Quick Onion Pasta

Caramelised Onion PastaBeing a new Mum I am in desperate need of quick, easy & filling meal ideas. As you can imagine, I have very little time on my hands anymore – juggling my new responsibilities as a parent!

This gorgeous pasta dish only takes about 30 minutes to make & is incredibly tasty. Just what I’ve been looking for! (Recipe adapted from The Silver Spoon: Pasta cookbook.)

Here is what you will need to feed 2 hungry parents. (Easily doubled)

  • 40g Butter
  • 2 Large Onions
  • 1/2 tsp Dried Thyme
  • 200g Fusilli Pasta *
  • 15 – 20g Freshly grated Parmesan
  • Salt & Pepper

* or any dried shaped pasta of your choice

First job – peel & slice the onions as thinly as you can.

In a large, non stick frying pan – melt the butter over a low heat.

Add the onion into the pan and cook over a gentle heat for about 20 minutes until the onions have gone soft & golden brown. Don’t be tempted to turn up the heat as this could make them crispy.

Quick Onion Pasta

Quick Onion PastaMeanwhile, cook the pasta according to the packet instructions. When it is cooked, before draining, Reserve a little of the water for later. (About 100-200ml)

Add the thyme to the onions and season well with salt and pepper. Give it a stir.

Quick Onion PastaTip the cooked pasta into the frying pan with the onions & add the reserved water. Stir it all up and warm through for a minute. Season with more salt & pepper if you think it needs it.

Quick Onion PastaDivide between two bowls, top with a generous sprinkling of the grated parmesan cheese and devour!

Quick Onion PastaI don’t know about you but I am a huge onion fan. To me, any food that stinks is all good in my books! This really is delicious though and perfect for those of us with busy lives. Only taking about 30 minutes from start to finish to make, no excessive pot washing to do afterwards & those hearty carbohydrates keeping you fuller for longer – it answers all my prayers! A meal I am more than happy to add to my repertoire & one I think you should too :)

I hope you enjoyed the post my lovelies – until next time.

Miss KitchenMason

Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

Pancake Day & a Judge Giveaway!

Pancakes/Crepes & a Judge Giveaway!

Ok, we’re a few weeks away from one of the best days in the foodie calendar – PANCAKE DAY! This week’s post is super exciting for 2 very good reasons. 1 – There is not just one, but TWO awesome pancake filling recipes to wet your whistle. And 2 – I have teamed up with Judge Cookware to give you lucky lovelies the chance to win every tool you will need to make the perfect pancakes on the day!

Sounds good right? RIGHT! Well let’s get cracking then. Here is what you will need to make the most epic pancakes in the world! (In my opinion obviously…)

For the Pancake Batter

(Makes approx 8 x 17cm Diameter)

  • 100g Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 250ml Semi Skimmed Milk
  • Butter (for cooking fat)

For the Bacon, Cheese & Chive Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 90g Cream Cheese
  • 4-5 Slice of cooked Smokey Bacon, chopped
  • Fresh Chives, chopped

For the Strawberries & Cream Filling

(Enough for 4 Generously Filled Pancakes)

  • 150ml Double Cream
  • 1 tbsp Icing Sugar
  • 227g Punnet of Strawberries
  • Juice of 1/2 Lemon
  • Melted Belgian Chocolate/Icing Sugar, to serve (Optional)

 

Let’s start with the basic pancakes.

Sieve the flour into a large bowl and mix in the salt.

Make a well in the centre and crack in the egg.

PancakesMix with a whisk and gradually add in the milk. Keep mixing until all the milk has been used and there are no lumps. It should be the consistency of single cream.

PancakesPour the batter into a jug ready for cooking. (This makes it WAY easier to pour into the pan.)

Heat a non stick frying pan over a medium heat.

Add in a little butter and allow to melt around the pan. Pour enough batter to cover the bottom, then swill the pan round quickly to even it out.

PancakesAfter a couple of minutes, ‘shake’ the pan to loosen the pancake and lift an edge to see if it’s nice and golden.

If it is, you can either be brave and flip it – or a total wuss like me & use a spatula!

PancakesAllow to cook for another couple of minutes until the other side is nice and golden too. Then either keep warm in some foil or eat straight away with your choice of filling.

Repeat the process until all the batter is used up.

