Neff Launches Search to Find the Nations Biggest Cookaholics

NEFF – renowned for creating innovative kitchen appliances for adventurous cooks – has once again launched their search to find the next NEFF Cookaholic, with the help of last year’s winner, food blogger Nicky Corbishley.

For the second year running, the brand is looking for real food enthusiasts who are obsessed with recipes, passionate about getting creative in the kitchen and cooking real food for the ones they love.  The competition search will see one winner follow in the footsteps of Nicky and become the latest addition to the panel of NEFF Cookaholics, as well as receive a kitchen’s worth of premium NEFF kitchen appliances.

The NEFF Cookaholics panel already has seven real-life creative cooks on board (head to to meet them) and as a new member, our 2017 winner will be involved in recipe creation, product testing, and will be among the first to see the latest NEFF appliance developments.

Nicky Corbishley, food blogger and 2016’s Next NEFF Cookaholic winner, comments, “I didn’t expect the competition to affect me in such a positive way. It has given me the confidence to cook new and exciting dishes and it is great to be working with NEFF every day. I would encourage anyone considering the competition this year to enter, you have nothing to lose but everything to gain. Working with the NEFF team and their amazing products is so rewarding.”

Summer Beef Casserole-2

We are a nation of foodies who love making recipes our own by adding unique ingredients to traditional dishes, so to enter the competition, passionate cooks can simply submit their own secret ingredient, creative twist or special cooking method on their favourite recipe along with a photo at

Jo Eyers, Group Marketing Manager at NEFF says: “Being a Cookaholic means that you weigh by hand, you don’t follow a recipe, you add or change ingredients and make dishes special by making them your own. Perhaps you add a richness to your Bolognese by using veal instead of beef mince, or maybe you swear by adding a dollop of chutney to your curry sauce – however you fuse flavours, test textures and think outside the cookbook, let us know and you could win £10,000 worth of NEFF appliances that suit your individual style and kitchen design.”

Being a Cookaholic means that you weigh by hand, you don’t follow a recipe, you add or change ingredients and make dishes special by making them your own.

Jo Eyers continues, “Nicky’s winning summer beef and Guinness casserole impressed the judges last year with the addition of couscous and crunchy vegetables making it an unusual summer alternative. I’m excited to see what interesting, unique dishes the entrants to our 2017 competition come up with.”

The competition is open from 10th April and entries will be shortlisted after the closing date of 30th June 2017.  The Next Cookaholic winner will be chosen through a live cook-off at Big Feastival in August, judged by Nicky and the crowd on Saturday 26 August.

To enter, visit until 30th June 2017.

Nicky Corbishley’s Summer Beef Casserole

Slow Cooked Summer Beef Casserole. Fall-apart meat with crunchy veg and parmesan. Serve it with couscous for an even lighter feel.

Serves: 4 servings


  • 2 tbsp olive oil
  • 600g braising beef, chopped into chunks
  • 2 tbsp plain flour
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cloves garlic, peeled and minced
  • 330ml Guinness or other ale
  • 300ml beef stock
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 small courgette, chopped into chunks
  • 3 tbsp grated parmesan cheese

To Serve:

  • Freshly chopped parsley
  • ¼ red onion, peeled and thinly sliced
  • Cooked couscous (If I’m going for a flavoured couscous, I like Ainsley Harriott’s Spice Sensation with this meal)
  1. Preheat your NEFF Slide&Hide® oven to CircoTherm® 150c.
  2. Heat the oil on a medium-to-high heat in a dutch oven or other heavy based, oven-proof pan. Place the beef in a bowl and add the flour, salt and pepper. Toss together to coat, then add the beef to the pan. Brown the meat all over (should take about 6-8 minutes).
  3. Add the garlic, stir and cook for one minute, then add the Guinness and stock. Bring to the boil, stir and place a lid on the pan. Place in the oven and cook for 3 hours (check every hour and top up with a splash of water if needed).
  4. After 3 hours add in the in chopped peppers and courgette. Place the lid on and place back in the oven for 5-10 minutes. This should ensure the veg stays crunchy but is warmed through.
  5. Take out of the oven and, sprinkle on the parmesan, parsley and red onion slices, then serve with warm couscous.