Recipes
780 results
RECIPE
Apple, Raisin and Cinnamon Kugelhopf
A kugelhopf is a traditional cake-come-bread from the Alsace region of north-eastern France, baked in a fluted ring-shaped mould. This recipe produces a cake studded with rum-soaked raisins and fresh apples, flavoured with cinnamon and lemon.
WE USED
Kugelhopf Tin
RECIPE
Turkey in a Jalfrezi Sauce
An authentically flavoured mild-heat curry that is both simple to prepare and cook. Perfect for entertaining, it can be made in advance, chilled and stored in the casserole with the lid on ready for reheating when required.
WE USED
Toughened Non-Stick Deep Frying Pan with Helper Handle
RECIPE
Prawn and Cardamon Biryani with Cucumber & Mint Raita
This traditional biryani recipe layers together an aromatic curry with rice in the casserole. Quick to prepare and easily baked in the oven this is can be brought to the table straight from the oven.
WE USED
Cast Iron Oval Casserole
RECIPE
Japanese Seared Tuna with Pickled Ginger & Garlic Chives
This quick to cook dish makes good use of some ready-prepared Japanese condiments and ingredients. Fresh tuna steaks are marinated in sweet mirin which is the essential Japanese condiment, Japanese soy sauce and sesame oil then seared in the hot wok until caramelised and blackened on the outside but rare inside. The tuna is accompanied by stir-fried, garlicky, shredded greens and finished with pink sushi-style pickled ginger and garlic chives. Serve with soba noodles.
WE USED
Toughened Non-Stick Stir-Fry Pan with Helper Handle
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.
WE USED
Cast Iron Shallow Casserole
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.
WE USED
Cast Iron Shallow Casserole
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
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
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®