PancakesSpeaking of fillings…

Bacon, Cheese & Chive Filling

Whip the double cream in a large bowl to almost stiff peaks then beat in the cream cheese. Add a little salt for seasoning if you like.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Divide between your pancakes and top with the chopped bacon & chives.

Pancakes

 

Strawberries & Cream Filling

Whip the double cream to stiff peaks in a large bowl. Then sift in the flour and gently fold through.

Top Tip! Over whipped the cream so it’s gone grainy? Just add in a little milk and fold through to bring it back.

Hull & slice the strawberries and place in a bowl. Squeeze over the lemon juice & give it a good stir.

Divide the sweetened cream between your pancakes and top with plenty of strawberries.

If you like, you could drizzle over some melted Belgian chocolate & dust with a little icing sugar for a really decadent finish.

PancakesSEE! I told you they were the most epic pancake recipes in the world! Just wait until you try them, oh my word… you won’t look back I promise.

Judge Pancake CompetitionNow, onto the equipment. I’ve gotta’ say – I’m impressed and I think you will be too!

The scales are very lightweight & really slim so take up next to no room in your precious kitchen cupboards. They’re also very accurate – exactly what you want in a set of digital scales.

The mixing bowl is also great. It’s nice and tall meaning you won’t splash your batter all over the place when using the balloon whisk. It’s lightweight too so easy on the wrists – giving you more elbow grease to work that whisk!

The glass jug does exactly what it says on the tin. With the measurements clearly visible on both sides & a comfortable handle, it’s a staple addition to any kitchen.

As for the frying pan and turner (spatula) – these two make very light work of pancake making! The non-stick coating on the pan is absolutely brilliant – not one single pancake stuck. The curved bottom shape also makes it perfect for pancakes allowing you to freely & easily move them without anything getting stuck in edges. The turner was the surprise win for me. It’s heat-resistant nylon end won’t damage the non-stick coating in the pan and it’s literally the perfect shape & size for flipping your pancakes. I will be using these two tools every Shrove Tuesday!

 

Fancy winning the whole kit just in time for the big day?

All you have to do to be in with a chance is one of the following:

 

1. Like the KitchenMason Facebook Page & Judge Cookware Facebook Page – share the photo pinned to the top of the KitchenMason timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinJudgeKM

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

Competition is open to UK residents only and closes on Monday 9th Feb at 7pm.

The winner will be announced on both Facebook & Twitter shortly after.

 

Good luck everyone! Until next time.

Miss KitchenMason

French Onion Soup

French Onion SoupBeing heavily pregnant & almost ready to pop – I have been advised by many people to stock up my freezer. So this is me making a start! But this intensely delicious French Onion Soup has a unique KitchenMason twist…

Traditionally made with beef stock, I opt for chicken stock as I personally think it gives a more rounded & delicate flavour. Why don’t you be the judge and give it a go yourself?

Here is what you will need to make 6 Servings. (Approx 2 litres.)

For the Soup

  • 50g Butter
  • 750g Onions (approx 850-900g before peeling & slicing)
  • 2 x Garlic Cloves
  • 45g Plain Flour
  • 187ml Bottle of White Wine
  • 2 litres Chicken Stock (Good Quality)
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • Salt & Pepper

To Serve (Optional)

  • Slices of Stale Baguette
  • Cheddar Cheese, grated

Essential Equipment

  • Large lidded pot

Firstly, prep your veg. I honestly couldn’t be bothered to stand and slice all those onions – the solution? Get out your food processor with the slicing disc attachment & use that. It saves masses of time and effort.

So peel & finely slice all those onions and finely chop the garlic.

Take your large pot & place over a medium heat.

Add in the butter. When melted, tip in all the onions and give it a stir.

French Onion SoupContinue to cook for approx 25-35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation & flavour!

French Onion SoupOnce the onions are done, add in the garlic & flour and stir continuously for about 2 minutes.

French Onion SoupAdd in the white wine and stir for about a minute until most of it has been absorbed.

French Onion Soup-4Gradually add in the stock then bring it all to the boil.

Add in the bay leaves, thyme sprigs & a generous helping of salt & pepper. Stir it all up, pop the lid on and simmer for about 25 minutes.

French Onion SoupWhen the timer has beeped – remove the lid and fish out the bay leaves & thyme sprigs.

French Onion SoupIf saving for later, allow to cool completely before dividing into bags/tubs and freezing.

