LOREM IPSUM
LOREM IPSUM DOLOR SIT AMET

LOREM IPSUM
LOREM IPSUM DOLOR SIT AMET

LOREM IPSUM
LOREM IPSUM DOLOR SIT AMET

Global tableware and recipes

Global fusion 

Serve delicious globally-inspired cuisines with confidence. Contrast bright patterned tableware with a mix of matte and high-shine crockery to create a vibrant medley of colours and styles. 

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Around the world in 3 recipes 

Explore a world of new tastes and textures with these fresh global-inspired recipes.

Pomegranate, cauliflower and couscous salad recipe 

Create beautiful, bright salads and side dishes to bring an assortment of flavours and tastes to your global fiesta!

  • Couscous
  • 1 cauliflower head
  • 1 avocado, cubed
  • 170g raisins
  • 1 pomegranate
  • 230g almonds
  • Fresh mint leaves
  • Handful of parsley
  • 1/2 red onion, finely chopped
  • Dressing
  • 4 tbsp extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 large clove garlic, crushed
  • 1 tsp sea salt
  • Black pepper 
  1. Toast your almonds in a pan on a low heat until they turn golden. Once they’re cool, pulse them in a food processor until roughly chopped.
  2. Blend the cauliflower in a food processor until it looks like couscous.
  3. Add the cauliflower to a bowl with the rest of the ingredients, including the dressing.
  4. Slice the pomegranate in half and hold it over the bowl, tap the back with a wooden spoon to release the seeds.
  5. Mix everything together gently and top with the almonds, avocado, herbs and raisins.

Make it at home

Smoked chilli king prawns recipe 

Treat guests to the refreshing taste of the Med with succulent seafood such as king prawns and crayfish. Add citrus fruits to bring out a flavoursome punch.

  • 12 king prawns
  • 75g butter
  • 2 tbsp smoked chilli paste
  • Half a lemon, cut into large slices
  • Handful chopped parsley
  • 2 tbsp olive oil
  • Crusty bread to serve
  1. Make sure the butter is at room temperature then mix in the smoked chilli paste and olive oil.
  2. Pour over the king prawns, add the sliced lemon and leave to marinade.
  3. Fry the prawns in a pan until they turn completely pink but don’t overcook them.
  4. Sprinkle on the chopped parsley and serve with the crusty bread.

TRY IT OUT YOURSELF

Lamb tagine with pomegranate recipe 

Slow cook succulent red meats such as lamb and beef to really absorb the flavour in tasty stews. For added mmm, throw some fruits into the mix, such as apricots, prunes or pomegranates..

  • 675g lean boneless lamb,
    cut into 2.5cm cubes
  • 2 tbsp oil
  • 3 large shallots or
    1 medium onion, peeled and
    finely chopped
  • 2 tsp ground ginger
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • 2 garlic cloves, peeled
    and crushed
  • Salt and black pepper
  • Pinch saffron
  • 450ml hot water
  • 1 cinnamon stick
  • 2 sprigs fresh thyme
  • 4 dried apricots, roughly chopped
  • Freshly chopped coriander
  • 2 tbsp pomegranate seeds
  1. Heat the oil in a large ovenproof dish then add the onions, ginger, paprika, turmeric, salt and pepper. Cook over a low heat for 1-2 minutes.
  2. Add the lamb and garlic and cook for 4-6 minutes until brown.
  3. Add the saffron and water then bring to the boil. Reduce the heat, cover and simmer for 2 hours.
  4. 20 minutes before the end of the simmering time, add the cinnamon stick, thyme, apricots and coriander. Re-cover and continue to cook for the remaining time.
  5. Remove the thyme and cinnamon stick, garnish with the pomegranate seeds and serve with couscous. 

HERE’S WHAT YOU’LL NEED

Feed your Zen

Be inspired by the easy-going eating traditions of the East. Use soft ambient lighting around a low table and floor cushions to create a relaxing, sociable vibe.

CULINARY DELIGHTS

The tableware and cookware essentials for global dining. 

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More Inspiration

Style advice, features and design tips to help you transform your home and garden.

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