Caramelised Onion Bread

Freshly baked bread knots, great for an easy supper or snack to tear and share. Making your own bread is so simple and Le Creuset Cast Iron ensures the perfect bake because it distributes heat gently and evenly ensuring the bread will rise perfectly and have a beautiful golden crust.

Preparation  15 mins plus 2 hours rising

Cooking 40 mins  

Ingredients  

1 packet white bread mix or

500g strong bread flour

1 teaspoon salt

7g instant dried yeast

300ml water

1 x 125g ball mozzarella, diced

8 teaspoons caramelised red onion chutney

25g grated Parmesan cheese

Milk to glaze

Method  

Pre-heat the oven to Fan  40ºC  (a gas will not go low enough nor a standard oven)

1. Place the casserole in the oven to warm through gently.

2. Make the bread mix in one bowl following manufacturer’s instructions or mix together the bread flour, salt, yeast and water to form a dough

3. Divide the dough into 8 pieces. Roll each piece out to a 20cm x 10cm rectangle and place 1 teaspoon of caramelised onion down the middle of each. Top with a piece of mozzarella and a sprinkle of parmesan, then fold over the long edges together and roll into a long sausage shape. Tie the shaped dough into a knot- you may need to stretch out the roll of dough a little before knotting together. Repeat for all the pieces.

4. Remove the casserole from the oven and grease lightly with rapeseed or coconut oil. Increase the oven temperature to 210ºC/ Fan 190ºC/ Gas Mark 7.

5. Place the knots in the casserole, replace the lid and leave until they have doubled in size (approximately 1 – 11/2 hours). The residual heat from the casserole acts as a proofing oven, ensuring an even and well risen dough.

6. Once risen, brush the knots of bread with the milk to glaze and place into the oven to bake for 30 minutes until golden brown and with a lovely crust.

Cook’s Notes This wonderful shaped Casserole is ideal for bread baking, giving the most wonderful all round crust.Perfect for using to prove doughs, you can use the recipe to make one whole pizza in the shallow casserole if preferred.No need to line just brush with some rapeseed or coconut oil, the bread can easily be removed from the casserole once baked thanks to the easy-release properties of the enamel.

The easiest and most economical way to cook rice is in a cast iron casserole,  the unrivalled heat distribution and retention ensures perfectly cooked and fluffy rice. The flavour of fennel with lemon and coconut enhances the rice which can be enjoyed as a meal on its own or to accompany a main course.

Preparation: 5 mins 

Cooking: 5 mins  plus 40 mins standing 

Ingredients   

100g brown basmati rice

200ml cold water

1 fennel bulb, sliced 

Coconut oil

Zest 1 lemon

½ teaspoon soy sauce

1 teaspoon fennel seeds

Salt and pepper to taste

Method  

1. Put the rice and the water in the casserole and place over a medium heat  with the lid on and bring to a rolling boil.

2. Remove from the heat and leave to stand with the lid on for 40 minutes.

3. Cut the fennel into thin slices and fry in 1 tablespoon of coconut oil until lightly golden. Leave a couple of slices of fennel aside to garnish the rice with.

4. After 40 mins remove the lid and stir in the coconut cream or oil, the chopped fennel, ½ the lemon zest and soy sauce. Season to taste.

5. Garnish the rice with the pieces of fennel, remaining lemon zest and fennel seeds.

Cook’s Notes

This method is perfect for cooking all types of rice dishes– the key to this cooking technique is the rapid boil and not lifting the lid preventing the steam from escaping. If you would like the rice to cook quicker omit stage 2 and leave the rice on the hob, turn the heat to low and simmer for 20 minutes until the rice is cooked.

A tasty, simple, mid-week meal using fresh butternut squash and chestnut mushrooms, cooked on the hob and easily served straight to the table.

Preparation: 5 mins

Cooking : 30 mins

Ingredients 

1 large butternut squash, cut in half, de-seeded, cut into ½ cm slices 

1 tablespoon rapeseed oil

250g chestnut mushrooms, cut in half

2 cloves garlic,  peeled and sliced

2cm root ginger, peeled and sliced

1 star anise

2 tablespoons rice wine vinegar

2 tablespoons teriyaki sauce

1 red chilli, sliced

2 spring onions, sliced

10g fresh coriander

1 tablespoon sesame seeds 

Method 

1. Place the sauté pan over a medium heat and add the tablespoon of rapeseed oil. 

2. When the oil is hot add the slices of squash and allow them to caramelise on one side before turning the slices over.

3. Place the lid on the pan and reduce the heat to low. Braise the squash until it just begins to soften- this will take between 15-20 minutes.

4. Remove the squash from the pan, turn the heat back up to medium and add the mushrooms, ginger, garlic and cook for a couple of minutes. 

