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Modern Rustic in the kitchen with Denby

As far as interior trends go, I’m barely in the know. Sure, I have plenty of Pinterest boards dedicated to all manner of spaces but if you ask me about trends specifically, you won’t get much from me. After a little bit of research though, it turns out the Modern Rustic trend is completely in line with my tastes. I just didn’t know there was a name for it! If you’re feeling a little in the dark with what I’m talking about here, let me explain. Think natural materials, with modern homeware, contrasting textures and warm, earthy tones plus linens and handcrafted ceramics. All with a rustic charm.Modern Rustic with Denby

Early this year, Denby reached out to me for collaboration with their recent launch of tableware inspired by the modern rustic style. I worked on a laid-back lunch menu to bring all these elements of modern rustic together on the table. How do you bring modern rustic to the kitchen? Seasonal ingredients; foraged berries from country lanes, herbs freshly picked out of the garden, fuss free cooking. All served on a mismatch combination of the rustic Studio Craft and the classic Natural Canvas range.

Now for the best bit, the food! Here are the recipes I’ve put together for you to enjoy…

Chicken, blackberry and kale salad with blackberry balsamic dressing

serves 4

Modern Rustic with Denby

Ingredients

for the salad

  • 2 chicken breasts
  • 200g kale
  • 50g walnuts, toasted
  • 75g blackberries
  • 1 lemon
  • 30g shaved pecorino
  • Sea salt

for the dressing

  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 100g fresh blackberries
  • 1 tbsp honey
  • Salt and pepper

Method

  1. For the dressing, puree all ingredients, then season with salt and pepper to taste. If the dressing is too thick, loosen with a little water. Refrigerate until the salad is ready for dressing.
  2. Grill the chicken on a medium heat for 15 minutes, turning occasionally until the chicken is cooked through.
  3. Massage the zest and juice of the lemon into the kale, along with a good sprinkling of sea salt.
  4. Slice the chicken and arrange over the kale, add fresh blackberries, walnuts, shavings of pecorino and serve with the blackberry balsamic dressing.

Beetroot, goat’s cheese and thyme tart

serves 4

Modern Rustic with Denby

Ingredients

  • 320g ready rolled puff pastry
  • 3 tbsp thyme leaves, plus extra sprigs to serve
  • 150g mascarpone, at room temperature
  • 200g goat’s cheese
  • 250g fresh cooked beetroot, drained and sliced
  • 2 tbsp honey
  • Rocket, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet, trimming any excess pastry at either end if necessary. Score a 1cm border around the edge of the pastry sheet, prick all over with a fork, then bake for 10 minutes.
  2. Mix together the mascarpone, half of the goat’s cheese, honey and thyme leaves. Pat dry the sliced beetroot with kitchen paper.
  3. Allow the pre-baked pastry sheet to cool a little before spreading over the cheese base, topping with the slices of beetroot and dotting with the remaining goat’s cheese.
  4. Bake for a further 10 minutes until golden. Top with rocket and extra thyme sprigs to serve.

Raspberry ripple and white chocolate cheesecake bars

serves 9 

Modern Rustic with Denby

Ingredients

  • 300g gingernut biscuits
  • 75g unsalted butter, melted
  • 600g cream cheese
  • 3 large eggs
  • 75g caster sugar
  • 1 ½ tsp cornflour
  • 150g white chocolate, melted
  • 150g fresh raspberries, plus extra to serve
  • 30g golden caster sugar

Method

  1. Begin by making the raspberry ripple. Puree the raspberries and add to a pan with the golden caster sugar. Bring to a low simmer and reduce until slightly thickened, for 1 – 2 minutes. Set aside to cool.
  2. Heat oven to 160C/140C fan/gas 3. Line a 24cm x 24cm oven dish with tin foil. Blitz the biscuits in a food processor and combine with the melted butter. Put the crumble base into the the lined dish and press down.
  3. Whisk the eggs, then mix in the cream cheese, sugar and melted white chocolate. Spoon over the biscuit base and smooth out.
  4. Add the raspberry puree to the top of the cheesecake and swirl with a skewer.
  5. Bake for 45 minutes, leave to cool and chill in the fridge for at least 1 hour before slicing into squares. Serve with extra raspberries.

Modern Rustic with Denby

And there we have it. Everything you need to bring modern rustic into the kitchen and to your table. For more inspiration from the interiors side of things, hop on over to Lou’s blog for some top tips on styling. You can see the Denby product range for Studio Craft and Natural Canvas explained in video here too.

As a part of the launch, Denby are offering my readers a 10% discount on any of their products. Just use KYM10 at the checkout.


This post is in paid collaboration with my ongoing partnership with Denby. As always, all words, thoughts and opinions are of course my own. 

All photography, with the exception of the final image, credited to Jan Baldwin