Le Creuset Recipe Collection

Le Creuset Recipes
Collection 2022
SCRUMPTIOUS
MORNING STARTERS
Brilliant All-Day Breakfast Baked Eggs
Jazz-up your brunch with these mini breakfast pots. Serve with warm sourdough toast and salted butter. Prep 10 minutes • Makes 4 servings •Cook Time 25 mins

Ingredients
8 free-range large eggs
Smoked salmon ribbons
Kale leaves, stems removed
Prosciutto
Salt and freshly ground pepper, to taste

Preparation
1) Preheat the oven to 200 degrees hot water but only halfway up each of
Celsius. the cocottes).
2) Add a drizzle of olive oil or a small knob 5) Bake for 25 minutes or until set (or
of butter to the bottom of 4 Le Creuset cooked to your preference).
Calm Collection Mini Cocottes.
6) Serve hot with toppings like blistered
3) Line each one with a few kale leaves or roasted vine tomatoes, grated
spinach. Crack two eggs into each parmesan, sliced spring onions and
cocotte and nestle in a smoked salmon micro-herbs.
ribbon or slice of prosciutto between the
eggs.
Enjoy with sourdough
4) Season and place each cocotte into a toast.
bain-marie (deep baking tray filled with
Chakalaka Breakfast Cocottes
Prep 10 minutes • Makes 4 servings •Cook Time 35 mins

Ingredients
1 tin baked beans 3 T brown sugar
1 red pepper, diced 4 large free-range eggs
1 yellow pepper, diced Smoked chilli flakes, for serving
1 onion, diced Fresh herbs, for serving
1 carrot, grated Cottage cheese, to serve
60ml vegetable oil Salt and pepper
1 T paprika
1 T curry powder
50ml tomato paste

Preparation
1) Preheat the oven to 200C. Heat a pan and minutes, depending on how you like your
add the oil. Fry the peppers, onions, garlic eggs. When uncovering the cocottes, check
and carrots on a medium heat until softened the yolk as well as the egg white with a knife.
and onions become translucent.
6) Remove the cocottes from the oven and
2) Add the curry powder and paprika and fry for season the eggs and sprinkle with smoked
a further two to three minutes or until curry chilli flakes. To serve, dollop with the cheese
becomes fragrant. and shower with snipped fresh herbs.
3) Stir in the baked beans and tomato paste and
then finally add the sugar. Season with salt
and pepper.
4) Spoon the chakalaka into Le Creuset 10cm
Mini Cocottes, make a well in the side and
Enjoy with grilled crack an egg into the chakalaka.
sausages and crusty
bread for a filling brunch. 5) Place the cocottes in the oven with their lids
on and bake for approximately 15 minutes,
then uncover and bake for a further 5-10
Baked French Toast with Caramelised Banana
Prep 10 minutes • Makes 6 servings •Cook Time 20 mins

Ingredients
French Toast: ¼ tsp ground nutmeg
6 butter croissants, cut into 2cm-thick slices Salt
2 bananas, sliced Caramelised Banana:
8 large eggs
2 cups cream 2 tbsp butter
1 cup milk 2 tbsp brown sugar
2 tbsp granulated sugar 3 bananas, cut into 1,5cm-thick slices
1 tsp vanilla extract icing sugar, for garnish
¼ tsp ground cinnamon

Preparation
1) Preheat the oven to 180ºC.
2) Arrange the croissant slices in six mini 5) In the meantime, combine the butter
cocottes, inserting a few slices of
banana between each layer and
finishing with the bread.
3) In a large bowl, whisk the remaining
French Toast ingredients until blended
but not too bubbly. Pour the mixture over
the bread slices, making sure all are
covered evenly with the milk-egg mixture.
4) Bake for 10–15 minutes or until the
pudding has puffed up slightly and is
golden brown.
and sugar in a saucepan and stir over
medium heat until golden brown. Add
the bananas and stir through for 5
minutes until caramelised. Spoon a
few slices of caramelised banana onto
each dessert and dust with icing sugar
before serving.
Try with Green
Apples.
Eggs a la Cocotte
A tasty meal can also be simple and inexpensive. These eggs a la cocotte make for the perfect breakfast. Prep 5 minutes • Makes 4 servings •Cook Time 25 mins

Ingredients
8 small asparagus spears
2 tsp melted butter
freshly ground pepper
salt
4 eggs
½ bunch watercress
4 slices whole wheat bread

Preparation
1) Clean the asparagus (small asparagus
do not need to be peeled). Grease four
petite casseroles with the melted butter,
add some salt and freshly ground
pepper.
2) Place the asparagus into the petite
casseroles and break one egg into each
pot. Season once again with salt and
freshly ground pepper.
3) Lay a sheet of baking paper in an deep
oven dish large enough to hold the 4
mini casseroles (this is to prevent the
water from rising up), place the petite
casseroles into the dish and pour in
enough hot water to come 2/3 of the
way up the sides of the casseroles. Place
in a pre-heated oven at 200°C / 400°F
/ Gas Mark 6 for 15 minutes.
4) Serve with watercress and whole wheat
bread.
Adding Bacon or
Shrimps will elevate
the taste
Baked Eggs with Mushrooms
These individual portions of creamy baked eggs with succulent brown mushrooms make an effortless brunch; and are a great Prep 15 minutes • Makes 4 servings •Cook Time 15 mins
alternative to the usual boiled or scrambled approach.

Ingredients
Butter, for greasing
4 free range eggs
2 large brown mushrooms, sliced
4 Tbsp. cream
Salt and freshly ground black pepper, to
season
4 slices olive ciabatta

Preparation
1) Preheat oven to 180°C. 5) Bake for about 15 minutes or until the
whites are set.
2) Grease the Le Creuset Large Ramekins
lightly with butter. 6) Remove the ramekins with a cloth and
serve with olive ciabatta
3) Crack an egg into each one and add a
few slices of the brown mushrooms. Add
a tablespoon of cream and sprinkle over
some salt and freshly ground black
pepper.
Adding Bacon or
4) Place the ramekins in a rectangular dish Shrimps will elevate
and fill with boiling water until it comes the taste
halfway up the sides of the ramekins.
Buttermilk Pancakes
Skip the store-bought mix in favour of this quick recipe, which yields a stack of light and fluffy buttermilk pancakes sweetened with a hint of
vanilla. Lathered in maple syrup, their crispy golden-brown texture makes these pancakes the hero of the breakfast table. Prep 5 minutes • Makes 4 servings •Cook Time 25 mins

Ingredients
1 ½ cups (375 ml) all-purpose flour ½ cup (125ml) blueberries
3 Tbsp (45ml) sugar ½ cup (125ml) raspberries
1 tsp (5ml) baking powder 1 cup (250ml) maple syrup
1 tsp (5ml) baking soda
¼ tsp (1ml) salt
1 3/4 cups (425 ml) buttermilk
1 egg
4 Tbsp (60 ml) butter, melted, divided
2 tsp (10 ml) vanilla

Preparation
1) In a large bowl, whisk together flour, 4) Cook until bubbles appear on top, about
sugar, baking powder, baking soda and 2- 5 minutes. Flip and cook until bottoms
salt. Whisk buttermilk, egg, half of the are golden brown, about 1 minute.
butter and vanilla; pour over dry Transfer to baking sheet; cover and keep
ingredients. warm.
2) Gently, whisk until combined but still 5) Serve with blueberries, raspberries,
slightly lumpy. and maple syrup.
3) Heat a large nonstick frying pan; lightly
brush with some of the butter. Pour
batter, scant ¼ cup (60ml) at a time,
into the pan; spread slightly to form
pancakes.
Vanilla Flapjacks
These light and fluffy vanilla bean flapjacks make for a great breakfast treat. They are also gluten-free and
Prep 5 minutes • Makes 4 servings •Cook Time 25 mins
vegan-friendly!

Ingredients
1 cup gluten free flour
1/2 tsp baking powder 1/4 cup hot water {optional}
1/8 tsp baking soda
3 tbsp apple sauce
2/3 cup coconut milk
1 tsp apple cider vinegar
1/4 cup agave nectar / maple syrup
seeds from 1 vanilla pod / 1 tbsp vanilla
extract

Preparation
1) Combine coconut milk and apple cider 6) Heat a drop of coconut oil in a non -stick
vinegar and allow to stand for five pan.
minutes.
2) Sift flour, baking powder and baking 7) Add one tablespoon of batter, per
soda in a medium sized bowl. pancake, to the pan.
3) Whisk together coconut milk mixture,
agave, vanilla and apple sauce. 8) Allow to cook for two minutes or until air
bubbles start to form on top of
4) Add wet ingredients to dry ingredients pancakes.
and mix until completely combined.
5) If batter is too stiff, add up to 1/4 cup of 9) Flip pancakes over and allow to cook
warm water to create a more liquid through on medium heat.
consistency. Batter should not be
completely runny and still spoon able. 10)Serve with salted caramel sauce or
maple syrup.
Grill-pan Waffles
These crispy, light, golden-brown waffles are perfect for a celebration breakfast or teatime treat – and if you
Prep 20 minutes • Makes 5-6 servings •Cook Time 40 mins
have a cast-iron square skillet grill, you don’t even need a waffle iron to cook them

Ingredients
140g plain flour To serve:
1 tsp baking powder 250ml double cream
¼ teaspoon bicarbonate of soda 125g raspberries
1 tbsp caster sugar 6 tbsp icing sugar
125ml sour cream 250ml maple syrup
125ml full cream milk
1 large egg
90g butter, melted + extra for cooking

Preparation
1) Sift the flour, baking powder, bicarb and
sugar into a Le Creuset Cool Mint Batter
Bowl.
2) Whisk together the sour cream, milk, egg
and melted butter, tip into the batter bowl
and whisk until smooth.
3) Heat a Le Creuset Cool Mint Signature
Square Skillet Grill over high heat and while
it is heating up rub a block of butter all over
the ridges where you will be dropping a
dollop of batter. It should be very well
coated.
4) Once the pan is hot and the butter bubbling,
turn down the heat to low to medium-low
and add a quarter cup of batter to the pan,
smoothing it over the pan into a uniform
shape. Work quickly and make sure the
ridges of the pan are covered – the batter
will be quite springy and ‘stretchy’.
5) Cook the waffle for about 3 minutes – the
edges should look crisp and cooked and
there should be bubbles forming in the
batter. (Every hob is different so it may take
one or two waffles to get the hang of how
this works on your heat source.)
6) Using a Le Creuset Silicone Spatula, prize
the waffle away from the pan and flip. Cook
for another 3 minutes on the other side.
7) Remove from the pan and keep warm in an
oven preheated to 50C.
8) Repeat until the batter is finished.
9) Dust the waffles with icing sugar and serve
warm with double cream, maple syrup and
fresh raspberries.
Dutch Baby with Salted Caramel Sauce
A golden-brown popover that’s German in origin, the Dutch Baby makes the perfect statement breakfast or dessert.
This beautifully puffed pancake is easily baked in the oven and can be served sweet or savoury. Decadent salted Prep 25 minutes • Makes 2 servings •Cook Time 25 mins
caramel sauce, vanilla ice cream and toasted coconut turn this dish into a mouthful of pure hedonism.

Ingredients
For the Salted Caramel Sauce: • 3 Tbsp. butter
• 250ml fresh cream • 2 Tbsp. icing sugar
• 3 Tbsp. dark brown muscovado sugar • vanilla ice cream, to serve
• a pinch of flaked sea salt
For the Dutch Baby:
• 125ml of cake flour, sifted
• 100ml milk
• 3 large eggs, room temperature
• 1 tsp vanilla extract

Preparation
1) To make the Salted Caramel Sauce:
2) In a saucepan, gently heat the cream
with the sugar until combined. Reduce
until the sauce reaches a syrupy
consistency. Add the salt to the sauce 6) To serve, dust liberally with icing sugar,
just before serving.
3) To make the Dutch Baby:
4) Blend the flour, milk, eggs, vanilla
extract and salt until smooth.
5) Melt the butter in a Le Creuset
Signature Skillet until bubbling and
pour in the batter. Place the skillet in
an oven preheated to 200°C and bake
for 20 to 25 minutes or until puffed up
and golden brown.
scoop some vanilla ice cream into the
centre of the Baby and pour as much
Salted Caramel Sauce as desired.
7) Finally, sprinkle over a few toasted
coconut shavings, if desired. Serve
immediately.
Luncheon & Dinner
Wonders

• Tummy
Warmers
Roasted Tomato Soup
• Makes 6 servings

Ingredients
8 large tomatoes Fresh basil for serving
1 large red pepper
1 large red onion
2 heads of garlic
2 cups of small mixed cherry tomatoes
Salt and pepper
3-4 tablespoons of olive oil
1 ½ cups of vegetable stock
Coconut cream for serving

Preparation
1. Preheat oven to 200 °C.
2. Slice up your large tomatoes in quarters
and add to your Le Creuset Stoneware
Rectangular Dish.
3. Slice your onion and red pepper and add
to your dish with the tomatoes.
4. Add your cherry tomatoes and next slightly
shop the head on your garlic and add
them to your dish.
5. Drizzle with olive oil and a generous
sprinkle of salt and pepper.
6. Place your dish in the oven to roast in
oven for 25-30 minutes.
7. Once the tomatoes are soft remove them
from the oven and allow them to cool
slightly before blending.
8. Place the roasted tomato mix into your
blender or food processor and blend until
you have a smooth consistency.
9. Pour the blended soup into a Le Creuset
Signature Marmite Pot and add in 1 ½
cups of vegetable stock.
10.Place your pot back on the stove at
medium heat and cook for a further 10
minutes until hot.
11.Serve with coconut cream and fresh basil
and enjoy with some toasted ciabatta.
Roasted Pumpkin Soup
A delicious balance of sweet and savoury. This wholesome bowl of roasted pumpkin soup is the Prep 15 minutes • Makes 10 servings •Cook Time 100 mins
perfect entrée to your Halloween feast.

Ingredients
2kg pumpkin, chopped To serve:
1 head of garlic, sliced in half Cream, fresh thyme, baguette
2 red onions, diced
10g thyme, leaves picked
½ tsp (2.5ml) ground nutmeg
Salt and pepper to season
Olive oil
1.5L vegetable stock

Preparation
1) Preheat the oven to 180°C. 4) Pour the stock over and on a medium
heat, bring to the boil. Reduce the heat
2) Place all the ingredients, except the and simmer for 10 minutes to allow all
stock, in a large Le Creuset baking tray. the flavours to combine.
Drizzle generously with olive oil and mix
together, ensuring all the ingredients are 5) Using a stick blender or jug blender,
coated. blend the soup until smooth and silky.
Season to taste.
3) Place in the oven and roast for an hour
and a half, checking regularly that the 6) Serve with a drizzle of fresh cream,
vegetables don’t catch. Once cooked, picked thyme and a crusty ciabatta or
remove from the oven, and place the baguette. Serve in the Le Creuset 20cm
contents of the tray into a large Pumpkin Casserole.
casserole (remove the skin of the garlic).
Creamy Chicken Soup
A creamy, comforting soup that uses pantry staples. • Makes 4-6 servings

Ingredients
8 large tomatoes Fresh basil for serving
1 large red pepper
1 large red onion
2 heads of garlic
2 cups of small mixed cherry tomatoes
Salt and pepper
3-4 tablespoons of olive oil
1 ½ cups of vegetable stock
Coconut cream for serving

Preparation
1. Preheat oven to 200 °C.
2. Slice up your large tomatoes in quarters
and add to your Le Creuset Stoneware
Rectangular Dish.
3. Slice your onion and red pepper and add
to your dish with the tomatoes.
4. Add your cherry tomatoes and next slightly
shop the head on your garlic and add
them to your dish.
5. Drizzle with olive oil and a generous
sprinkle of salt and pepper.
6. Place your dish in the oven to roast in
oven for 25-30 minutes.
7. Once the tomatoes are soft remove them
from the oven and allow them to cool
slightly before blending.
8. Place the roasted tomato mix into your
blender or food processor and blend until
you have a smooth consistency.
9. Pour the blended soup into a Le Creuset
Signature Marmite Pot and add in 1 ½
cups of vegetable stock.
10.Place your pot back on the stove at
medium heat and cook for a further 10
minutes until hot.
11.Serve with coconut cream and fresh basil
and enjoy with some toasted ciabatta.
Creamy Chicken Soup V2 Prep 15 minutes • Makes 4 servings •Cook Time 25 mins
There’s no better antidote to a cold winter’s night than a comforting bowl of soup. This homely chicken variety has a lush
and creamy consistency, with its flavour further enhanced by crisp fennel shavings.

Ingredients
2 Tbsp. butter
3 leeks, finely sliced
2 garlic cloves, crushed
3 potatoes, peeled and diced
2 cups chicken stock
1 cup cream
2 chicken breasts, sliced into thin strips
Shaved fennel, to garnish

Preparation
1) Melt the butter in a Le Creuset 22cm 4) Serve with the poached chicken strips,
Signature Round Casserole over a shaved fennel, a drizzle of olive oil and
medium heat. Gently fry the leeks until white pepper to taste.
soft and translucent. Add the garlic and
cook for 1 minute, then add the
potatoes and chicken stock. Simmer
for 10-15 minutes.
2) Once the potatoes are soft add the
cream. Blend the soup in a blender in
batches. Season and heat through.
3) Poach the chicken strips gently in
simmering water until pale and cooked
through.
Crab Soup with Parsley Croutons Prep 15 minutes • Makes 4 servings •Cook Time 80 mins
A rich and intensely flavoured soup with all the taste of the seaside, made from brown and white crab meat, fish stock, shallots,
brandy and cream. Serve in individual petite casseroles accompanied by crunchy parsley croutons.

Ingredients
Croutons: A few parsley stalks, a sprig of thyme and a bay
4 small slices of rustic white bread cut in 1 ½ cm leaf
(½ inch), diced Soup:
1 tablespoon butter 2 tablespoons butter
1 tablespoon olive oil 2 shallots finely chopped
¼ teaspoon sea salt 2 tablespoons plain flour
1 tablespoon chopped fresh 2 teaspoons tomato puree
parsley 1 tablespoon Worcestershire sauce
Stock (to make 500ml): 1 tablespoon brandy
750ml water Pinch dried chilli flakes
1 empty crab shell and claws ½ teaspoon black pepper
1 bay leaf ¼ teaspoon sea salt
1 small onion peeled and cut in half Brown and white meat from 1 medium prepared
1 celery stalk roughly diced crab (about 170-180g)
1 small carrot cut into chunks double cream
½ teaspoon black peppercorns
Preparation
To make the croutons: and cook for 1 minute. Remove the pan
away from the heat.
1) Heat the butter and oil in a large frying pan,
add the diced bread and stir fry over a low 2. Stir in the tomato puree, Worcestershire
heat until toasted and golden. Sprinkle over sauce, brandy, chilli flakes, sea salt and
the sea salt and chopped parsley and black pepper. Add the prepared stock and
transfer to a serving dish. return to the heat. Stir continuously until
thickened.
To prepare the stock:
3. Add the cooked crab meat to the soup and
1. Place the stock ingredients into a saucepan stir in the cream. Heat thoroughly until
and bring to the boil, reduce the heat to low pipping hot and adjust the seasoning to
and simmer for 45-50 minutes. Strain the taste.
stock; if necessary, top up with a little water
to make 500ml and reserve. 4. Pour the soup into the petite casseroles and
decorate with a few parsley croutons on top.
To make the soup: Serve the remaining croutons in the serving
bowl to be added at the table.
1. Melt the butter in a saucepan and sauté the
chopped shallots for 2-3 minutes until
softened but not coloured. Stir in the flour
Trio of Soups • Prep 30 minutes • Makes 6 servings •Cook Time 100
Ingredients

CARROTS
Tantalize tastebuds with delicious summer soups mins
1 tbsp butter
Heat the butter in a Le Creuset Cool Mint 22cm Signature Round Casserole over a medium-low to low heat. 1 onion, sliced

1
Add the shallot and garlic, replace the lid and sweat for 15 minutes. 1 sprig thyme
Add the chicken stock, replace the lid and bring to the boil. 500g medium carrots, peeled and sliced
Add the frozen peas, replace the lid and bring to the boil. Once the stock is boiling again, cook the peas for about 2
1 tsp sea salt flakes
minutes or until cooked but still bright green.
Process with a handheld blender until smooth. Season to taste with with salt and pepper. Add the mint,
750ml water
crème fraîche and lemon zest and blend again until smooth. If necessary, season again with salt and pepper and, Freshly ground black pepper
just before serving, heat through and season with the lemon juice.
A few drops of fresh lemon juice, for
Divide between four Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and the
mint leaves. seasoning (optional)
Heat the butter in a Le Creuset Cool Mint 22cm Signature Round Casserole over a medium-low to low heat. 90ml fresh cream
Add the onions and thyme, replace the lid and sweat for 15 minutes.

2 Add the carrots and salt, turn the heat up to medium-high to high and cook, stirring for 5 minutes.
Add the water and bring to the boil, turn the heat down so it’s simmering, replace the lid and cook for 30 minutes.
Process with a handheld blender until smooth, season to taste with black pepper and the lemon juice, stir through
BEETROOT
1 tbsp olive oil
the cream and heat through. 1 small onion, sliced
Divide between four Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and a 1 large garlic clove, sliced
sprinkling of finely chopped chives.
PEAS ½ tsp cumin seeds
Preheat the oven to 250°C. Wash the beetroot well, arrange in a baking tin and add a little water to cover the base
1 tbsp butter in a thin layer. Cover tightly with foil and bake for 45 minutes or until tender. 350g baby beetroot
1 shallot sliced Heat the olive oil in a Le Creuset Cool Mint 24cm Signature Round Casserole over medium-low to low heat. Add the 1 litre water
onion and garlic, replace the lid and sweat for 15 minutes.
1 garlic clove, sliced 1 clove

3
Remove the lid and cook for another 15 minutes, stirring occasionally. Add the cumin and cook, stirring, for a
minute or so or until you can smell the spice. 1 small, fresh bay leaf
500ml chicken stock
Remove the beetroot from the oven and leave to cool slightly. Slip the skins off the beetroot, cut away the stalk and 2½ tsp sugar
500g frozen peas slice.
2½ tsp red wine vinegar
2 tbsp mint leaves Tie up the clove and bay leaf in a piece of muslin and add to the pot along with the beetroot, water, sugar, vinegar,
sea salt and pepper. Replace the lid and bring to the boil, then remove the lid and boil for 15 minutes. ¼ tsp white pepper
70g crème fraîche Process with a handheld blender until smooth. If necessary, season to taste with more salt, pepper, sugar or vinegar. ½ tsp sea salt flakes
Zest of half a small lemon Stir through the yoghurt until well combined.
125ml full cream Greek-style yoghurt
Divide between six Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and the
Sea salt flakes and white pepper sprigs of dill.
About 1 tbsp fresh lemon juice, for seasoning
 Featuring a melange of mushrooms, this hearty and comforting
soup is a cold weather classic. It captures the pure essence of
mushrooms, with earthy flavours enhanced by a drizzle of truffle oil.

