We are proud to collaborate with Miele, bringing their innovative appliances into your dream home space. Miele pride themselves on pushing creativity, inspiration and uniqueness with their range of ovens, hobs and more kitchen installations.

Not only this, but Der Kern by Miele offer fantastic recipes to help you be inspired within your kitchen at home! We’ve highlighted some of our favourites below to help you get inspired to cook up a storm this spring!

“A delicious rosemary and garlic leg of lamb with boulangère potatoes recipe, best served with steamed buttered carrots and mint sauce. If red potatoes are unavailable, swap for what you have in the cupboard – Maris Pipers or King Edwards work just as well. If there is any leftover lamb meat, use it up in a lamb and spinach curry or a hearty stew.

Ingredients

Serves 6 to 8 people

1kg red potatoes (peeled)

2 large shallots (thinly sliced)

1 tbls thyme (finely chopped)

2 cloves garlic (finely chopped)

8 small sprigs of soft rosemary

1 leg of lamb

300 – 400ml hot lamb stock

 

Method

  1. Thinly slice the potatoes to be around 2mm thick and place in a bowl of cold water to stop them discolouring.
  2. Place the lamb on a chopping board and make 16 small holes. Poke the garlic in 8 of the holes and the rosemary in the remaining 8, making sure they are fully inserted in to the lamb.
  3. Drain the potatoes and dry them on a clean tea towel.
  4. Mix the potatoes in a large bowl with the shallots, thyme and chopped garlic, season with salt and pepper and mix well.
  5. Arrange the potatoes in a large rectangle oven dish, saving the best ones for the top.
  6. Place the lamb on top of the potatoes and pour 300ml of the hot lamb stock in the dish over the potatoes and season the lamb with salt and pepper.
  7. Place the Miele Roast Probe in the thickest part of the lamb. Ensure the whole of the probe is covered and be careful to avoid any bone.
  8. Place the dish in the oven. If using a wired probe, plug it in and choose the Auto Roast program, set to 160°C and 65°C for the core temperature. If you don’t have a roast probe, calculate your cooking time per pound. A whole leg of lamb will take 25 minutes per 500g plus another 25 minutes. So a 2kg leg of lamb would need 2 hours and 5 minutes.
  9. After cooking for 1 hour, check the potatoes to see if they need any more of the stock, as different potatoes will absorb different amounts of stock.
  10. When the lamb has reached the correct core temperature the oven will automatically switch off. When ready, remove the dish from the oven and place on a large warm plate, cover with foil and allow to rest for ½ an hour, keeping the potatoes warm in your Miele Oven or your Miele Warming Drawer.”

“An extremely easy recipe which is always a crowd pleaser, the best thing about this chocolate brownie recipe is that you can lessen the cooking time for a gooier and fudge-like brownie or cook for longer for a cakier texture.

We’ve already covered baking substitutes here, but if you don’t have some of the ingredients feel free to substitute the butter for coconut oil and caster or soft light brown sugar for coconut, demerara or granulated sugar. Plain flour can be substituted for oat flour, rye or spelt. Do not skip the teaspoon of salt, as strange as it might sound, even baked goods need to be seasoned correctly.

Ingredients

Makes 8 brownies

  • 200g dark chocolate
  • 150g unsalted butter
  • 100g caster sugar
  • 100g soft light brown sugar
  • 3 eggs
  • 100g plain flour
  • 2tbsp cocoa powder
  • 1tsp sea salt

Method

  1. Combine the butter and chocolate in a large bowl over a pan of simmering water and melt very gently. Alternatively cover the bowl with cling film and steam in a Miele Steam Oven at 100˚C for 2 minutes and when ready, whisk to combine.
  2. Add the caster sugar and whisk to combine, then add the soft light brown sugar and whisk once again, followed by the eggs. Make sure everything is well combined.
  3. Sieve together the flour, cocoa and salt and add to the chocolate mixture, making sure there are no visible lumps. At this point you could add any extra ingredients like walnuts.
  4. Grease and line a 20cm baking tray with baking parchment and pour the mixture on top and even out with a spatula.
  5. Preheat a Miele Oven on the Conventional Heat setting (180 ˚C) and bake on the wire rack for 25 minutes if you want a fudgy brownie or 30-35 minutes if you prefer one which is more set and cakier in texture. Allow to cool down completely before cutting and serving.”

“Chocolate has a low melting point and can easily become gritty and overworked if exposed to high temperatures. Our steam ovens are great for the melting process as ingredients are kept at precise and consistent temperatures, reducing the risk of burning. Delicious, Gluten free and Vegan friendly this indulgent rocky road is made using coconut oil, vegan dark chocolate and vegan marshmallows and is ideal for an afternoon tea treat.

Ingredients

Serves 4

  • 50g Coconut Oil
  • 250g Vegan dark chocolate
  • 100g Golden Syrup
  • 50g Rich Tea biscuits, broken into pieces
  • 100g Vegan marshmallows, chopped into pieces
  • 50g Glace cherries
  • 50g Dried apricots, chopped
  • 50g Pistachios
  • 25g Coconut chips

Method

  1. Place the coconut oil, dark chocolate and golden syrup into a solid steam container and cover. Place in the Miele Steam Oven and heat at 100°C for 5 minutes or until melted. Mix well. If you don’t have a Miele Steam Oven, heat the chocolate in a bowl over a saucepan of hot water.
  2. Place all of the remaining ingredients into a large bowl and mix.
  3. Pour over the chocolate and stir well to coat.
  4. Transfer to a greased and lined 20cm square tin and press down well.
  5. Place in the fridge for 4 hours or overnight.
  6. Sprinkle with icing sugar and cut into squares.”

Find out more of these fantastic recipes here!