This month there are a lot of ‘firsts’ and exciting new launches in the world of kitchens… from film shorts demonstrating cabinetry and storage to MasterChef winner Shelina Permalloo cooking up a mango storm with the new Hotpoint small appliance range.

Roundhouse the movie!

I’ve been a fan of Roundhouse Design for as long as I can remember so I couldn’t wait to view their first ever online video.

Check out the video below to see their stunning kitchens in action on the small screen.

From gliding doors and soft-close drawers to boiling water taps and seamless worksurfaces, there are plenty of close ups to inspire you. Oh, and you’ll see a BLT being made too, so don’t watch on an empty stomach!

Hotpoint shows off it’s clever kit

This week MasterChef winner Shelina Permalloo demonstrated the new Hotpoint High Definition small appliances range to the UK’s leading journalists.

MasterChef winner Shelina Permalloo demonstrated the new Hotpoint High Definition small appliances range

The theme was ‘lighter lunches’ but thankfully there wasn’t a soulless salad in sight. Instead, we were treated to a Tropical Chia Seed Smoothie, Planter’s Punch, Mango, Blood Orange and Ginger Juice, Mocktail Mojito and Fragrant Thai Soup with Chicken and Prawns.

“A little bit of gadgetry can go a long way,” commented Shelina, “whether it’s making meals quicker to prepare, getting more out of ingredients or just creating a whole lot less washing up!”

The collection, which is designed by internationally acclaimed designer Makio Hasuike, includes a steam blender, slow juicer, digital kettle and toaster.

Shelina’s delicious Thai broth – serves 4

If this has got your tastebuds going, here’s how to make Shelina’s delicious Thai broth (serves 4):

Ingredients:

• 1 skinless chicken breast
• 15 cooked king prawns
• 2 banana shallots
• 4 cloves of garlic
• 5 dried red chillies
• 1 inch galangal
• 1 inch fresh turmeric
• 3tbsp light unrefined muscovado sugar
• 5tbsp fresh coconut milk
• 1tbsp shrimp paste
• 1 whole lemongrass, coarsely chopped
• 3 kaffir lime leaves
• 2-3tbsp fish sauce
• Juice of 2 limes
• 2 pints vegetable stock

Method:

1. Place the skinless chicken breast in the Hotpoint Steam Blender’s steaming basket and, using the steaming function, cook for ten minutes.
2. Whilst the chicken is cooking, soak the red chillies in warm water for ten minutes, then drain.
3. Once the chicken is cooked, remove it from the steaming basket and wrap in foil to rest.  Rinse out the blender after cooking the chicken, ready to prepare the soup.
4. To make the soup, place all the ingredients, except for the cooked prawns, chicken, kaffir lime leaves, fish sauce, vegetable stock and lime juice, into the blender.
5. Using the blending function, blend all the ingredients for approximately one minute until the paste becomes smooth.
6. Switch the setting to the steaming function, and steam cook for 5 minutes until the paste becomes dark in colour.
7. Once you are happy with the colour, add the vegetable stock, kaffir lime leaves, lime juice and fish sauce and steam cook for a further 10 minutes.
8. Whilst the soup is cooking, remove the chicken from foil and slice at an angle.

To serve

Choosing deep bowls, share out the cooked prawns and slices of steamed chicken between the dishes, pouring over the fragrant stock.  Garnish with coriander leaves and a fresh wedge of lime.

Smeg launches first-ever multifunctional double Pyrolytic oven

The DOSP38X is a double multifunction oven finished in brushed steel.

This month sees Smeg launching this all-singing, all-dancing oven, which is A rated for energy efficiency and does the cleaning for you. The DOSP38X is a double multifunction oven finished in brushed steel. You’ll get a generous 120-litre capacity, the usual Pyrolytic cleaning function and an Eco-pyrolytic option for when a less intense clean is required. There are also 10 functions including Circulaire for an even distribution of heat. Visit www.smeguk.com.

New display at Boffi’s Wigmore Street Showroom

With 3,000 square feet to show off its wares, the vast space showcases the Aprile kitchen designed by Piero Lissoni

The kitchen corridor of London, Wigmore Street, is home to the elegant two-storey Boffi showroom. With 3,000 square feet to show off its wares, the vast space showcases the Aprile kitchen designed by Piero Lissoni, which uses a combination of new treated finishes and stone combined with modern materials.

On view is Brompton by Lissoni – an innovative multifunctional metal structure with aluminium shelves that can be used either as a bookcase or flexible storage

Also on view is Brompton, again by Lissoni – an innovative multifunctional metal structure with aluminium shelves that can be used either as a bookcase or flexible storage in different areas of the house. Downstairs, an original vault (the showroom is a former bank) displays Boffi’s distinctive bathrooms and accessories. Head to 25 Wigmore Street W1U 1PN to see for yourself.

Neptune’s contemporary Limehouse Collection due for May launch

Inspired by the simplicity and functionality of our industrial past, Limehouse is a modern take on a traditional working kitchen

Inspired by the simplicity and functionality of our industrial past, Limehouse is a modern take on a traditional working kitchen. Smooth and slick and equally at home in a modern or period setting, the pared-back style has a handpainted finish in a Lily colour; the perfect contrast for the touches of aluminium and chalked oak worksurfaces.

The new patent pending hinges are discreetly built into a hidden frame with an off-centre pivot to ensure doors close smoothly while cutlery drawers have sliding stone dividers and spice shelves come with miniscule dips or Vs carved into them, allowing the bottles to naturally fall into place. www.neptune.com