One of the new innovations (among many more) in our latest and beautiful new Roundhouse Clapham showroom in Nightingale Lane is the herb trough. Inset into the work surface made of cast-in-situ polished concrete on a bespoke island, is this clever herb trough with removable steel inserts. The worksurface has a unique textured edge, inspired by the concrete pestle and mortar Roundhouse Kitchen Coach Amy used to make pesto.The new Roundhouse Clapham kitchen showroom is full of beautiful new products and finishes, and of course many examples of stunning Roundhouse bespoke kitchens. Why not pop in and take a look? Robyn, Peter and Alice will be delighted to welcome you and show you around. Meanwhile here’s Amy’s delicious recipe for what we call Nightingale Pesto! Nightingale Pesto  Ingredients                                                                           Makes about 1 x jam jar  Fresh basil leaves, 4 x good handfuls 60g pine nuts, toasted 2 x large pinches Maldon sea salt Freshly ground black pepper 1 x small garlic clove, finely grated 60-75ml extra virgin olive oil 40g Parmesan, finely grated Method In a large pestle and mortar (or food processor), rip up the basil leaves and scatter in the pine nuts, seasoning and garlic. Pound to roughly mash. Drizzle in the oil and continue to pound with the pestle. Now add the parmesan, and if necessary add a drizzle more oil until you get to the desired consistency. Serve either melted in to freshly cooked pasta, or as a spread in sandwiches, or...

Grey is certainly the colour-of-the-moment and if you are looking for inspiration then this beautiful neutral, understated bespoke Roundhouse kitchen might just provide you with some.Roundhouse kitchen coach Amy, visited the bespoke kitchen recently and tells us that it looked very chic with a mixture of textures and finishes; painted limed Oak, burnished silver and matt lacquer with a shark detail Glacier White Corian worksurface. It’s a Roundhouse Urbo matt lacquer kitchen with Driftwood bi-fold and Silver Metallic wall cabinets and even the interior of larder is in a gorgeous grey limed Oak finish.It really is a great example of a good use of grey in the kitchen....

No need for an ice cream maker with this yummy Roundhouse recipe from Roundhouse kitchen coach Amy. Tried and tested in her own bespoke Roundhouse kitchen it’s the perfect dessert for a sunny day. Iced Lemon Curd Meringue Gateau with Raspberry Coulis Ingredients                                                                           Serves 8-10 300ml double cream 1 x large 500g carton Greek yoghurt 2 tbsp fromage frais 170g icing sugar 3 lemons, zest only – finely grated 120g meringue nests, broken in to 10p size pieces ½ jar (about 6 heaped tablespoonfuls) good quality lemon curd 350g fresh raspberries 120g caster sugar ½ lemon, juice only  **If you need this to freeze extra quickly, you can always press the ‘Super Freeze’ button in your freezer before you start making this recipe - this takes the temperature down to about minus 30°C from the usual freezer temperature of around minus 18°C** Method  In a large mixing bowl, whisk together the cream, yoghurt, fromage frais and icing sugar until it starts to thicken slightly. Stir through the lemon zest to combine well. Fold in the meringue pieces, then gently swirl through the lemon curd – don’t mix! You want a ‘ripple’ of lemon curd through the mixture. Line a loaf tin with two layers of cling film, and tip the mixture in. Bring the edges of the cling film over the top to cover, and place in to the freezer until required. For the coulis, blend the raspberries with the sugar until smooth, then sieve to remove the pips....

It’s rewarding to see our striking bespoke finishes used to great effect as in this stunning kitchen in Cambridge, visited by Amy, the Roundhouse Kitchen Coach recently.The Roundhouse Urbo bespoke matt lacquer kitchen in Farrow & Ball Lamp Room Grey is superb, with beautiful wall cabinets in our bespoke Driftwood horizontal veneer and a lovely large island in Farrow & Ball Downpipe complete with bright barstools and a roof light above. In a glazed extension, which opens up the space and floods the room with light, this kitchen really is bright and beautiful!...

We often think that our kitchens are a bit like the Tardis, with acres of space hidden behind a seamless exterior. This Roundhouse bespoke kitchen visited recently by our Kitchen Coach, Amy, packs a vast amount of storage behind its sleek facade. The whole kitchen is really well laid out with two double larders, one with full height drawers; floor to ceiling and the other is stacked with glasses, cups and china. A further small single larder has drawers and shelves and is filled with breakfast items, coffee and cups.   It’s a Roundhouse Urbo handle less, matt lacquer bespoke kitchen with the sink run and island in Farrow & Ball Plummet and the tall run and wall cabinets in Farrow & Ball Manor House Grey. The work surface  on the main run and island is polished Basaltino and on the Specva breakfast bar, River Wash Heart Ash, a light driftwood colour. It's a fabulous example of the enormous amount of storage that can be fitted into a Roundhouse bespoke kitchen.  ...

With the sun (allegedly) around the corner, what could be more perfect than this so simple, almost-don’t-need-a-recipe for, slow-cooked tomato salad? This slow-cooked tomato salad is made in the warming drawer and is great if you have a glut of ripe tomatoes at this time of year. It's tried and tested in her Roundhouse bespoke kitchen by Amy our lovely Kitchen Coach. Slow-cooked tomato salad Ingredients 500g mixed tomatoes – we used heirloom a good drizzle of extra-virgin olive oil sea salt flakes and freshly ground black pepper a few sprigs fresh oregano, leaves only, chopped – or a few pinches of dried To serve Some nice homemade dressing Torn basil leaves 1 x ball burrata, if desired  Method Begin by turning on the warming drawer to the highest setting (which is around 85-90°C, and allowing it to preheat whilst you prepare the tomatoes. Halve the smaller tomatoes, and quarter the large ones if you are using mixed sizes. Arrange, cut-sides up, on to a large baking tray. Drizzle generously with olive oil, then season well and scatter over the fresh or dried oregano. Place in the warming drawer for 4-6 hours, depending on how well ‘shrivelled’ you want the tomatoes to turn out! Arrange on to a serving platter, scatter over torn fresh basil leaves and drizzle over a little dressing. Delicious served with burrata and some crusty bread, or as an accompaniment to grilled meat or fish. Serves 3-4  ...