Everhot Cookers

Everhot Cookers Everhot Cookers are British made, beautiful and highly efficient heat storage electric range cookers, room heaters and stoves.

Our Cornish Pasties are perfect for an end of summer picnic, so this we are sharing our recipe to make 8 delicious pas...
11/09/2026

Our Cornish Pasties are perfect for an end of summer picnic, so this we are sharing our recipe to make 8 delicious pasties 😋

Top oven temperature: 220°C

Ingredients:
Pastry - this needs to be made 24 hrs in advance:
455g plain flour
85g butter
150g lard
8-10 tbsp water
1 tsp Salt

Filling:
300g potato
150g swede
200g white onion
455g beef skirt
2 eggs
Salt, black cracked pepper and white pepper

Method:
1. Make sure the butter and lard are cold. Weigh out and cut into small cubes, keep chilled if not using straight away.

2. In a mixing bowl place the flour, salt, butter and lard and mix until it resembles breadcrumbs. Add the water a little at a time and bring together to form a ball. You don’t need to knead this pastry, simply wrap in cling film and refrigerate for at least 24 hours.

3. Chop the potato, swede, onion, and beef skirt into small cubes. Try to keep all the ingredients the same size, this will help them cook evenly. Mix and season well, ready for filling the pastry.

4. To assemble the pasty cut the dough into 8 even sized balls. Using a rolling pin roll one ball out into a 18cm circle.

5. Place one-eighth of the pasty filling into the centre of the rolled pastry, now lift both sides of the pastry up and around the filling, press the edges of the pastry together to create a seal.

6. To crimp the seal, starting at one end and roll the seal over itself in small sections until you get to the other end, this should leave you with a nice rolled wave effect.

7. Place the pasties onto a lined greaseproof tray and space out evenly.

8. Crack the eggs into a cup and beat to create egg wash. Brush each pastie with the egg wash and place the tray on the lowest position of the top oven, bake for 1 hour.

Here at Everhot we LOVE hearing from our customers, and we are delighted that Mrs Gooding recently got in touch to leave...
09/09/2026

Here at Everhot we LOVE hearing from our customers, and we are delighted that Mrs Gooding recently got in touch to leave us this fantastic review on Trustpilot ⭐⭐⭐⭐⭐

Thank you to all our customers who take the time to share their feedback – it really helps us to deliver the best possible service.

Everhot Cookers 🤝 Trustpilot

08/09/2026

The brilliant Nicky Laceby has made us a brand new cooking tutorial, baking a delicious Tomato Tart 🍅😋

Serves: 6
Preparation Time: 40 minutes, plus chilling
Cooking Time: 40 minutes
Oven Temperature: 210°C

You will need:
A 10-inch loose-bottomed tart tin, lightly greased with
butter, making sure the fluted edges are well coated.
Ingredients for the pastry:
200g plain flour
75g cold butter, cut into small cubes
25g cold lard, cut into small cubes
1 large egg, lightly beaten

Ingredients for the filling:
4 tbsp thick double cream
3 tbsp Dijon mustard
10–12 large ripe tomatoes
Sea salt
Freshly ground black pepper
A few sprigs of fresh thyme
Extra virgin olive oil, for drizzling

Make the pastry:
1) Put the flour into a large mixing bowl. Add the cold cubed butter and lard, then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

2) Using a round-bladed knife, mix in the beaten egg until the dough starts to come together. Turn out onto a lightly floured surface and knead briefly until smooth.

3) Shape into a disc, wrap and chill for 30 minutes.

Prepare the tomatoes:
1) Bring a pan of water to the boil. Using a small sharp knife, score a small cross in the base of each tomato. Lower them into the boiling water for about 10 seconds — a little longer if they are not fully ripe.

2) Lift out and, when cool enough to handle, slip away the skins. Core the tomatoes, then slice evenly.

3) Lay the slices on kitchen paper and gently pat dry. Removing excess moisture helps keep the pastry crisp and prevents the filling from becoming watery during baking.