5. Add the rice wine vinegar and teriyaki sauce and return the squash to the pan.

6. Place the lid back on the pan and cook for approximately 15 minutes. 

7. If you are serving this recipe in the pan sprinkle the chilli, coriander, sesame seeds and spring onions on top to serve. 

Alternatively serve the dish in individual bowls over rice and then garnish with the spring onions, chilli, coriander and sesame seeds.

Cook’s Notes 

The sauté pan can be placed in the oven to cook the butternut squash if preferred at step 3, simply preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6.

A slice of freshly toasted sourdough with homemade smoked paprika baked beans, perfect weekend brunch treat!  The gentle heat distribution of cast iron allows the sauce to gently cook and develop the wonderful flavours. The smooth sand enamel interior also means that the pan will not stain.

Preparation: 5 mins 

Cooking : 30 mins 

Ingredients   

1 tablespoon rapeseed oil 

1 onion, chopped

3 garlic cloves, crushed

1 tablespoon tomato puree 

1 teaspoon smoked paprika 

¼ teaspoon dried thyme 

1 tablespoon maple syrup 

1 tablespoon tamari or soy sauce 

200g chopped tomatoes 

400g haricot beans canned 

400g cannellini beans canned 

200ml water

Black pepper and sea salt to taste

Method   

1. Place the saucepan over a medium heat on the hob and add the rapeseed oil. Place the onions and garlic into the pan, reduce the heat to low and soften with the lid on for 10 minutes.

2. Add the remaining ingredients to the onions, increase the heat to medium and cook gently for 20 minutes. 

3. The beans can be served immediately or alternatively allow to cool fully and place into a sealed container and refrigerate for up to 3 days.

Cook’s Notes

· Due to the fantastic even heat distribution of cast iron, only a low heat is required, which lowers energy consumption.

· The onions will not catch or burn when browning thanks to the easy-release properties of the enamel surface. 

· The gentle, even heat distribution of cast iron and the enamel surface promotes the caramelisation of the foods, enhancing the flavour of the dish.

Delicious one-pot recipe, these sweet and salty flavoured mushrooms cook with ease in the satin black enamelled Balti Dish, the smaller base and wider neck enables the mushrooms to cook quickly.  

Preparation : 5 mins

Cooking: 15 mins

Ingredients 

1 tablespoon rapeseed oil

50g fresh root ginger peeled,  grated

2 cloves garlic grated

4 teaspoons brown miso paste

2 teaspoons honey

1 tablespoon soy sauce

300g mixed whole mushrooms, wiped with a damp cloth

4 spring onions, finely diced

1 teaspoon sesame seeds 

Method 

Preheat the oven 180°C/ Fan 160°C/ Gas Mark 4

1. Heat the Balti dish without oil on a medium heat on the hob for few minutes. Once hot, pour the oil in and spread it evenly, then add the ginger and garlic to the pan. Cook for 2 minutes.

2. Add the miso and honey and soy sauce and cook for a further minute adding a splash of water if the mixture looks too dry. 

3. Put the mushrooms in the pan and cook for 5 minutes. Add the spring onions and mix together well. 

4. Put the Balti Dish in the oven and cook for a further 5 minutes until the sauce has thickened.

5. Sprinkle with sesame seeds to serve.

Cook’s Notes

· This dish can be fully cooked on the hob top, just stir regularly for an additional 5 minutes until the sauce has thickened. 

· This is a great recipe for using up leftover mushrooms. 

· The satin black enamel enables a high temperature to be reached and requires only a little oil for healthier cooking.

Simple version of a traditional Croatian Pie using Swiss Chard. Baked beautifully in the 3-ply Stainless Steel Frying Pan Set. No soggy pastry, no need to bake blind.

Preparation :10 mins 

Cooking :35 mins

Ingredients   

Filling

15g butter

1 onion finely diced

1 clove garlic grated

1 yellow pepper finely diced

400g Swiss chard washed, tough stalks removed

1 teaspoon cumin seeds

Zest 1 lemon

100g chopped walnuts

Pastry

150g spelt flour wholegrain and white

½ teaspoon salt

3 tablespoons olive oil

55ml water

1 egg, to glaze

Method   

Preheat oven 190°C/Fan 170°C/Gas Mark 5

1. Place the Toughened Non-Stick 28cm Deep Frying Pan over a medium heat on the hob.

2. Add the butter, onion, garlic and yellow pepper and sauté until soft.

3. Finely slice the chard and massage in ½ teaspoon salt until the chard begins to wilt and then add to the onion mixture in the frying pan. 

4. Stir in the cumin seeds, zest of lemon and walnuts and season with salt and pepper. Leave to cool. 

5. Make the pastry by placing the flour and salt in a bowl and then add the olive oil. Mix together until the flour looks crumbly and then add the water to form a smooth paste.