Creamy Mushroom Soup • Prep 15 minutes • Makes 4 servings •Cook Time 20 mins

Ingredients
2 Tbsp. butter
2 leeks, washed and chopped
4 garlic cloves, chopped
400g mixed mushrooms, reserving a few
2 cups chicken stock
1 cup cream
Salt and freshly ground white pepper
Truffle oil, to drizzle (optional)
Black and white sesame seeds, sprinkle

1. Melt the butter in a Le Creuset 24cm 4. Warm the cream slightly and add to the
Signature Round Casserole over a low puréed mushroom soup. Season and
heat and gently sauté the leeks and heat through.
garlic until soft.
5. Serve with some of the extra
2. Chop the mushrooms roughly. Add to the mushrooms that have been fried, along
leeks and cook on a high heat for 3 with a drizzle of truffle oil.
minutes. Pour in the stock and cook for
a further 5 – 10 minutes.
3. Transfer to a blender and blitz in
batches until creamy.
 Wholesome and comforting. This creamy chicken and vegetable soup pairs perfectly with
farm-fresh bread. Save any leftovers in freezer-safe containers and reheat when needed.
Ultimate Creamy Chicken and Farm Fresh
Vegetable Soup • Prep 30 minutes • Makes 6 servings •Cook Time 90 mins
Ingredients
2 Tbsp (30ml) olive oil
80g butter
1 whole free-range chicken
2– 3 Litres quality chicken stock (and more
to top up with as you cook)
6 baby red onions, peeled and sliced
6 cloves crushed garlic
1 bunch fresh thyme
600g baby carrots, peeled and halved
lengthways
1) Heat the olive oil in a Le Creuset 24cm
Signature Round Casserole. Add the
chicken in to brown over a medium heat on
all sides for 10 minutes. Remove the
chicken and add more olive oil and butter,
along with the onions, garlic, and herbs.
Allow to fry for 5 minutes, stirring often.
2) Add the baby carrots, celery, and a cup of
stock at this stage to prevent any flavour
that is stuck at the bottom of the casserole
from burning. Simmer for 10 minutes, then
add the herbs and chicken back to the
casserole along with enough stock to cover
and submerge the chicken and vegetables.
Add a little more water if necessary,
depending on the size of the chicken.
3) Turn up the heat and bring to the boil. Turn
the heat down to a simmer and allow to
8 stalks celery cut in half, leaves included
Sea salt and freshly ground black pepper
1 – 2 cups cream
Micro herbs, to garnish
Crusty country-style bread or croutons, to
serve
cook for 1 hour, topping up the water or
stock as it cooks. Season. The chicken
must be submerged in water throughout
the cooking process to prevent drying out
and for the most tender and succulent
results.
4) Using a ladle, skim off any fat that floats to
the surface during the cooking process.
Once the chicken is cooked, remove it from
the broth. Remove the skin and shred the
whole chicken. Add the cream to the soup
and reduce until slightly thickened. Add the
chicken and turn the heat down to a
simmer. Check for seasoning.
5) Garnish with micro herbs and serve with
crusty country-style bread or croutons.
 This warming, comforting soup is made of caramelised onions and beef
stock topped with buttery French bread croûtes and melted Gruyère
cheese. French onion soup dates back to the 18th century and is one of
the most recognised (and appreciated!) soups in the world.

French Onion Soup • Makes 4 servings

Ingredients
Soup:
2 tablespoons butter
A pinch of sugar
500g white onions finely sliced
2 tablespoons cider vinegar
2 teaspoons plain flour
600ml (2 ½ cups) quality beef stock
½ teaspoon black pepper
To make the soup:
1) Melt the butter in a pan over a low heat on the hob,
taking care not to let it burn. Add the onions and sugar. 2) Brush the melted butter on both sides of the French
2) Cook stirring at regular intervals until the onions have
caramelised and become sticky. This will take at least 30 3) Place on a baking tray and cook either in the oven, or
minutes (see cook’s note).
3) Once the onions are nicely browned stir in the cider
vinegar and allow it to evaporate.
4) Remove from the heat and stir in the flour followed by
the stock, black pepper and the bay leaf.
5) Return to the heat and continue to cook stirring until
slightly thickened.
6) Place the lid on and simmer over a low heat for 15
minutes to infuse the flavours.
To make the croûtes:
1 bay leaf
Croûtes:
8 slices of French baguette 1cm thick
2 tablespoons melted butter
60g finely grated Gruyère cheese
1 tablespoon freshly chopped parsley to
finish.
1) Oven: 200°C/400°F/Gas Mark 6, pre-heated. Fan oven:
180°C. Grill: medium heat setting.
bread pieces.
under a medium heat grill, turning once until lightly
browned.
To finish the dish:
1) Pour the hot soup equally between four Mini Cocottes
and arrange 3 croûtes on top of each.
2) Sprinkle the grated Gruyère over the top of the croûtes.
3) Place either in a hot oven or under the grill until the
cheese is melted and bubbling.
4) Serve with freshly chopped parsley on the top.
Luncheon & Dinner
Wonders

• Starters
Easy Filo Fish Pies
Prep 10 minutes • Makes 4 servings •Cook Time 30 mins
A lighter take on a teatime classic, these fish pies are super quick to make and topped with a lighter pastry that has a great
crunch. Zesty and vibrant with fresh herbs, these mini pies are great for dinner parties or just a midweek meal.

Ingredients
15g butter 10g chives, finely chopped
15g plain flour 400g fish pie mix
250ml milk 4 sheets filo pastry
Sea salt and cracked black pepper 1 egg, light whisked
½ teaspoon ground nutmeg
60g cream cheese
½ lemon, zest
80g frozen peas
10g dill, finely chopped

Preparation
1) Preheat the oven to 180°C/ 160°C Fan/
Gas Mark 4.
4)
2) Melt the butter in a heavy-bottomed
saucepan and add the flour. Stir
continuously and cook out the flour for 1
minute. Gradually add the milk, whisking at
every addition to avoid lumps. Continue until
all the milk has been poured in and a thick 5)
white sauce forms.
3) Season generously with salt and pepper,
sprinkle in the nutmeg and then remove
from the heat. Stir through the cream
For an extra special fish cheese, lemon zest, peas and herbs. Add
pie remove 100g of fish the fish mix then divide all the mixture
pie mix and replace with
100g of raw king prawns -
cook in the same way.
between the four ramekins.
Lay out one sheet of filo pastry and brush
with a little egg. Crinkle up the sheet and
place on top of the fish pie filling in one
stackable ramekin. Repeat with the
remaining 3 sheets of filo.
Place the pies in the oven on a baking tray
and bake for 20-25 minutes until the pastry
is golden and the pie sauce is bubbling
around the edge. Remove from the oven,
allow to sit for 5 minutes, then serve with
fresh greens and potato of your choice
Steamed Prawns with Smoked Paprika Butter
Prep 40 minutes • Makes 4 servings •Cook Time 10 mins
Spicy and smoky, Spanish paprika lends warmth and a delicious depth of flavour to tender steamed prawns.

Ingredients
1kg prawns (roughly 10 per person), cleaned
100g butter
20ml olive oil
1 teaspoon smoked paprika
4 cloves of garlic, crushed
2-3 green chillies, finely chopped
Coarse ground sea salt

Preparation
1) First, clean the prawns. To devein butter with salt to taste.
prawns, use a sharp knife or kitchen
shears to slice along the backbone of 3) Add the cleaned prawns to the paprika
the prawn. Pull out the alimentary canal butter. Cover the pot with its lid and
and discard. This also allows the paprika steam the prawns on high heat for 3-4
butter to permeate the prawn for all-over minutes or until they’re bright pink and
flavour and makes for easier peeling no longer translucent.
once the prawn is cooked.
4) Serve the prawns with fresh crusty
2) In the Le Creuset Mussel Pot over low bread, lemon wedges and a glass of
heat, melt the butter and add the olive chilled white wine.
oil. Stir through the paprika and green
chillies and remove the pan from the
heat. Add in the garlic and leave the
Pair with chilled white butter to sit for 5 minutes. Season the
wine.
 Fragrant Prawn Cakes with Quick Pickled Cucumber
These are easy and special enough to make for your next Saturday lunch. They are tasty, fresh and freeze well
too, so any leftovers can be used for office lunches on the go.
Ingredients
•Siracha Mayo For the prawn cakes:
1 cup mayo mixed with ¼ 500g prawn meat
cup sriracha 4 cloves garlic, crushed
1 x 5cm piece fresh ginger, peeled and grated
1 chilli, chopped
Olive oil
1 free range egg
500g potatoes
Sea salt and freshly ground black pepper, to
season
4 spring onions, chopped
10g coriander, finely chopped
Preparation
1) To make the fish cakes, chop the prawn
meat. Sauté the garlic, ginger and chilli in a
little olive oil for 1 minute, add the prawn
meat and continue cooking until the prawns
are cooked through. Remove from the
heat, season and leave to cool.
2) Boil the potatoes until completely soft,
drain, peel and return to the pan. Heat,
stirring occasionally, for 3-4 minutes to
evaporate off the excess liquid. Mash the
potatoes and season well. Add the prawns
along with spring onions, coriander, basil,
mint and sambal oelek / sriracha. Adjust
seasoning then cover and refrigerate for 1
hour to firm up.
3) Mould the mixture into evenly sized fish
cakes. Mix the flour and sesame seeds
together and season well. Toss the
fishcakes in the flour mixture to coat. Brush
a Le Creuset Signature Shallow Grill with
olive oil and over a medium to high heat,
grill the fish cakes for 3 – 5 minutes on
Prep 20 minutes • Makes 6 servings •Cook Time 20 mins
10g basil, finely chopped
10g mint, finely chopped
1 Tbsp sambal oelek or sriracha
3 Tbsp black sesame seeds
½ cup flour
For the quick pickled cucumber:
6 baby cucumbers, sliced
½ cup rice wine vinegar
1 tsp caster sugar
1 tsp pink peppercorns
Juice of half a lime
either side, adding more olive oil to the pan
if necessary. Fry in batches as not to
overcrowd the grill, until lightly charred and
crisp. Add the small deveined prawns to
the grill a couple of minutes before you
finish cooking to serve alongside the
cakes.
4) Meanwhile, pickle your cucumbers by
heating the vinegar and sugar in a small
saucepan until the sugar has dissolved.
Add the peppercorns and lime juice, then
pour over the cucumbers. Allow to stand
for 10 – 15 minutes before serving.
5) Reheat prawn cakes in the oven at 180°C
before serving. Garnish with radish sprouts
and mint leaves and serve with lettuce
cups and sriracha mayo.
The New Prawn Cocktail
Prep 30 minutes • Makes 4 servings •Cook Time 10 mins
Gone are the days of mayonnaise-drenched prawns in soggy salad boats. This new take on an old favourite pays homage to the humble
prawn, with an Asian-inspired hydrating melon and cucumber salad and fragrant, crunchy fried prawns.

Ingredients
For the coconut-fried prawns:
12 tiger prawns, peeled and deveined, tails
intact
30g flour
Sea salt and freshly ground black pepper
1 tsp paprika
½ cup desiccated coconut
½ cup panko breadcrumbs
1 free-range egg, beaten
Vegetable oil, to shallow fry
For the mini cocottes:
¼ of a watermelon, balled
½ of a sweet melon, balled
6 Baby cucumbers (4 sliced and 2 shaved
into ribbons)
Limes, to squeeze
Japanese mayo, to serve
Black sesame seeds, to sprinkle
Micro herbs, to serve

Preparation
1) Season the flour with salt, pepper ribbons between six Le Creuset 10cm
and paprika, then dust over the Mini Cocottes. Squeeze over a little
prawns. Combine the coconut and lime juice, then top with three
panko crumbs and season. Dip the prawns. Drizzle with Japanese mayo
prawns into beaten egg and coat in and garnish with black sesame seeds
the crumb mixture to create a crust. and micro herbs. Serve with extra
lime wedges on the side
2) Heat the oil in a large pan and fry the
prawns in batches for about 1 – 2
minutes on each side, until lightly
golden and cooked through.
3) Divide the watermelon balls, sweet
melon balls, cucumber slices and
Cod with Dill Hollandaise
Makes 4 servings
A light and elegant starter that pairs the buttery flavour and texture of cod with a delicious dill hollandaise.

Ingredients
1 shallot 1 Tbsp. lemon juice
1 clove of garlic 150g melted and clarified butter
15g butter 2 Tbsp. finely chopped dill
12 cavolo nero (black kale) leaves Salt and black pepper
4 x 100g pieces of cod (without skin)
Salt and black pepper
150ml dry white wine
For the Dill Hollandaise:
2 egg yolks

Preparation
1) Preheat the oven to 125°C. 125°C for 15-17 minutes.
2) Finely chop the shallot and garlic, then 5) To make the hollandaise, whisk the egg
lightly fry in a pan with butter. yolks together with 1 Tbsp. lemon juice,
salt and pepper over the low heat of a
3) De-stem the kale leaves and rinse double boiler, until the egg mixture turns
thoroughly. Add to the pan and fry until bright and thickens slightly. Remove
just wilted. from heat. Slowly whisk in the melted
butter until sauce is smooth and
4) Divide the kale across 4 x Le Creuset thickened. Taste the sauce and adjust
10cm Mini Cocottes, using it to line the seasoning as necessary. Add in the finely
base of each cocotte. Place the cod on chopped dill.
top and season well with salt and
pepper. Pour the wine over and place the 6) Serve the cod cocottes with a dollop of
lids on. Bake in a preheated oven at dill hollandaise spooned over each.
 These little casseroles pack all the Middle-Eastern and Grecian flavours of a
classic moussaka in a convenient individual serving.

Mini Moussakas Prep 15 minutes • Makes 4 servings •Cook Time 40 mins

Ingredients
1 tablespoon oil, for frying 2 tablespoons sun-dried tomato paste
1 small onion, diced 60ml good-quality red wine
1 garlic clove, crushed 1 x 400g tin chopped tomatoes
500g lamb mince Sea salt and cracked black pepper
1 heaped teaspoon oregano 1 medium-sized sweet potato
1 teaspoon cinnamon 1 aubergine
1 teaspoon cumin 150g crème fraîche
1 teaspoon ground coriander 40g cheddar cheese, grated
1 teaspoon smoked paprika

1) Preheat oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6. Heat a 8) Meanwhile wash and prick the sweet potato and cook in
little oil in a frying pan and sauté the onion for 5 – 6 the microwave on high for 5 minutes.
minutes until soft.
9) Remove from the microwave and slice into 1cm-thick
2) Add the garlic along with a pinch of salt and fry for a rounds. When ready to assemble, divide the lamb mince
further 1 minute. Add the lamb to the pan and cook until equally between the 4 mini cocottes.
browned.
10) Lay the sweet potato on top followed by the aubergine
3) Sprinkle in the oregano and all the spices and fry for rounds.
another 1-2 minutes before adding the sun-dried tomato
paste. 11) Spoon over a little crème fraîche before finishing with a
sprinkling of grated cheese.
4) Pour in the wine and simmer for 2 minutes before
adding the chopped tomatoes. 12) Place the casseroles on a baking tray and put in the
oven for 20 minutes until golden and bubbling.
5) Allow to simmer and reduce over a medium heat for
approximately 10 minutes until thick. Season to taste. 13) For an extra crispy topping, place under the grill for a
couple of minutes.
6) In the meantime, take the aubergine and slice at its
widest part into 4 x 1cm-thick rounds. 14) Serve with a green salad and crusty bread for dipping.
7) Brush with a little oil and place on a hot griddle for 3 – 4
minutes. Once lightly charred, flip over and repeat on
the other side. Set aside.
 These little bites burst with delicious Rosa tomatoes.

Basil and Tomato Tartlet

• Makes 4 servings
Ingredients
Pastry: garnish)
•250g butter, softened •Salt and pepper
•500g flour •15ml olive oil
•1 egg •250g Rosa tomatoes
Filling:
•3 eggs
•250ml milk
•30g basil, chopped (reserve a few sprigs to

Pastry: Filling:
1) Preheat oven to 180°C. 1) In a large jug beat the eggs and milk together.
Mix in the basil and season well with salt and
2) Place butter in a food processor and blend until pepper.
soft. Add the flour and blend until the mixture
resembles bread crumbs, add the egg and 2) In a large pan, heat the olive oil and fry the
continue blending until the mixture comes tomatoes until they pop and colour a little.
Add some bacon together. Place in the fridge to rest for 20
3) Divide the tomatoes between the 4 blind baked
for an extra kick minutes.
pastry cases, and top with the egg and basil
3) Press the pastry into 4 mini flan dishes to form mixture.
and even layer. Blind bake at 200°C for 15
minutes, or until golden brown. (Make sure your 4) Transfer to oven being careful not to spill, bake
pastry is still very cold before baking to prevent for 10-15 minutes until egg has set and surface
shrinking. If it has gotten a little warm place in is golden brown.
the freezer for 5 minutes until cold)
5) Serve hot and garnish with basil.
 Focaccia is Italian bread with a soft airy texture. This recipe is topped with fresh
rosemary and sweet roasted peppers. It is traditionally finished with a mixture of olive
oil, water and salt before baking to give the classic moist finish. Serve as an
accompaniment to salads, soups, pasta or part of a mezze platter..

Italian Rosemary and Roasted Pepper Focaccia

• Makes 4 servings
Ingredients
Bread 1 tablespoon water
200g bread flour 1 tablespoon extra virgin olive oil
½ teaspoon salt ¼ teaspoon salt
1 teaspoon (5g) fast acting dried yeast ½ teaspoon black pepper
1 teaspoon dried rosemary 1 small roasted red pepper (80g), drained of
2 teaspoons olive oil any oil and cut into small pieces
150ml tepid water 2 sprigs of fresh rosemary
Topping

After baking, run a round
ended knife around the
edge of the cocottes and
stand for a couple of
minutes before serving, the
bread will then release
easily.
1) Brush the inside of the cocottes with olive oil.
2) In a bowl mix together the flour, salt, yeast and dried 7)
rosemary. Make a well in the centre and pour in the
tepid water and the 2 teaspoons of olive oil.
Combine the ingredients together with a spatula to
form a very soft dough ball.
3) Continue to work the dough in the bowl with a
beating action using either the spatula or a well-
oiled hand for 3-4 minutes, cover and rest for 15
minutes.
4) Divide the dough between the cocottes and brush
the surface well with some of the extra olive oil.
5) Gently press the oiled dough into the dishes with
your fingers, cover and rest in a warm place for
approximately 30 minutes or until doubled in size.
6) Using your fingertip make 4 deep dimples in the
dough in each dish.
Mix together the water with the remaining extra
virgin olive oil and salt for the topping and pour the
mixture into the dimples.
8) Sprinkle over the black pepper and top with the
roasted pepper pieces. Break the rosemary sprigs
into smaller pieces and push randomly into the
dimples. Rest for a final 15 minutes.
9) Whilst the dough is resting pre-heat the oven to
220°C.
10) Bake for 18-20 minutes until lightly golden.
11) For an extra moist finish drizzle the baked loaves
with a little more olive oil.
 This super-simple recipe uses regular white bread dough (make your own from scratch or buy a bag of
already-proven dough from your local supermarket). The next step is to flatten it out in your baking dish,
press pitted olives, walnuts and dried figs into the top, drizzle with olive oil and bake for quarter of an hour.
Cut it into squares and serve hot from the oven.

Focaccia
• Makes 4 servings

Ingredients
100g White Bread Dough
100g Kalamata Olives, dipped
100g Dried Figs
50g Walnuts
Olive oil to drizzle
Coarse Salt to Sprinkle

1) Preheat Oven to 200°C.

2) Sprinkle the Buffet Casserole with some olive
oil, and then flatten then bread dough into the
Buffet Casserole dish.
3) Use your fingers to poke holes into the dough
and press in the olives, Figs and walnuts into
it.
4) Drizzle with olive oil and sprinkle with coarse
salt.
5) Bake for 15-20 minutes or until golden brown.
6) Remove from oven and cool on a cooling
rack, before cutting into squares to serve.
Luncheon & Dinner
Wonders

• Side Dishes
• Sauces
 The perfect side to any roast or braai! Deliciously creamed spinach with
tender garlic mushrooms.

Mushroom Creamed Spinach • Prep 10 minutes • Makes 4-6 servings •Cook Time 50 mins

Ingredients
1 large bunch Spinach (about 300g) 2 Tbsp flour
2 Tbsp butter 1- 1 ½ cups milk as desired to thin out the
1 medium onion diced sauce
1 clove garlic, minced 4 Tbsp cream cheese, softened
250g mushroom, sliced 2 Tbsp Parmesan
1 large pinch nutmeg
¼ tsp sea salt or more to taste
¼ tsp white pepper or more to taste

1. Blanch the spinach and squeeze out excess

water. Set aside.
2. In a Le Creuset Signature Skillet, sauté the
onion in butter over medium heat until
translucent. Add the garlic, and mushrooms
and cook until tender. Season with salt,
nutmeg, and white pepper to taste.
3. Whisk in flour and cook for 2 minutes. Slowly
pour in the milk and add the cream cheese.
Stir until the sauce thickens.
4. Add the spinach and mix until well combined.
Let the mixture cook over low heat for 5
minutes, stirring occasionally. Serve warm.
 Simple yet flavourful. Vibrant exotic tomatoes roasted in olive oil an garlic. Serve warm, spooned
over grain salads. Use the pan juices as a vinaigrette or eat on butter-toasted bread with smooth
goats’ cheese or ricotta.

