Chefs in Residence
Dean
Marcus
Dean Edwards
Chefs in Residence
Dean
Marcus
Dean Edwards
Meet Dean
What does Dean Edwards do with everyday meals? As a passionate chef and former MasterChef finalist, Dean believes that even simple ingredients can create extraordinary dishes. When Dean isn’t sharing recipes with his 1.3 million followers, writing best-selling cookbooks, or making TV appearances, he’s crafting family-friendly meals at home. His approach to cooking is all about simplicity, making delicious food accessible to everyone. And with OXO tools by his side, Dean’s all about making life easier in the kitchen, turning everyday cooking into something truly special.
Discover Dean’s approachable recipes—and the OXO gadgets he relies on—to bring great tasting food to the dinner table, every day.
Dean’s favourite:
Y-Peeler
“My favourite OXO product has to be the iconic Y-Peeler, its sleek design makes it incredibly comfortable to use and makes light work of all vegetables including these in this delicious Autumnal Coleslaw.”
Get in on his secret for …
Dean’s favourite:
Y-Peeler
“My favourite OXO product has to be the iconic Y-Peeler, its sleek design makes it incredibly comfortable to use and makes light work of all vegetables including these in this delicious Autumnal Coleslaw.”
Get in on his secret for …
Autumnal Slaw (serves 4)
- 1 red onion peeled
- ¼ red cabbage
- ¼ White cabbage
- 1 granny smith apple
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. wholegrain mustard
- 2 tbsp. cider vinegar
- 2 tbsp. extra virgin olive oil
- 1 tbsp. mayonnaise
- Handful fresh parsley
Step 1: Use an OXO Y-Peeler to shred the cabbage and onion, place into a bowl.
Step 2: Add in the apple which has been shredded with an OXO Julienne Peeler.
Step 3: Sprinkle in the pepper, salt, mustard, vinegar, oil and parsley.
Step 4: Mix well then leave to stand for 20 minutes before serving.
Dean’s Autumnal Slaw (serves 4)
¼ red cabbage
¼ White cabbage
1 granny smith apple
1 tsp. black pepper
1 tsp. salt
2 tbsp. cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. mayonnaise
Handful fresh parsley
Method
Step 2: Add in the apple which has been shredded with an OXO Julienne Peeler.
Step 3: Sprinkle in the pepper, salt, mustard, vinegar, oil and parsley.
Step 4: Mix well then leave to stand for 20 minutes before serving.
Shop Dean’s picks
Y-Peeler
Salad Spinner
POP Container
Silicone Bags
Dean Edwards
After coming runner up on BBC’s MasterChef back in 2006 I decided to give up my career as a digger driver to work withing the world of food. It feels like a whirlwind of experiences ever since, from TV appearances, best-selling cookbooks and building a social media following of over 1.3 million, I truly feel like I’m living the dream in getting to create recipes and food content on a daily basis. My ethos is simple, family food and recipes that are accessible to everyone no matter the skill level in the kitchen. To get to work alongside such an iconic brand like OXO as their Chef in Residence, is a real highlight in my journey. I’m all about making life easier when it comes to putting great tasting food on the dinner table and OXO’s range of kitchen gadgets and equipment makes feeding the family a breeze