heat the Series 01 Frying Pan with one tablespoon of pork fat until it starts to smoke. Remove the excess pork fat to a bowl

Pour over the egg whites and fry until it is cooked. Remove and reserve. Add 1 spoon full of pork fat and heat up the pan until smoking. Add the beaten egg yolks and cook until you can smell them.

Quickly add the egg whites, peas, shitake and rice and fry over high heat. The trick is to toss the pan and move the ingredients with a spatula. Pushing the rice down to separate all the grains.

Once the rice is hot and fried add the sliced kimchi and spring onion and fry until everything is well incorporated. Season with the liquid from the kimchi (4 tablespoons give or take) you should continue to fry for another 2-3 minutes until the liquid reaches all the rice. Check for salt and season with light soy to taste if needed.

Once you are happy with it you can portion the rice into individual bowls. Flip them onto a larger bowl and cover them with the lardo slices neatly next to each other. The lardo should become translucent from the heat of the rice.

Enjoy!

Korean Style Fish Stew by @tata_eatery cooked in o

Korean Style Fish Stew by @tata_eatery cooked in our Series 01 casserole and frying pan designed by @felixdepass

INGREDIENTS

2 pieces sea bass fillet, approx. 200g
80g table salt
120g caster sugar

500g light chicken stock
2 tbsp Korean pepper paste (Gochujang)
50g turnip kimchi, cut into cubes
1 tbsp Kimchi marinade (from kimchi above)
1/4 tsp Korean chili powder

100g Korean rice cake (duk boki)
2pcs spring onions, thinly sliced

Serves 2-3

METHOD

This recipe requires you to cure the fish to begin with.

To start place the salt and sugar in a bowl and mix well. Sprinkle the sugar and salt mix evenly over both sides of fish fillets. Let it sit in the fridge for 10 mins, then wash off with running water, pat dry and reserve.

Heat up the pan over a low heat, drizzle a little olive oil, and place the fish fillets skin side down (skin must be dry to avoid sticking). It should start to sear right away with little frying sound. Do not cook the fish if the oil has started to smoke, this will burn the skin.

Let the fish sit in the pan till the skin is crispy. approx. 3 mins. Do not flip the fish, as it will overcook it. Transfer the fish on a chopping board and divide each fillet to 3 pieces. The fish may be slightly undercooked, but don't worry, it will keep cooking in the soup base.

In the meantime, add chicken stock to the pan to deglaze and bring up to simmer, along with the pepper paste, kimchi turnips and kimchi marinade, add Korean rice cakes and cook one minute further. Finally, add the fish fillet portions and remove from the heat and set the pot set aside for a few minutes for the fish to be fully cook yet moist.

Give the pot a gentle stir and transfer the stew into a serving dish. Garnish with thinly sliced spring onion and sprinkle chili powder on top

#tataeatery
#tukeandco

Thank you so much to everyone that has backed the

Thank you so much to everyone that has backed the Kickstarter project so far, it is really appreciated! With only a few days left of the campaign, we’ve adder new rewards. Invest now for a lifetime of high performance cooking. Link to campaign in bio ⬆️

Our Tea Towel made from 100% Irish Linen and exper

Our Tea Towel made from 100% Irish Linen and expertly woven in Ireland by Thomas Fergusson. Designed in London by @studio_small

#tea towel
#studio small
#irishlinen
#madeinireland

Our S02 20cm Casserole seen in use here @lyleslond

Introducing Series 01 Cookware A synthesis of sci

Introducing Series 01 Cookware

A synthesis of science and timeless design, Series 01 cookware brings the performance of the professional kitchen to the home cook.

Invest now for a lifetime of high performance cooking with up to 50% off exclusively @kickstarter

“Beautiful, professional-grade cookware for the modern cook.” Heath Ceramics, heathceramics.com

"For people looking for a pan set to last a long time, this one comes with a lifetime warranty. The pans are heavy-duty and beautifully designed. They’re versatile too, going from hob to oven with ease. They’re also pretty enough to act as serving dishes. There’s no avoiding it – these pans do not come cheap, but it may be the last cookware set you ever need to buy." BBC Good Food, bbcgoodfood.com

Progressive 3.5mm compound technology
Material 18/10 stainless steel
Works on all hobs (Incl. Induction)
Oven Safe to 250°C
Die-cast & riveted stainless-steel handles
Internal Volume Indicators
Cadmium, Lead, PFOA and PTFE free
Lifetime Warranty
Design Felix de Pass

#projectwelove
#sanfrancisco
#california
#newyork
#brooklyn
#tukeandco
#felixdepass

Introducing Series 01 Cookware A synthesis of sci

Rachel Roddy's recipe for charred spring onions wi

Rachel Roddy's recipe for charred spring onions with pancetta (substituted here for streaky bacon) - cipollate catanesi in Sicily. Quick and delicious light lunch. @rachelaliceroddy Plate by @bornholmskeramikfabrik for @nomacph cooked in our SO5 Frying pan designed by @felixdepass

Introducing our highly professional Series 01 coo

Introducing our highly professional Series 01 cookware in progressive 3.5mm compound technology.

A synthesis of science and timeless design, Series 01 cookware brings the performance of the professional kitchen to the home cook.