Confit Garlic Tomatoes • Prep 10 minutes • Makes 4-6 servings •Cook Time 90 mins

Ingredients
1,5kg exotic tomatoes
250ml olive oil, plus extra for jarring
1 head of garlic, crushed
Sea salt

1) Place all the ingredients into the Le

Creuset 30cm Signature Shallow
Casserole and roast at 120°C for 1 hour
and 30 minutes.
2) Remove from the oven and place into a
jar. Cover with olive oil and close with an
airtight lid.
3) Serve warm, spooned over grain salads,
and use the pan juices as a vinaigrette or
eat on butter-toasted bread with smooth
goats’ cheese or ricotta.
 Crispy herbed potatoes, dressed in a savoury basil pesto make for a sensational side

Crispy Potatoes with Fresh Herbs and Pesto • Prep 40 minutes • Makes 6 servings •Cook Time 45 mins

Ingredients
1kg baby potatoes
150g salted butter
Salt and pepper
¼ cup fresh herbs chopped (chives,
dill, parsley)
¼ cup basil pesto

1) Preheat the oven to 180 °C

2) Boil the potatoes until just soft but not
falling apart. Place into your 28x22cm Le
Creuset Ovenware Medium Shallow
Roasting Tray and crush the potatoes
using a fork.
3) Dot small knobs of butter around the
potatoes and sprinkle with seasoning.
4) Roast the potatoes for 30-40 minutes or
until golden and crispy. Once cooked
sprinkle with freshly chopped herbs and
basil pesto.
 A spicy salsa for warm summer nights..

Aubergine Salsa
• Prep 10 minutes • Makes 4 servings •Cook Time 10 mins

Ingredients
3 large aubergines salt
4 sprigs fresh oregano 1 tablespoon balsamic vinegar
2 tablespoons olive oil 2 tablespoons extra virgin olive oil for
2 red onions dressing
2 garlic cloves 2 tablespoons chopped pistachios
2 tablespoons capers in vinegar 50g grated Parmesan cheese
4 tablespoons white wine vinegar
freshly ground black pepper

1) Chop the aubergines into 4-5cm (1½-2inch) and serve with the chopped pistachios and
pieces. Heat the olive oil in the casserole, add Parmesan cheese.
the chopped aubergine with the oregano. Stir
well so that
all aubergine pieces are covered with oil. Stir-fry
the aubergines over medium heat on all sides
until brown.
2) Cut the onion into wedges, chop the garlic and
add to the casserole. Stir-fry for 3-4 minutes.
Add a little extra oil if the casserole gets too dry.
3) Add the capers and vinegar, place on the lid and
cook over a low heat for about 10 minutes.
4) Season with freshly ground pepper, salt and
balsamic. Sprinkle with the extra virgin olive oil
New-style Tangy Potato Salad
This super-satisfying side dish is the perfect accompaniment to your next picnic or BBQ. • Prep 35 minutes • Makes 4 servings •Cook Time 20 mins

Ingredients
700g baby potatoes, halved
4 free range eggs
Sea salt and freshly ground black
pepper
3 Tbsp crème fraiche or sour cream
2 Tbsp good quality mayonnaise
2 limes zested and juiced
10g fresh mint, chopped
10g dill, chopped
10g flat leaf parsley, chopped
125g basil pesto
200g peas, blanched
125ml purple baby cabbage, shredded
3 radishes, sliced
120g baby cucumber, sliced
4 spring onions, julienned

Preparation
1. Boil the potatoes until tender, drain,
season well and leave aside to cool.
2. Boil the eggs until firm, about 10-12
minutes, drain, peal the shells off and
leave to cool. Combine the crème
fraiche, mayonnaise, lime juice and zest,
chopped herbs and half of the basil pesto
and season to taste.
3. Toss the potatoes in the dressing and
serve in Le Creuset bowls. Sprinkle over
the fresh crunchy peas, shredded purple
cabbage, radishes, cucumber and halved
or quartered boiled eggs. Top with spring
onions and drizzle over the remaining
basil pesto.
Eggplant with Garlic Cumin Vinaigrette, Feta and Herbs
A simple dish packed with flavour. Buttery eggplant dressed with a garlic-cumin vinaigrette, • Prep 20 minutes • Makes 4 servings •Cook Time 30 mins
feta, and micro-herbs. Serve alongside your favourite roast or enjoy as a small plate on its own.

Ingredients
2–3 medium eggplants (aubergines), Juice and zest of 1 lemon
thickly cut 100g soft feta, crumbled
3 Tbsp (45ml) olive oil 80g quick-pickled pink onions, to serve
Sea salt and freshly ground black pepper, Flatleaf parsley and mint, to serve
to season
3 cloves garlic, skins on, and whole
1 Tbsp (15ml) ground toasted cumin
2 Tbsp (30ml) olive oil

Preparation
1) Preheat the oven to 200°C.
2) In a bowl, toss the sliced eggplants in the 5)
olive oil and salt and pepper to coat evenly.
Arrange in a single layer with the whole
garlic cloves in the Le Creuset 32cm Classic
Rectangular Dish.
3) Place in the oven for 15 minutes, remove,
turn the eggplants over and roast again for
10 – 15 minutes. Remove from the oven.
4) If the eggplants are golden on each side
and tender, they are ready. Remove the soft,
roasted garlic from the dish, add to a bowl,
remove the skins and mash with a fork
together with the cumin, remaining olive oil,
seasoning and zest and juice of a lemon to
taste.
Drizzle over the eggplants, top with
crumbled feta, pink pickled onions and
freshly chopped herbs to serve.
6) To make quick pickled pink onions, simply
massage the sliced red onions in a bowl for
10 seconds (using your hands) with the
juice of half a lemon and a generous pinch
of salt.
7) Cook’s Tip: Add a dash of water and 30g
mixed herbs to a blender with the cumin
vinaigrette for a vibrant green dressing.
Honey Roasted Carrots with Crispy Prosciutto
The perfect side for your festive main. • Prep 15 minutes • Makes 4 servings •Cook Time 40 mins

Ingredients
24 baby carrots, cleaned 140g Prosciutto
¼ cup olive oil
Sea salt and freshly ground black
pepper, to season
3 – 4 Tbsps. honey
2 tsp fennel seeds, toasted and slightly
crushed

Preparation
1) Preheat the oven to 180 degrees
Celsius. Toss the carrots in olive oil
and seasoning, arrange in a Le
Creuset 26cm Heritage Rectangular
Dish.
2) Drizzle with honey then sprinkle with
toasted fennel seeds. Roast for 20
minutes, turn once or twice. Arrange
the prosciutto in and around the
carrots and continue roasting for
another 10-20 minutes until the
prosciutto is crisp.
3) Serve immediately.
Warm Mustard Green Beans
A simple and delicious take on green beans. • Makes 6 servings

Ingredients
680g green beans, cleaned and ¼ Tsp pepper
trimmed
60 ml shallot, finely diced
2 Tbsp red wine vinegar
3 Tbsp whole grain mustard
1 Tbsp olive oil
¼ Tsp salt

Preparation
1) Using the saucier pan, cook green 5) Toss well to coat. Serve immediately
beans in boiling water for 6 minutes
or until crisp-tender, drain
2) In a bowl, combine the green beans
and shallots, toss
3) Heat the saucier pan to medium; add
vinegar, mustard, olive oil, salt, and
black pepper. Cook for 30 seconds or
until thoroughly heated, stirring
vinaigrette constantly with a whisk.
Turn off the heat
4) Add beans and shallots back into the
saucepan
Roast Kale, Butternut and Goat’s Cheese Salad
A healthy, wholesome salad that can be enjoyed as a side to roast meats or as its own meal. • Prep 10 minutes • Makes 4 servings •Cook Time 50 mins

Ingredients
500g butternut, peeled and sliced Olive Oil
3 large handfuls kale, stalk removed Salt and pepper
and leaves torn
100g goat’s cheese
50g pomegranate seeds
Zest of 1 lemon
Juice of 1/2 lemon

Preparation
1) Preheat the oven 180°C. on the kale as it can burn easily and
make sure to toss it at the halfway
2) In a Le Creuset Heritage Dish with mark.
Lid, add the butternut pieces and
cover in a tablespoon of olive oil. 4) Once the leaves are crispy and the
Season with salt and pepper and toss butternut is soft, remove from the
until evenly covered. oven.
3) Roast for 25-30 minutes or until the 5) Break the goat’s cheese into pieces
pieces start to soften. Remove the and add it to the salad. Top with the
dish from the oven and add the kale pomegranate seeds and lemon zest.
leaves. Add a small drizzle of olive oil
over the leaves and gently toss the 6) Give the salad a final drizzle with
butternut and kale. Add the lemon juice and olive oil before
vegetables back to the oven and roast serving.
for a further 20 minutes. Keep an eye
Lemon Broccoli With Toasted Almonds
• Prep 5 minutes • Makes 2-4 servings •Cook Time 15 mins

Ingredients
1 head of broccoli
½ cup toasted almonds, sliced
Vinaigrette
¼ cup olive oil
1 lemon, zested and juiced
1 tbsp honey
Salt and pepper to taste

Preparation
1) Cut broccoli into florets, rinse to
wash.
2) Add florets to salted boiling water and
cook for 2 minutes.
3) Drain them and cool them in a cold
water bath.
4) In a small bowl whisk together lemon
juice, honey, olive oil, lemon zest, salt
and pepper.
5) Toss drained broccoli in vinaigrette
and top with toasted almond slices.
French Green Beans and Roasted Tomato Salad
This light and fresh salad is the perfect accompaniment to roast lamb or any other slow-cooked joint of meat. After roasting the • Prep 20 minutes • Makes 8 servings •Cook Time 15 mins
tomatoes to bring out their sweetness, arrange together with the crunchy beans and parmesan cheese shavings in a salad bowl
and serve with lime wedges.

Ingredients
350g vine tomatoes Fresh limes
Olive oil
300g extra fine green beans
100g parmesan cheese shavings
Freshly ground black pepper
To serve:
400g frozen edamame beans

Preparation
1) Preheat the oven to 200°C.
2) Place the tomatoes on a baking sheet
and drizzle with a little olive oil. Roast
for 15 minutes.
3) Bring a pot of water to the boil and
add the beans. Remove from the heat
and allow to stand for 10 minutes.
Drain and cool.
4) Arrange the beans, tomatoes and
parmesan cheese shavings in a salad
bowl. Drizzle with olive oil and season
with pepper. Serve with edamame
beans and fresh limes.
Wild Mushroom Risotto
No autumnal menu would be complete without wild mushrooms, here we’ve used them in a delicious risotto with • Prep 20 minutes • Makes 10-12 servings •Cook Time 35 mins
a touch of truffle oil. A satisfying, vegetarian, one-pot recipe which makes perfect use of seasonal ingredients.

Ingredients
300g mixed wild mushrooms (or a mix 4 banana shallots
of enoki, shimeji and shitake) 3 cloves garlic
300g chestnut mushrooms 800g risotto rice
200ml rapeseed oil 200g Parmesan cheese
Salt and pepper to taste 250ml white wine
2.5-3L vegetable stock, hot (shop 100g fresh parsley, chopped
bought is fine) Truffle oil to finish

Preparation
1) Prepare the wild mushrooms and add the white wine and cook until
wash well to remove any grit. Dry evaporated.
carefully.
5) Then add the hot vegetable stock, a
2) Gently heat some rapeseed oil in the ladle at a time, until the rice is
casserole, add the mushrooms and cooked, stirring continuously. This will
sauté for 10 minutes, seasoning well. take approximately 15-18 minutes.
3) Peel and chop the banana shallots 6) Finish the risotto by adding the
and garlic, add to the casserole and Parmesan cheese and chopped
sauté gently until soft, without parsley, stir through gently.
colouring.
7) Dress with truffle oil to finish before
4) Add the risotto rice and coat serving.
thoroughly in the oil, stirring
continuously. Once the rice particles
have “opened” (approx. 3 minutes)
Creamy Mashed Potatoes
• Makes 6-8 servings

Ingredients
2 kg potatoes
2 sticks unsalted butter
2 – 3 cups whipping cream
Salt and white pepper to taste
Parsley to garnish

Preparation
1) Place potatoes into a stockpot. Cover
with cold water and bring to a boil.
Remove the lid, reduce to a simmer 4)
and cook until potatoes are very soft,
approximately 15 – 20 minutes. Drain
the potatoes and set aside.
mixture.
Transfer the potatoes to a serving
bowl and garnish with melted butter
(optional), parsley and additional salt
and pepper to taste.

2) Add the butter, 2 cups cream and salt

and pepper to the stockpot. Melt over
medium-high heat and set aside.
3) Pass the potatoes through a food mill
and add them back to the stockpot.
Stir to combine with the butter and
cream mixture. If you want even
creamier potatoes, heat 1 cup
whipping cream and add to the
 Turkish Flat Breads • Prep 150 minutes • Makes 10-12 servings •Cook Time 30 mins
Turkish flatbreads are softer than pitas and make a great enclosure for delicious fillings. These
breads are easily prepared on top of the stove using a Le Creuset TNS Ribbed Square Grill.

Ingredients
10g instant yeast
5ml sugar
190ml warm water
125ml warm milk
15ml olive oil
5ml salt
Preparation
1) Use the dough hook of your electric
mixer. Place the yeast, sugar, water,
milk, olive oil and salt into the bowl of
the mixer. Mix well for about 1
minute. Add the flour and mix again 4)
at low speed. Once a dough forms,
knead the dough for 10 minutes in
the mixer.
2) Brush the dough with a little olive oil
and cover the bowl with cling wrap. 5)
Let the dough rise until double in size.
Remove the dough and place onto a
floured surface. After kneading the
dough, divide it into 6 parts. Roll out
each of these parts thinly into an oval
shape.
420g (750ml) cake flour
Olive oil
Stick Ribbed Square Grill over a
medium heat. Place one bread at a
time in the pan.
Grill for about 1 – 2 minutes on one
side until bubbles appear on top of
the bread, and golden char line
marks are visible when turned over.
Grill for another minute.
Place the bread on a clean kitchen
towel and cover with another kitchen
towel. This will keep the breads soft
and warm. Repeat with the rest of the
breads. Serve the breads with slow-
roasted lamb, hummus, cucumber
with yoghurt, and roasted vegetables.

3) Heat a Le Creuset Toughened Non-

Kale and Carrot Salad with Citrus Vinaigrette
A crunchy fresh salad of thinly sliced carrot, shredded spinach and kale, all tossed in a • Makes 8 servings
zesty orange vinaigrette. Makes a healthy side dish or a delicious snack on its own.

Ingredients
1 Tbsp. (15ml) shallot, finely chopped
¼ cup (125ml) orange juice
3 Tbsp (45ml) olive oil
2 Tbsp (30ml) whole grain mustard
½ tsp (2.5ml) salt
freshly ground black pepper
5 cups (1.2L) kale, coarsely chopped
2 cups (500ml) spinach, coarsely
chopped
1 cup (250ml) rainbow carrots, thinly
sliced
1 cup (250ml) radishes, thinly sliced

Preparation

1) Puree shallot, orange juice, oil,

mustard, salt and pepper in a blender
or mini food processor until smooth
and creamy.
2) Toss kale, spinach, carrots and
Extra dressing can be radishes in a large bowl. Drizzle with
refrigerated for 2 days, bring the dressing; toss to coat.
to room temperature before
tossing with salad.
Steamed Greens with Roasted Sesame Dressing
A side dish of healthy steamed greens with a roasted sesame dressing. • Prep 5 minutes • Makes 4 servings •Cook Time 15 mins

Ingredients
Dressing ¼ teaspoon dashi powder
50g tahini Pinch of salt
½ tablespoon sesame seeds Steamed Vegetables
5 tablespoons soya milk 150g green beans, trimmed
½ tablespoon sesame oil 150g Tenderstem broccoli
1½ tablespoons vinegar 150g kale, tough storks discarded
½ tablespoon sugar 150g snow peas (flat)
½ tablespoon soy sauce
Preparation
1) Place the tahini and sesame seeds into a the mange tout on the top.
frying pan and set over a medium heat. Fry
the tahini, stirring constantly, for about 10 6) Steam the vegetables for about 4 minutes,
minutes, until it is noticeably more aromatic until cooked but still firm. Once cooked toss
and darker in colour. the greens in the sesame dressing and
serve..
2) Remove the tahini from the pan and leave
to cool. Stir the remaining dressing
ingredients into the tahini until the sugar
This recipe can also be dissolves.
served cold. If you cannot
find dashi powder, substitute 3) Keep in the fridge for up to 1 week.
it with half of a fish stock
cube (crumbled) 4) Fill a deep casserole half full of water and
bring to the boil over a high heat.
5) Once boiling reduce to a medium heat.
Place the vegetables in the steamer with
‘Primavera’ Fried Rice
The perfect side for a variety of dishes.
Ensure the rice is piping hot.
Best enjoyed immediately (it is
not recommended to reheat this
recipe once made). If you cannot
find dashi powder, substitute it
with half of a fish stock cube,
crumbled.
• Prep 10 minutes • Makes 4 servings •Cook Time 20 mins
Ingredients
Dressing ¼ teaspoon dashi powder
50g tahini Pinch of salt
½ tablespoon sesame seeds Steamed Vegetables
5 tablespoons soya milk 150g green beans, trimmed
½ tablespoon sesame oil 150g Tenderstem broccoli
1½ tablespoons vinegar 150g kale, tough storks discarded
½ tablespoon sugar 150g snow peas (flat)
½ tablespoon soy sauce
Preparation
1) Place the tahini and sesame seeds into a the mange tout on the top.
frying pan and set over a medium heat. Fry
the tahini, stirring constantly, for about 10 6) Steam the vegetables for about 4 minutes,
minutes, until it is noticeably more aromatic until cooked but still firm. Once cooked toss
and darker in colour. the greens in the sesame dressing and
serve..
2) Remove the tahini from the pan and leave
to cool. Stir the remaining dressing
ingredients into the tahini until the sugar
dissolves.
3) Keep in the fridge for up to 1 week.
4) Fill a deep casserole half full of water and
bring to the boil over a high heat.
5) Once boiling reduce to a medium heat.
Place the vegetables in the steamer with
Roasted Brussels Sprouts with Bacon and Pecans
The perfect side for a variety of dishes. • Prep 5 minutes • Makes 4-6 servings •Cook Time 30 mins

Ingredients
50g bacon lardons
1/2 cup pecans, roughly chopped
600g Brussels sprouts
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Preparation
1) Preheat oven to 180°C. Trim the sprouts the oven to heat through for 2 – 3
and cut any large ones in half. minutes.
2) Set the braiser over medium heat. Add 6) Drizzle with the balsamic vinegar and toss
the bacon lardons and the pecans. Cook to combine.
4 minutes or until bacon is crisp. Remove
the bacon and pecans from the braiser.
3) Add the sprouts to the braiser, and
season with salt and pepper.
4) Put the braiser in the oven and roast the
sprouts 20 – 30 minutes until they start to
brown and become tender, but before
they lose some of their bite. Stir halfway
through the cooking time.
5) Add the bacon and pecans and return to
Ultimate Green Salad
Try this ultimate green salad as a light lunch option. It offers the perfect opportunity to get your • Makes 4 servings
body back on track after a long weekend of indulgences.

Ingredients
300g brussels sprouts, finely sliced 1 tbsp white balsamic vinegar
100g baby spinach leaves 3 tbsp extra-virgin olive oil
100g walnuts, toasted Pinch of sugar to taste
1 green apple, cored, thinly sliced & Salt & milled black pepper
tossed in fresh lemon juice
2 roma tomatoes, cut in wedges
For the Dijon dressing:
1 tbsp dijon mustard

Preparation

1) Toss all the salad ingredients

together and place in a serving
bowl.
2) Whisk together dressing
ingredients.
3) To serve: Dress salad just before
serving so it is still crisp.
Caramelised Carrots
The perfect caramelised carrots to accompany any typical Sunday roast; and a great way to get • Makes 4-6 servings
the kids to eat their vegetables.

Ingredients
680 grams small whole carrots,
cleaned and peeled
4 tablespoons butter
1/4 cup light brown sugar
Sea salt to taste
White pepper (optional)

Preparation

1) Place carrots in a saute pan and add glaze begins to form. Return the
enough water to almost cover. Bring carrots to the pan. Coat them with
the water to a boil, reduce heat to a the glaze and continue to cook an
simmer, then cover and cook until additional 5 minutes.
the carrots are tender, 8 – 10
minutes. 4) Transfer the carrots to a serving dish
and sprinkle with sea salt and white
2) Drain water from the saute pan, and pepper.
set the carrots aside.
3) Melt the butter in the pan over
medium heat. Add brown sugar and
stir until the butter has melted and a
Cheesy Broccoli and Radish Bake
Give broccoli grown-up glamour and sophistication by combining it with the gentle bite of radish and heftier kick of jalapeno • Makes 4 servings
chillies. A perfect and rich companion for grilled steak or roasted fillet, this cheesy broccoli and radish bake should be made in
individual ramekins for elegant table presentation.

