Welcome to the second in my series providing information on knives gained from information from our friends at Richardson in Sheffield,

For the more dedicated enthusiast there is a series of knives and accessories specifically designed for more specialist tasks.

Vegetable Knife


A 5” blade with a carefully designed curved edge that makes it perfect for cutting, peeling or slicing vegetables.

Boning Knife

The Boning knife employs a narrow blade to enable it to negotiate the complex profile of bones.

Sharpening Steel

Top quality Sharpening Steel, designed to be used little and often to make sure your knives remain in prime condition.

Carving Fork

Used mainly to steady a joint during carving. The fork is versatile enough to lift joints and poultry and pierce deep to ensure the right level of cooking.


Designed to cut through boned joints or vegetables, using its sheer weight. An essential for any chef who prepares their own meat.

Filleting Knife

With a long, narrow and flexible blade which can move along the backbone of the fish with ease and accuracy.

Pallet Knife

A knife with flexibility and a rounded blade, which is ideal for turning meat in a pan or any type of spreading or icing.

Watch out for Part 3 when we will be discussing specialist Oriental knives


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Thanks to our friends at Richardson in Sheffield, we’ve been able to come up with some very useful information
about different types of knives and their uses.

This is the first part and deals with the six main knife types…

1. Paring Knife


Has a 3-4” blade and is used for peeling fruit and vegetables, as well as top and tailing them.

2. All Purpose Knife

A 5” blade that cuts, slices and trims meats, vegetables and sandwiches.

3. 15cm Cook’s Knife


A very versatile knife with a wide tapering blade enabling the cook to rock the knife when slicing and dicing,
while the heel protects the knuckles.

4. Carving Knife

Has an 8-14” blade which can have serrated or non-serrated edges, for carving and slicing meats, larger fruit,
boneless roasts and poultry.

5. 20cm Cook’s Knife

A bigger version of the 15cm Cook’s Knife, still just as versatile with the wide tapering blade making it perfect
for rocking the knife when preparing food, with the heel designed to protect the knuckles.

6. Breadknife

Has a rigid 8-9” blade with serrations to break into the crust and slice without tearing the bread

They’ll be more information on specialist knives in my next blog.

See you soon at Cookshop Direct


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With Pancake day a couple of days away, I thought you might want to see my own simple recipe.

If this kids are on half term you can have great fun making these and it get them away from the smart phones and tablets!

Who’s going to be brave enough to toss the pancake!!!!


  • 110g/4oz plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Preparation method

  • Sift the flour and salt through a sieve into a mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it.
  • Whisk the eggs into the mixture and gradually add the mix and water as you whisk
  • When all the liquid has been added, gather up all the flour from around the edge of the bowl and whisk until smooth. It should have the consistency of thin cream
  • Melt the butter
  • Add 2 tbsp of the butter to the mixture and whisk again
  • Keep the rest of the butter to smear around the pan before you cook each pancake
  • Heat the pan to a high heat and then reduce it to a medium heat
  • Take 2 tbsp of the mixture for each pancake and pour it into the pan spreading it to the edges
  • Cook for about half a minute or so to cook and test by lifting with a spatula (it should be slightly gold)
  • Turn the pancake over with the spatula – if you’re feeling brave, loosen the edges then try tossing it!
  • Cook for a few seconds on the other side and slide it on to a plate.

You can serve as you like.  The simple way is to stack them and squeeze a lemon on to each pancake – then sprinkle with caster sugar.

Oh! and of course you can get all the utensils you need here at Cookshop Direct.

Have Fun!!

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A friend asked me the other day about sharpening knives with serrated blades and if it was possible.

I was only too happy to tell her that we had just the thing at Cookshop Direct. A special manual sharpener from Chefs Choice.

Here it is

We always find special and usual items.  Contact me if there’s something you can’t find anywhere else.

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One of our new products has inspired me to look up a recipe for something we enjoyed when we were on holiday in Malaysia.

I say ‘we’ but Thomas , our son couldn’t enjoy this dish as he is very allergic to peanuts.

