885 results
RECIPE
Sorbet
Perfect for cleansing your palette between courses or as a light summer dessert, this easy sorbet recipe is perfect for serving in the warmer months. This recipe can be easily scaled up according to the number or size of portions required.
WE USED
Stoneware Espresso Mug
RECIPE
Apple And Blackberry Frangipane
Frangipane is just about my favourite cake. The rich almond sponge has all the flavour and moistness that a flour-based sponge lacks and it’s a good carrier for tart, seasonal fruits. At my restaurant, Poco, we put a different frangipane on the menu each season – from quince to rhubarb – using up whatever fruit is in abundance or in our own fridges, waiting to be used up.
RECIPE
Braised Chipotle Chicken
This vibrant Mexican-style stew makes the party! The whole dish is made and served directly in your Le Creuset Stoneware Heritage Rectangular Dish, which keeps it warm at the table – and saves on washing up, giving you more time to enjoy the food and evening. Serve with tortilla wraps, with rice or both, drizzled with a generous squeeze of lime and sprinkled with coriander.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Cardamom Rice Pudding
When you’re awash with milk, whip up this simple creamy rice pudding instead of leaving your milk to go off. Rice pudding is a delicious dessert but this healthy recipe works for a weekend breakfast too. I eat mine with fruit compote made with plums, blackberries, or whatever’s in season. Oh, and to make life even easier, you don’t need fancy pudding rice – I usually use basmati and it does the job brilliantly.
WE USED
3-ply Stainless Steel Non-Stick Frying Pan
RECIPE
Wild Mushroom Pilaf
Pilaf is a delicious, aromatic Middle Eastern dish made with rice, broth, onions and spices – just right when cooked in a Le Creuset enamelled cast iron casserole. Pilaf is a great way to use up leftover vegetables, either cooked or raw, so experiment by adding your own ingredients to this recipe.
RECIPE
Mediterranean Vegetables & Chicken Kofta Kebabs
Popular in Middle Eastern and Indian cooking, a kofta is a savoury ball of spiced minced meat or vegetables, grilled and traditionally eaten inside pitta bread pockets together with a yogurt and fresh herb dip and vegetable salads. This recipe will make enough to fill 4 pitta pockets.
WE USED
Cast Iron Shallow Rectangular Grill
RECIPE
Grilled Mackerel, Spring Salad & Horseradish Dressing
A delightfully light dish yet tasty dish, spiced with a hot, peppery horseradish sauce. Mackerel is not only very good for you, being an oily fish, but it can be enjoyed guilt-free as it is also a sustainable fish.
WE USED
Toughened Non-Stick Ribbed Rectangular Grill
RECIPE
Plum, Strawberry & Pistachio Polenta Cake
Made with polenta and lots of finely ground nuts, this cake is moist and has a wonderfully light and crumbly texture. It is delicious served warm as dessert with the rose-scented cheesecake cream, or cold as a cake with a cup of tea.
RECIPE
Risotto Primavera (Spring Vegetable Risotto)
A good risotto should be nicely thickened and creamy, but still be loose enough to flow out and cover the base of a plate when you serve it. Do try to use fresh stock for this as risotto is a dish that is all about the flavour of a really good stock.