Ingredients
45ml butter, melted
300g broccoli florets, stems removed
200g radish, sliced
750ml full cream milk
60ml cornstarch
10ml fresh thyme, chopped
15ml jalapeno slices, finely chopped
1 chicken stock cube / 10ml chicken
stock powder
30ml Parmesan cheese, finely grated
30ml Gouda cheese, grated
A pinch of white pepper, to taste
Freshly milled black, to taste
45-60ml Gouda cheese, for sprinkling

Preparation

1) Spray six ramekins with non-stick
cooking spray.
2) In a saucepan, heat butter and sauté
broccoli and radish. Cook for about 3 6) Ladle the cooked broccoli into
minutes stirring continuously.
3) In a measuring jug or bowl, whisk
together the milk and cornstarch.
4) Pour the milk mixture into the
vegetables, mix until the mixture
starts to boil.
5) Add thyme, jalapeno, stock and
cheese. Mix and cook for about 2
minutes, stirring continuously.
sprayed ramekins.
7) Sprinkle with the remaining cheese
and bake in a preheated oven at
180°C for 15 minutes.
8) Serve as a side dish with juicy steak.
 • Prep 15 minutes • Makes 4 servings •Cook Time 15 mins
Pasta Salad with Crispy Pancetta, Black Olives,
Artichokes, Wild Mushrooms and Blue Cheese Dressing
Ingredients
150g pancetta, cubed 250g penne pasta, cooked according
2 tbsp olive oil to instructions on packet
200g wild mushrooms, roughly torn Blue cheese dressing:
285g jar artichoke hearts 50g blue cheese
100ml canola oil 100ml olive oil
½ loaf ciabatta, torn into bite-size 2 tsp honey
pieces 2 tsp red wine vinegar
100g black olives Salt and pepper
30g basil leaves, picked off stem
Preparation
1. In a large pan, fry the pancetta in towel and season well with salt and
olive oil for about 5 minutes until pepper.
crispy. Remove with a slotted spoon
and set aside. Fry the mushrooms in 4. Toss together the reserved pancetta
the same pan for 5 minutes and then oil, pancetta, mushrooms, artichoke
set aside, reserving the oil. hearts, croutons olives, basil leaves
and pasta.
2. Heat a griddle pan until smoking hot,
and then grill the artichoke hearts 5. In a food processor or using a stick
until charred. blender, blitz together all the
dressing ingredients. Drizzle the
3. Heat the canola oil and fry the dressing over the pasta salad, toss
ciabatta pieces until the croutons are well and season to taste.
golden and crispy. Drain on a paper
Roasted Pumpkin
This colourful dish will brighten up your winter table. With the sweet, orange pumpkin, red onion wedges and creamy • Prep 5 minutes • Makes 2-4 servings •Cook Time 30 mins
goats cheese, this dish is a breath of fresh air during the dull winter months. Serve on its own or as a seasonal side dish

Ingredients
650g seasonal squash or pumpkin, peeled and 100g soft goats cheese or curd
cut into half-moon slices For the Dressing
4 to 5 whole garlic cloves, skins attached 1 tablespoon apple cider vinegar
1 large red onion 1 tablespoon maple syrup
4 sprigs of rosemary 2 tablespoons sunflower/canola oil
1 teaspoon cinnamon 1 teaspoon wholegrain mustard
1 tablespoon sunflower/canola oil
Sea salt and cracked black pepper
50g mixed seeds

Preparation
1) Preheat the oven to 200˚C
2) Place the prepared squash in the 3-ply
Stainless Steel 26cm Square Roaster along
with the garlic.
3) Remove the skin and cut the onion into
large wedges and add to the roaster.
4) Tear in the sprigs of rosemary and sprinkle
This recipe is great as leftovers over the cinnamon, oil and seasoning.
too. Simply scatter the cold
pumpkin over a bed of mixed 5) Toss the ingredients together to ensure they
winter salad leaves and add a little are all coated and place in the oven for 30
more goats curd and seeds.
Alternatively, warm through and to 35 minutes or until the squash is tender. 11)Alternatively, serve the dressing in the jam
stir into pasta with a dash of oil
and a pinch of seasoning. 6) While the squash is roasting make the
dressing.
7) Combine all the dressing ingredients in a
small jam jar, put the lid on tightly and
shake the mixture well.
8) Shake again just before serving to ensure
all the ingredients are incorporated.
9) In the last 5 minutes of cooking, scatter the
seeds into the roaster to gently toast.
10)Once cooked, remove the roaster from the
oven and drizzle over the dressing and
some fresh rosemary before serving.
jar for your guest to add themselves at the
table.
 Celery Slaw with Apples, Peas and Jalapenos
For a healthy take on coleslaw, try this crispy celery slaw that is perfect for summer • Prep 55 minutes • Makes 4 servings •Cook Time 15 mins
grilling or get-togethers
Ingredients
Preparation 6 tablespoons extra virgin olive blanched
1. In a small bowl, oil 1/2 red onion, julienned
whisk together olive 1/2 cup apple cider vinegar 1 small jalapeno, seeded and
oil, apple cider 1 tablespoon ground mustard diced
vinegar, mustard, 1 teaspoon salt Salt and pepper to taste
salt and pepper and 1 teaspoon ground black pepper 2 tablespoons chopped
honey (if desired) 1 tablespoon raw honey coriander
until combined. (optional) 1 green onion, sliced
2. In a large bowl, add 1 small head of cabbage, cored Coriander leaves for garnish
cabbage, apples,
and finely shredded
snap peas, red 2 granny smith apples, medium
onion and jalapeno. dice
Stir to combine. 1 cup sugar snap peas,
3. Pour dressing over
slaw and toss to
coat. Season again
with salt and pepper
to taste.
4. Stir in chopped
coriander. Garnish
with green onion
and coriander
leaves.
 Cheddar and Chive Soda Bread
A quick and easy Irish style soda bread mix, flavoured with Cheddar cheese, chives and • Makes 10-12 servings •Cook Time 45 mins
oats, shaped and baked into individual rolls, to serve and divide at the table
Ingredients
Preparation
A little olive oil, for greasing grated
1) Preheat the oven to 230°C / Fan 210°C outside edge and 4 in the centre). Lightly 550g plain white flour, plus extra3 tablespoons chopped chives
/ 450°F / Gas 8. brush the surface of each roll with the for dusting Approx. 575ml buttermilk
remaining buttermilk , sprinkle with the
2) Brush the base and sides of the remaining Cheddar cheese and a couple 50g rolled oats, plus extra for
casserole with a little olive oil. of tablespoons of the extra oats. sprinkling
1 teaspoon fine sea salt
3) Mix the flour, oats, salt and bicarbonate 7) Bake the rolls in the middle of the oven
of soda together in a large mixing bowl. 1 rounded teaspoon bicarbonate
for 10 minutes, then lower the oven of soda
Stir in 50g of the grated cheddar cheese temperature to 200°C / Fan 180°C /
and the chives. 100g cheddar cheese – coarsely
400°F / Gas 6 and bake them for a
4) Make a well in the centre of the flour, further 20 minutes, until richly golden,
add all but 1 tablespoon of the and when a skewer pushed into the
buttermilk and mix together until it centre of one roll comes away clean.
comes together into soft, slightly sticky
dough.
5) Turn the dough out onto a lightly floured
surface and knead very lightly and very
briefly until it comes together into a ball.
Divide the dough into 12 even -sized
pieces (of about 100g each). Gently
shape each piece into a ball, then cut a
deep cross into the top of each one,
about half way down through the dough.
6) Arrange the rolls side by side in the
prepared casserole (8 around the
 Zesty Roasted Potato Salad
The perfect side for your next barbecue or al fresco gathering. Makes 4 servings

Ingredients
Preparation 10 small yellow potatoes, cut 1 large preserved lemon,
1) Preheat oven to 200 and toss to combine. into quarters diced + brining liquid
C. On a parchment Season again with 3 tablespoons olive oil, 1 Salt and pepper to taste
lined baking sheet, salt and ground tablespoon reserved 1 tablespoon basil, roughly
toss the potatoes black pepper to 2 teaspoons salt, divided chopped
with 2 tablespoons taste. Garnish with 2 teaspoons ground black 1 tablespoon flat-leaf
of olive oil and chopped basil and pepper, divided parsley, roughly chopped
season with 1 parsley. 1 cup Greek yoghurt
teaspoon of salt and 2 tablespoons preserved
1 teaspoon of lemon brining liquid
ground black 1/2 red onion, diced
pepper.
2) Roast the potatoes
for 35 to 40 minutes
or until golden and
slightly crispy on the
top.
3) In a large mixing
bowl, combine the
Greek yogurt,
remaining olive oil,
preserved lemon
liquid, 1 teaspoon of
salt and 1 teaspoon
of ground black
pepper. Whisk to
combine.
4) Add warm potatoes,
red onion and
preserved lemon
 Celery Slaw with Apples, Peas and Jalapenos
For a healthy take on coleslaw, try this crispy celery slaw that is perfect for summer • Prep 55 minutes • Makes 4 servings •Cook Time 15 mins
grilling or get-togethers
Ingredients
Preparation 4 raw beetroots crumbled
1) Thinly slice the Garnish with edible ½ head purple cabbage ½ clove garlic, crushed
beetroot in rounds, flowers and micro 1 – 2 Pickled red onions 1 – 2 tsp white vinegar
finely shred the herbs. 1 large bulb of fennel Sea salt and freshly
cabbage and thinly Sea salt and freshly ground black pepper
slice the pickled ground black pepper, to Water, to loosen to
onions. serve desired consistency
Micro herbs, to garnish
2) Using a peeler, run
the blade down the
Edible flowers, to garnish
length of a fennel
bulb to make For the blue cheese ranch
shavings, and place dressing:
in a bowl of iced 2 Tbsp tangy mayonnaise
water for 10 minutes ½ cup plain yoghurt
to curl. 100g cremezola cheese,
3) Toss the vegetables
in a large Le Creuset
bowl and season well.
4) For the dressing:
whisk all the
ingredients together,
season well and thin
with a little water to
desired consistency.
5) Pour the dressing
over the salad and
toss to coat. Serve in
Le Creuset
Dinnerware bowls.
Bourbon Gravy
This bourbon-splashed gravy is easy to whip up, and offers an incredibly flavourful • Prep 5 minutes • Makes 10 servings •Cook Time 30 mins
accompaniment to any roast.

Ingredients
Drippings from 8kg turkey Salt and pepper to taste
Melted unsalted butter, if needed
About 7 cups turkey stock, plus more if
needed
3/4 cup all-purpose flour
1/3 cup bourbon, port or dry sherry
Preparation
1) Pour drippings from the turkey into a salt and pepper.
heatproof glass bowl. Let stand for 5
minutes, then skim off and reserve the 4) Transfer the gravy to a warmed gravy boat,
clear yellow fat that rises to the top. straining the gravy through a wire sieve, if
desired.
2) Measure 3/4 cup fat, adding melted
butter if needed. Add enough turkey stock
to the skimmed drippings to make 8 cups
total.
3) Place a roasting pan over two stove
burners on low heat and add the reserved
fat. Whisk in the flour, scraping up the
browned bits on the bottom of the pan,
and cook until lightly browned, about 2
minutes. Whisk in the turkey stock with
drippings and the optional bourbon. Cook,
whisking often, until the gravy has
thickened and no trace of raw flour flavor
remains, about 5 minutes. Season with
Herby Lemon Garlic Butter for a Seafood Extravaganza
A homemade lemon-herb butter that pairs beautifully with delicate flavors like chicken or • Prep 10 minutes • Makes 10 servings •Cook Time 30 mins
fish.

Ingredients
200g butter, at room temperature Your choice of shellfish, to poach
1 lemon, zested
1 garlic clove, crushed
15g parsley, chopped
15g chives, chopped
Sea salt, to season

Preparation
1) Combine the softened butter with the
lemon zest, garlic, parsley and chives,
and season. Using cling wrap, roll up in a
sausage-shaped cylinder and keep
chilled until serving.
2) In the Le Creuset Soirée Signature
Round Casserole, melt the butter and
add your preferred shellfish to poach.
The shellfish will caramelise in the
delicious flavours of the butter. Serve
warm. Delicious with crayfish,
langoustine, prawns, mussels or line
caught fish.
Hollandaise Sauce
• Prep 10 minutes • Makes 6 servings •Cook Time 30 mins
A classic sauce for poached eggs

Ingredients
4 tablespoons lemon juice
4 large egg yolks
225 g unsalted butter, softened
a little salt
freshly ground black pepper

Preparation
1) Put a heatproof bowl over the
saucepan so that it rests on the rim.
Put sufficient water in the saucepan
so it is just under, but not touching,
the bottom of the bowl. Bring this
water to a simmer and maintain at a
simmer, not a rapid boil.
2) Put the lemon juice, 2 teaspoons of
water, and seasoning into the bowl.
Beat in the egg yolks and a small
piece of the butter, beating lightly
until the consistency thickens.
3) Add the remaining butter, a little at a 5) If the sauce does separate on
time, beating the sauce well between
additions. When all the butter has
been incorporated the sauce should
be thick and glossy. Taste and adjust
the seasoning before serving. To keep
the sauce warm for no more than 15
to 20 minutes, remove the pan with
the bowl from the heat and cover the
sauce with a piece of wet, crumpled
baking parchment.
4) If the sauce begins to curdle, it is
probably due to the heat being too
high, or the butter being added too
quickly. Remove from the heat and
beat well before proceeding.
standing, beat in a tablespoon of cold
water before serving.
Marinara Sauce
Marinara is an Italian tomato-based sauce made with onions, garlic and herbs. It is an essential part of many
Italian dishes, eaten simply with pasta or used as part of a more complex dish. This chunky version contains • Prep 5 minutes • Makes 4 servings •Cook Time 15 mins
cherry tomatoes, a good splash of red wine and fresh basil for a richer yet authentic flavour.

Ingredients
2 tablespoons olive oil 1 teaspoon sugar
1 onion, roughly chopped 200g cherry tomatoes
2 cloves garlic, chopped ½ teaspoon salt
150ml red wine ½ teaspoon pepper
1 x 400g can quality chopped Handful fresh basil leaves, torn
tomatoes in juice
Preparation
1) Heat the oil in the saucepan; add the 5) Stir in the fresh basil and serve.
onion and sauté for 4-5 minutes. Add
the garlic and continue to fry for 1-2
minutes more.
2) Add the wine and bring to a simmer,
cook over a medium heat to reduce by
half.
3) Stir in the chopped tomatoes, sugar, salt
For a more everyday and pepper and continue to cook for 3-4
minutes until slightly thickened.
version simply substitute
the wine for vegetable 4) Add the cherry tomatoes and cook until
stock and adjust the they begin to pop, this will take around
seasoning to taste. 4-5 minutes.
Luncheon & Dinner
Wonders

• Mains
 Jazz up your mid-week meals with this wholesome and delightfully smokey cod recipe.
Served with seasonal greens or a fresh leaf salad and baby potatoes, it makes a delicious
and balanced meal for the family.

Crispy Chorizo Cod with Vine Tomatoes

• Prep 5 minutes • Makes 4 servings •Cook Time 20 mins

Ingredients
100g chorizo 150g vine tomatoes
100g stale bread
2 tsp garlic purée
Half of a lemon, zest only
2 tsp dried mixed herbs
4 cod loins
Sea salt and cracked black pepper

1) Preheat the oven to 200°C/ 180°C Fan/ Gas the Roasting Tray and bake in the oven for 20-
Mark 6. 25 minutes depending on the thickness of the
loins.
2) Dice the chorizo into small cubes and fry in a
hot pan just until the oil starts to release. Take 5) Serve with a fresh salad or seasonal greens and
off the heat and tear the stale bread into the baby potatoes.
pan. Stir so that the bread soaks up all the oil.
Ideally, select loin fillets
that are relatively chunky
3) Place the chorizo, bread, garlic purée, lemon
zest and dried herbs in a food processor and
otherwise the cooking time
blend to form a fine crumb.
may vary.
4) Place the cod loins on a 28x22cm Le Creuset
Ovenware Medium Shallow Roasting Tray,
season with a little salt and pepper and top with
the chorizo crumb. Ensure that the fish is
coated well with the crumb. Add the tomatoes to
Greek Lamb Koftas with Pomegranate & Pistachio Salsa
Dinner is served: Try these Greek Lamb Koftas with Pomegranate & Pistachio Salsa cooked with ease on our • Prep 20 minutes • Makes 4 servings •Cook Time 15 mins
Toughened Non-Stick Grill.

Ingredients
500g free range lamb mince 80g pistachio nuts, toasted and roughly
¾ teaspoon salt chopped
½ cup fresh brown breadcrumbs ½ cup pomegranate arils
2 scallions, finely diced 3 scallions, thinly sliced
Zest of half a lemon a generous handful mint, leaves picked and
5ml (1 teaspoon) dried oregano roughly chopped
½ teaspoon ground coriander 1 garlic clove, minced
Several sprigs fresh mint, finely chopped 1 heaped tablespoon preserved lemon, finely
50g feta, crumbled diced
1 egg, lightly whisked 15ml (1 tablespoon) honey
Fresh lemon juice, to finish 30ml (2 tablespoons) lemon juice
Freshly cracked black pepper 60ml (¼ cup) extra virgin olive oil
Homemade or store-bought hummus and salt and freshly cracked black pepper, to
flatbreads, to serve taste
To Make the Pomegranate & Pistachio Salsa:

Preparation
1) For the salsa, place all the ingredients in a 4) Serve with the pistachio salsa, hummus and
shallow bowl and mix to combine. Chill until warmed flatbreads.
ready to serve.
2) Place the lamb and all the remaining kofta
ingredients in a large bowl. Mix to combine.
Divide into 8 portions. Press and shape the
meat onto skewers. This recipe makes 8
skewers.
3) Heat the Le Creuset Toughened Non-Stick
35cm Rectangular Grill until hot. Drizzle the
koftas with olive oil and cook until golden on
all sides and cooked through.
Herb-Crusted Rack of Lamb
Leg of lamb is traditionally eaten on Easter Sunday. Make a change and serve this delicious herb-crusted rack of lamb instead,
with a side of golden-roasted vegetables. • Prep 30 minutes • Makes 8-10 servings •Cook Time 20 mins
Ingredients
For the Lamb Racks:
4 slices white bread, broken in pieces
20g mint leaves
30g parsley
60ml melted butter
50ml olive oil
2 x 600g racks of lamb
Salt and freshly ground black pepper
100ml Dijon mustard
Olive oil
Preparation
To make the Lamb Rack:
1) Preheat the oven to 180°C. Place the
bread in a food processor and blitz until
it resembles fine crumbs. Spread the
crumbs on non-stick baking tray and
toast in the oven until crispy. Spread the
crumbs on a serving platter and leave to
cool. Place the mint and parsley in a
food processor and chop until fine. Mix
the chopped herbs with the bread
crumbs and melted butter.
2) Heat the olive oil in a shallow casserole
and place one rack of lamb skin-side
down. Brown on both sides. Repeat with
the second rack of lamb. Season with
salt and pepper. Brush the meat all over
with the mustard. The mustard will not
only give flavour to the dish but also help
the crumb stick to the meat.
3) Sprinkle a little olive oil in a Le Creuset
For the Roasted Vegetables:
350g baby beetroots
Olive oil
700g baby carrots
400g baby leeks
8 – 10 fresh thyme sprigs
Salt and freshly ground black pepper
37cm Signature Roaster. Roll the lamb
racks in herb crumbs and make sure the
meat is well-covered. Roast for 20
minutes (rare). Serve with roasted
vegetables.
To make the Roasted Vegetables:
1) Preheat the oven to 200°C. Place
beetroots with stems in a saucepan and
cover with water. Boil until soft. Drain
and skin beetroots. Drizzle olive oil on a
non-stick baking tray.
2) Arrange leeks and carrots on a baking
tray and drizzle with a little olive oil.
Arrange thyme sprigs on top and season
with salt and pepper. Place in the oven
and roast until soft. Roasting time will
depend on how large your vegetables
are. Add the skinned beetroot for the last
minutes on the baking tray. Serve with
rack of lamb.
Herb-Stuffed Leg of Lamb with Mint Gremolata
Every holiday gathering deserves a sensational centerpiece, and this roasted leg of lamb is truly a stunner. A head of green herbs
amp up the aromatic freshness of this dish in two ways: a herb paste that coats the meat before it hits the oven, and a lemon mint
gremolata for serving.
Ingredients
1.5 – 2 kg boneless leg of lamb, butterflied
Salt and freshly cracked black pepper
1 cup mixed fresh herbs, such as rosemary, thyme,
sage or oregano
1 cup Italian parsley
8 cloves garlic
1 tablespoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon salt, plus additional for vegetables
1/2 teaspoon black pepper, plus additional for
vegetables
6-7 tablespoons olive oil, divided
3 sweet potatoes, cut into wedges lengthwise
Preparation
For the lamb:
1. Preheat oven to 220 C. Trim any unwanted fat from
lamb. Pat dry with paper towels and lay flat on a work
surface. If desired, leave the outside fat layer and
score with a knife in an “X” pattern. Season all sides
with salt and pepper. Place outer-side down and set
aside.
2. Place the herbs, parsley, garlic, lemon zest, 1/2
teaspoon of salt and 1/2 teaspoon of pepper in a
food processor fitted with a metal blade. Process
until very finely chopped. Add 5 tablespoons olive oil
and pulse until mixture forms a coarse paste,
scraping the sides as necessary.
3. Spread 2/3 of the herb mixture over the inside of the
lamb. Roll the lamb, starting on the long side, and tie
securely with twine at 2-inch intervals. Rub the
remaining herb mixture over the outside of the lamb.
You may prepare the recipe up to this point and
refrigerate for 1 to 3 days, if making ahead. Bring to
room temperature before roasting.
Makes 8 servings
1 medium red onion, halved and sliced lengthwise
2 bulbs fennel, cut into wedges lengthwise
Mint Gremolata
1/3 cup olive oil
1/3 cup finely chopped mint leaves
1/3 cup finely chopped Italian parsley
1 tablespoon lemon juice
Zest of 1 lemon
1 garlic clove, finely minced
1/4 cup finely chopped shallot
Pinch cayenne pepper
Salt
4. Place the sweet potatoes, red onion and fennel in the
bottom of a large Le Creuset Signature Roaster. Toss
with the remaining olive oil to coat and season with
salt and pepper to taste. Lay the lamb roast directly
on the vegetables. Place roasting pan in preheated
oven. After 15 minutes, reduce heat to 160 C.
Continue roasting for another 50 minutes to 1 1/2
hours.. Once cooked to desired doneness, remove
lamb from roaster and allow to rest on a cutting
board, loosely covered with foil, for 15 to 20 minutes.
For the gremolata:
1. While the lamb is resting, place the olive oil, mint,
parsley, lemon juice, lemon zest, garlic, shallot and
cayenne in a small bowl and stir to combine. Season
to taste with salt. Slice the lamb, and serve topped
with the mint gremolata alongside the roasted
vegetables.
2. .
Tomato and Mozzarella Hasselback Chicken with Spicy
Tomato Sauce
Taking inspiration from the similarly named Hasselback potatoes, these chicken breasts are delicately stuffed with all the wholesome• Prep 10 minutes • Makes 4 servings •Cook Time 25 mins
flavours of Italy. Cooked on a bed of spicy tomato sauce, the chicken stays succulent and tender throughout the cooking.

