Grind your favourite coffee beans just how you like them with the adjustable ceramic grinder mechanism. Grind enough for one cup, or for the week ahead: Your grounds will stay fresh thanks to the included Kilner® Jar and airtight lid.
For those with a little extra time, why not try steeping your grounds in cold water to extract all the delicious flavour from your bean of choice? Leave overnight, and in as little as 12 hours, the Kilner® Cold Brew Coffee Set will make beautiful coffee for you to enjoy with milk or over ice: Perfect for those summer mornings.
If you’re a fan of fresh croissants or even a slice or two of toast in the morning, butter is an essential companion. The Kilner® Butter Churner is a great way to make homemade flavoured butter for the week ahead and make your breakfast extra special.
In the fast pace lifestyle of the modern office worker, time is at a premium. Overnight oats are the trendy, delicious breakfast solutions for those short on time, and we have some great recipes and products to help.
A delicious and easy pickle for one of the nation’s favourite vegetables.
1 medium red cabbage
½ tbsp granulated sugar
½ small onion sliced
450ml Sarsons Pickling Vinegar
Suggested jars: 1 Litre Kilner® Clip Top Jar
1. Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely.
2. Layer the cabbage in a bowl with salt then cover and leave to stand overnight.
3. In a Kilner® preserving pan gently heat the vinegar and sugar until the sugar has dissolved. Set aside to cool.
4. The following day thoroughly rinse the cabbage and pat dry with kitchen roll.
5. Pack into sterilised Kilner® jars adding a slice or two of onion as you go. Pour in the vinegar until the cabbage is covered, leaving 1.5cm headspace. Wipe the rim of your Kilner® jar and seal. Process your Kilner® jars (please visit our section on processing your jars for information). Allow to mature for 4 weeks in a cool and dry place.
Top Tip: Always use a stainless steel or enamel pan for pickling; this ensures vinegar does not react with your pan and cause a metallic taste.
It’s strawberry season AND Wimbledon, so naturally we’ve got 30 boxes of strawberries and 15 bottles of Pimm’s. Now you can make a racket about our amazing ‘Soft-Set’ strawberry & Pimm’s jam…which we LOVE. Puns over, we promise.
1.5kg/3lb 5oz strawberries, hulled and halved if large
1kg bag jam sugar (it has added pectin)
juice 2 lemons
juice 1 orange
3 tbsp Pimm’s No 1
Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.