Black Friday Sale

Black Friday Sale

We are having a sale! Until 6pm on Monday we are offering an amazing 30% off everything on our website. In addition to this fantastic offer we are also offering in-store discounts and special sample sale promotions. Move fast this offer ends at 6pm on Monday. 
New Store Opening

New Store Opening

We are so excited to announce the opening of our new retail store at 57 Amwell Street. We are open Monday-Friday from 10am-6pm and on Saturday from 11am-5pm. We cant wait to welcome you in-store!
Late Summer Vegetable Kebabs

Late Summer Vegetable Kebabs

We recently hired a lovely house just outside Winchester for our latest photoshoot for our new introductions for the AW2018 season. It was a gorgeous English summers day and whilst we were trying to make it as wintery as possible it was just impossible so as lunch time approached we decided to throw together all the lovely vegetables we had bought as props, stick them on skewers and pop them on the BBQ for a lovely healthy lunch.

This could not be more simple but worth taking the time to put together an hour or so before you start grilling to let the flavours combine and infuse.

Ingredients for 4/5 hungry colleagues:

2 red peppers

2 medium courgettes

1 aubergine

15ish button mushrooms

15ish Baby shallots

15ish cherry tomatoes

1 chilli

5 garlic cloves

1 un-waxed, organic lemon

Dried cumin seeds

Olive oil

Freshly picked rosemary

Method

Method

Cut the peppers in half, take out the seeds and white pith and cut into chunks and add to the bowl.
Slice the courgettes into 10mm slices (thick enough to push your skewer through sideways otherwise they will roll around and not cook properly) then place into the bowl.
Cut the aubergine into chunks and add to the bowl
Cut the button mushrooms in half (you don’t need to wash these) then add to the bowl.
Peel the baby shallot onions and place in the bowl, you could also use trimmed spring onions
Add the cherry tomatoes to the bowl.
Carefully slice the chilli in half lengthways, scoop out the seeds and white pith. Finely chop and sprinkle into the bowl.
Crush and finely chop five garlic cloves, scatter over the vegetables and finely grate the lemon zest into the bowl.
Drizzle over a slug or two of extra virgin olive oil and sprinkle a handful of dried cumin seeds. Pick the rosemary leaves, discarding the stalks, and sprinkle into the bowl.
Using your hands, mix everything together – season generously with flaked salt and freshly ground black pepper. At this point either place it in the fridge covered for a few hours or leave at room temperature for an hour.
Prepare your charcoal barbecue or alternatively, preheat a griddle pan on the hob to a high heat. Thread the vegetables on to the skewers and grill on the barbecue - cook until cooked through, turning every now and again and starting to blacken in places.
Once cooked, transfer the kebabs to a serving platter and serve with a fresh green salad, flat breads and harissa optional!
Summer 2018 Sample Sale - 50% off

Summer 2018 Sample Sale - 50% off

canvas home is offering up to 50% off retail prices on selected lines, including ceramics, glassware, linens and cutlery at our London showroom. Wednesday 27th

June - 8am - 6pm
Thursday 28th June - 8am - 8pm (late night)
Friday 29th June - 8am - 6pm
Saturday 30th June - 11am - 4pm
Sunday 1st July - 11am - 4pm