Ingredients
For the spicy tomato sauce
1 400g tin chopped tomatoes 4 skinless chicken breasts
1 Tbsp dried mixed herbs 1 mozzarella ball
2 Tsp chilli paste 8 pieces sundried tomato
2 Tsp garlic purée 2 Tbsp green pesto
1 Tsp smoked sweet paprika Cracked black pepper
1 Tbsp caramelised onion chutney Fresh basil leaves
75g cherry tomatoes, chopped in half

Preparation
1) Preheat the oven to 200°C/ gas mark 6. 25 minutes until the chicken has cooked
through. Before serving, insert a basil leaf into
2) Place all the sauce ingredients in the 22x22cm each slice.
Le Creuset Ovenware Square Deep Roasting
Tin and mix well. Season with salt and pepper.
3) Place the chicken breasts on a chopping board
and make 4 equal slices on top of each breast.
4) Slice the mozzarella into 16 equal pieces and
cu the sundried tomatoes in half, lengthways.
Using a teaspoon, spoon some pesto into each
slice before adding the mozzarella and
sundried tomato. Repeat until each breast is
filled.
5) Transfer the chicken to the Roasting Tin and
season with cracked black pepper. Roast for
Meaty Lasagne
• Prep 40 minutes • Makes 8 servings •Cook Time 75 mins
A classic, hearty lasagne that you’ll want to enjoy over and over again.

Ingredients
Meat Sauce: Bechamel:
1 leek ¼ cup flour
4 cloves garlic 3 tbsp butter
½ onion 3.5 cups milk
1 small carrot ½ tsp nutmeg
1 tbsp olive oil 3/4 cup grated Parmesan
500g lean beef mince Pinch salt
200g lean pork mince
690g passata 500g fresh lasagne sheets
1 can crushed tomatoes 500g mozzarella (grated)
3 tbsp tomato paste
1 tsp brown sugar
½ tsp ground coriander
1 tbsp Italian herbs (basil / oregano)
Preparation
1) Pre-heat the oven to 180ºC. return to a low heat.
2) Prepare the meat sauce by finely chopping the leeks,6) Add the remaining milk and whisk through until
garlic, onion and carrots and shallow frying in oil for smooth and starts to thicken.
8-10 minutes until soft.
7) Add in the grated Parmesan, nutmeg and salt, whisk
3) In a large bowl, spice the meat with salt, pepper, again until smooth and then set aside.
sugar, herbs and ground coriander. Break up the
mince lightly with your hands to make sure the 8) Assemble the lasagne in a Le Creuset Signature
spices are well incorporated. Round Casserole, by starting with a layer of meat
sauce, then a layer of lasagne sheets, bechamel,
4) Brown the mince slightly, then add the passata, grated mozzarella. Repeat until ¾ full, making sure
crushed tomatoes and tomato paste. Allow the meat the top layer is bechamel sauce and mozzarella only
sauce to cook for 20 minutes on a low heat until (no meat sauce).
most of the water has cooked away and starts to
thicken. 9) Bake in the oven with the lid on for another 20
minutes and then remove the lid and cook for
5) While the meat sauce is cooking, prepare the another 15 minutes to brown the top.
bechamel. Make the bechamel by heating the butter
until melted, then remove from the heat and whisk 10) Serve warm with fresh herbs and grated Parmesan.
in the flour. Add 1 cup of milk and whisk again and
Fresh Herb-Crusted Tuna Loin
These meaty, flavorsome tuna steaks are best enjoyed griddled and served with a crème • Prep 20 minutes • Makes 4 servings •Cook Time 45 mins
fraiche dip.
Ingredients
1 kg fresh or defrosted good-quality tuna loin 2 tsp salt
4 Tbsp olive oil Fresh flat-leaf Italian parsley, to serve
20g dill, finely chopped For the crème fraiche dip:
20g parsley, finely chopped 1 cup crème fraiche
100g wholegrain mustard 1 lemon, juice and zest
Sea salt and freshly ground black pepper, to A generous pinch of salt and pepper, to season
season
Fresh lime or lemon, to serve
1kg small apache or pink-skinned potatoes
2 Tbsp olive oil

Preparation
1) Brush a Le Creuset 26cm Signature Square until crispy.
Skillet Grill with olive oil to coat and bring to a
smoking heat. 5) To make the crème fraiche dip, mix all
ingredients together.
2) Sear the tuna for 2 minutes on each side or until
seared to your liking. Ideally, you would just want
to sear the edges and keep the inside of the
tuna nice and pink.
3) Spread wholegrain mustard onto the seared
edges of the tuna sides and dip into the finely
chopped herbs. Repeat for all four tuna loins.
Slice just before serving and season to taste.
4) Boil the potatoes until soft. Place in roasting tray
and press down with the back of spoon to crack
open or crush the potatoes. Drizzle over olive oil
and salt. Roast under grill for 15 -20 minutes
Grilled Chicken with Peach Salsa
Celebrate seasonal ingredients with this quick and simple meal. Perfectly grilled chicken with sweet peach salsa and • Prep 15 minutes • Makes 4 servings •Cook Time 20 mins
sticky rice. Top with creamy feta and fresh coriander.
Ingredients
For the Chicken:
4 small chicken breasts
1 tbsp olive oil plus extra to drizzle
1 tbsp honey
1 tsp smoked paprika
1 tsp cumin
1 tbsp soy sauce
Salt and pepper to taste
For the Rice:
1 cup Jasmine Rice
1/2 tsp salt
Water
For the Peach Salsa:
Preparation
1) For the rice:
Measure the rice into a bowl and cover it with
water. Soak for at least 30 minutes or longer if 4) For the grilled chicken:
you have time. Drain the soaked rice and
rinse 2-3 times. Place rice and 1 cup of water
into a pot over medium heat, cover, and bring to
a simmer. Steam the rice for 10-12 minutes.
2) Using a large spatula, turn the rice. Once cooked,
remove the rice from the heat and keep it
covered until ready to serve.
3) For the peach salsa:
Gently wash the peaches to remove the fuzz.
Rinse under cold water.
Dice the peaches, tomato, onion, bell pepper,
jalapeno, and coriander and add to a medium
bowl. Add the lemon juice, salt, and pepper, and
gently toss to combine. Adjust the lime and salt
3 large nectarines or peaches, ripe (but not
overly soft) diced into 1 1/2cm dice
1 (3/4cup) small red onion, very finely diced
½ red bell pepper, finely diced
1 medium tomato, finely diced
1 jalapeno, very finely diced
1/4 cup coriander, finely chopped
¼ cup fresh lime juice
1/4 tsp salt and pepper more to taste
1 disk feta cheese, crumble
Cos lettuce leaves, to serve
to your preference.
Combine the olive oil, honey, paprika, cumin, soy
sauce, and pepper. Brush the chicken with this
mixture and reserve some for later.
5) Heat a Le Creuset Signature Skillet Grill to
medium heat. Cook the chicken for 3-4 minutes
on each side, depending on the thickness of the
chicken. Brush with the remaining marinade and
cook until the juice of the chicken is clear.
6) To Assemble:
Place 4-6 whole cos lettuce leaves on a plate
facing right up. Spoon the rice into each lettuce
leaf, top with thinly sliced chicken breast, peach
salsa. Sprinkle with feta and garnish with fresh
coriander..
Miso-roasted Chicken, Potato & Broccoli
The rich umami flavours of the white miso work perfectly with tasty chicken thighs. Crisping and caramelising nicely in the oven, • Prep 5 minutes • Makes 2 servings •Cook Time 50 mins
this Japanese-inspired chicken is served with roasted tenderstem broccoli and finished with a sprinkling of sesame seeds.

Ingredients
300g baby potatoes, roughly chopped
1 tablespoon white miso
½ tablespoon sesame oil
2 teaspoons mirin
2 tablespoons runny honey
½ tablespoon soy sauce
2 chicken legs, skin on
150g tenderstem broccoli
½ tablespoon sesame seeds

Preparation
1) Preheat the oven to 200°C/ 180°C 5) Remove the dish from the oven, add the
Fan/ Gas Mark 6. broccoli stems and sprinkle with sesame
seeds. Return to the oven for 10-15
2) Place the baby potatoes in a Le Creuset minutes until the chicken is crispy and
rectangular dish and into the preheated caramelised, the potatoes are cooked-
oven whilst you prepare the marinade. through and the broccoli is just roasted.
3) Combine the miso, sesame oil, mirin,
honey and soy sauce and gently whisk to
mix all the ingredients.
4) Score the chicken thighs and coat in the
marinade. Carefully remove the potatoes
from the oven and place the marinated
chicken on top. Roast for 35 minutes.
Mac ‘n’ Cheese with Fresh Crab, Dill, Lemon and Black
Pepper • Prep 20 minutes • Makes 4-6 servings •Cook Time 30 mins
Warm and comforting, this dish is perfect with some good toast and a spoonful of garlic mayonnaise.
Ingredients
400g macaroni
50g butter, plus extra for greasing
1 small garlic clove, finely chopped
50g plain flour
500ml whole milk
200ml of double cream
50g mature cheddar
50g Parmesan or Pecorino
1 small bunch of dill, finely chopped
Preparation
1) Bring a large pan of salted water to the 5)
boil and add the macaroni. Cook until
just tender. Drain, refresh and set
aside.
2) Meanwhile, melt the butter in a pan, 6) Combine the cooked macaroni with the
and when it’s bubbling add the garlic
and cook for a few seconds. Then add
the flour and stir well.
3) Stir occasionally while it’s cooking,
then gradually whisk in the milk until
you have a smooth white sauce.
Continue to cook the sauce, stirring for
a few minutes until it thickens.
4) Now stir in the cream, the cheddar
cheese and half the Parmesan. Stir
well until it’s all melted.
1 teaspoon Dijon mustard
1 lemon, zest
200g of fresh crab meat (white and brown
meat)
A handful of coarse white breadcrumbs
1 tablespoon olive oil
Salt and freshly ground black pepper
Add the dill, mustard, lemon zest, crab
meat and plenty of salt and black
pepper to taste. Remove the sauce
from the heat.
crab and dill sauce and tip into a lightly
buttered 26cm rectangular dish.
7) Place the breadcrumbs in a bowl with
the remaining Parmesan, the olive oil
and a little salt and pepper and tumble
together.
8) Scatter the topping over the macaroni
and place under a preheated grill to
bake for 6-10 minutes or until the
pasta is piping hot in the middle,
bubbling around the edges and golden
on top.
 Marinated Fillet of Cod
Coconut milk and turmeric add an Indian touch. • Prep 60 minutes • Makes 6 servings •Cook Time 30 mins

Ingredients
6 cod fillets, 100 g each For the marinade
juice of 1 lime 2 tsp coriander seeds
450 g basmati rice 2 tsp cumin seeds
olive oil 4 tbsp roasted peanuts, chopped
a handful of fresh coriander 1 tsp turmeric
6 spring onions 1 red chilli, chopped
3 shallots, chopped
1 garlic clove, chopped
200 ml coconut milk
2 tbsp fish sauce
1 tbsp olive oil
Preparation pinch of sugar
1) Rub the cod fillets with the lime juice to 5) In the meantime, cook the rice in
make the fish more firm. vegetable stock according to the
instructions.
2) Roast the coriander and cumin seeds in
a dry cooking pan for approximately 1 6) Remove the fish from the marinade,
minute. Add the peanuts and roast for allowing the excess marinade to drip off.
another 2 minutes. Add the turmeric,
chilli, shallots, olive oil and garlic and 7) Heat the grill pan to medium hot and
braise for 2 minutes. grease with olive oil. Cook the cod for 3
to
3) Crush into a fine paste in a mortar or
using a food processor. Add the coconut 8) 5 minutes on each side. Serve with rice,
milk, fish sauce and a pinch of sugar chopped coriander and finely chopped,
and mix to a smooth paste. If necessary, sautéed spring onion. Briefly warm up
add more coconut milk or water. the remaining marinade with extra
coconut milk and serve as a sauce.
4) Place the cod fillets in an oven dish,
cover with the marinade and marinate
for an hour.
 Mushroom Burger
Not just a burger… the super deluxe edition! • Prep 60 minutes • Makes 6 servings •Cook Time 30 mins

Ingredients
Juice of ½ a lemon
3 tbsp olive oil For the tomato salsa
1 garlic clove 1 red onion
a few sprigs of lemon thyme 1 garlic clove
freshly ground pepper 3 large tomatoes
salt 1 tbsp olive oil
6 mushrooms (Portobello) 1 tbsp balsamic vinegar
6 bread rolls 1 tsp fresh or dried basil, chopped
6 slices of cheddar cheese freshly ground pepper salt
100 g rocket

Preparation
1) For the tomato salsa, finely chop the minutes.
onion and crush the garlic.
5) Cut the rolls in half and grill, cut side
2) Slice the tomatoes into small pieces. You down, until golden brown. Remove from
may pit the tomatoes and use the flesh the pan and grill the mushrooms on both
later in, for instance, tomato soup. sides.
3) Mix the onion, garlic and tomato in a 6) Spoon tomato salsa onto one half of the
bowl with the olive oil and balsamic roll. Garnish with a slice of cheddar, a
vinegar. Season with basil, pepper and mushroom and rocket. Top with the
salt. Simmer the tomato salsa for 5 other the other half of the roll and serve
minutes in a hot pan. Make sure that immediately.
some pieces remain intact.
4) Remove the stems from the mushrooms.
Mix the lemon juice, olive oil, crushed
garlic, thyme leaves, pepper and salt in a
bowl. Rub the mixture onto the
mushrooms and marinate for 15
 Whole Fillet with Miso Butter
This is a real showstopper for a dinner party. You’ll need a Himalayan salt slab for • Prep 15 minutes • Makes 6 servings •Cook Time 15 mins
serving.
Ingredients
4 Tbsp salted butter, softened For the Miso Butter:
1kg whole free-range beef fillet at room 125g salted butter
temperature, cut into 250g portions 3 Tbsp red miso paste
Sea salt and freshly ground black pepper, 4 Medjool dates, chopped
to taste 2 garlic cloves

Preparation
1) Rub salted butter all over the fillet and scoop balls out of the miso butter.
season with salt and pepper. Heat the
Himalayan rock salt slab in the oven 5) Carefully remove the salt slab from the
(following the instructions on the oven and place on a heat resistant
packaging) at 160°C for 30 minutes. platter. Slice the fillet thickly and lay on
the salt slab. Serve topped with the miso
2) To make the miso butter, blend all the butter. Remember that the steak will
ingredients together in a food processor continue to cook on the salt slab.
until just combined (you don’t want a
smooth butter) and chill to set.
3) Heat a pan and sear the fillet on all
sides. The secret is to allow the steak to
caramelise and burn slightly on each
side before turning it. The less you move
your steak around, the better.
4) Cook for 4 minutes per side for a
medium steak. Remove from the heat,
cover with foil and allow to rest. Using a
melon baller dipped into warm water,
 Greek Lamb Burgers with Feta, Mint & Tzatziki
Succulent lean lamb burgers with fresh mint, oregano, thyme and a creamy feta cheese centre. Grilled on the Le
Creuset Signature Square Skillet Grill to give an amazing caramelized crust and served in warmed pita bread with • Prep 55 minutes • Makes 4 servings •Cook Time 15 mins
shredded baby gem lettuce and a cucumber and mint yogurt dressing.

Ingredients
Preparation Burger Tzatziki
1. Place all the burger ingredients except the 5. Just before cooking, lower the heat under the 500g lean lamb mince 8 tablespoons Greek natural yoghurt
cheese into a large bowl and mix together well grill pan to medium-low and lightly oil the grill ½ medium-sized onion – finely 115g cucumber – very finely diced ½
chopped cm
to combine. ribs with a little vegetable oil. 1 medium egg 3 tablespoons chopped mint
1 tablespoon Worcestershire sauce 1 tablespoon readymade mint sauce
2. Divide the mixture into 4 balls and squash 6. Place the burgers on the grill pan and cook for 25g fresh breadcrumbs Squeeze of lemon juice
each ball flat into a 12-13cm disc. Place ¼ of 5-6 minutes, then lift with a fish slice and place 1 tablespoon chopped mint Salt and pepper to taste
the crumbled cheese into the centre of each the cooked burgers into a warm dish to rest. 1 tablespoon chopped oregano 175g baby gem or young Cos lettuce,
flattened burger and draw up the sides to 1 teaspoon chopped Thyme finely shredded
completely enclose the filling. Gently flatten 7. Warm the pita breads by placing onto the hot 1 teaspoon salt 4 pita breads
and reshape the burgers to about 7-8cm in grill for a couple of minutes. Split the warmed 1 teaspoon coarse black pepper
diameter. Place onto a plate or wrap in baking pitas on one side and open to make a pocket. 85g mild & creamy feta cheese –
paper and rest in the refrigerator for 30 Place some shredded lettuce, a burger and a crumbled into small pieces
spoonful of the tzatziki into the pocket and Vegetable oil for the grill
minutes.
serve.
3. To make the tzatziki place the yogurt,
cucumber, chopped mint and mint sauce into a
medium sized bowl and combine. Season to
taste with lemon juice, salt and pepper and
then cover and place into the refrigerator until
required.
4. Place the empty grill pan over a high heat on
the hob and leave for 1 – 2 minutes until hot.
Test the grill temperature by dropping a few
drops of cold water over the hot surface. If it
sizzles and the water evaporates almost
immediately, it is hot and ready for use. If the
water produces steam and has no sizzle, heat
the pan for a little longer and repeat the test
again. Use an oven mitt, handle glove or a thick
cloth for gripping the cast iron handle at all
times.
 Lamb Curry Pie
Curry and lamb are traditional favourites over Easter time – this recipe combines the two in one deliciously flaky pie.
The Le Creuset Pie Bunny is essential, as it helps the steam escape from the filling and prevents soggy pastry. • Prep 120 minutes • Makes 6 servings •Cook Time 60 mins
Ingredients
30ml olive oil
1kg deboned leg of lamb, diced
1 onion, finely chopped
2 cloves garlic, finely chopped
10ml coriander seeds
5 cardamom seeds
5ml ground cumin
1,25ml ground ginger
1,25ml ground cinnamon
10ml masala
Preparation
1) Preheat the oven to 180°C. Heat some
olive oil in a casserole. Add the meat
and cook until browned all over, stirring
occasionally. Add the onion and garlic
and cook until soft.
2) Place the coriander and cardamom
seeds in a mortar and pestle and
ground until fine. Add the rest of the
spices to the meat and cook for about
2 minutes, stirring occasionally.
3) Add lemon juice, tomatoes, coconut
cream, and season with salt and
pepper. Cover the casserole with the
lid and place in the oven. Cook for
about 2 hours until the meat is soft.
Add a little water if it cooks a bit dry.
5ml ground turmeric
5ml dried chilli flakes
Juice of 1 lemon
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut cream
Salt and freshly ground black pepper
45ml chutney
2 x 400g puff pastry
1 egg, beaten
Once ready, remove from the oven and
leave to cool to room temperature. Add
chutney and stir.
4) Line a Le Creuset 26cm Pie Dish with
one sheet of pastry. Spoon in the filling
and place a Le Creuset Pie Bunny in
the middle. Cut the second pastry
sheet into even strips of 2cm wide.
Create a lattice effect, laying the strips
on top of the filling until the pie is fully
covered.
5) Brush with egg and place into the oven
to bake for 45 – 50 minutes, until the
pastry is golden and crispy.
 Roast Chicken and Leek Pie
This hearty chicken pie bubbles with homemade goodness. A flaky pastry encases a succulent filling of
Makes 4-6 servings
tender cooked chicken pieces in a creamy leek sauce, providing real comfort food any day of the week.

Preparation
1) Oven: 180°C / 350°F / Gas Mark 4, preheated
/ Fan oven: 160°C Roast chicken for the filling.
2) Place the chicken portions into a deep roasting 2)
dish, rub the butter into the skin and pour the
stock into the dish. Add the bay leaf and season
with the salt and pepper. Place on the lid or cover
tightly with foil and cook in the oven for 1 hour.
3) Pour the cooking juices into a measuring jug,
skim and discard any fat and top up to 500ml
with some water if necessary. Strip the meat
from the bones and cover until required.
To make the pastry:
1) Sieve the flour, salt and paprika into a bowl, add
the diced butter and white fat. Using your
fingertips rub the mixture together until it
resembles breadcrumbs.
2) Stir in the cheese, add the egg yolk with the
water and bring the mixture together to form a
dough ball. Handle as little as possible for best 4) Cut a small cross in the center of the rolled out
results.
3) Wrap the pastry in cling film and rest in a cool
place or the refrigerator for 30 minutes.
To make the sauce:
1) Sauté the leeks in the butter for 5 – 6 minutes,
stir in the flour followed by the reserved cooking
juices, cream and herbs. Cook whilst stirring until
Ingredients
Filling: 1 teaspoon of dried thyme
thickened. Adjust the seasoning to taste with 1– 1 ¼ kg chicken cut into Salt and pepper to taste
some salt and black pepper. quarters (yielding approximately 500g
cooked chicken meat) Pastry:
Increase the oven temperature to 190°/ 170°C 250ml (1 cup) chicken stock 450g plain flour and a little extra for
Fan assisted /375°F/ Gas Mark 5 1 bay leaf rolling
1 tablespoon butter Pinch salt
To make the pie: ½ teaspoon salt ½ teaspoon paprika
½ teaspoon pepper 115g cold butter – diced
Sauce: 115g white vegetable fat
1) Dust a work surface or silicone rolling mat and a
rolling pin with the extra flour. Divide the pastry 40g butter 115g white cheese grated
300g leeks washed and cut into 2 ½ 1 egg yolk
into 2 pieces, one slightly larger than the other.
cm (1”) chunks 5 – 6 tablespoons water to mix
55g flour
2) Roll out the smaller piece to a circle for the top
using the dish upturned as a guide and set to 150ml double cream Glaze:
1 teaspoon of dried sage 1 egg beaten with 2 tablespoons milk
one side. Roll out the larger piece to a circle
approximately 30cm (12inch) diameter and line
the dish.
3) Place the pie bird in the center of the dish, add
the cooked chicken meat and pour over the leek
sauce. Brush the rim of the pastry with some of
the glaze.
pie top and place over the filling, allowing the pie
bird to poke through. Press the edges together to
seal and trim away the excess. Use the end of a
spoon handle and press around the sealed
edges to make a pattern and decorate the top
with the pastry trimming if liked. Brush the top of
the pie with the glaze. Cook for 50 – 55 minutes
until deep golden brown. If the pastry edges start
to over brown protect them with some strips of
foil.
 Chicken, Leek and Mushroom Pie
Makes 4-servings

Ingredients
Preparation
4 chicken breasts 1 egg, beaten
1) Preheat the oven to 180’C. surface and cover the pie dish or cut into 400g button mushrooms,
rounds to cover the small dishes. Gently quartered
2) Remove the meat from the chicken and push down around the edges to seal it and
shred or cut into small bite-size pieces. 3 leeks, sliced
trim off any excess.
Discard the skin. olive oil
5) Brush the top with egg and bake for 20-30 25g butter
3) Fry the leeks in 2 tbsp butter with a pinch of minutes or until the pastry is golden brown 25g flour
salt until soft and tender. Add the and crisp on top. 250ml cream
mushrooms and fry until lightly golden and
cooked through. Maldon Salt
pepper
4) Add the sherry and cook until evaporated. 500g puff pastry
Add the chicken, stir to combine and set
aside.
To make the velouté:
1) Stir 2 tbsp chicken stock into 1 liter hot
water. Melt 60g butter in a saucepan and
add the flour. Cook for 2 minutes then
gradually add the chicken stock while
stirring continuously until you have a thick,
velvety velouté.
2) Add the velouté to the chicken and leek
mixture and season with salt and pepper.
3) Place the chicken mixture into a large pie
dish or divide between 6 small pie dishes.
4) Roll out the puff pastry on a lightly floured
 Chicken Pie
The name is humble but the delectable filling is anything but: leeks, baby mushrooms, sherry and chicken are stirred into a velvety sauce
enriched with chicken stock that balances the flavours perfectly. Spoon the filling into 1 large pie dish or take this traditional country fare to new • Prep 30 minutes • Makes 4 servings •Cook Time 60 mins
heights by making individual pies in our mini cocottes. Top with readymade puff pastry and bake until golden.

