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Healthy living starts in a Franke kitchen

Join Jess Bunn as she cooks her delicious recipes using Franke products in her own kitchen.

Sepps enjoying his recipes cooked in the Franke kitchen

JESS BUNN

Jess is a Private Chef and Food & Beverage Consultant known for elevating everyday recipes to suit the modern cook. Through her engaging recipe blog and active social media presence, she shares innovative and accessible culinary ideas that inspire home cooks. With a passion for transforming ordinary ingredients into extraordinary dishes, Jess is dedicated to making gourmet cooking accessible to everyone.

JESS ON INSTAGRAM
Jess with her recipes cooked in the Franke kitchen

Blistered Chicken Thighs with Herby Green Sauce & Radish Cucumber Salad

 

Smoky, charred chicken thighs served over a crunchy smashed cucumber and radish salad with a creamy jalapeño-coriander green sauce.

 

Serves 4
Time: 30 mins prep, 20 mins cooking (plus marinating)

DOWNLOAD RECIPE
Blistered Chicken Thighs

Crispy Skin Salmon with Grapefruit, Herb & Rice Vermicelli Salad

 

Fresh grapefruit, crisp herbs, rice noodles and perfectly cooked crispy-skinned salmon come together in this vibrant summer salad.

 

Serves 2
Time: 25 mins prep, 10 mins cooking

DOWNLOAD RECIPE
Crispy Skin Salmon

(Not) Chicken Parm with Peaches

 

Juicy roast chicken with crisp skin, sweet tomatoes and peaches, creamy bocconcini and golden chicken-fat breadcrumbs.

Serves 3-4 • Time: 10-15 mins active prep,
40 mins cooking

DOWNLOAD RECIPE
(Not) Chicken Parm with Peaches

Download Blistered Chicken Thighs Recipe PDF (194 KB)

Download Crispy Skin Salmon Recipe PDF (177 KB)

Download (Not) Chicken Parm Recipe PDF (203 KB)

Want to know more about the Franke products in Jess Bunn's kitchen?

More recipes from Jess from 2025

Jess

Spicy Prawn Cocktail Rolls

Serves 4–5 • Time: 15 mins prep, 10 mins cooking

  • 40g butter
  • 2 cloves garlic
  • ½ tsp smoked paprika (optional)
  • 200g peeled and deveined prawns
  • ½ stick celery
  • 1 small shallot
  • 2½ tbsp mayonnaise
  • 1 tsp sriracha
  • 1 lemon
  • 5g chives (½ small bunch)
  • 10 mini brioche buns
  • 1 small gem lettuce
JESS ON INSTAGRAM
Spicy Prawn Cocktail Rolls

Chilli Cherry Spritz with Fresh Lime and Soda

Serves 4–6 • Time: 15 mins prep, 10 mins cooking
For the syrup

  • 250g frozen cherries 
  • 200g honey 
  • 1 jalapeño or large red chilli 
  • 50 ml water  |  20ml apple cider vinegar 

For the Lime Soda

  • 4–5 limes (4 for juicing, 1 for glass prep)
  • 1L sparkling water (we use the Mythos Water Hub, dark green setting) 
  • the Rim 3 tbsp Tajín (or other chili-lime salt) 
  • 1 tbsp sugar  |  Ice
JESS ON INSTAGRAM
Chilli Cherry Spritz with Fresh Lime and Soda

Download Spicy Prawn Rolls Recipe PDF (167 KB)

Download Chilli Cherry Spritz Recipe PDF (193 KB)

Bruschetta with Chunky Olive Salsa Verde & Good Anchovies

Salty, herby, sharp, and just a little messy—in the best way. These anchovy toasts come together in minutes and punch well above their weight.

