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HALF FRENCH, FULL ENGLISH
A cookware collaboration
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Staub’s legendary cast iron cocotte and frying pan, fused with the precise solid metal craft of Buster + Punch that elevates function and form.
HALF FRENCH, FULL ENGLISH
Staub’s cast iron cocotte and frying pan are elevated by Buster + Punch’s solid metal finesse. Each piece is a warm reminder of the joy of gathering to share cultural and culinary connections. Whether you’re serving up a Coq au Vin or a Full English, these future icons are created for full bellies and full hearts.
MEET THE CAST
We needed the proper ingredients to put the Staub x Buster + Punch cookware through its paces.
tom sellers
Tom Sellers is the two Michelin-starred chef behind London’s Restaurant Story. A hyper-inventive chef who challenges conventions and embraces the roots of British cuisine. We invited him to formulate a Full English breakfast that would put our new collection to the test.
professor green
Hailing from Clapton, East London, Professor Green is an acclaimed rapper, recording artist, actor and mental health activist. His tracks document slices of British culture and society, making him the perfect candidate to join us in the cafe and give his take on the cultural role of the Full English.
A MICHELIN-STARRED BREAKFAST
Curated by two-Michelin-starred London chef Tom Sellers, this could be the finest Full English ever served… And, now, it’s yours for the making.
the breakfast of champions
To celebrate the collab, we hit the cafe with Professor Green and Michelin-starred chef Tom Sellers to serve up their best Full English
TOM’S MICHELIN-STARRED FULL ENGLISH
- Ingredients
- Heinz baked beans
- Good quality unsalted butter
- Streaky smoked bacon rashers
- Black pudding
- Sausages (Tom uses Butlers Bangers from Jimmy Butler and his family @blythepork)
- Portobello mushrooms
- Beef tomatoes (halved)
- English mustard
- Fresh sliced white bread
- Eggs
- Condiments
- Red sauce
- Brown sauce
- Salt + Pepper
- A cuppa tea
Method
1. Get your Buster + Punch x Staub Frying Pan and Cocotte warmed up but not too warm or your sausages will split.
2. Add your fats first. Put bacon, sausage, and black pudding in the frying pan—all at once. When your meats begin to get golden and crispy, add the mushrooms and tomato.
3. In separate pan, open your beans, put in the cocotte. Add a spoon of English mustard (aka Tom’s secret ingredient) and a spoon of the fats from your meat.
4. Crack eggs into the frying pan with everything else still in it and fry to your preference.
5. Prepare two slices of white toast and butter heavily.
6. Add beans to the main frying pan and serve.
- top tip
- To prolong the life of your cocotte or frying pan and protect its enamel coating, let the cookware cool naturally after use before washing gently with mild detergent or hot water.
