Our Bestselling Sets, Now at a Discount—Here are 4 Chef-Approved Recipes to Get You Started

We know MMclay customers love options. With so many shapes and glazes to choose from, it can be hard to pick just one. That’s why we’re making it a little easier—and more affordable—by offering select sets at a discounted price.

Proof in the Plating: 4 Chefs, 4 Recipes

To show just how versatile these sets are, we asked four chefs to create a dish using a piece from our Workshop Collection. Their recipes highlight the range of meals that look and taste incredible on MMclay ceramics.

1.  Citrus Swedish Nachos by Chef Amelia Eudailey of HejHej
Paired with: MMclay Workshop Dinner Plate

INSTRUCTIONS

1. (2 days ahead) - To prepare gravlax, combine all ingredients into a bowl and mix well, rubbing citrus zest into spice mixture to release oils. Line a shallow dish about the same size as the salmon filet with saran wrap and spread half of the curing mixture at the base. Put fish in the mixture skin side down. Top with the remainder of the spice mixture. Pull the saran wrap over top to tightly seal and cover with an airtight lid. 
2. 24 hours later, flip the salmon and re-seal. 
3. 12 hours later, rinse seasoning off of fish, pat dry, and store in an airtight container for 3-5 days. 
4. To prepare the fennel pico de gallo, simply combine all ingredients into a bowl and mix well. The flavors will build with time, so if you can make this ahead of time, it is recommended (but not required)! 
5. When it comes time to assemble the "nachos", arrange your potato chips on a plate and layer with thin bite sized slices of the gravlax until you have a bit of a tower. Drizzle a generous amount of lemon crème fraîche across the chips and salmon. Pile large portions of the fennel pico de gallo around the plate, and finish off with dollops of salmon roe. Top with fresh dill and finely chopped chives and optional orange segments. Serve and enjoy immediately! 

2.  Scallop Crudo by Chef Eder Ramirez of Provecho
Paired with: MMclay Workshop Salad

INGREDIENTS

• 2 Hokkaido Scallops
• 1 Passionfruit
• 1/4 Ripe avocado
• Extra virgin olive oil
• Togarashi
• Finishing Salt

INSTRUCTIONS

Thinly slice scallops, arrange on plate.

Carefully slice open passionfruit or citrus (fruit with acid works best) and arrange on plate. Light drizzle with finishing olive oil and finishing salt. Light dust with togarashi.

3.  Baharat Chickpeas by MishMish
Paired with: MMclay Workshop Cafe Plate

INGREDIENTS

• 1 x 25oz can chickpeas, drained and rinsed
• 4-6 x whole peeled tomatoes, crushed with hands
• 6 x cloves garlic, crushed
• 2 x tbsp tomato paste
• 1 x tbsp chili paste
• ½ x cup olive oil
• 3-4 bay leaves
• 1 x medium lemon, sliced
• 2 x tsp baharat (available at many Arab markets)
• salt to taste

For Serving:

• plain yogurt
• toasted pine nuts
• chopped fresh parsley
• fresh pita (or any bread)

INSTRUCTIONS
Pre-heat your oven to 350° F. In a deep cast iron pan or dutch oven, add all of the ingredients except for the lemon slices and mix well. Cover with a lid and cook in the oven for about 35 minutes.

When your timer goes off, give the pan a good stir. Replace the lid, rotate, and cook in the oven for another 35 minutes.

When your second timer goes off, arrange the lemon slices on top of the chickpeas. Raise the temp to 375° F and cook in the oven with the lid removed for a final 25 minutes.

To serve, add dollops of plain yogurt and sprinkle with toasted pine nuts and chopped fresh parsley. Best eaten with vermicelli rice or scooped up with fresh pita. ! صحتين/Sahtein!

TIPS FOR STORING

This dish tastes even better the next day! Allow the chickpeas to fully cool, then transfer to an airtight container. Will keep in the fridge for 4-6 days.

4.  Oat Porridge for 1 by Marisa Williams of Sol Bakery
Paired with: MMclay Workshop Cereal Bowl

INGREDIENTS

• Organic Oats: 50 grams
• Toasted Sunflower Seeds: 15 grams (plus more for topping)
• Water: 300 grams total (start with 150 grams in the pot)
• Jam: 1-2 tablespoons
• Hazelnuts: 1-2 tablespoons
• Olive Oil: for final drizzling
• Orange Zest + maldon sea salt to finish

INSTRUCTIONS

Add 50 grams oats, 15 grams toasted sunflower seeds, 150 grams water and a pinch of salt to a small pot (add in this order). Turn on the stove to medium heat and begin to stir oats continuously. Once the oats start thickening and first bubbles appear, reduce heat to low and start adding more water a little at a time. Continue to stir and add more water until the desired texture is reached. I like to use the listed oat and water amounts but you can easily adjust the hydration to your personal preference. Cooking time usually takes a few minutes. Once the oats have thickened and are cooked, pour into a bowl. Sprinkle the top generously with toasted sunflower seeds and some chopped toasted hazelnuts. Layer in some spoonfuls of your favorite jam. At the moment, mine is huckleberry bay leaf jam. Drizzle the porridge with olive oil and finish with some orange zest and flaky sea salt. Lemon zest is also great.