Assemble the tart:
Roll out the chilled pastry on a lightly floured surface, taking care not to roll it too thin, then use it to line the prepared tart tin. Press it carefully into the fluted edges and trim neatly.

Stir together the thick double cream and Dijon mustard until smooth, then spread evenly over the pastry base.

Arrange the tomato slices over the mustard cream, overlapping them slightly in neat circles. Season generously with sea salt and freshly ground black pepper, then scatter over the thyme leaves.

Bake:
Bake for about 40 minutes, until the pastry is golden and crisp and the tomatoes are lightly roasted around the edges.

Remove from the oven, drizzle lightly with extra virgin olive oil and leave to settle for 10 minutes before removing from the tart tin.

Serve slightly warm, or allow to cool completely.

Serving suggestion:
Perfect for a long, lazy lunch. Serve with a green salad and a nice glass of chilled white w**e.

Cook’s note: The flavour of this tart depends almost entirely on the tomatoes, so choose the ripest, most fragrant ones you can find. Deeply coloured, heavy tomatoes with plenty of natural sweetness will give the best result.

Nicky's full video can be found by following the link below:
https://www.youtube.com/watch?v=aHYTNUPTgRY

Videography credit: RichMcD Photography

🗓️ Sourdough Pizza Day - Friday 13th November 🗓️Join us at Coaley Mill at 10:00am on Friday 13th November for our wonder...
07/09/2026

🗓️ Sourdough Pizza Day - Friday 13th November 🗓️

Join us at Coaley Mill at 10:00am on Friday 13th November for our wonderful Sourdough Pizza Day with Sara from Sara's Sourdough Bakehouse 🍕

This is a hands-on class for Everhot owners, and it would make the perfect early Christmas present 🎄🎁

Places are limited to 8 people and cost £75 each including drinks and a lunch prepared by Sara. You will also get to take away your dough as well as some starter in a jar.

These events always sell out incredibly fast so please give us a call on 01453 890018 to reserve your space today!

📍 Everhot Cookers, Coaley Mill, Dursley, Gloucestershire, GL11 5DS

If you are looking for a treat this look no further than our Panfried Steak with a delicious Potato Rosti & Peppercorn...
04/09/2026

If you are looking for a treat this look no further than our Panfried Steak with a delicious Potato Rosti & Peppercorn Sauce 😋

Serves: 2

Ingredients:
2 ribeye, sirloin, rump or fillet steaks
20ml vegetable oil
50g butter
1 clove garlic
1 sprig of thyme
1 sprig of rosemary

Rosti potato:
1 large Maris Piper potato
100ml sunflower oil
Salt and pepper

Peppercorn sauce:
1 shallot, finely chopped
2 tsp crushed black peppercorns
1 tbsp brandy
150ml beef stock or 1 stock cube dissolved
50ml double cream
Salt

Method:
1) To prepare the Rosti, first peel and grate the potato. Add the potato to a bowl and allow cold running water to run over the potato to remove the starch. Once the water runs clear place the grated potato onto a tea towel and squeeze as much water out as possible. Sprinkle with salt and pepper, this will draw more moisture out of the potato. Leave for 5 minutes and squeeze to remove any remaining liquid.

2) Place a thick-based frying pan on the hot plate and add the sunflower oil. Once hot, place the grated potato mix in the centre of the pan and using a spatula, gently press the mix down, cook for 3-4 minutes before flipping over. Each side should be golden brown and crispy.

3) Once browned, slide the pan over to the simmer plate and continue cooking for around 5 minutes on each side, making sure it is cooked through.

4) To make the sauce, place a saucepan on the hot plate and add the oil. Once hot add the shallot and cook for 2 minutes, add the crushed black peppercorns followed by the brandy, keep on a high heat to burn the alcohol off. After a minute add the stock and bring back to the boil, add the cream and boil for a further 2 minutes. Slide the pan over to the simmer plate and allow to reduce to the thickness of your liking, taste and add seasoning if needed.