If you want to serve straight away – preheat your grill.

Slice up an old, stale baguette and grate some cheese. Divide the soup between oven proof bowls, place 1-2 slices of baguette in each bowl and cover with grated cheese.

Place under the grill until the cheese is golden and bubbling. Serve immediately.

French Onion SoupI absolutely adore this soup! There’s just something so much more special about the flavour when you use chicken stock instead of beef. I often find with the traditional recipe, there’s a rich ‘twang’ that I don’t enjoy but with this version? It’s just heavenly! And let’s be honest – everything is better with melted cheese :)

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Even at 28 years old I still have to trick myself into eating healthy foods. I’ve dramatically improved over the years but I think a part of me will always be a fussy eater. With me, half the battle was texture & ‘eating with my eyes.’ This unbelievably delicious recipe solves both those problems in one fell swoop!

Healthy Sauce for Fussy Eaters!Seriously, what if I told you that you could get all the above veg into a fussy eater and they wouldn’t even realise? I kid you not! The trick? A food processor. Take out the texture & you are left with a visibly appealing sauce that is jam packed full of the good stuff AND tastes fantastic!

Here is what you will need to make approx 6 generous portions/1.5kg. (Recipe adapted from BBC Good Food.)

Top Tip! With it just being me and the Mr, I used 2 portions straight away and froze the rest in freezer bags for a later date.

  • 1 tbsp Olive Oil
  • 1 Onion
  • 2 Sticks of Celery
  • 1 Leek
  • 2 Carrots, peeled
  • 2 Peppers, I used 1x Red 1x Yellow
  • 2 x 400g Tins of Chopped Tomatoes with Garlic
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Mushroom Ketchup, optional
  • 1 tsp Garlic Powder
  • Salt & Pepper

Essential Equipment

  • Food Processor or Stick Blender
  • Large pot/saucepan with a lid

Firstly, prep your veg.

Slice the onion, celery, leek & carrot into pieces roughly the same size. Core and slice the peppers and set to one side.

Over a medium heat, add the oil into a large lidded pot/saucepan.

Add in the onion, celery, leek & carrots and cook for about 20mins until softened. Stir occasionally so nothing catches on the bottom.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Add in the peppers and cook for a further 10mins.

Healthy Sauce for Fussy Eaters!

Healthy Sauce for Fussy Eaters!Tip in the tomatoes, balsamic vinegar, granulated sugar, mushroom ketchup (if using) and garlic powder. Generously season with salt & pepper and give it a good stir.

Healthy Sauce for Fussy Eaters!Pop on the lid and allow to simmer for about 20mins until everything is nice and soft.

Then remove the lid and allow to reduce for 5-10mins.

Healthy Sauce for Fussy Eaters!Lastly, give it all a good stir and leave to cool a little before either blitzing in a food processor or with a stick blender.

Healthy Sauce for Fussy Eaters!See the difference pureeing can make? If I was still as bad as I was when I was younger – there is no way in hell I would have touched this before it had been through the processor! Now it looks completely unassuming and harmless. See?! A perfectly deceitful way of sneaking veg into those fussy eaters.

Healthy Sauce for Fussy Eaters!As I recommended before, unless you are cooking for a lot of people anyway – this is a great  recipe to split & store in the freezer for those days when you just can’t be bothered. Making you much less likely to reach for the takeaway menu & far more likely to inject some goodness into you!

Top Tip! If serving with pasta, when warming through the sauce, add a little of the pasta water and stir it through. This will make it lovely and smooth.

In other news, If you weren’t already aware, me and the Mr are expecting our first child in around 4-6 weeks. Yesterday, our wonderful family & friends surprised us with an amazing Baby Shower!

Baby ShowerClearly this (and the large amount of cake!) made us extremely happy! I sincerely feel very lucky & privileged to have such a wonderful bunch of people in my life. Huge thank yous all round to everyone that was involved/attended. My mini KitchenMasonite is already so spoilt and she’s not even arrived yet!

Speaking of cake – I would like to take this opportunity to give a big shout out to my Dad. Why you ask? Well, my Dad has never decorated a cake in his entire life but he’s always relished a challenge…

Baby ShowerSeriously, he’s never made a celebration cake before. EVER. How unbelievably awesome is this?! Not only did it look incredible, it tasted incredible too. The vanilla genoise sponge was beautifully soft & light and the buttercream was so smooth – absolutely divine. Move over Mr Kipling, there’s a new cake maker in town!

I hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!Welcome to January 2015! With the undisputed return of exercise regimes and healthy diets, it’s time to abandon the December gluttony & adopt the resolution dominated New Year.

Honestly though? I think we’re all far too pressurized into being ‘healthy healthy’ in January and a lot of what we strive to achieve is, well, unrealistic to say the least. Personally I believe it’s easier to trick yourself by simply altering the hearty wintery foods we all love into healthier versions. That way, you’re more likely to stick to trying to eat better. The alternative? Eating a lettuce leaf for lunch then going home, giving in, and scoffing the entire kitchen! Be honest – we’ve all done it.

So! Here’s what I propose you start with. This surprisingly sensational, baked sweet potato topped with Boston style baked beans. Trust me – these beans are FAR superior to any you can buy in a tin and are well worth a little extra time & effort! Another bonus? It’s naturally gluten free so a great, tasty dish for you coeliac sufferers too.

Here is what you will need.

For the Beans – Serves 2-3

  • 150g Smoked Bacon
  • 600g Cannellini Beans
  • 2 x Small Onions
  • 2 Garlic Cloves
  • 150ml Vegetable Stock
  • 50ml Runny Honey
  • 30ml Cider Vinegar
  • 30ml Mushroom Ketchup, optional
  • 30g Brown Sugar
  • 50g Tomato Ketchup
  • 1 tsp Garlic Powder
  • 1 tsp Mustard Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Coarse Black Pepper
  • Fresh Parsley to garnish, optional

For the Baked Potatoes – Serves 2

  • 2 Medium sized Sweet Potatoes
  • Olive Oil
  • Salt
  • Additional Topping – Grated Cheddar Cheese, optional

 

Preheat your oven to 170°C/Fan 160°C.

To make the beans, prep your ingredients. Chop up the bacon, finely dice the onions & crush the garlic.

Preferably, use a large roasting pan that can also be used on the hob. Alternatively, just use a frying pan to start with and transfer to a roasting pan.

Heat your chosen food vessel over a medium/high heat then add in the bacon and fry until browned. (About 5mins.) No need for any oil, the bacon will create it’s own fabulous juices. If you used a frying pan, transfer the bacon & juices into a roasting pan.

Baked Sweet Potato & Boston Style Beans!Add in the beans, (including the juices) the diced onion & the garlic and give it a stir.

Put the rest of the ingredients (minus the fresh parsley) into a jug, stir, then tip it all into the roasting pan. Mix it all up then pop it in the lower part of your oven and bake uncovered for about 60-70mins until the sauce has reduced down to a beautiful sticky sauce & the beans are soft.

Baked Sweet Potato & Boston Style Beans!

Baked Sweet Potato & Boston Style Beans!These beans will keep in an airtight container in the fridge for 3-4 days if you wanted to make them in advance. Alternatively, keep covered to one side then simply reheat when your potatoes are ready.

To bake the sweet potatoes, crank the oven up to 200°C/Fan 180°C.

Rub the potatoes in a little olive oil & some salt. Place on a baking tray lined with foil & put into the centre of the preheated oven for approx 45 minutes. When done, the skin should be nice & crispy and the insides soft & smooth.

Baked Sweet Potato & Boston Style Beans!When your potatoes are cooked, slice them down the middle and, if you like, add a little grated cheddar cheese. Then top with a generous helping of the beans & sprinkle with some freshly chopped parsley to add a little freshness.

Et vous voila! You got yourself a wholesome, hearty dinner that’s not only really good for you – but tastes incredible! And it’s only a stones throw away from the regular jacket potato with cheese & beans that we all know and love.

Seriously, you’ve got to give this a go. I promise it’s worth the extra bit of effort to make your own beans. I genuinely wish you could get these in a tin but, for now, I’m more than happy to make my own when they taste as good as this!

I hope you enjoyed this week’s post my lovelies.

Oh, and Happy New Year everyone! Until next time.

Miss KitchenMason

Spaghetti Bolognese & SORTEDfood Giveaway!

Spaghetti BologneseSpaghetti bolognese. We all love it but lets be honest, 9 times out of 10 – it comes out of a jar. And I must confess, I’m guilty too. So I went on a mission to find an easy solution, and there was only one place to look, SORTED food!

