896 results
RECIPE
Asparagus soup with Crème Fraîche
A light spring soup made with new season asparagus, onion, potato, vegetable stock and finished with crème fraîche and black pepper. Serve to the table in the beautiful casserole accompanied with homemade croutons.
WE USED
Cast Iron Round Casserole with Signature Knob
RECIPE
Citrus Cake
A moist sponge cake made with olive oil in place of traditional butter and flavoured with fresh citrus fruits. The cake is finished with a zesty sugar crust and served with elderflower flavoured whipped cream for that quintessentially British summer taste.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Hot Smoked Salmon Pâté
A soft silky pâté of hot smoked salmon and cream cheese flavoured with lemon juice, fresh dill, wholegrain mustard and set with gelatine.
WE USED
Stoneware Stackable Ramekin
RECIPE
Poppy Seed Bloomer
Soft white bloomer enriched with milk and honey, finished with poppy seeds and baked for a crisp golden crust.
RECIPE
Shredded Ham Hock broad bean and potato hash
Diced red skin potatoes and sliced red onions sautéed in olive oil with delicious shredded ham hock, baby broad beans and fresh peas. Perfect spring comfort food.
RECIPE
Rhubarb and ginger crunchy crumbles
New season rhubarb roasted in the petite casseroles with ginger syrup, layered with a creamy honeyed Greek yogurt and topped with a baked crunchy oat crumble.
WE USED
Stoneware Petite Casserole
Hot Cross Bun Loaf with Chocolate & Candied Citrus Fruits
DIFFICULTY
Difficult
COOK TIME
Over 2 hrs.
RECIPE
Hot Cross Bun Loaf with Chocolate & Candied Citrus Fruits
These spiced chocolate buns with milk chocolate chips, candied citrus peel and sultanas are a twist on the traditional Easter recipe. The buns are placed into in the shallow casserole and finished with traditional crosses before baking together to make a tear and share loaf. The loaf is finished with a sticky orange honey syrup glaze.
RECIPE
Bucatini with Pancetta, Field Mushrooms and Cavolo Nero
Cooked Bucatini pasta tossed through a sauce of pancetta, onion, garlic and field mushrooms, sautéed in olive oil with white wine, steamed greens and a hint of chilli. The dish is finished with lemon zest, grated parmesan cheese and fresh basil.
RECIPE
Chocolate Simnel Cake
This chocolate Easter cake is the perfect alternative celebration cake for non-fruit lovers. A rich chocolate cake cooked in the cast iron casserole, layered and topped with a chocolate ganache frosting and homemade chocolate marzipan. For a traditional finish decorate with chocolate marzipan balls and candy-coated mini eggs. The cake can also be decorated with a pistachio marzipan if you wish (see the recipe below).
WE USED
Cast Iron Round Casserole with Signature Knob
RECIPE
Greek Lamb Burgers with Feta, Mint and Tzatziki
Succulent lean lamb burgers with fresh mint, oregano, thyme and a creamy feta cheese centre. Grilled on the Le Creuset Grillit to give an amazing caramelized crust and served in warmed pita bread with shredded baby gem lettuce and a cucumber and mint yogurt dressing.
WE USED
Cast Iron Square Grillit®
RECIPE
Fresh Salmon and Dill Mousse with Watercress
A deliciously light savoury mousse, made from freshly poached salmon, crunchy summer vegetables, and dill. Serve with thinly sliced wholemeal or rye bread, cucumber salad and watercress for a special celebration.
RECIPE
Spring Vegetable Chowder with Sour Cream & Fennel
A fresh combination of seasonal spring vegetables cooked in stock with potatoes and creamed corn, finished with a spoon of cräme fraiche and parsley.
WE USED
Cast Iron Round Casserole with Signature Knob