Ingredients
Preparation 2 tbsp butter 60g cake flour
1) Place chicken breasts in a pot of cold water 9) On a floured surface, roll out the puff pastry, 200g baby leaks, washed and thinly 1 litre hot water
and bring to a boil. Turn down the heat and until it is big enough to cover the pie dish. sliced 2 tbsp chicken stock
simmer for 15 minutes, until chicken is cooked. Place the pastry over the pie, and cut an 300g baby mushrooms, cut into salt
Once cooked remove from water and allow to opening for the bird. Using a fork press down
quarters pepper
cool, before shredding. Keep the poaching the edges. Brush the pastry with egg and place
liquid. in the oven. Bake for 45 minutes or until dark 4 tbsp sherry
golden brown. 1 whole chicken, cooked (poached or
2) In a very hot pan flash fry the mushrooms in a roasted)
little olive oil until golden brown. 1 sheet butter puff pastry
1 egg, beaten
3) In the same pan, sauté the leeks until they are
soft, but still retain their colour. Velouté:
60g butter
4) Again, in the same pan melt your butter and
add your flour to make a roux. Remove pan
from the heat, and slowly start adding 500ml
of the poaching liquid. Return to the heat and
cook, stirring continuously until the sauce
starts to thicken.
5) Add the chicken, mushrooms, and leeks to the
sauce, as well as the cream. Season well with
salt and pepper and allow to simmer for a
further 10 minutes.
6) Allow to cool completely.
7) Preheat oven to 200°C.
8) Place the cold filling into a pie dish with the pie
bird in the middle. Brush the edges of the pie
dish with egg so that the pastry will not stick.
 Mini Beef Pies
Makes 4 servings

Ingredients
Preparation 3 tbsp olive oil 3 tbsp finely chopped parsley
1) Preheat the oven to 200°C. 9) Serve hot from the oven with a crisp green 800g rump steak or roast, cut into freshly ground sea salt
salad. cubes black pepper
2) Heat the oil in a large saucepan and brown the
meat well until golden, then remove from the 1 large onion, chopped 1 tsp brown sugar
pan and set aside. 2 carrots, peeled and finely sliced 250g readymade puff pastry
1 celery stalk, finely sliced 1 egg yolk, beaten
3) Sauté the onion, carrots and celery in the same 2 cloves garlic, crushed
saucepan until golden, then add the garlic and 3 tbsp tomato paste
sauté for 1 minute. 1 tin (400g) chopped tomatoes
4) Return the meat to the saucepan and add the 1 tbsp beef stock
tomato paste. Stir well, and then add the 500ml hot water
tomatoes, beef stock and thyme. 3 sprigs thyme
5) Place the lid on the saucepan and simmer over
medium heat for 45–60 minutes, stirring
occasionally.
6) Remove the lid, and allow the sauce to reduce
to a thick, gravy like consistency.
7) Stir in the chopped parsley and season well
with salt, pepper and sugar. Spoon the pie
filling into Le Creuset Ramekins and set aside
to cool.
8) Cut the pastry into 4 disks, using the ramekins
as a template. Carefully place the pastry disks
onto the ramekins, brush the tops with the egg
yolk, and bake in a preheated oven at 200°C
for 15-20 minutes, or until puffed and golden
brown.
 Fisherman’s Pie
Makes 4 servings

Ingredients
Preparation Fish: 1 teaspoon capers (optional)
1. Oven: 190°C/375°F/Gas Mark 5, pre-heated, Fan equally between the two casseroles (see cook’s 150g boned and skinned salmon, cut 2 teaspoons lemon juice
oven: 170°C note 2). into 2-3cm (1 inch) dice ½ teaspoon black pepper
150g boned and skinned white fish,
To make the potato topping: To finish: cut into 2-3cm (1 inch) dice Potato Topping:
75g cooked king prawns 600g potatoes suitable for mashing
1. Peel and chop the potatoes into slices or small 1. Pipe or spread the prepared mash potato topping 50g cooked shelled mussels 25g butter
chunks and place into a saucepan of lightly salted on top of the fish and sauce. 2 tablespoons milk
water. Sauce: 1 heaped tablespoon chopped fresh
2. Cook in the oven for 30-35 minutes (without the lid) 25g butter parsley
2. Bring to the boil then reduce to a simmer and cook until the potato has nicely browned and the fish is 30g plain flour Salt & pepper to taste
with the lid on until tender (about 10-12 minutes). cooked. Half a quality fish stock cube
Dissolved in 150ml of hot water
3. Once cooked drain the potatoes and mash. 3. Serve with a wedge of lemon, fresh green 75ml dry white wine
vegetables and crusty bread. 100ml (scant ½ cup) double cream
4. Add 25g butter, 2 tablespoons milk, the chopped
parsley and stir well using a silicone spatula until
smooth and creamy.
5. Adjust the seasoning to taste. Replace the lid and
put to one side.
To make the sauce:
1. Melt 25g (1oz) butter in a saucepan over a medium
heat. Add the chopped onions and cook until soft
but not brown.
2. Remove away from the heat and stir in the flour.
3. Add the fish stock, the white wine and return to the
heat stirring until thickened and smooth.
4. Turn off the heat and add the cream, capers, lemon
juice and black pepper (see cook’s note 1).
5. Stir the prepared fish into the sauce and divide
Lamb and Mushroom Pies
• Prep 15 minutes • Makes 10 servings •Cook Time 180 mins

Ingredients
Olive oil, for frying 2 bay leaves
2kg leg of lamb, deboned, cleaned and diced 500g mixed mushrooms, quartered
1 large onion, finely chopped 60g butter, melted
2 large carrots, finely diced 8 tsp cake flour
1 celery stalk, finely sliced Salt and freshly ground black pepper
3 spring onions, finely sliced 1 x 200g readymade puff pastry sheet
1 tbsp coriander seeds, crushed 2 egg yolks
4 tsp tomato paste 1 tsp cream or milk
2 tsp roughly chopped fresh rosemary Sprigs of fresh rosemary to garnish
3 garlic cloves, crushed
750ml red wine
600ml beef stock
400g tinned chopped tomatoes
Preparation
1) Preheat oven to 220˚C. to a gentle simmer and add the browned
lamb. Cover with a lid and cook for 2 hours.
2) Heat a large casserole over high heat until it
begins to smoke, add a drizzle of olive oil 5) Add the mushrooms and cook for a further
and fry the diced leg of lamb in three 15 minutes. Mix together the butter and
batches until golden brown. flour to form a paste. Stir the paste through
the stew and cook for 10 minutes until
3) Remove the meat and set aside. Add the thickened and the floury taste has cooked
onion, carrot and celery, and sauté until the out. Season well with salt and black pepper
onion is soft and the mix is slightly golden to taste. Spoon the mixture into 10
brown. Add the spring onion and coriander individual pie dishes.
seeds, and fry for a further 2 minutes. Add
the tomato paste, rosemary and garlic, and 6) Using a small 5cm-diameter round cutter,
Add wild mushrooms fry for 10 minutes while continuously cut out several disks and layer roughly on
for a deeper earthier scraping the base of the pan. top of the pie filling. Combine the egg yolks
and cream or milk, and brush over the top
taste. 4) Deglaze the pot with the red wine and then of each pastry disc. Place in the oven, turn
simmer to reduce by two-thirds. Once the heat down to 160˚C and bake for 25
reduced, add the beef stock, chopped minutes. Remove from the oven, garnish
tomatoes and bay leaves. Reduce the heat with fresh rosemary sprigs and serve warm.
Two Fish and Vegetable Pie
• Prep 10 minutes • Makes 4 servings •Cook Time 25 mins

Ingredients
200g boneless white fish fillets
200g skinless salmon fillet, pin-boned
(ask your fishmonger to do this)
450ml full-cream milk
750g potatoes, peeled and halved
4 baby leeks, finely sliced
3 shallots, diced
2 fennel bulbs, finely sliced
1 tbsp. olive oil
Preparation
1) Preheat the oven to 180°C.
2) Place the fish in a baking dish, season
with salt and pepper and pour over
400ml of the milk. Cover with foil and
bake for 15 minutes until the fish
flakes slightly when pressed with a
fork.
3) Remove the fish, reserving the milk.
When cool enough to handle, flake the 8) Drain the potatoes and mash with the
fish into bite-sized pieces and set
aside.
4) Place the potatoes in a pot, cover with
salted cold water, bring to the boil and 9) To assemble, pile the fish mixture into
simmer until soft.
5) In the meantime, sauté the leeks,
shallots and fennel in the olive oil until
soft.
6) Melt 50g of the butter in a saucepan,
100g butter
2 tbsp. cake flour
150g frozen peas
3 tbsp. chopped fresh parsley
Juice of 1 lemon
Salt and freshly ground black pepper
stir in the flour and cook over low heat
for 2 to 3 minutes. Slowly add the
reserved milk and continue to cook
until thickened, stirring continuously.
7) Add the flaked fish, sautéed leeks,
shallots and fennel, peas, 1 tbsp. of
the parsley and the lemon juice.
Season with salt and pepper.
remaining 50ml milk, 50g butter and 2
tbsp. of the chopped parsley until
smooth. Season to taste.
a large baking dish or buffet casserole.
Spoon the mash on top and smooth
with a spatula. Trace a pattern into the
mash with the tines of a fork.
10)Bake for 20 to 25 minutes or until
golden.
Crispy Blackberry-Orange Duck Breasts with Cauliflower
Puree
Seared until crisp and golden, these succulent duck breasts will steal the show with their citrus-berry flavour, served alongside • Prep 30 minutes • Makes 4 servings •Cook Time 45 mins
a complementary cauliflower puree.
Ingredients
4 x free-range duck breasts ½ cup brown sugar
Sea salt, to season 2 Tbsp candied ginger, chopped
Roasted baby heirloom carrots, to serve ½ tsp ground cinnamon
Peas and pea shoots, to serve For the Cauliflower Puree:
Crushed, roasted macadamia nuts, to serve 60g butter
Exotic mushrooms, to serve 2 cloves garlic, sliced
Candied beetroots, cooked to serve 500g cauliflower florets, chopped
Beetroot creme, to serve Pinch of salt
For the Glaze: Salt and pepper
2 oranges, juiced and zested
50g blackberries
1/3 cup red wine

Preparation
1) In a small Le Creuset saucepan over a cauliflower puree on the side.
medium heat, combine the orange juice and
zest, blackberries, red wine, sugar, ginger For the Cauliflower Puree:
and cinnamon. Allow the sugar to dissolve
and then bring to the boil. Reduce the heat to 1) In the Le Creuset Soirée 24cm Signature
a soft simmer, allow the berries to become Round Casserole, melt half the butter, add
soft and for the sauce to thicken, stirring the garlic and cook for 1 minute. Add the
often. cauliflower florets, a generous pinch of salt
and enough water to just cover the
2) Score the duck skin and season with salt. In a cauliflower. Simmer until the cauliflower is
cold pan, place the duck skin-side down. Turn soft. Drain, reserving the cooking liquid.
the heat to medium-high and as it starts to
heat, the skin will begin to crisp up. Once 2) Blend cauliflower in a food processor with the
golden brown and crispy, turn over and sear remaining butter until smooth and velvety,
the other side for about 3 – 5 minutes while adding a little of the cooking liquid if needed
drizzling with the blackberry and orange glaze to loosen the puree. Season to taste before
to caramelise in the pan. Remove and leave serving warm on the side.
to rest for 5 minutes.
3) Serve with a swirl of beetroot crème, roasted
baby heirloom carrots, beets, peas, pea
shoots, crushed roasted macadamia nuts and
Herb-crusted Turkey with Baked Potato
• Prep 30 minutes • Makes 6 servings •Cook Time 80 mins
Turkey on a brochette: original and oh so delicious!

Ingredients
Baked Potato 4 sprigs of flat-leaf parsley
6 potatoes, floury 1 tbsp dried basil
freshly ground pepper 80 ml olive oil
seasoning salt 3 tbsp lemon juice
1 block cooking butter 60 g pine nuts
Turkey 40 g Parmesan cheese, grated
6 turkey fillets, ± 150 g each To Serve
8 tbsp breadcrumbs 6 lettuce hearts
10 leaves of fresh sage 6 tbsp sour cream
4 sprigs of thyme

Preparation
Potato oil. Grill the turkey brochettes until brown –
approximately 10 to 15 minutes. Take care
1) Rinse the potatoes and carve a cross in the when turning them over.
top. Season with salt and pepper and place
a slice of butter on top. Bake the potatoes 3) Serve with salad and a baked potato with
for 1 hour in an oven pre-heated to 200°C sour cream.
or cook them in the microwave.
Turkey
1) Remove the sage, thyme and flat-leaf
parsley leaves from their sprigs and chop
finely. Mix with the olive oil, lemon juice and
pine nuts to form a green sauce. Stir the
breadcrumbs and Parmesan cheese through
it.
2) Spread the herb paste on the turkey fillets
and skewer the meat on a brochette stick.
Heat the grill pan and grease well with olive
Entertaining
Loaded Vegan Nachos • Prep 35 minutes • Makes 3-4 servings •Cook Time 20 mins
This is nacho average dish! Featuring on-trend jackfruit with the perfect amount
smoke and spice, these Loaded Vegan Nachos are a must-try.

Ingredients
2 cans jackfruit (in brine) To serve:
1 Tbsp coconut oil Avocado
⅔ cup BBQ sauce Handful of cilantro or coriander
⅓ cup coffee Chopped cherry tomatoes
1 Tsp garlic powder Lime juice
1 Tsp onion powder
½ Tsp cayenne pepper
Pinch salt

Preparation
1) Preheat the oven to 180°C. 5) Serve with fresh avocado, cherry
tomatoes, chopped cilantro and a
2) Fry the jackfruit in oil on a high heat squeeze of lime juice.
until slightly browned.
3) Add the onion powder, garlic powder,
cayenne pepper and salt and break up
the jackfruit with a spoon. Cook for 5
minutes and then add the BBQ sauce
and coffee. Lower the heat and cook
for a further 15 minutes.
4) Layer a Le Creuset Ovenware Roasting
Tray with corn chips, jackfruit, and
sliced jalapenos for extra spice. Allow
to brown for 15 minutes in the oven
until the edges are crispy.
Greek-Inspired Tapas: Roast Spiced Chickpeas
Chickpeas are widely used in Greek cooking, traditionally used in a classic chickpea stew called Revithada. • Prep 5 minutes • Makes 1-2 servings •Cook Time 15 mins
Chickpeas are a great flavour carrier making this a super tasty, aromatic dish.

Ingredients
1 tin chickpeas, approximately 230g ½ teaspoon ground cinnamon
drained Salt and pepper
1 tablespoon oil, e.g.
sunflower/canola
½ tablespoon maple syrup
1 teaspoon ground turmeric
1 teaspoon curry powder

Preparation
1) Preheat the oven to 200˚C. and a pinch of sea salt and then
serve.
2) Wash and drain the chickpeas
thoroughly.
3) Place all the ingredients in a large
bowl and stir together, thoroughly
coating the chickpeas in all the
spices.
4) Spoon the chickpeas into two tapas
dishes and place in the preheated
oven to roast for 15 minutes,
stirring halfway through the cooking
time.
5) Season with cracked black pepper
Crispy Potatoes with Chorizo and Garlic • Prep 5 minutes • Makes 4-6 servings •Cook Time 20 mins
The perfect tapas-style dish, these crispy potatoes are infused with the Mediterranean flavours of chorizo
sausage, lemon and garlic. Can be enjoyed on its own or as a side with some pan-fried chicken.

Ingredients
1 chorizo sausage, cubed handful fresh parsley, chopped, to
1kg potatoes, diced into serve
approximately 1.5cm sized cubes
6 garlic cloves, thinly sliced
olive oil, for frying
lemon juice, for serving
salt & pepper, to taste

Preparation
1) Fry the chorizo in a large, hot frying
pan in a splash of olive oil until golden
brown and crisp.
2) Remove from the pan and set aside.
3) Add the potatoes and cook until crisp,
golden and cooked through,
approximately 15 minutes.
4) Add the garlic and chorizo back to the
pan and cook for another minute.
5) Season to taste and add a squeeze of
lemon juice then add the parsley.
6) Serve immediately with extra lemon
wedges.
Mini Prawn and Pineapple Paprika Skewers
• Prep 5 minutes • Makes 4 servings •Cook Time 14 mins
Create a simple, crowd-pleasing snack by spearing golden prawns and seasoned
pineapples onto skewers. These will go down a treat at any barbecue.
Ingredients
1 large pineapple, peeled
60ml olive oil
1 tsbp smoked paprika
2 limes, zested and juiced
600g prawns, peeled and cleaned
Salt
Freshly cracked black pepper

Preparation
1) Slice the pineapple into 2cm rings, cracked black pepper and serve.
and then cut each ring into 8 equal
wedges. Set aside.
2) Combine the olive oil, paprika and
lime zest in a bowl.
3) Skewer the prawns along with the
pineapple wedges and brush well with
the paprika mix. Season well with salt
4) Fry in a large griddle pan over a high
heat until the prawns are golden and
pineapple shows good char lines.
5) Remove from the heat and drizzle the
lime juice over the skewers. Finish
with a light seasoning of freshly
Deep-Fried Potato Cubes dusted in Lemon-Zest Spiced
Seasoning
These bite-sized fried potato chunks are the perfect tapas recipe, with a decidedly Spanish flair. Easy
• Prep 10 minutes • Makes 4 servings •Cook Time 35 mins

to prepare, the combination of zesty lemon and spices make them zing with flavour.

Ingredients
800g large potatoes, peeled and 2½ tsp paprika
placed into a bowl of water 1½ tsp salt, plus extra for cooking
Canola oil, for frying 1 tsp sugar
4 lemons, zested Serving Suggestion
1 tsp onion powder/flakes Assorted olives
¼ tsp garlic powder Tzatziki
1½ tsp cumin Assorted cheese crackers

Preparation
1) Place the potatoes in a large pot of and place on paper towels to drain any
cold well-salted water and bring up to excess water.
a gentle simmer over medium heat.
Cook until almost cooked through yet 4) Combine the zest with the spices, salt
still firm and holding their shape. and sugar, and mix well.
Remove from the water and place into 5) Working in batches, fry the cubes in
a large bowl of ice-cold water to stop the hot oil until golden, and then
them from cooking further. Allow to remove and drain on paper towels.
chill for 10 minutes. Season with the spice mix while still
2) Preheat canola oil in a deep fryer to warm. Repeat until all the cubes have
160˚C, or add canola oil to a large pot been fried and seasoned. Serve warm
until it is one-third full, and place it alongside olives, tzatziki and cheese
over medium to high heat. crackers.

3) Remove the potatoes from the water,

cut into large cubes (2½ cm x 2½ cm)
Greek-Inspired Tapas: Gigantes Plaki
Gigantes Plaki is a Greek dish known in English as giant baked beans. The name Gigantes comes from the • Prep 10 minutes • Makes 1-2 servings •Cook Time 15 mins
Greek word for giants, hence giant beans and this is a great dish for people to dip bread in and eat alongside
other mezze dishes.

Ingredients
Oil, for frying 400g can tinned tomatoes
1 small white onion, diced 2 x 400g tinned butter bean
1 large garlic clove, crushed Pinch of caster sugar, optional
1½ tablespoons dried oregano 1 small bunch of parsley, finely
1½ tablespoons smoked paprika chopped
1 teaspoon ground cinnamon 25g feta, optional
1½ tablespoon tomato purée or finely Salt and pepper, to season
chopped sun-dried tomatoes

Preparation
1) Preheat the oven to 180˚C. 5) Stir through half the chopped parsley.
2) In a frying pan, heat a little oil and add 6) Spoon the beans into the 2 x Stoneware
the onions. Fry for 4 – 5 minutes until the Tapas Dishes and sprinkle with a little
onions have softened before adding the feta if desired.
garlic and a pinch of salt. Fry for a further
minute stirring to ensure the onion does 7) Bake in the preheated oven for 15
not burn. minutes.

3) Add the oregano, smoked paprika and 8) To serve, sprinkle with the remaining
cinnamon to the pan. Fry for a further parsley and toast on the side for dipping.
minute to toast the spices, stirring
Gigantes Plaki also make continuously. Stir through the tomato
for a great brunch dish. Add puree before pouring in the tomatoes.
chopped chorizo when
frying the onions and serve 4) Wash and drain the butter beans then
on top of slices of buttery add to the pan along with a pinch of
toast. sugar if the tomatoes require sweetening.
Crispy Calamari with Aioli
A delicious tapas-style dish, golden and crisp with the flavours of summer-by-the-seaside. After being deep • Prep 15 minutes • Makes 4 servings •Cook Time 5 mins
fried, each batch of calamari strips is combined with lemon wedges and the aioli – a Provençal sauce made of
garlic, olive oil, egg yolks, and lemon juice.