Invest now for a lifetime of high-performance cooking with up to 50% off the future RRP exclusively @kickstarter

• Progressive 3.5mm compound technology
• Works on all hobs (Incl. Induction)
• Oven Safe to 250°C
• Internal Volume Indicators
• Riveted die-cast stainless steel handles
• Free from Cadmium, Lead, PFOAs & PTFEs
• Lifetime Warranty
• Design Felix de Pass

“The four-pan set will tackle the most arduous jobs with form and function in perfect harmony.” @sundaytimesfood

“Beautiful, professional-grade cookware for the modern cook.” @heathceramics

#felixdepass
#potsandpans
#tukeandco
#sundaytimesfood

Invest in Series 01 professional-grade pots and pa

Invest in Series 01 professional-grade pots and pans for a lifetime of high performance cooking.

"For people looking for a pan set to last a long time, this one comes with a lifetime warranty. The pans are heavy-duty and beautifully designed. They’re versatile too, going from hob to oven with ease. They’re also pretty enough to act as serving dishes. There’s no avoiding it – these pans do not come cheap, but it may be the last cookware set you ever need to buy." BBC Good Food, @bbcgoodfood

Top-quality Ingredients. #organic #foodie #fresh

Top-quality Ingredients.

#organic
#foodie
#fresh
#sustainable
#anchovies
#organic
#veg

Launching on Kickstarter this Saturday 02 March: S

Slow Roast Aromatic Chicken “There is somethin

Slow Roast Aromatic Chicken

“There is something about the winter months that gives us permission for slow cooking. Unlike many of our recipes, this chicken cooks at low heat for 3 hours, leaving us plenty of time for pottering around and produces succulent, falling off the bone chicken as a prize at the end. This chicken is delicious either served shredded back into the cooking sauce, or more delicately carved on a serving plate.” @buildingfeasts

1 medium/large chicken
4 banana shallots or smallish onions, peeled and quartered
2 heads of garlic, cloves separated but unpeeled
1 tsp ground cinnamon
1/4tsp grated nutmeg
1 tsp ground allspice
3 cardamom pods, seeds crushed
1 tsp Aleppo pepper salt and pepper 2 lemons
1 tbsp olive oil
2 fresh bay leaves
180ml - 250ml water
An hour before you want to cook the chicken, remove it from the fridge to bring it to room temperature. Preheat your oven to 150C.

In a mortar and pestle, grind the cardamom seeds. Add the remaining spices and mix together. Place the chicken in a roasting tin. Rub the skin all over with the spice mix including in the cavity and add salt and pepper. Squeeze the lemons all over the chicken. Place 3 of the squeezed halves in the bottom of the roasting tin and one of them into the cavity of the chicken. Drizzle over the olive oil and rub everything into the skin one more time.

Add the shallots, garlic and baby leaves to the roasting tin and shake about. Make sure the chicken is breast side down for the first half of the cooking time. Cook for 3 hours, turning the chicken over after the first 90 minutes and basting every 30 minutes thereafter.

Just before placing in the oven add enough water to come 1/4 way up the side of the chicken. If you are using a larger size pan, top up with a little water.

Allow to rest in the pan for 20 minutes before carving or shredding off the bone and back into the sauce with the onions.

_

#buildingfeasts
#tukeandco
#felixdepass
#onepotmeals

Introducing Series 01 Series 01 is a collection o

Introducing Series 01

Series 01 is a collection of performance cookware designed for Tuke & Company by Felix de Pass.

The progressive multi-layered structure - stainless steel with an aluminium core - gives instant heat distribution through the whole body of the pans, not just the base. ensuring excellent heat conduction from base to rim, preventing hot-spots and increasing efficiency.

The die-cast stainless steel handles provide optimal ergonomics, balance and control. Soft geometry converges with straight lines, uplifting angles, and a satin brushed finish, giving the pans a refined technical appearance that reflects their functional efficiency and making them an ideal tool for the modern everyday kitchen and table.

Made to exacting standards, Series 01 pans are extremely durable and designed to last a lifetime of heavy use.

Progressive 3.5mm compound technology
Material 18/10 stainless steel
Works on all hobs (Incl. Induction)
Oven Safe to 250°C
Die-cast & riveted stainless-steel handles
Internal Volume Indicators
Cadmium, Lead, PFOA and PTFE free
Lifetime Warranty
Design Felix de Pass

“Beautiful, professional-grade cookware for the modern cook.” @heathceramics heathceramics.com

Top-quality Ingredients. #organic #foodie #fresh

Top-quality Ingredients.

#organic
#foodie
#fresh
#sustainable
#anchovies
#organic
#veg

Series 01 pans were previously produced by British

Broccoli, parmesan, anchovies & chilli by @lyleslo

Broccoli, parmesan, anchovies & chilli by @lyleslondon

#broccoli
#anchovies
#organic

WIP. Over the past year we’ve been developing Se

WIP. Over the past year we’ve been developing Series 02, a range of vitreous enamelled cast iron cookware. Here’s a sneak peek.

Series 02 is made from vitreous enamelled recycled cast iron. Details include progressive uni-body construction providing even heat distribution throughout the pan, ergonomic handles, condensation lid and professional grade enamel.

Suitable for induction, gas, ceramic hobs, ovens, and dishwasher safe. Available in matt black. Hand-cast in France using 30% recycled materials.

#onepotmeals
#industrialdesign
#tukeandco

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