Kitchen gadgets | Go Argos

Kitchen gadgets

Food for thought

You are what you eat - so make it interesting! Smart kitchen kit will inspire new culinary ventures, and as for presentation - fresh tableware and servingware will create an oh-so-tempting spread.

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Easy as pie

Feeling inspired to bake? With the right tools at your oven mitts - we're talking no-nonsense non-stick and springform bakeware - whipping up a tasty pastry or pie is a piece of cake.

A large balloon whisk helps you get more air into your mixture. Want to mix without the cardio? Try our stand and hand mixers.

Best bakeware picks

A cut above

Equipped with quality kitchen knives, dicing your way through meal prep is quick and easy. A knife set will meet most chopping demands - but extras like a Japanese-style santoku knife will give you the edge on precision slicing.

Please note that the sale of this item is restricted to persons aged 18 years and over.

Best kitchen knife picks

Top of the pots

If your cookware is chipped or scratched, it's time for an update. There are colours and finishes to suit any kitchen colour scheme, plus handy features like non-stick coatings and heat indicators help to avoid dinner-time disasters.

A wok isn't just for oriental cooking. Its large surface area makes it one of the most versatile pans in the kitchen


Easy recipe ideas

See how kitchen electricals can help you create quick and easy dishes that are sure to impress.

Slow cooker recipe

The slow cooker has made a come-back in recent years - and for good reason! With just a few minutes prep and the flick of a switch, you can walk home to a perfectly cooked casserole, slow-roast, chili... the opportunities are endless.

Slow Cooker Sausage and Bean Casserole

serves 6

  • 1 tbsp vegetable oil
  • 450g sausages of your choice
  • 1 red onion, chopped
  • 350ml beef stock
  • 1 tin chopped tomatoes
  • 1 tbsp smoked paprika
  • 2 tbsp tomato puree
  • 1 tbsp chili sauce
  • 4 small carrots, in chunks
  • 1 tin chickpeas, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • Crusty bread to serve
  • 1. Heat the oil in a large frying pan over medium heat.
  • 2. Add sausages and fry for 5 to 7 minutes until browned.
  • 3. Stir in red onion and cook until soft, 5 to 7 additional minutes.
  • 4. In the same pan, pour in the beef stock, tomatoes, tomato puree, paprika and chili sauce. Make sure to scrape all the brown bits that are stuck to your pan to add flavour to the sauce. Bring to the boil.
  • 5. Place the carrots, chickpeas and kidney beans into your slow cooker.
  • 6. Add the browned sausages and sauce from the pan into the slow cooker.
  • 7. Cook on low for 5-6 hours.
  • 8. Serve with crusty bread to soak up the sauce.

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Food processor recipe

This whizzy piece of kit lets you create your own sauces, pastes and pestos in seconds - it's so easy and means you can control exactly what goes into your meal.

Thai prawn, ginger & beansprout stir-fry

serves 2

  • 200g raw, peeled tiger prawns
  • 1 red chilli
  • 3 garlic cloves
  • 1 bunch coriander, leaves and stalks separated
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 3 tbsp fish sauce
  • 2 tbsp vegetable or groundnut oil
  • 3cm piece ginger, finely grated
  • 6 spring onions, sliced lengthways
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
  • Egg noodles or spiralized butternut squash to serve
  • 1. Put the chilli, garlic, coriander stalks and honey in a small food processor and whizz to a paste.
  • 2. Loosen paste with lime juice and the fish sauce and pour over the prawns. Leave to marinade.
  • 3. To cook the vegetables, heat half the oil in a wok. Fry the ginger and spring onions and red pepper for 1 min. Add the water chestnuts and beansprouts and toss together until the beansprouts soften. Finish with the soy sauce and a good pinch of black pepper and pour into a dish.
  • 4. Remove the prawns from the marinade and cook in the same wok for 1-2 mins until pink.
  • 5. Add the leftover marinade and veg to the wok and toss.
  • 6. Snip over the coriander leaves and serve with egg noodles or spiralized butternut squash to serve.

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Soup Maker recipe

A steaming bowl of soup is the ultimate winter warmer - and a soup maker means you can create healthy and hearty homemade versions of your favourites in just a few simple steps.

Spicy Chorizo and Bean Soup

serves 2

  • 1 tbsp salted butter
  • 1 large carrot, sliced
  • 1 large potato, cubed
  • 1 white onion
  • 50g chorizo diced
  • 1 tsp mixed herbs
  • 400g tin kidney beans
  • 1 chicken stock pot
  • 2 tbsp roughly chopped coriander leaves
  • 1. Add the butter, chopped onion, carrot and potato to your soup maker and select the boil/steam program for a couple of minutes.
  • 2. Add the stock cube, chorizo and herbs and cover with 600mls of water.
  • 3. Select the chunky soup program. When done add the drained and rinsed kidney beans and select the sauce program. It will be ready to eat after around 5 minutes but this program will keep the soup hot for about an hour so you can choose when to eat. Garnish with a little chopped coriander. A hearty lunch for a winter's day!

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Electric mixer recipe

Chilly weather calls for cosy comfort food, and this chocolatey, fruity pud definitely hits the mark. With an electric mixer this pud is oven-ready in just 15 minutes, and can be cooked from frozen for an easy dinner party desert.

Gooey chocolate and pear pud

serves 8

  • 200g salted butter
  • 300g caster sugar
  • 4 large eggs
  • 80g plain flour
  • 55g cocoa powder
  • 2 tbsp milk
  • 1 can of pear halves in juice, drained
  • 100g dark chocolate (70%+ cocoa solids), roughly chopped
  • 30g flaked almonds (optional)
  • 1. Heat oven to 190C/170C fan/gas 5.
  • 2. Grease an ovenproof dish (approx 20 x 30cm).
  • 3. Melt the butter in a saucepan and stir in the sugar until combined.
  • 4. Mix the eggs together in a bowl. Gradually add the eggs to the butter and sugar.
  • 5. Sift the flour and cocoa powder on top of the egg mixture and mix with a wooden spoon. Add milk to loosen the mixture.
  • 6. Pour into the dish and arrange the pears over the top. Scatter the chocolate pieces and almonds over the batter.
  • 7. Bake for 30 mins. The pud should be crusty on the surface and still gooey in the middle.

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Serve it up

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