Ingredients
400g calamari steaks, sliced For the aioli:
1½ cups flour seasoned with 1 teaspoon 3 extra large free range egg yolks
smoked paprika, 1 teaspoon salt and black juice of 1 lemon
pepper 1 garlic clove, sliced
2 eggs, beaten 1 tbsp caster sugar
2 litres vegetable oil, for frying 1 tsp salt
250ml canola oil

Preparation
1) To make the aioli place the egg yolks, in the flour before dropping carefully into
lemon juice, garlic, mustard, sugar and the hot oil.
salt in a blender and blend for 30
seconds until well combined. 5) Allow to cook for 1-2 minutes until golden
brown and crisp. Fry the calamari in
2) Whilst blending, slowly pour the oil in a batches to ensure the oil doesn’t drop in
thin stream until half of the oil has been temperature too much.
incorporated, The remaining oil can be
poured in a little quicker as the mixture 6) Drain the cooked calamari on kitchen
has already been emulsified at this stage. paper, then serve with lemon wedges and
If your aioli seems too thick, you can add the aioli.
a few teaspoons of water to thin it out.
Can also be served Taste and adjust seasoning if necessary.
on its own as a 3) To make the calamari, heat the oil in a
starter/main meal. saucepan until hot.
4) Coat the calamari strips first in the
seasoned flour then in the egg and again
Yorkshire Pudding Canapes • Prep 25 minutes • Makes 20-24 servings •Cook Time 15mins
A festive twist on the classic prawn cocktail. With a tender crumb and crispy crust, these
delightful Yorkshire Pudding Canapes are best enjoyed with a generous glass of champagne.

Ingredients
Canola or vegetable oil, to fry To serve: Goat’s cheese, steamed
5 free-range large eggs, beaten prawns, micro herbs, and sliced
Sea salt and freshly ground black radishes
pepper, to season
250g flour
1 cup milk

Preparation
1) Preheat the oven to 225°C. back into the oven immediately and
bake until puffy and dark golden,
2) Add a little vegetable oil into each for about 15 minutes.
cup of the Le Creuset Toughened
Non-Stick 12 Cup Muffin Tray. Place 4) Leave to cool slightly before adding
in the preheated oven to heat up. a teaspoon of soft goat’s cheese
This is an important step as the into each cavity. Top with steamed
heat is what shocks the batter, prawns, micro herbs or edible
resulting in the puff. flowers and sliced radishes.
3) Whisk the ingredients together to
combine until lump-free and add to
a jug so that it’s easier to pour into
the hot tray. Fill each muffin cup
about ¾ of the way full when the oil
is hot (handle with care). Place
Lime, Feta & Chilli Grilled Corn with Flavoured Butter • Prep 20 minutes • Makes 8 servings •Cook Time 20 mins
Take your corn on the cob to new heights, with not one but two flavoured butters. Finish
them off on a Le Creuset Signature Square Skillet Grill for a wonderful smokey taste.
Ingredients
8 corn on the cob
2 Tbsp olive oil
1 tsp Spanish smoked paprika
1 red chilli, seeded and finely
chopped
400g salted butter, softened
20g mixed fresh herbs, like Italian flat
Preparation
1) To make the red butter, combine
200g softened salted butter with
chilli, paprika, 1 clove garlic and
seasoning.
2) To make the green butter, combine
200g softened salted butter with
chopped fresh herbs, 1 clove garlic
and seasoning.
3) Blanch the corn in salted boiling
water for 5 minutes until cooked.
Drain any excess water.
4) Heat a Le Creuset Signature Square
leaf parsley, mint and basil
2 cloves garlic, finely chopped
3 limes, zested and halved
100g feta
Micro herbs, to garnish
Skillet Grill on medium to high heat.
Rub the corn in olive oil and fry on all
sides in the grill pan until slightly
blackened and charred for that
delicious smokey flavour.
5) Just before removing the corn from
the grill, smear on your flavoured
butters and as they start to melt,
plate up into Le Creuset Corn Dishes
to serve. Sprinkle with chopped chilli,
lime zest, micro herbs, crumbled feta
and a squeeze of lime.
Three-Cheese Quiches with Walnuts • Prep 20 minutes • Makes 12 servings •Cook Time 35 mins
Melt-in-the-mouth savoury tarts perfect for canapés or to serve with a salad for a
light lunch.
Ingredients
1 x 500g block puff pastry Freshly ground pepper
30g walnuts, chopped ¼ teaspoon salt
50g ricotta 60g Parmesan cheese, grated
50g brie
100ml cream
100ml milk
2 eggs, plus 1 egg yolk, beaten

Preparation
1) Pre-heat the oven to brie.
200°C/180°C fan/Gas Mark 6.
4) Mix together the cream, milk, eggs,
2) Roll out the puff pastry to 3-4mm salt and pepper. Pour this mixture
thick and prick a few holes into it over the cheeses then sprinkle
with a fork. Cut circles out of the with grated Parmesan cheese.
pastry using a 78-80mm cookie
cutter and press them into the bun 5) Bake the tarts in the oven for 20
tray. Bake blind for 10 to 15 minutes.
minutes.
3) Remove the bun tray from the oven
and reduce the temperature to
180°C/160°C fan/Gas Mark 4.
Cover the bottom of each pastry
case with the walnuts, ricotta and
Honey-Glazed Cashew and Thyme Crusted Roast Pears
with Camembert
A mouth-watering combination of crusted roast pears and creamy baked Camembert wedges
• Prep 10 minutes • Makes 4 servings •Cook Time 60 mins

gives this dish a touch of sophistication that will wow your guests.

Ingredients
100g roasted cashews
6 fresh thyme sprigs, picked
3 large pears
40ml honey, warmed
1 large cinnamon quill
125g Camembert, cut into 8 wedges

Preparation
1) Preheat oven to 150˚C.
2) Finely chop the cashews and
picked thyme and set aside in a
small bowl.
3) Slice a thin layer off the base of
each pear and peel. Scoop the
seeds out of the base using a
small spoon. Pat the pears dry with
paper towels and brush with honey.
Coat in the cashew mix, cut into
quarters and place crusted side up
in a stoneware Camembert baker.
4) Place the cinnamon quill between
the pears and cover with the lid.
Place in the oven to bake for 50
minutes or until soft; test by
inserting a skewer, which should
easily pierce the pears.
5) Turn up the temperature to 200˚C,
remove the lid and add the
Camembert wedges. Return to the
oven to bake for 8 minutes, and
then remove from the oven and
serve warm.
Wine-Soaked Fig Brie • Prep 10 minutes • Makes 4 servings •Cook Time 41 mins
A warmly baked cheese delight which makes the most of distinctly Yuletide flavours such as red wine, sherry
and the seedy crunch of seasonal figs. Serve with crackers or slices of baguette.

Ingredients
1 round Brie (250g)
8-10 dried mission figs
250ml dry red wine
250ml dry sherry
2 sprigs fresh sage
125ml cooking oil

Preparation
1) Preheat the oven to 200°C. Remove 4)
cheese from wrapper and place in the
Le Creuset Camembert Baker. Place in
heated oven until the top slightly 5)
browns and the rind begins to break to
release the cheese (approximately 10-
12 minutes).
2) In a small saucepan, soak the figs in
the red wine and sherry for 15
minutes. Place over moderate heat
and cook for 10 minutes. Remove figs
from the liquid and place in a bowl.
3) Continue to cook the sauce, about 8 6)
minutes, reducing until it has a syrup-
like consistency. Just before turning
off the heat, toss in one sprig of sage
and cook for 30 seconds, then turn off
the heat and allow it to steep in the
syrup.
Meanwhile, remove the leaves from
the second sprig of fresh sage.
In a separate small sauté pan or cast
iron skillet, heat the cooking oil for
about 5 minutes. Flatten the sage
leaves in your hands before you lay
them in the cooking oil to fry. They will
bubble initially, but once they stop
bubbling they are ready, taking only
about 30 seconds to fry. Carefully
remove, using tweezers or small tongs.
Cool on a paper towl.
Remove the sage from the syrup.
Combine the syrup with the cooked
figs. Use this to top your baked Brie
cheese, then garnish with the fried
sage.
Zesty Camembert • Prep 10 minutes • Makes 4 servings •Cook Time 15 mins

Ingredients
1 Camembert round
1 Granny Smith apple
2 teaspoons butter
1/4 teaspoon salt
2 sprigs rosemary
1/4 cup hazelnuts, roasted, papery skin
removed, then chopped
1 orange

Preparation
1) Preheat oven to 230°C. Remove 3) Remove the leaves from the sprigs of
cheese from wrapper and place in the rosemary and coarsely chop. Combine
Camembert Baker. Place in the oven with the apples and hazelnuts. Zest
until the top is slightly browned and the orange into the apple mixture and
the rind has begun to break and toss. Spoon over warm Camembert to
release the cheese, approximately serve.
12–15 minutes.
2) Peel and dice the apple into small
pieces. In a small skillet set over
medium heat, melt the butter. Add the
apple and season with salt. Saute for
a minute or until the apple is softened
and a pale green color. Do not allow to
brown. Remove apples from the heat
and turn them out onto a sheet pan to
cool.
Red Cranberry and Green Pesto Ciabatta Wreath with
Baked Cheese
A new take on the classic baked camembert, the baked ciabatta with the festive colours of red cranberry and green
• Prep 30 minutes • Makes 4-6 servings •Cook Time 20 mins

pesto are great flavours to pair with melted cheese. This is a great sharing starter or communal party dish.
Save
Ingredients
Ciabatta bread mix
60g green pesto
60g cranberry sauce
A round of Camembert cheese
1 tablespoon milk, to glaze
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

Preparation
1) Make the ciabatta bread mix
according to pack instructions up to
and including the first prove. After the
first prove and the bread mix has
doubled in size, divide the dough into
24 equal balls.
2) Preheat the oven to 210⁰C/ Fan
200⁰C/ Gas Mark 6.
3) Take 12 of the balls and stretch each
piece of dough into approximately
5cm squares. Spoon a teaspoon of
pesto into the center of each square,
pull up each corner encasing the
pesto and roll back into a ball shape.
Repeat the process with the
remaining balls but this time with the
cranberry sauce.
4) Place the cheese’s wooden casing
(without the cheese) in the center of
the Cast Iron 30cm Signature Buffet
Casserole and place the balls
alternately around the cheese box.
Repeat this in rings until you have
used up all the balls. Leave to prove
for a further 20 minutes.
5) Brush the rolls with a little milk and
sprinkle over the sesame seeds.
Place in the oven and bake for 10
minutes. After the initial 10 minutes,
place your cheese in the center of the
wreath making sure it is tucked into
its wooden casing. Bake for a further
10 minutes until the cheese is soft
and oozing. Serve immediately.
Tear-and-Share Buns with Camembert Centre • Prep 30 minutes • Makes 6 servings •Cook Time 45 mins
Forget your favourite foiled loaves, these tear-and-share buns with gooey Camembert
filling will be the new crowd pleaser like you have never had before.

Ingredients
Ciabatta bread mix
60g green pesto
60g cranberry sauce
A round of Camembert cheese
1 tablespoon milk, to glaze
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

Preparation
1) Make the ciabatta bread mix
according to pack instructions up to
and including the first prove. After the
first prove and the bread mix has
doubled in size, divide the dough into
24 equal balls.
2) Preheat the oven to 210⁰C/ Fan
200⁰C/ Gas Mark 6.
3) Take 12 of the balls and stretch each
piece of dough into approximately
5cm squares. Spoon a teaspoon of
pesto into the center of each square,
pull up each corner encasing the
pesto and roll back into a ball shape.
Repeat the process with the
remaining balls but this time with the
cranberry sauce.
4) Place the cheese’s wooden casing
(without the cheese) in the center of
the Cast Iron 30cm Signature Buffet
Casserole and place the balls
alternately around the cheese box.
Repeat this in rings until you have
used up all the balls. Leave to prove
for a further 20 minutes.
5) Brush the rolls with a little milk and
sprinkle over the sesame seeds.
Place in the oven and bake for 10
minutes. After the initial 10 minutes,
place your cheese in the center of the
wreath making sure it is tucked into
its wooden casing. Bake for a further
10 minutes until the cheese is soft
and oozing. Serve immediately.
Vegetable Skewers with Green Dipping Sauce
• Prep 20 minutes • Makes 4 servings •Cook Time 10 mins
The accompanying green dipping sauce is a real game changer for these delicious vegetable
skewers. Eat them as they are or even alongside a grain salad or spring soup.

Ingredients
200g halloumi, cubed Green dipping sauce:
150g oyster mushrooms 180g kale leaves, stems removed
200g exotic tomatoes Sea salt
4 baby brinjals, halved Juice and zest of half a lemon
80g radishes 1 green chilli, chopped
3 quartered baby beetroots 125g basil pesto
80g sugar snap peas 4 tbsp olive oil
3 – 4 tbsp olive oil 1 clove garlic, crushed
Sea salt and freshly ground black pepper Thick Greek-style yoghurt
4 – 6 kale leaves, stems remove Black sesame seeds

Preparation
1) Thread the cubes of halloumi and skewers with crispy kale for garnish
variety of vegetables onto soaked and crunch. Sprinkle the sesame
wooden skewers. Brush lightly with seeds over the green dipping sauce
olive oil, season and grill on a Le and vegetables.
Creuset 26cm Signature Square
Skillet Grill for 2 – 3 minutes on each
side until slightly charred and cooked
to your liking.
2) For the green dipping sauce, blend
together all the ingredients in a food-
processor. This will keep in a jar in the
fridge for up to a week.
3) Fold a few tablespoons of the green
dipping sauce into yoghurt. Serve the
Grilled Eggplant rubbed with Pesto and filled with
Mozzarella • Prep 15 minutes • Makes 6 servings •Cook Time 20 mins

The eggplant as the queen of the table.

Ingredients
4 eggplants 2 handfuls basil
pinch of salt 1 garlic clove
250 g buffalo mozzarella 150 ml olive oil
fresh basil 40 g pine nuts
12 cherry tomatoes freshly ground pepper
freshly ground pepper juice of 1 lemon
For the pesto salt
40 g Parmesan cheese

Preparation
1) For the pesto, mix all the ingredients,
excluding the lemon juice and salt, in
a blender. Season with lemon juice,
salt and pepper.
2) Slice the eggplants into 1 cm slices
and sprinkle with salt. Leave for 30
minutes, then rinse under running
water and pat dry.
pepper. Place another slice of
eggplant on top with the brushed side
facing up. Press firmly.
5) Heat the grill pan and cook the
eggplant slices for 5 minutes on each
side.
6) Serve immediately.

3) Take 24 eggplant slices and brush 1

side of each slice with pesto.
4) Now take 12 of these slices and
garnish the non-brushed side with
mozzarella, basil leaves and the
halved cherry tomatoes. Season with
Ingredients
22 rice paper sheets
2 cups cooked Tastic Sushi rice,
prepared as per manufacturer’s
instructions
1 small red sweet pepper,
deseeded and thinly sliced
1 small yellow sweet pepper,
deseeded and thinly sliced
½ cucumber, quartered
lengthways, deseeded and
julienned
1 carrot, peeled and julienned
½ baby purple cabbage, shredded
½ cup pomegranate arils
1 cup edamame beans
3 scallions, thinly sliced
3-4 sprigs of mint, leaves picked
baby micro herbs and edible
petals
200g mixed lettuces, to plate
Soy and ginger dipping sauce
Makes 150ml
You can also alter this
vegetarian recipe by using any
animal protein such as eggs,
prawns or chicken too
Colourful veg rolls served with a duo of delicious dipping sauces. The
60ml (4 tablespoons) soy sauce perfect snack for your next party!Save
45ml (3 tablespoon) lime juice
20ml honey
10ml (2 teaspoons) sesame oil
a pinch of dried red chilli flakes Rainbow Rice Paper Rolls
with Duo Dipping Sauces
15ml (1 tablespoon) fresh ginger,
grated
Peanut dipping sauce
Makes 250ml • Prep 30 minutes • Makes 4-6 servings •Cook Time 20 mins
80ml (1/3 cup) smooth peanut
butter
45ml (3 tablespoons) soy sauce
10ml (2 teaspoons) honey
15ml (1 tablespoon) sesame oil
zest and juice of half a lemon
15ml (1 tablespoon) red Thai
curry paste
80ml (1/3 cup) water
Preparations
1) To make the rice paper rolls, half- lower edge firmly over the
fill a wide bowl with warm water. vegetable stack. Fold in the sides
Soak the rice paper sheets in the then roll up to the top edge. Cover
water, one at a time, for several the rice paper rolls with a damp
seconds. clean tea towel or cling film while
continuing with the remainder.
2) Remove and place gently on a
wooden board or clean tea towel. 4) For the dipping sauces, place the
Lay several sprigs of mint, herbs, ingredients for each individual
petals and edamame on the top sauce into 2 separate mixing
half of the sheet. bowls. Whisk to combine.
3) Arrange a small portion of mixed 5) To plate, arrange the mixed lettuce
vegetables on the lower half of the on a Le Creuset Oval Serving
rice paper sheet. Place a Platter. Lay the rice paper rolls on
tablespoon of Tastic Sushi rice on top. Serve with dipping sauces
top of the vegetables. Fold the alongside.
Preparations Monkfish, tiger prawns and scallops are threaded onto skewers and grilled, then
To make the bruschettas: some kitchen paper and cook on the served with a complementary hollandaise sauce to bring an extra dimension of
grill for 3-4 minutes without turning, flavour. This recipe is an ideal appetiser for informal dinner parties.
1) Thread the seafood onto the skewers in once sealed and nicely bar marked, turn Save
equal proportions adding one bay leaf and cook the other side.
per brochette.
3) Place the cooked bruschettas in a dish,

