KANA Wide Serving Bowl in White

• Stoneware

• Finished with a Glossy Basic White Glaze

• Size Approx. Ø (diameter) 21 cm x H 7 cm

• Weight Approx. 1200g

• Handmade in East London, Each Piece is Unique

• Food Safe Glazed

• Durable for Everyday Use

• Handwashing Advised

Care:

Due to the nature of our technique, the shape, size and glaze of each individual piece might vary. End results vary from piece to piece, depending on factors such as the application of the glaze – all of which provide an uneven and unique finish with a very natural aesthetic. Hand-built/made in East London, small imperfections such as fingerprints, superficial cracks and indentations are part of the nature of the technique and design. Stoneware, food-safe, dishwasher-safe and durable enough for everyday use. As with any handcrafted object, please handle it with love and care. Hand washing is advised.

Thank you @callherchef for generously sharing your recipe!

(Served In Kana wide serving bowl in basic white glaze. Available from our website)
Ingredient (serves 2):

½ onion
3 carrots
1 small glass red lentils
Chicken stock
1 tsp turmeric
Extra virgin olive oil
Salt & pepper
For topping:
1 handful of chopped kale
4 florets of broccoli
1 tbsp of crushed hazelnuts

Method:
Finely chop onion and carrots. Cook in a saucepan, over low heat with a little olive oil. Season with salt and pepper.
Rinse the lentils and cook them into 3 volumes of boiling salted water for 4 minutes. Drain and set aside.
Add the turmeric into the cooked onion and carrots, stir and cook for 1 minute then cover with water and chicken stock. Slow cook for about 20 to 30 minutes, or until the carrots are really soft. Then add the cooked lentils and blend with a hand mixer until you have the right consistency. The soup should be pretty thick, but if too much, add a little water. Taste and add seasoning if necessary.
For the toppings, fry in a little hot olive oil the kale and broccoli with garlic. Season with salt and pepper.