Best Spring Oven To Table Recipes For Long Lunches or Brunches

Our long awaited new enamel range has just launched (yay) and some fabulous new tableware is arriving soon (you can preorder these gems now). So we thought it was the perfect reason to cook up a storm and share our favourite Oven to Table recipes. We're talking straight from the oven and on the table. Prep, cook and then serve in the one dish. Yep! 

Each recipe below gets baked, roasted or mixed in the piece it's served in (or near enough), so the table fills up while the sink stays fairly empty. Our new Enamel Range and Tableware do all the work (well, almost): enamel for baking, roasting and serving, glass for pouring, drizzling and serving at the table, then keeping leftovers fresh afterwards.

New to the range? Here's how each enamel piece works from pantry shelf to table.

It's spring, the back door is open again, and this menu runs from a late breakfast to a long lunch. Cook one recipe or all six!

Long Lunch Recipes That Go Straight to the Table

(BEST EVER) Roast Veg Focaccia

We can attest that this is SO DELICOUS. We sat down to rip it apart at our last shoot. It's surprisingly simple. Best served warm... with lots of melted butter...

Serves 8 | Prep 20 min plus 1 hr 45 min rising | Bake 25 min

• 500g bread flour
• 7g sachet dried yeast
• 1 tsp sugar
• 2 tsp salt
• 400ml warm water
• 80ml olive oil, plus extra for the tray
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• ½ cup green olives
• 6 to 8 garlic cloves, peeled
• 2 sprigs rosemary
• Flaky salt

1. Stir the yeast and sugar into the warm water in the largest bowl from your Enamel Serving Bowl Set and leave for 5 minutes until foamy.
2. Add the flour, salt and half the oil. Mix into a shaggy dough, cover and rest for 1 hour.
3. 3. Pour the remaining oil into the shallow tray from your Enamel Baking Roaster Pan Set, tip in the dough and gently stretch it to the corners. Rest for 45 minutes until puffy.
4. Heat the oven to 220°C. Dimple the dough all over with oiled fingers, press in the toppings and finish with a drizzle of oil and flaky salt.
5. Bake for 25 minutes until deep golden. Cool slightly, then tear into chunks and pile into an Enamel Serving Bowl.

Rocket, Tomato and Olive Salad with House Vinaigrette

A salad that knows its role. Fresh, peppery and happy to sit next to the focaccia.

Serves 6 | Prep 10 min

For the salad: toss 120g rocket, 1 cup halved cherry tomatoes and ½ cup green olives in a large Enamel Serving Bowl, using the beechwood servers from the Table Setting Essentials set.

For the vinaigrette (makes about 200ml):

• 120ml olive oil
• 60ml red wine vinegar
• 1 tbsp sundried tomato paste
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp smoked paprika
• 1 small garlic clove, finely grated
• Salt and pepper

1. Add everything to the Glass Dressing Bottle through its wide opening.
2. Stir well with a teaspoon until it comes together, then pop the lid on.
3. Drizzle over the salad just before serving. Leftovers live in the fridge door for up to a week. Give it a stir before pouring.

Roasted Beetroot and Eggplant with Feta

Earthy, sweet and a little bit spicy. Beetroot juice is famously bossy, but enamel is fused glass, so the pink rinses off rather than settling in. (More on that in why enamelware is worth keeping.)

Serves 4 to 6 as a side | Prep 15 min | Roast 45 min

• 4 medium beetroot, peeled and cut into wedges
• 1 large eggplant, cut into thick wedges
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper
• 100g feta, crumbled
• 1 red chilli, finely chopped
• Handful of parsley, chopped
• 1 tbsp sesame seeds
• Squeeze of lemon

1. Heat the oven to 200°C.
2. Toss the beetroot with half the oil, the cumin, salt and pepper in the shallow tray from your Enamel Baking Roaster Pan Set. Roast for 20 minutes.
3. Add the eggplant and remaining oil, toss, and roast for another 25 minutes until everything is tender and caramelised at the edges.
4. Scatter over the feta, chilli, parsley and sesame seeds, finish with lemon and serve from the tray.

Oven to Table Recipes for a Slow Brunch

Blueberry Walnut Baked Oats

Porridge that sets itself while you put the kettle on. Mix it the night before if mornings aren't your thing.