Seafood Bruschetta
2) Mix together the olive oil, lemon juice cover and keep warm whilst making the
and seasoning in a small bowl and hollandaise.
brush onto the brochettes. Cover and
leave to marinate in a cool place for 1 To make the hollandaise sauce
hour.
1) Whisk together the egg yolk and the
Hollandaise preparation: reserved reduced white wine mixture in • Prep 25 minutes • Makes 4 servings •Cook Time 25 mins
a large bowl.
1) Place the white wine, bay leaf and
peppercorns into a small pan and 2) Place the bowl over the just simmering Ingredients
reduce to about 2 tablespoons. Strain water and whisk continuously and
the liquid into a small bowl and reserve. vigorously until thickened and the foam Seafood bruschettas: white wine
Clean the pan. will make a trail. 300g monkfish cut 1 bay leaf
2) Fill a medium saucepan to about a ¼ 3) Remove the bowl from the heated water
into 12 cubes 1 teaspoon
full with water, set on the hob over a and whisk in 2-3 tablespoons of the 12 (150g) raw large peppercorns
medium heat and bring to a gentle melted butter, return the bowl to the tiger prawns 3 egg yolks
simmer. Place on a lid until required. pan of hot water and whisk for 1 minute.
Repeat this until all the butter has been 12 (200g) small sea 175g (1 ½ sticks)
3) Heat the butter in the clean small pan incorporated. To prevent the outer scallops without roe butter
until just melted. Set to one side. edges cooking too quickly scrape the 4 bay leaves 100ml (½ cup) fish
sides of the bowl as you whisk, this will
To cook the bruschettas: keep all the sauce at the same 4 x 28cm skewers stock reduced to 50ml
temperature and prevent lumps. The Marinade: (¼ cup)
1) Place the empty grill over a medium end consistency should be like thick 2 tablespoons light Or 50ml (¼ cup)
heat on the hob and allow it to heat for mayonnaise.
several minutes. Do not add oil to the olive oil double strength fish
cold pan before heating. Test the grill 4) Add the reduced fish stock a little at a 1 tablespoon lemon stock from a cube
temperature by dropping a few drops of time whilst continually whisking over the
cold water over the hot surface. If it water. Season to taste with a squeeze of juice Freshly squeezed
sizzles and the water evaporates almost lemon juice, salt and pepper. ¼ teaspoon salt lemon juice
immediately, it is hot and ready for use. ½ teaspoon black Salt and pepper
If the water produces steam and has no 5) Pour into a warmed well insulated sauce
sizzle, heat the pan for a little longer jug or warmed individual small dishes pepper
and repeat the test again. Use an oven and serve immediately with the cooked A little vegetable oil to
mitt or cloth for gripping the cast iron brochettes. grease the grill
handles at all times.
White wine
2) When the grill is ready, lightly brush with hollandaise:
vegetable oil. Pat away any excess
moisture from the bruschettas using 125ml ( ½ cup) dry
Preparations
Oven 190°C / 170°C Fan / 375°F/ Gas 8) Weigh your turkey and calculate the
Mark 5, pre-heated
To make the sausage meat stuffing:
1) Melt the butter in a small pan over a
medium heat, add the chopped
onions and celery, and cook until
softened but not brown.
2) Turn into a bowl and add the
remaining ingredients, mix well cover
and chill until required.
To stuff the turkey:
1) Lay the boned turkey crown skin side 11)Remove the turkey onto a warmed
down and season the inside of the
meat with some salt and pepper. See
Cook’s Note 1.
2) In the centre place a line of the
sausage meat and cranberry
stuffing.
3) Then place a line of the sage and
onion stuffing on top.
4) Wrap the meat around to enclose the3) Place the roaster on the hob and stir
stuffing and roll on to its side.
5) Secure firmly in several places along
the turkey with kitchen string.
6) Turn the stuffed turkey the right way
up and rub the skin with the
softened butter.
7) Lay the bacon rashers across the
top.
A boned turkey crown with a seasonal sausage meat and
cranberry .This recipe can be prepared the day before and chilled
in the roasting dish ready to cook.
estimated cooking time. (15 minutes
per 500g).
9) Place the turkey into the roaster and
cook, basting with the pan juices
occasionally.
Slow Roasted Christmas
Turkey
10)Check the turkey is done by using a
meat thermometer. Probe the
thickest part of the bird to the
• Prep 60 minutes • Makes 10-12 servings •Cook Time 300 mins
centre. The temperature should
reach 74°C /165°F or above. Ingredients
Continue to cook until this
Sausage meat and Turkey:
temperature has been reached.
cranberry stuffing: 1 x 2½ – 2¾ kg boned
25g butter turkey crown*. Stuffed
carving plate cover with some foil 1 onion finely chopped weight will be
and rest for 30 minutes.
1 stick celery finely approximately 3½ kg
To make the gravy: chopped 25g butter
300g pork sausage 12 rashers of smoked
1) Remove any excess oil from the meat streaky bacon
roaster and discard. 75g dried cranberries Gravy:
2) Stir the flour into the pan juices and 75g (1½ cups) fresh Pan juices
add the warm stock breadcrumbs 2 tablespoons flour
1 tablespoon dried 750ml (3 cups) warm
thyme chicken stock
the contents over a low heat until 2 tablespoon fresh Meat thermometer
thickened. chopped parsley
4) Once rested, remove the bacon and 1 egg
string from the turkey. ½ teaspoon pepper
5) Carve into thick slices and serve with If preparing the turkey in advance for
the gravy. the next day, chill the stuffing for at
least one hour before using. Once the
bird has been stuffed cover with some
foil and chill immediately.
Preparations
1) For the Five Spice:
Dry fry the cinnamon quills, star
anise, cloves and juniper berries for
approximately 30 seconds to develop
the flavour. Remove from the pan,
then dry fry the fennel seeds for a 9)
10-20 seconds.
2) Grind all the spices together with a
little salt and pepper in a spice
grinder or pestle and mortar to form
a powder.
3) For the Turkey:
Remove the bag of giblets from the
cavity of the turkey (the giblets can 11)Carefully flip the turkey over breast
be used to make stock). Rinse the
turkey and pat dry. Bruise the garlic
cloves and stuff into the cavity
4) Carefully stuff 150g of softened
butter under the skin of the breasts
of the turkey, to ensure moist meat.
Do this slowly and carefully so you
don’t tear the skin as the skin is
what keeps the moisture in.
5) Brush 2 – 3 T olive oil over the turkey
skin, then sprinkle over ½ the five-
spice mixture.
6) Place the turkey back in the fridge
for 5-12 hours to allow the flavours
to penetrate.
7) Roasting:
Remove the turkey from the fridge
and allow to come to room
temperature an hour before cooking.
A fresh twist on the traditional turkey, flavoured with Chinese 5-
8) Toss the onions, leeks, bay leaves
and star anise in 2 T olive oil, then spice.
place into the bottom of a 35cm Le
Creuset Signature Oval Casserole.
Place the turkey, breast side down,
into the casserole. Cover with the lid
Five Spice Turkey with
and roast for 30 minutes in a
preheated oven at 200 degrees
Celsius.
Roasted Red Apples
• Prep 60 minutes • Makes 6-8 servings •Cook Time 300 mins
10)Remove from the oven and reduce
the temperature to 150 degrees Ingredients
Celsius. 1 x 3.5 – 4.5kg turkey, defrosted overnight For the Five Spice:
in the fridge 2 cinnamon quills
1 whole garlic bulb 4 star anise
side up and baste with the remaining
butter. Sprinkle over the remaining 200g salted butter 2 tsp cloves
five spice and season well. 6 Tbsp olive oil 1 Tbsp fennel seeds
2 red onions, quartered ½ Tbsp juniper berries
12)Place the apples into the 300g leeks, split lengthways sea salt and freshly ground black pepper, to
casserole, cover with the lid, and 2 sprigs of bay leaves season
roast for another 45 – 60 minutes 3 star anise for bottom of casserole
(15 minutes per 500g). Baste with 4 red apples, halved and quartered
the butter from the casserole, every
15 minutes to ensure a succulent
roast.
Turkey is done when a
thermometer inserted into the
A guide to roasting the turkey is to meatiest part of the thigh
work on 30 minutes per kilogram.
Start by roasting at 210°C for the registers about 75°C and juices
first 15 minutes and then turn run clear. Rest 25 minutes before
carving.
down the temperature to 180°C
for the remainder of the cook
time.
Preparations
1) To create the marinade, simply place 3)
all of the ingredients into a blender
and blitz until you get a smooth
paste. Smooth half of this marinade
underneath the skin on the breasts
of the chicken, put a handful into the
cavity and rub the remaining mixture
liberally all over the skin. Put the
chicken in the fridge and infuse for
at least a couple of hours, or
preferably overnight.
2) When ready to cook preheat the
oven to 180°C/ Fan 160°C/ Gas
Mark 3. Heat two tablespoons of oil
in a 24cm Signature Round 5) To serve, carve the chicken as if you
Casserole and brown the chicken all
over. Then, around the chicken add
the shallots, the potatoes and pour
in the coconut milk. Place into the
oven to cook for 1½ hours.
After 1½ hours remove the lid and
turn the temperature up to 180°C/
Gas Mark 4 to brown and crisp up
the skin. After 20 minutes remove
the chicken and potatoes and allow
to rest but keep warm.
4) Add the broccoli to the sauce in the
casserole and place onto the hob
over medium heat. Bring the sauce
Malaysian Roast Chicken
to a boil and simmer the broccoli for
10 minutes or until just cooked
through. Strain and reserve the
sauce, this is our gravy.
would a Sunday roast and serve with
the potatoes and broccoli. Top with
finely cut coriander, mint and
parsley, sliced red chillies, spring
onions and a sprinkling of peanuts.
This is an easy way to spice up a classic roast chicken, with a
punchy marinade and veggies cooked in coconut milk, inspired
by the Malaysian Ayam Goreng marinade.
• Prep 30 minutes • Makes 4 servings •Cook Time 120 mins
Ingredients
1 large chicken (around 1.75kg – 2kg) 1 teaspoon of ground coriander
3 tablespoons extra virgin olive oil 1 teaspoon of ground fennel seeds
6 shallots, halved 1½ teaspoons cumin powder
1 can coconut milk (400ml) 1 tablespoon fish sauce
600g potatoes To serve
400g sprouting broccoli or green beans 1 bunch fresh coriander
For the marinade 1 bunch mint
1 tablespoon chilli paste 1 bunch parsley
4 lemongrass stalks (top part only) 4 red chillies
1 tablespoon curry powder 1 bunch spring onions
4 cloves of garlic 100g dry roasted peanuts
4 shallots
1 tablespoon palm sugar
1 lime
2 tablespoons curry leaves
1 tablespoon salt
Sweet Endings
Deconstructed Cheesecakes
These no-bake cheesecakes are simple and easy to make. Each Calm Collection Mini Bowl is layered with crushed digestive
biscuits, a luscious cheesecake filling, and folded through with your choice of flavouring.
Ingredients
For the base:
100g digestive biscuits or ginger biscuits,
finely crushed to crumbs
60g butter, melted
For the filling:
340g cream cheese, room temperature
50g castor sugar
1 Tbsp. icing sugar, sifted
150ml cream, cold
Preparation
1) Mix the crushed biscuits with the melted
butter and line the bottom of each Le
Creuset Calm Collection Mini Bowl with 2
teaspoons of biscuit crumb base. Push
each respective base in to secure it, and
chill until needed.
2) Using an electric beater, whip together
the cream cheese, sugar and icing sugar
until well combined and smooth. Beat
the cream separately until soft peak
stage. Fold the cream cheese mixture
into the whipped cream until well
combined and slightly airy. To flavour
your cheesecakes, divide the mixture
Add nutritional information
• Prep 15 minutes • Makes 4 servings •Cook
Time 90
Your choice of flavouring:
Lemon curd, about 1 Tbsp. per Mini Bowl to
taste
Peppermint essence, a drop or two to taste
White or ruby chocolate, 30g – 50g melted
to taste and cooled
Caramel or toffee dessert sauce, 1 Tbsp. to
taste
into 4 bowls, add the desired flavouring
to taste and fold through into each mini
bowl. Spread evenly over the chilled
biscuit base.
3) Chill in the fridge for 4 – 6 hours or until
set. Serve topped with toasted coconut
flakes, edible violet flowers, ruby
chocolate chips, pistachios and lemon
curd.
If you’d like a firmer cheesecake faster,
bloom 1 gelatin leaf in ice water until
completely soft, drain and squeeze out any
excess water.
Dissolve in 50ml of warmed cream from the
original mixture and add it to the
cheesecake mixture right at the end. Fold
through evenly for even setting and divide
between bowls.
Raspberry & Lemon Eton Mess
Served with raspberry greek yoghurt and zesty lemon curd and raspberry coulis, this is a vibrant dessert ideal for • Prep 20 minutes • Makes 6 servings •Cook Time 90
summertime .

Ingredients
Meringue: 150g greek yoghurt
3 egg whites 50g crème fraîche
150g caster sugar To serve:
Pink food colouring (optional) Fresh raspberries
Raspberry Coulis: 2 tablespoons lemon curd
100g raspberries Icing sugar
20ml maple syrup
1/2 lemon
Yoghurt:

Preparation
1) Pre-heat the oven to 110°C/90°C fan/Gas
Mark 1/4. Whisk the egg whites in a very
clean bowl to form soft peaks. Using a
tablespoon, slowly add the sugar in intervals
and ensure it is fully incorporated before
adding the next spoonful. Whisk until all the 4)
sugar has been dissolved and the mixture is
smooth and glossy. Add a couple of dots of
food colouring, if using, and marble through
the mixture using a fork.
5)
2) Spoon the meringue into the Le Creuset
Glacé Set of 4 Dip Bowls, creating a bit of
height and a nice swirl with the mixture.
Place in the oven to bake for 75 – 90
minutes, until the meringue is crisp on the
outside. Turn off the oven and allow to finish
drying out and fully cool in the residual heat.
3) In the meantime, make the raspberry coulis.
Place the raspberries, maple syrup and a
squeeze of lemon in a pan along with a very
small dash of water. Place over a medium
heat and allow to reduce for 5 – 8 minutes.
When a thick, jam-like consistency is
achieved, remove from the heat and allow to
cool. Pass through a fine sieve into a clean
bowl to remove all the seeds.
To make the raspberry yoghurt place the
greek yoghurt and crème fraîche in a bowl
along with half the raspberry coulis. Stir
together until fully incorporated.
To serve, place the lemon curd in the
microwave for a few seconds to loosen.
Spoon the remaining coulis, raspberry
yoghurt, lemon and fresh raspberries into
individual bowls. Serve alongside the baked
meringues and allow your guests to build
their own Eton mess.
Crème Brûlée with Spun Sugar Crowns
• Prep 20 minutes • Makes 5-6 servings •Cook Time 80
The ultimate crème brûlée, garnished with a show-stopping sugar crown.

Ingredients
1 Litre cream
250g caster sugar, plus extra for the brûlée
1 vanilla pod, halved and seeds scraped
10 free-range egg yolks
500g sugar
1/2 cup water
Blueberries, dusted in edible silver shimmer
dust

Preparation
1) Preheat the oven to 150°C – 160°C. Bring 5) To make spun sugar, bring 500g sugar and
the cream, 200g caster sugar and vanilla ½ cup water to a boil for about 7 minutes
seeds and pod to a fast simmer. When it until the sugar has dissolved and starts to
begins to boil, remove from the heat and change colour.
leave aside to cool for about 5 minutes.
6) When it is at a hard crack stage (determine
2) In a large bowl, whisk the egg yolks lightly this using a sugar thermometer or by
with the remaining 50g sugar to combine, carefully dropping a little of the sugar into
but do not overbeat. Pour the slightly cooled cold water – it should set instantly), dip the
cream mixture over the egg yolks and mix to tips of two forks in and pull.
incorporate at the same time.
7) When the sugar cools slightly, it should start
3) Strain the mixture before pouring into the Le forming strands of sugar. Repeat the
Creuset Metallics 10cm mini cocottes. Place process over a suspended rolling pin to
in a large tray, then pour boiling water into catch the strands.
the tray from a kettle to surround the
cocottes, creating a Bain Marie water bath 8) Sprinkle with a generous layer of caster
for the crème brulees to bake in. sugar before serving and caramelise with a
kitchen blowtorch. Serve with spun sugar
4) Bake uncovered for 40- 60 minutes until the crowns and silver shimmer blueberries.
custards are set with a slight wobble.
Remove and cool in the water bath. Leave at
room temperature or in the fridge until ready
to serve.
Salted Vegan Crème Brulee
• Prep 20 minutes • Makes 4 servings •Cook Time 60
This vegan crème brûlée is pure bliss! Set and serve in Le Creuset 10cm Mini Cocottes.

Ingredients
400ml full fat can coconut milk Castor sugar
50 ml plant-based milk Extra salt for sprinkle
¼ cup liquid sweetener of choice
1/3 cup corn starch
½ tsp turmeric
1 tsp vanilla extract
Pinch of salt

Preparation
1) Pour the coconut cream into a 3) Place in the fridge to set for at
saucepan a and bring to simmer. least an hour and a half before
Mix the plant-based milk and the sprinkling on 1 tbsp of castor
corn starch until you have a sugar on to each of the crème
smooth paste, whisk the paste into brulees. Caramelize the tops with
the hot coconut milk, turn down the kitchen blow torch.
the heat to low and keep on
whisking until it thickens. 4) Sprinkle on some extra salt, serve
and enjoy!
2) Whisk in the liquid sweetener,
The coconut milk can be turmeric, salt and vanilla and let it
substituted by either soy cook for a few minutes more
before pouring into the mini
or oat milk for that cocottes.
creaminess.
Creamed Rice with a Brûlée Topping
• Prep 20 minutes • Makes 4 servings •Cook Time 40
A rice dessert that will want you coming back for more.

Ingredients
25g butter
75g short-grain rice
500ml full-fat milk
zest of 1 lemon
a few saffron threads
2 tablespoons caster sugar
1 teaspoon vanilla extract
4 tablespoons unrefined caster sugar

Preparation
1) Pre-heat the oven to 150°C / 300°F
/ Gas Mark 2. Divide the butter
between 4 petite casseroles. Place
them in the oven and warm them
until the butter has melted. Divide the
rice between the casseroles.
2) In a separate pan, boil the milk with
the lemon zest, saffron, caster sugar
and vanilla until it becomes frothy.
Pour the milk over the rice in the mini
casseroles and stir well. Place on the
lids.
3) Lay a sheet of baking paper in an
deep oven dish large enough to hold
the 4 petite casseroles (this is to
prevent the water from rising up),
place the mini casseroles into the
dish and pour in enough hot water to
come 2/3 of the way up the sides of
the petite casseroles. Bake for about
45 minutes until the pudding is
creamy and thick. Stir occasionally
taking care that no water runs into
the casseroles.
4) Remove the casseroles from the oven
and let them cool down. When they
are lukewarm sprinkle a tablespoon
of sugar on the top of each dessert
and caramelise under a hot grill or
with a cooks blow torch. Allow the
caramel to set before serving.
Berry Trifle
The perfect summer treat! Simply layer together storebought sponge, berries, and whipped cream for a fuss-free dessert. • Prep 20 minutes • Makes 4 servings •Cook Time 10

Ingredients
For the berry sauce For the whipped cream
4 cups mixed berries (strawberries, 250ml whipping cream
raspberries, blueberries) 3 Tbsp. caster sugar
½ cup caster sugar For the trifle
2 Tbsp. lemon juice 2 cups strawberries, sliced
1 tsp vanilla 1 cup blueberries
3 small sprigs rosemary 1 Madeira loaf, sliced
Mint Leaves, garnish

Preparation
1) Combine all the ingredients for the 5) To assemble the trifle, layer the
berry sauce in a Le Creuset berry sauce, Madeira cake, fresh
Signature Round Casserole and berries, whipped cream and mint
bring to a boil. in glasses and place in the fridge
for 30 minutes-2 hours before
2) Reduce heat and cook until the serving.
berries are soft and the sauce is
thickened slightly. Remove from
the heat and allow to cool.
3) Slice the strawberries and set
aside.
4) Whip the cream with the sugar
until soft peaks form.
Floral Berry Falooda
Falooda is the ultimate Spring drink, it is a refreshing sweet beverage made with milk, the essence of rose & sabja seeds often jelly, vermicelli • Prep 15 minutes • Makes 4 servings •Cook Time -
noodles and nuts are added among other ingredients to create variations.

Ingredients
For the strawberry syrup:
400g strawberries, frozen or fresh
¼ cup / 60g castor sugar
60ml (natural) rose water (you can use a
tiny drop of rose essence as an
alternative, be careful not to add too
much)
To serve:
2 Tbsp Sabja seeds or chai seeds,
soaked in 1 cup water until it swells up
Handful blueberries
20g slivered almonds toasted
Dry rose petals to sprinkle on top (you
can use rose tea buds)
2 cups full cream milk
4 scoops of vanilla ice cream
Ice cubes

You can substitute xylitol for the sugar, just
add half the sugar quantity and adjust the
sweetest to taste. You can add a handful of
cooked vermicelli noodles to this recipe if
you would like to. Sabja seeds are also
knows as Basil seeds. Alternatively use
soaked Chai seeds instead.
Preparation
1) To make the strawberry-rose syrup, Creuset tumblers, arrange a layer of
place the strawberries, castor sugar strawberry-rose syrup with whole
and rose water into a small pot, strawberries then a layer of soaked
simmer for 10-15 minutes on a low sabja seeds follow with the
heat until the sugar dissolves. Set strawberry-rose milk to about half-way
aside to cool. up the tumbler and add a few
blueberries.
2) To make the pink strawberry-rose
scented milk, combine the cold milk 4) Add ice cubes, a scoop of vanilla ice
with 80ml of the strawberry-rose cream each and finish with a
syrup liquid, this will slightly sweeten generous sprinkle of toasted almonds
the milk and colour it pink naturally. and dry rose petals (optional).
You can add more syrup depending
how sweet you want the Falooda.
3) To assemble the Falooda in Le
 These Earl Grey Truffles are decadent, delicious and surprisingly do-
able. The centre is made up of a tea-infused creamy chocolate ganache,
while the elegant dark chocolate coating is given a special touch with
edible gold leaf – simply beautiful.

Earl Grey Truffles

• Prep 10 minutes • Makes 30 servings •Cook Time 10

Ingredients
Truffles: Coating:
2/3 cup double-thick cream 200g dark chocolate, melted
30g butter, cut into 4 pieces and Gold leaf to garnish (optional)
softened
2 Earl Grey teabags
250g dark chocolate, finely
chopped

1) Bring the cream and butter to a hours until firm.

simmer in a saucepan and then
stir in the teabags. Remove from 3) Roll teaspoonfuls of ganache into
the heat and allow to steep for 5
minutes.
2) Place the chopped chocolate in a
bowl. Strain the warm cream
mixture through a sieve onto the
chocolate, pressing on and then
discarding the teabags, and then
whisk until smooth. Chill the
ganache in the fridge for about 2
balls, washing and drying your
hands regularly as you work. Chill
the balls in the fridge for 1 hour,
and then dip them into the melted
chocolate to coat. Place on
greaseproof paper to set. Garnish
with gold leaf. Store in a cool place
before serving.

Stuffed Baked Apples with Hazelnut Crumb &
Cider Caramel Sauce
Due to the high levels of sugar in
this dessert, pick an apple that is a
little tart to offset the caramel
sauce. Why not swap hazelnuts for
walnuts and sultanas for raisins -
this recipe is very versatile
depending on what is in the
cupboard.
These baked apples are stuffed with plump sultanas, mixed spices and
brown sugar. Topped with a hazelnut crumb for a little crunch, they are
finished with a decadent cider caramel sauce for a hint of sweetness.
• Prep 5 minutes • Makes 4 servings •Cook Time 25
Ingredients
4 apples, medium sized 25g muscovado sugar
2 tablespoons softened butter 20g blanched hazelnuts, roughly
2 teaspoons mixed spice chopped
1 teaspoon vanilla extract For the cider caramel
30g sultanas or raisins 50g butter
2 tablespoons demerara sugar 50g muscovado sugar
For the hazelnut crumb 75ml apple cider
25g butter 60ml double cream
50g plain flour
1) Preheat the oven to 180°C/ 160°C Fan/ 4) In the meantime, make the cider caramel
Gas Mark 4. sauce. Place the butter, sugar and cider
in a heavy-bottom saucepan. Simmer
2) Core and score round the middle of each over a medium heat for 8-10 minutes
apple – place one in each 10cm mini until thick and sticky. Take off the heat
cocotte. In a separate bowl, combine the and stir through the cream.
butter, mixed spice, vanilla and sultanas.
Divide the butter mixture between each 5) Return the sauce to a low heat and
apple and fill the cores with the mixture. simmer gently for a further 3-5 minutes
until a thick glossy sauce is achieved.
3) To make the hazelnut crumb, use your Keep warm until ready to serve.
fingertips to rub the butter into the flour
and sugar to form a sandy texture. Add 6) Remove the baked apples from the oven,
the hazelnuts, then sprinkle the mixture pour over the cider caramel, leave to cool
over the top of the apples. Place in the a little and then finish with a scoop of
oven and bake for 20-25 minutes until vanilla ice cream.
the apple is soft.
 Fondant is a pudding that once baked, has a smooth liquid center, giving
a melt-in-the-mouth texture. Adding a Lindor Truffle to the center after
being baked adds a double surprise and decadence to this pudding.

A Touch of Sea Salt Fondant Pudding

• Prep 10 minutes • Makes 4 servings •Cook Time 13 mins

Ingredients
100g butter 4 LINDOR Caramel Truffles
100g LINDT EXCELLENCE A Touch (optional)
of Sea Salt
40g yolks (2 large)
100g eggs (2 large)
50g flour
20g sugar

Whisking the sugar and flour
together ensures that there are
no lumps left in the flour; and
that flour is mixed into the
chocolate mixture effortlessly
with a batter that remains
smooth and lump-free.
1) Place the butter and chocolate into a
double boiler and allow to melt.
Alternatively melt both gently in the
microwave on low heat.
2) Mix the yolks and eggs together,
whisking to a foam. Then pour the
melted chocolate butter mixture into 5) Bake for 10 – 13 minutes on 160°C
the eggs whilst stirring.
3) Combine the sugar and flour in a
bowl and mix well. Stir in the
sugar/flour mix and keep stirring until
a smooth batter is achieved.
4) Lightly grease the Le Creuset Small
Ramekins and pour in the batter
5mm from the top. Insert a LINDOR
Caramel Truffle to the bottom and
then dust the top with a generous
layer of icing sugar. (This will give an
interesting crunchy and cracked
appearance to the pudding.)
(the centre should feel soft once
touched). Once baked, remove from
the oven. Allow to cool slightly and
serve with vanilla ice cream.
Contributors

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