Over the years they have built up a HUGE recipe archive, a fantastically funny yet informative, step-by-step YouTube channel and even have their own kitchenware! So there was no question they would have an easy peasy & super delicious recipe for spag bol.

Without further ado, here is what you will need to serve 4.

  • 500g Minced Beef
  • Olive Oil, for frying
  • 1 Onion
  • 1 Stick Celery
  • 1 Carrot
  • Handful of Mushrooms
  • 2 Garlic Cloves
  • 1 tsp Dried Oregano
  • Squeeze of Tomato Puree
  • 1 Glass of Red Wine
  • 1 x 400g Tin of Chopped Tomatoes
  • 400ml Beef Stock
  • Splash of Milk
  • Splash of Worcester Sauce
  • 400g Spaghetti
  • 80g Parmesan Cheese to serve, Grated

Firstly, prepare your vegetables. Finely dice the onion, celery & carrot. Chop the mushrooms and crush the garlic.

Next, heat a large frying pan over a medium heat and  season the beef with salt and pepper. (Before it goes in the pan.)

Add a little olive oil to the pan then fry the mince until browned. Transfer to a bowl and set to one side.

Spaghetti BologneseAdd the onion, celery, carrot & mushrooms to the same pan and fry for a few minutes.

Spaghetti BologneseThen add in the garlic, oregano, tomato puree and red wine. Stir to mix well and simmer for a few minutes to reduce.

Spaghetti Bolognese

Spaghetti BologneseNext, add in the chopped tomatoes, beef stock, milk and worcester sauce. Return the mince to the pan, season generously with salt & pepper and simmer over a low heat for a minimum of 1 hour – a few is better.

Spaghetti Bolognese

Spaghetti BologneseWhen you are ready, cook the pasta in generously salted water according to the packet instructions.

Spaghetti BologneseDrain, toss with a little olive oil and season with salt & pepper.

Spaghetti BologneseServe with a big dollop of bolognese and some grated parmesan.

Spaghetti BologneseAnd there you have it! Time, it would seem, does most of the hard work for you in this recipe. It’s not demanding in any way, in fact other than 10 minutes to get it going and cooking pasta at the end, it’s really not that taxing at all! And as for the taste? It’s gorgeous. The red wine adds a deep rich flavour to it and all that (now hidden) veg is great for you and your family! It’s a really good way to get some of the good stuff into those fussy eaters. (Trust me, I was one for years.)

Now, how do you fancy winning yourself some Sorted Food goodies?

I’ve teamed up with Premier Housewares who, alongside the great guys at Sorted Food, have developed a stylish, good quality range of cookware for the aspiring chef!

With everything from aprons to chopping boards, these guys have got all the basics you need for your kitchen.

Among them is a fabulous set of weighing scales…

Sorted FoodAfter using them, the first thing I noticed were that they react much quicker than other digital scales I have used, allowing you to be speedy AND accurate in your kitchen. Also, I like that it doesn’t come with the stereotypical bowl on top. I never use mine as I always just place the bowl or pan I’m using within a recipe on them, creating less pots for me to wash. This way, it also takes up less of your precious cupboard space too, bonus!

Also, a large lidded pan…

Sorted Food

These pans are great. Ceramic coated, aluminium pans that aren’t too heavy or too light – they’re just right. They can be used on all types of hob and have silicone coated handles giving you a good grip!

And lastly, a ‘pop up’ colander & steamer…

Sorted Food

This really is good! It goes completely flat for easy storage & simply pops up when you need to use it. It is great for draining pasta, potatoes or rice & works perfectly as an easy vegetable steamer by simply placing it into a pan, filling with water up to the base of the steamer and hey presto! Pop the lid on the pan – vegetable steamer.

Want to get your greedy mits on all 3 items? Well here’s your chance! The fabulous folks over at Premier Housewares have given me a set worth over £75 for one of you lucky blighters to win!

So, what do you have to do to be in with a chance? It’s simple – just one of the following 3 things:

 

1. Like the KitchenMason & Premier Housewares pages on Facebook then share the photo pinned to the top of my timeline

2. Follow @KitchenMason & @PremierHousewrs on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinSortedKM

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress  (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

It really is that easy!

Competition is open to UK residents only and closes on Saturday 8th November at 1pm.

The winner will be announced on both Facebook & Twitter afterwards.

Good luck lovelies!