Autumn Oven Bread with Pumpkin, Mushrooms & Burrata

Golden oven bread with pumpkin, mushrooms, red onion and burrata – baked and served straight from the myromy Brick.

Warm Beetroot & Fig Salad with Goat Cheese & Walnuts

Sweet figs, warm beetroot, creamy goat cheese and toasted walnuts – an easy autumn dish served from the myromy Multi-...

Poulet Braisé with Peppers & Potatoes

Ivorian-inspired chicken from the myromy Multi-Roaster: boldly marinated with ginger, garlic, lime and mustard, serve...

Baked Pumpkin Ravioli with Sage, Hazelnuts & Parmesan

Golden pumpkin ravioli, sage butter, toasted hazelnuts and Parmesan – a quick autumn dish from the myromy Multi-Roaster.

Tex-Mex from the Multi-Roaster with Tortillas & Lime Dip

Peppers, beans, corn and seasoned beef cook together in the Multi-Roaster – served with tortillas and a fresh lime dip.

Seco de Pollo from the Multi-Roaster

Ecuadorian-inspired chicken slowly braised in an aromatic sauce of tomato, pepper, coriander, cumin, beer and citrus.

Gold crust – sunflower and flaxseed bread by Luiza

Festive beef roast in the myromy multi-roaster made of ceramic

Roast chicken with red cabbage and rosemary potatoes

Braising & cooking in the myromy multi-roasting pan

Stuffed zucchini with ratatouille

Slow cooking in the myromy multi-roasting pan

Wheat bread

baked in the myromy multi-roasting pan

Rye bread with pumpkin seeds

baked in the myromy multi-roasting pan

Barbary duck leg with red cabbage and potato dumplings

Prepared in the myromy multi-roasting pan

Pumpkin stew with lentils and coconut milk

cooked in the myromy multi-roasting pan

Fluffy yeast plait

One-Pot Asian Bowl

with Hokkaido pumpkin, red lentils and coconut milk – Vegan

Steamed salmon slices

on braised leek with Dill cream

Burger Sliders

with the brioche bun from the brick

Brioche

for both halves of the brick

Lasagna Bolognese

baked in the myromy Brick

Imperial Dove

cooked on hay in the myromy Brick