Tried & Tested: The Mayflower Cookware Collection

GreenPan believe that healthy cooking begins with healthy cookware, so with the launch of their new non-stick, energy-saving Mayflower range, who better to put their mantra to the test than you guys?

We asked our experts to whip up a favourite family meal using one of the Mayflower cookware sets, send us their first impressions and not forget to include each delicious recipes. The results? Feast your eyes on this...

Easy-Peasy Family Pasta Dish

Ingredients
(Serves 4)

• 300g fresh sugar snap peas
• 300g cherry tomatoes (quartered)
• 7 tbsp extra virgin olive oil, plus a little extra to serve
• 2 garlic cloves (finely chopped)
• fresh basil leaves
• 300g linguine
• 100g mild goat's cheese (diced)
• salt and pepper

Method

Boil the sugar snap peas in a large saucepan of lightly salted boiling water, drain and then rinse in cold water. Place the cherry tomatoes, olive oil, garlic, basil and some salt and pepper into a large bowl and mix together well. Stir in the peas and set aside to marinate.

Bring a large pan of lightly salted water to the boil and cook the linguine. Along with the diced goat's cheese, add the tomato and sugar snap peas mixture into the frying pan and cook for 2-3 minutes before adding the pasta. Mix well, serve immediately and don’t forget to sprinkle on some freshly ground black pepper, a drizzle of olive oil and a few basil leaves per portion.

Andreea: "For my easy-peasy pasta recipe I used the 24cm frying pan from the 3-piece frying pan set. The pan is made out of natural materials which means it doesn't release any toxic chemicals when in use. The ceramic coating also means the pan is high heat resistant, so even if you accidentally overheat the pan, the coating won't peel or give off any toxic fumes.

Macaroni and Cheese, Vegan Style

Ingredients
(Serves 4)

• Vegan pesto
• 2 Cups Fusilli pasta
• Vegan Parmesan cheese (grated)
• Green garden peas
• Basil
• Cherry tomatoes
• Salt and pepper

Method

Using the saucepan from the Mayflower 3-piece set, cook the Fusilli pasta in lightly salted boiling water. Heat up the vegan pesto sauce, adding the peas and cherry tomatoes until they're soft. Serve hot and remember to sprinkle on some vegan Parmesan cheese for extra deliciousness.

Anastasia: "Having a smaller kitchen means I need to think efficiently when it comes to space, as well as other aspects. Luckily the Mayflower 3-piece cookware set can be easily stashed away and as an added bonus, they help me to save energy as they heat up faster than any of my other pots. Since they're made without using any lead, cadmium or PFAS, they never release toxic fumes. Handy for those 'just in case I accidentally forget there's food cooking' moments."

Spaghetti with Spinach and Bacon

Ingredients
(Serves 4)

• 400g gluten free spaghetti
• 200g lardons
• 300g fresh spinach
• Extra virgin olive oil
• 300ml non fat crème fraiche
• 2 garlic cloves
• Salt and pepper

Method

Using a saucepan, bring water to the boil, add the spaghetti, a pinch of salt and leave for around 8 minutes. In a pan, warm some olive oil and add in the lardons, leaving to cook for 7 - 8 minutes. Then in a side pan, throw in the fresh spinach, add garlic and lather in the crème fraiche for a creamy taste. Serve and enjoy.

Sylvia: "We chose gluten free spaghetti with lardons and spinach so the whole family would have energy for the entire day. When you have young ones, it's important to mix what they like with healthy greens. The 5-piece cookware set from Mayflower is so chic and looks great in my white kitchen with its wooden handles. Bonus points for the non-stick feature as none of my food sticks to any of the pans.

Casserole, Our Family Favourite

Ingredients
(Serves 4)

• 12 - 15 chipolata sausages
• 150g sugar snap peas
• 200g tinned sweetcorn
• 2 heaped tsp sun dried tomatoes
• 4 medium Maris Piper potatoes

Method

Brown the sausages using the Mayflower frying pan, then turn down the heat. Dice the potatoes into cubes (or chunks) and add to boiling water, allowing to boil for 5 minutes. The Maris Piper potatoes only need to be par boiled, so when your knife just goes through them that means they’re done. Boil the sugar snap peas for 4 minutes or until just tender. Once the potatoes and peas are ready, pop them in with the cooked, browned sausages and cook together for a few more minutes. Add the sweetcorn and tomato paste and then combine until ready to serve.

Jenny: "I always opt for non-stick when buying cookware, however sometimes the non-stick coating doesn’t always last. The 5-piece Mayflower range is great quality. They're non-stick with a special infinity coating reinforced with diamonds, which means you can get away with little or to no oil when cooking and washing up is quick and easy, simply wipe over with a dish sponge.

The 16cm saucepan has a double pouring spout so it’s great for both sides and the wooden handles stay cool when you're cooking, so no more burnt hands. Something I noticed straight away is that you save more energy when cooking as the pans heat up fast and distribute the heat evenly. The utensils also look like they are built to last. They, like the pans, are easy to clean and super stylish. I'm really in love with the whole Mayflower range and will be adding to it soon when I need to."