5) To cook the steaks, heat a griddle pan until smoking hot and add a little oil. Sear for 2 minutes on each side for rare, 4 for medium and 6 for well done. Increase timing if using a thicker cut.

Serve with roasted tomato and grilled asparagus.

Thank you to everyone who joined us at Everhot HQ for our Coffee Morning earlier on today ☕🍰We hope you all enjoyed our ...
04/09/2026

Thank you to everyone who joined us at Everhot HQ for our Coffee Morning earlier on today ☕🍰

We hope you all enjoyed our delicious homemade cakes and treats 😋

👀 Our next Coffee Morning will be held on Friday 2nd October, and we can't wait to see you there 👀

02/09/2026

The Everhot Electric Heaters and Electric Stoves are perfect for heating up bedrooms, home offices, outbuildings, snugs, living rooms and dining rooms.

The Electric Heater and Electric Stove Heater are both 1.5kW room heaters, weighing 40kg and 50kg respectively, and they can be moved from room to room, depending on where you need the warmth.

The Electric Stove contains a 20 litre oven with a maximum temperature of 200°C and both the Heater & the Stove run off a single 13 amp plug!

Available in 21 beautiful colours, there's an Everhot Heater or Stove to complement any living space.

Join us for our Coffee Morning on Friday 4th September ☕🍰Our Coffee, Cake and Q&A Mornings are open to everyone - just p...
01/09/2026

Join us for our Coffee Morning on Friday 4th September ☕🍰

Our Coffee, Cake and Q&A Mornings are open to everyone - just pop into our Gloucestershire Showroom any time between 10am & 12noon.

There's no need to be an Everhot owner, just come along and enjoy some homemade cake and a cup of tea or coffee in our lovely showroom.

📍 Everhot Cookers, Coaley Mill, Dursley, Gloucestershire, GL11 5DS

We look forward to seeing you there!

Today is , and this week we are sharing recipe for a delicious Orange Crispy Glazed Duck, which can be found on page 98...
28/08/2026

Today is , and this week we are sharing recipe for a delicious Orange Crispy Glazed Duck, which can be found on page 98 of the Everhot Cookbook 📖

Serves: 4-6
Top oven temperature: 220°C
Simmering oven temperature: 110°C

Ingredients:
3-5kg whole duck
3 tbsp thick cut orange marmalade
2 tbsp runny honey

Ingredients for the sauce:
4 tbsp plum sauce
300ml orange juice
1 tbsp cornflour, thinned with 2 tbsp orange juice
2 tbsp thick cut orange marmalade
1 tbsp red w**e vinegar

Method:
1. Pat the duck dry with kitchen paper and season with salt and pepper. Place the duck upside down on a rack inside a roasting tin and cook on the bottom shelf of the top oven for 30 minutes.

2. After 30 minutes, carefully turn the duck over and coat with the marmalade and honey. Return to the top oven to roast for another 30 minutes before transferring to the centre of the simmer oven set at 110°C for approximately 90 mins, until cooked through. Remove from the oven and allow the duck to rest for 15-20 minutes.

3. To make the sauce, remove the fat from the roasting tin. Add some of the cooking juices along with the orange juice, plum sauce, marmalade, and red w**e vinegar to a saucepan and bring to the boil. Whisk in the corn flour and heat until the sauce has thickened, seasoning to your liking.

4. Using a sharp knife, carve slices from the duck breasts or legs, or alternatively pull the cooked meat off the bone first and then slice. Pour over the sauce.

We recommend serving with some spicy red cabbage.

27/08/2026

Come and meet us at the Everhot Cookers stand at Bucks County Show this Thursday 27th August.

We look forward to welcoming you and answering any questions you have about Everhot's beautiful cast iron range cookers!

For more information about the show please follow the link...www.buckscountyshow.co.uk 📣

Address

Dursley

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+441453890018

Website

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