Serves 6 | Prep 10 min | Bake 35 min

• 2 cups rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon, plus extra to dust
• Pinch of salt
• 2 cups milk of choice
• 2 eggs
• 3 tbsp maple syrup or honey
• 1 tsp vanilla
• 1½ cups blueberries, fresh or frozen
• ½ cup walnuts, roughly chopped 

1. Heat the oven to 180°C and lightly grease the square dish from your Enamel Covered Roasting Dish Set.
2. Whisk the milk, eggs, maple and vanilla, then stir in the oats, baking powder, cinnamon and salt.
3. Fold through two thirds of the blueberries and pour into the dish. Scatter over the rest of the berries, the walnuts and a dusting of cinnamon.
4. Bake for 35 minutes until set in the middle and golden at the edges. Rest for 5 minutes, then take the whole dish to the table.
   

Make it a spread: add soft boiled eggs in the enamel egg cups from the Everyday Breakfast Set. It also comes with two 750ml glass bottles for the juice below and two mini chopping boards for slicing fruit at the table.

Banana Bread

Our 1 Portion Silicone Freezer Tray is safe from minus 40°C to 200°C. Which means it has been moonlighting as a loaf tin this whole time.

Makes 1 small loaf | Prep 10 min | Bake 45 to 50 min

• 3 ripe bananas (2 mashed, 1 halved lengthways for the top)
• 75g butter, melted, plus extra to serve
• 80g brown sugar
• 1 egg
• 1 tsp vanilla
• 160g self-raising flour
• 1 tsp cinnamon
• Pinch of salt

1. Heat the oven to 170°C.
2. In your Enamel Mixing Bowl, mash 2 bananas, then whisk in the butter, sugar, egg and vanilla.
3. Fold in the flour, cinnamon and salt until just combined. A few lumps are fine.
4. Brush the freezer tray lightly with butter, spoon in the batter and press the banana halves on top.
5. Then bake for 45 to 50 minutes until a skewer comes out clean.
6. Cool for 10 minutes, ease it out and slice straight onto one of the Enamel Baking Tray to serve.

Make it a spread: thick slices with salted butter from the amber Glass French Butter Dish. Its water seal keeps up to 200g of butter soft on the bench, so nobody tears their banana bread trying to butter it.

Fresh Orange Juice and Citrus Mint Water

Two drinks, no recipe card required. Well, almost.

Fresh orange juice: squeeze 6 to 8 oranges with the juicer from the Juice & Store Set, using the measurement markers to see how much you've got. 

Pour it through the straining funnel into a 750ml bottle from the Glass Bottle Set and keep it in the fridge. Best enjoyed within a couple of days.

Citrus mint water: slice 1 lemon, 1 lime and half an orange into the 1L Glass Jug. Add a big handful of mint, fill with cold water and chill for an hour. The built-in strainer holds back the fruit and mint when you pour, so you can keep topping it up with water all afternoon.

Leftovers Are Part of the Plan

A long lunch rarely ends with an empty table, and that's no bad thing. A few easy ways to stretch the weekend into the week:

• Roast veg: spoon it into the stainless steel and glass containers from the Fridge Meal Prep & Store Set, ready for Monday's lunch. Spare feta and chilli can go in one of the stainless steel dip bowls.
• Rocket: pop what's left into one of the set's glass jars. The drainage insert keeps leaves up out of any water, so they don't go limp by Tuesday.
• Half a lemon: stretch a silicone lid over the cut side and it's ready for the next batch of dressing.
• Banana bread: slice what's left and slip it into the small roll top silicone bag. Roll it down snug and it's ready for morning tea all week.
• Dressing and juice: both keep in the fridge in their glass bottles, ready for round two.
• Focaccia: tuck it into the medium roll top silicone bag. Day-old focaccia makes excellent toast. This is not up for debate.

Pull Up a Chair

The best part of hosting like this is that nobody gets stuck in the kitchen. Trays come out of the oven and go straight to the middle of the table, the jug does the rounds, and the dressing bottle gets passed from hand to hand. You get to sit down with everyone else, which is the whole point of having people over.

So invite a few friends, set out the bowls and let the afternoon run as long as it likes. Second helpings are encouraged. Lingering, even more so.

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