Serves 4–5 (makes 10 toasts) • Prep Time: 15 mins • Cook Time: 5 mins

  • 1 small baguette
  • 100g pitted green olives, roughly chopped (we used Nocellara)
  • 5g chives  |  5g parsley
  • 5g dill  |  5g mint
  • 50ml olive oil, plus more for brushing
  • 10ml apple cider vinegar or white wine vinegar
  • 1 tin anchovies in oil  |  Salt and black pepper, to taste
  • Lemon wedges, for serving (optional)
JESS ON INSTAGRAM
Bruschetta with Chunky Olive Salsa Verde And Good Anchovies

Herby Butter Dipped Radishes

Crisp radishes, dipped in a silky green herb butter that sets into the thinnest shell. Sharp, salty, fresh… like crudités got a glow-up.

Serves 4–6 • Time: 25 mins prep, plus 5–10 mins chilling

  • 15–20 radishes, washed and dried, tops on 
  • 50g parsley
  • 25g chives (reserve 5g for garnish)
  • ⅓ cup neutral oil (rapeseed or sunflower)
  • 80g unsalted butter, cold and cubed
  • Salt, to taste
JESS ON INSTAGRAM
Herby Butter Dipped Radishes

Download Bruschetta Recipe PDF (118 KB)

Download Herby Butter Dipped Radishes Recipe PDF (142 KB)

More from 2025

Join Chetna and Sepps as they cook their delicious recipes in the Franke kitchen.

CHETNA MAKAN

Chetna Makan is truly the queen of Indian home cooking. She gained quite a following after participating in The Great British Bake Off in 2014, and since then, she's shared her love of food through eight wonderful cookbooks.

CHETNA ON INSTAGRAM
Chetna with her recipes cooked in the Franke kitchen

Garlic Dal​ with Crispy Potatoes​

For the dal:

  • 150 gms red lentils  |  600 ml water  |  1 tsp salt  |  1 tsp turmeric 
  • 2 tbsp butter  |  1 tbsp olive oil  
  • 1 tsp cumin seeds  |  4-6 garlic cloves
  • 1 chilli, finely chopped  |  handful of fresh coriander, chopped 

For the potatoes:

  • 4 tbsp olive oil  |  2 potatoes, cut into strips  |  1/2 tsp salt  
  • 1/2 tsp chilli powder  |  1/2 tsp turmeric
  • 1/2 tsp chaat masala  |  red chilli, thinly sliced 

For the sugar snap peas :

  • 2 tbsp olive oil  |  1/2 tsp mustard seeds 
  • 200 gms sugar snap peas  |  pinch of salt  |  pinch of chilli powder
CHETNA ON INSTAGRAM
Chetna's Garlic Dal with Crispy Potatoes

Tandoori Chicken Wraps

For the chicken:

  • 400 gms chicken breast mini fillets 
  • 4 tbsp olive oil
  • 1 tbsp chopped garlic  |  1 tbsp chopped ginger
  • 1 green chilli, chopped   |  1/2 tsp salt  |  1 tbsp tandoori masala 

For the onions:

  • sliced red onions  |  pinch of salt  |  pinch of chilli powder
  • juice of half a lemon 

For the wrap:

  • Chapati atta or plain flour 
  • pinch of salt  |  water 
CHETNA ON INSTAGRAM
Chetna's Tandoori Chicken Wraps

Chetna

SEPPS

Giuseppe Federici is a second-generation British Italian. Food and family have always been intertwined and at the centre of Giuseppe's life. With the help of Nonna, Giuseppe learned how to make the authentic Italian and Sicilian dishes that Nonna grew-up with, vegan-style. He makes recipes with his grandmother on Instagram and published recipe books.

SEPPS ON INSTAGRAM
Sepps with his recipe cooked in the Franke kitchen

Roasted Garlic Kale Rigatoni

Pasta sauce:

  • 1 large pack cavolo nero (blanched)
  • 150g cashews (soaked for 20 mins with 2 cloves garlic)
  • 3 tbsp tahini 
  • 3 tbsp nutritional yeast
  • 200ml oat milk + pasta water to loosen
  • 1 handful fresh basil
  • juice of 1/2 lemon
  • salt and pepper to taste
SEPPS ON INSTAGRAM
Sepps' Roasted Garlic Kale Rigatoni

Sepps

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Collections Master Brochure 2025/2026

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