6. Leave the pastry to rest out of the fridge for 10 minutes. 

7. Roll the pastry out into a 26cm circle and place the pastry into the Toughened Non-Stick 24cm Frying Pan. 

8. Place the chard mixture into the pastry case and then dampen the top outer edge of the pastry with a little water.

9. Fold a 2cm edge of pastry over the mixture and crimp to make a crust. Brush the crust with beaten egg and then place into the preheated oven to bake for 25 minutes. 

10. Leave to rest for a few minutes and then remove from the pan onto a serving plate.

Cook’s Notes 

· The Toughened Non-Stick Frying Pan will give a very good even bake thus eliminating the need to bake pastry blind.

· The recipe works well with kale or spring greens and walnuts can be substituted or omitted but the nuts give a lovely texture when eating.

Chilli is a great dish to serve as a supper and this lighter version made with turkey,  a very lean meat,  is a wonderful alternative to the classic

Preparation: 10 mins

Cooking: 45 mins

 Ingredients   

500g packet dark turkey mince

1 x 410g black beans, drained

1 x 410g chopped tomatoes

3 banana shallots peeled and finely diced

15ml rapeseed oil

2 teaspoons chilli powder

2 teaspoons sweet smoked paprika

2 teaspoons ground cinnamon

2 teaspoons curry powder

10g fresh coriander to garnish

1 tablespoon sour cream

Method   

1. Place the Le Creuset casserole over a medium heat with oil 

2. Add the shallots and cook for 10 minutes with the lid on until soft. Remove from the pan and place on the upturned lid

3. Add the turkey mince to the pan and fry until browned

4. Add the chilli powder, sweet smoked paprika, cinnamon and curry powder and cook for 1 minute – add a drop of water if it starts to catch 

5. Add the shallots, canned tomatoes and black beans

6. Place the lid on and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes

7. Garnish with coriander and sour cream

Cooks Notes

The chilli may be served with plain rice or flatbreads

A moist, light cake baked in the Toughened Non-Stick Saucepan. There is no need to line or grease the saucepan due to the superb release of the non-stick surface. The cake keeps well and is perfect to serve with a cup of tea.

Preparation : 10 mins 

Cooking : 1 hour 20 mins  

Ingredients   

4 medium eggs

200g caster sugar

125ml natural yoghurt

125ml rapeseed oil

1 teaspoon vanilla extract

285g plain flour

2 teaspoons baking powder

2 teaspoons ground cardamom

1 x 400g canned red cherries drained

Method   

Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4

1. Whisk together the eggs and caster sugar for 5 minutes, until you have a light fluffy mixture.

2. Slowly add the yoghurt, vanilla and rapeseed oil to the mixture while still whisking.

3. Gently fold in the flour, baking powder and cardamom to the mixture.

4. Pour the mixture into the saucepan and place the cherries on the top of the cake mixture.

5. Place into the oven to bake for 1 hour. If the cake is becoming quite dark but is not quite ready, place the lid on and continue to cook for 15 minutes. A skewer should come out clean once it is cooked.

Cook’s Notes

· The Toughened Non-Stick Saucepan will give a wonderfully even bake.

· Remove the cake while still warm and cool on a wire rack.

· If you would like to make a gluten-free version of this, replace the 285g of plain flour with 285g gluten-free flour.

 A gluten, sugar and dairy-free treat , keeps in the freezer for up to 3 months, a lovely after dinner treat to share with friends with a coffee.

Preparation: 10 mins

Cooking :  5 mins  

Ingredients 

Base

80g cashew nuts

80g pitted medjool dates

40g desiccated coconut

Filling 

180g pitted medjool dates

4 teaspoons water

1 teaspoon vanilla extract

25g creamed coconut

1 teaspoon tahini

zest and juice of a medium orange

1 teaspoon sea salt crystals

Topping

25g coconut oil

15g cacao powder

1 teaspoon honey

Method 

1. Line a Le Creuset Stoneware 19cm Rectangular Heritage Dish with cling film.

2. Place the ingredients for the base in a food processor and blitz until smooth. Press the mixture in an even layer in the base of the dish.

3. To make the filling mix together the dates, water, vanilla extract, creamed coconut, tahini, and the orange juice and zest in the 3-ply Stainless Steel 14cm Saucepan. Place over a medium heat and cook until a thick paste has formed. 

4. Add the salt to the mixture and mix well. 

5. Spread the filling evenly over the top of the nut base.

6. Wash and dry the saucepan and add the coconut oil, cacao and honey, place over a medium heat and cook until the sauce looks glossy. 

7. Pour the cacao mixture over the top of the filling and place the dish into the refrigerator to set (or freeze if preferred).

