The keen beans among you may have noticed a few more gorgeously styled food-infused homewares sales popping up on Temple & Webster recently. Partly this is due to our love of kitchen and tableware, but mostly because of the latest addition to the T&W styling team – Jonathan Fleming. When he's not trying to make his dog Coco the most famous pug on Instagram, Jono is daydreaming about hot stoves, fresh produce, and plating up like a pro. As a budding food stylist and up-and-coming chef, we've set Jono the task of creating a series of unique recipes inspired by the quality products we have for sale. First up, Staub's cast iron cookware. So tuck in your chairs, fasten your bibs, and keep your elbows off the table. It's going to be deeee-licious. 



Hi, I'm Jono. I'm the new guy around here. I'm an interior design graduate with a passion for styling and, well, feeding. There's nothing I love more than inviting a bunch of friends over, creating a menu and styling a setting. It's a funny thing when your passion becomes your profession, and I'm excited to be able to share not only my styling, but my recipes with you too.

Shooting new products every week is a fun challenge. Primarily you want to create a mouth-watering image that does justice to the product, but since I just can't help myself,I want it to be actually mouth-watering as well. This week my recipe inspiration is Staub's beautiful cast iron cookware, which immediately made me think of a creamy cauliflower soup to show off the cookware's rich green colour. The Staub cookware is fantastic for this type of recipe since it has excellent heat retention and keeps an even temperature whilst cooking. It's a really simple recipe that can be whipped up in no time flat, and it's the perfect dish for a cold rainy day. Enjoy!



Creamy Cauliflower Soup
Ingredients
1 tablespoon of olive oil
1 large brown onion, diced roughly
2 cloves of garlic, crushed
1 head of cauliflower cut into florets
250g of potatoes, peeled and chopped
1 litre of chicken stock
1/2 cup of thickened cream

Method
Heat the oil in a large pot over low to medium heat. Add the onion and the garlic. Cook, stirring for a few minutes until the onion has softened; don't brown. Add the cauliflower and potato and cook for a further 5-10 minutes.

Add the stock and season with some salt and pepper. Cover the pot and bring to the boil. Reduce the head to medium and simmer until the potato is soft. Cool for a few minutes.

Using a hand blender (or normal blender) whiz it up until it has a nice smooth texture. Return the pot to a low heat and add the cream. Stir it for a few minutes until the soup is heated through.

To garnish, I added a few herbs (whichever you like!) for taste, I also fried off a few extra cauliflower florets in a bit of butter. It adds that nice buttery taste to the soup as well as a bit of colour on the top.

This is a really easy recipe that can be stored in the freezer and reheated for later.

We're pinning all Jono's recipes to our Dish of the Day Pinterest board - follow us there so you don't miss a trick. You can also follow  Coco at @coco__thepug.