The product is a rice cube maker and when we had satay, it was always accompanied by rice cubes.  I always wondered how they made them – now I know.

Anyway – enjoy…

To serves 6, you’ll need 4 chicken breast fillets, about 150g each
For the Marinade
•    3 tbsp lemon juice
•    2 tbsp soy sauce
•    1 tbsp light muscovado sugar (or any unrefined sugar)
•    1 garlic clove, peeled and crushed
•    2cm piece fresh root ginger, peeled chopped finely
For the Satay sauce
•    2 tbsp desiccated coconut
•    4 tbsp peanut butter  (smooth or crunchy)
•    1/2 tsp chilli powder
•    2 tsp soy sauce
•    1 tbsp light muscovado sugar
•    grated zest and juice of 1 lime
•    lemon or lime wedges to garnish

How to cook
Slice each chicken breast into long strips. Mix together all the ingredients for the marinade and add the chicken, turning several times to coat. Then cover and leave to chill in the fridge for several hours or better still, overnight.
Soak 24 wooden skewers in cold water for 30 minutes (you can use metal skewers without soaking but wooden are more authentic)
For the sauce, pour 100ml of boiling water over the coconut and leave for 15 minutes. Strain, keeping the coconut-flavoured liquid. You can then discard the coconut. Blend all the ingredients for the sauce, including the coconut liquid, in a blender or food processor and transfer to a small serving bowl.
Put the strips of chicken onto the skewers bent once or twice then grill or barbeque for 10 minutes or until cooked through (make sure they are properly cooked if barbequing).
Serve with the sauce,lemon or lime wedges and rice cubes made with the Dexam Rice Cube maker from Cookshop Direct.

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Hey Cooks and entertainers everywhere!

We’ve just added two brilliant ranges from Gourmet Gadgetry.

These are ‘Fun Food’ products with a professional edge.

Apparently it all  began within their chocolate fountain before they started developing other types of cookware and gadgets. Now you can get creative and experiment with your culinary skills!

Check out the range at our web site…

Talk soon!



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Moroccan Spiced Lamb Shanks with Chick Peas

Here’s a recipe that I got from our friends at Chasseur. It’s best cooked in one of their casseroles as these can go easily from hob to oven to table (don’t forget the trivet or tablemat!)


  • 1 tablespoon of olive oil
  • 2 small lamb shanks
  • 2 medium onions, chopped
  • 2 large cloves of garlic, chopped or crushed
  • 1 small aubergine, sliced
  • 1 red pepper, sliced
  • 1 sliced chilli or a teaspoon of chilli flakes
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 2 teaspoons of ground coriander, and a handful of fresh coriander
  • ½ teaspoon cinnamon
  • 1 lamb stock cube in ¾ pint of boiling water
  • 1 tin chopped tomatoes
  • 1 tin of chickpeas
  • 1 teaspoon of salt and black pepper to taste


  1. Heat the olive oil in your casserole on the hob and brown the lamb shanks all over
  2. Remove from the casserole
  3. Add the chopped onion and fry until golden, then add the garlic
  4. Add the cumin, paprika, ground coriander and cinnamon and stir over the heat for 1 minute
  5. Add he browned lamb shanks in the casserole and pour over the lamb stock and the tinned tomatoes
  6. Add the salt and pepper and a tablespoon of red wine if you like. The liquid should just cover the lamb shanks
  7. Put the lid on the casserole and place in a re-heated oven at 160oC/320oF for 2 hours
  8. Remove from oven and stir in the chopped vegetables and chick peas
  9. Return to the oven for another hour
  10. Just before serving, add a handful of the coriander leaves saving a couple for garnish

To serve

Using a large slotted spoon, serve up the chickpeas and vegetables in shallow bowls or plates and place the lamb shanks on top. Garnish with the sprigs of coriander.

You could also serve with freshly prepared cous cous if you are very hungry!

Here’s where to find the ideal Chasseur casserole for this recipe.

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