8. Cut into small squares to serve.

Cook’s Notes

If you don’t have any cacao a 100g bar of 70% dark chocolate can be used instead. The chocolate can be placed directly into the 3-ply Stainless Steel saucepan and melted over a gentle heat. The even heat distribution in the pan means the chocolate will melt gently though you will need to stir it.

Made with a very small amount of sugar and butter this moist cake is full of flavour. Serve with a warm cup of tea or coffee or as a mid-afternoon snack with a chunk of cheddar cheese. 

Preparation : 10 mins

Cooking :  55 mins 

Ingredients   

350g self-raising flour

1 teaspoon baking powder

100g caster sugar or honey

100g soft butter

2 large eggs

1 orange zest 

Juice of the orange, made up to 300ml with milk

400g soft dried prunes, chopped 

400g soft dried figs, chopped

80g walnuts, chopped

1 teaspoon butter and 1 tablespoon flour to coat the pan

Method   

Preheat oven 200C/ Fan 180C/Gas Mark 7

1.Lightly butter the inside of the saucepan and sprinkle 1 tablespoon of flour around the buttered pan, ensuring the whole surface is coated. This will ensure the cake has a lovely crust.

2. Place the self-raising flour, baking powder, sugar, butter, eggs and orange zest in a bowl and mix together. 

3. Add the milk and orange juice, the dried fruits and walnuts to the cake batter and mix together well.

4. Place the mixture into the saucepan and smooth over the top. The cake will peak whilst cooking. 

5. Bake in the preheated oven for 55-60 minutes or until a skewer comes out clean.

6. Leave the cake to cool for 10 minutes before removing from the pan and then allow it to cool completely. 

Cook’s Notes

The 3-ply Stainless Steel Saucepan ensures a delicious, even bake every time due to the cleverly combined cooking benefits of stainless steel and aluminium; heat spreads gently and evenly throughout the pan, retaining moisture within the cake. 

Trifle evokes wonderful memories and these gin and blackberry poached pears give a special twist to this well-loved dessert.

Preparation: 15 mins

Cooking: 40 mins

Ingredients   

Poached Pears 

180g blackberries

1 orange, zest

100ml gin

100ml water

50g demerara sugar

6 medium sized pears, peeled

Trifle

6 poached pears, cut in half & cored

6 individual trifle sponges

400ml double cream

280g cream cheese

200ml fresh vanilla custard

25g caster sugar

15ml juice from the poached pears

180g blackberries

Method   

1. Place the blackberries, orange zest, gin, water and demerara sugar in a bowl and mash together. 

2. Place the peeled pears into the casserole and pour over the mashed blackberries. Place the lid on the casserole and bring to the boil over a medium heat. Then turn down the heat to a simmer. Cook for 40 minutes or until a skewer goes easily into the pears. Turn the pears as required during cooking.

3. Remove the poached pears from the casserole and leave to cool. Turn the heat back to medium and reduce the liquid by half. Remove the liquid from the casserole.

4. Place the trifle sponges in the reduced syrup and soak.

5. To assemble the trifle, clean the casserole and line with cling film.

6. Arrange the cut pears around the edge of the casserole and one in the centre of the base.

7. Layer the soaked trifle sponges in the casserole.

8. Next, layer the blackberry mixture over the top of the trifle sponges.

Serves 6 

 A quick everyday pudding using over ripe bananas. This recipe can be served straight from the dish and any leftovers can be sliced and eaten as cake the next day it cooks perfectly in the Le Creuset 19cm Stoneware Dish 

Preparation : 10 mins 

Cooking : 30 mins

Ingredients   

75g melted butter + extra for greasing

3 small ripe bananas

75g light brown sugar

75g self-raising flour

1 level teaspoon baking powder

2 teaspoons ground cinnamon

2 medium eggs, beaten

10g honey, to brush over the top

icing sugar, to dust

50g mascarpone, to serve

Method   

Preheat oven to 180°C/ 160°C Fan/Gas Mark 5

1. Butter the inside of the Stoneware Heritage Dish with a little melted butter. 

2. Mash 2 of the small bananas with the melted butter in a bowl.

3. Add the brown sugar, self-raising flour, baking powder, cinnamon and the beaten eggs and mix together well for 1 minute.

4. Place the mixture into the dish and spread out evenly.

5. Slice the remaining banana lengthwise in to 3 slices and lay them on top of the mixture.

6. Brush the honey over the banana and bake in the oven for 30 minutes or until the pudding is a deep golden and firm to touch.

7. Dust with icing sugar and serve with mascarpone. 

Cook’s Notes 

· The Stoneware Heritage Rectangular Dish can go into the freezer, so the pudding can be baked and frozen. 

· If the recipe is being made as a cake, then line the dish with parchment as it will be easier to lift out.

·  Omit the mascarpone and serve the pudding with ice cream or clotted cream if preferred.