Le Creuset Living Magazine - Autumn Winter 2019 - IE by Le Creuset UK

autumn | winter 2019

EXPLORING OUR CULINARY HERITAGE

elcome. This season, Le Creuset Living is looking back at the past in order to look forward. As we approach the 100-year anniversary of Art Deco, our pages celebrate this glamorous era with a

modern interpretation of 1920s style. Rediscovering the way we once did things is a great way to put a new spin on them, giving a fresh perspective on how we cook, eat and entertain today. That’s why we’re remembering recipes we’ve loved and recreating them to fit our lives now – think lighter, quicker, healthier, easier. We’re also shining a spotlight on the new ways to shop for the best ingredients, while drawing on classic skills to cook them to perfection. Inviting you to linger, we recall the joy of gathering around the table and turning mealtimes into occasions, whether for a simple family supper, a dinner party with friends, or a festive feast. This is Flavour Revival, and it begins with Le Creuset.

F L AV O U R R E V I VA L Chef and food writer Ed Smith on why we’re reinventing classic dishes for the way we live and eat now

THE JEWEL OF YOUR KITCHEN Art Deco colour inspiration to add glamour to your cooking and dining

DINNER TOGETHER WITH DR CHRISTY FERGUSSON e psychologist explains how gathering around the table improves our health and happiness

T H E S T Y L I S H TA B L E Introducing our new dinnerware collection – the ﬁnishing touch that makes mealtimes extra special

WE’VE GOT CHILLS Scarily good Halloween inspiration with a spooky Le Creuset twist

GOURMET UNBOXED e recipe box revolution changing the way we shop, cook and enjoy food today

H O W T O E N T E RTA I N N O W Be the ultimate modern host and add an extra element of hospitality to your next meal with friends

COMPETITION Win a private chef experience for up to 6 people in your own home

S E R V E , S I P, S AV O U R … From the pop of a cork to the ﬁnal sip, Le Creuset’s wine accessories enhance your drinking experience

COOKING INTELLIGENCE An expert guide to classic cooking methods and how to use them to make the best of your ingredients

MORE THAN JUST A GIFT Show just how much you care – give them Le Creuset for Christmas

LET THE SHOW BEGIN Recipes and entertaining ideas to make your festive lunch a truly special occasion

LE CREUSET FOR LIFE Our Toughened Non-Stick cookware comes with a 90 Day Money Back Brand Promise and Lifetime Guarantee

Chef and food writer Ed Smith investigates the trend for cooking classic dishes – and how they can be reinvented for the way we live and eat now

here are lots of reasons we return to and reinterpret classic

recipes,’ says food writer and chef, Ed Smith. ‘There’s the

nostalgia of cooking foods we’ve grown up with and loved,

My approach to cooking is

whether that’s cottage pie or a sponge pudding. We also eat them

seasonal and siMple; i try not to

because they taste so good. But that’s not always enough; foods

do too Much to ingredients and

and appetites change, and one of life’s pleasures is making mealtimes for the way we live now.’

let the flavours speak for

Classic dishes can seem complicated, throwing us back to a time

theMselves

when cooking for the family was virtually a full-time job. ‘Most of us don’t have the luxury of spending the day in the kitchen but

what’s exciting about today’s approach is that we can take shortcuts 3-ply Stainless Steel 28cm Sauteuse £185/€220.

and tweak recipes to make them quicker to prepare but just as delicious,’ says Ed. It’s about retaining the essence of what makes a dish special – the combination of ingredients, flavours and textures – but bringing a modern twist. ‘It might be adding the unexpected, like spices to a pie. But it’s also about finding faster or easier ways to put a dish on the table,’ Ed explains. ‘I learnt to cook using my Mum’s Le Creuset (her collection is even bigger than mine). For instance, I love her fish pie, but my version uses crème fraîche instead of the traditional white sauce that starts with a roux, and has a breadcrumb topping rather than mash. It still has the comfort factor, but it’s super quick, and tastes lighter and fresher than the classic version.’ Rich creamy sauces and expensive cuts of meat seem out of step with the cooking times of today. Not only are we more aware of the health implications of eating too much of certain foods, we’re also rediscovering forgotten cuts, such as oxtail and neck of lamb, which pack flavour and richness into a dish when slowly braised and simmered. This is the flip side of the flavour revival – slow food that’s easily prepped then left to do its thing in the oven while we get on with our busy lives. ‘My approach to cooking is seasonal and simple; I try not to do too much to ingredients and let the flavours speak for themselves,’ says Ed. ‘It makes life easier and food tastes better.’ One key difference with the way we cook now is easy access to ingredients, such as Middle Eastern spices and fresh herbs – and the confidence to use them. ‘We’ve had 20 years of watching TV chefs throwing huge bunches of parsley, mint and coriander into dishes; we’ve learnt not to be scared or stingy with seasonings, and that makes a huge difference when we reinvent classic recipes today,’ says Ed. ‘Take the traditional Sunday roast… Once it was a just a joint of meat with some potatoes and two veg. Now, I might glaze a leg of lamb with pomegranate molasses and roast it in one of my Le Creuset casseroles. Then serve it with interesting sides, like a Middle Eastern pilaff spiked with nuts and fruit, shredded carrots and orange blossom water. Or I’ll make a midweek supper of toad-in-the-hole for the family, but add lots of chopped herbs to the batter, put some interesting roots — like celeriac — instead of potatoes alongside, and a flavoursome spin on the gravy. I think our modern palates appreciate that.’ Ed Smith is the author of On the Side (Bloomsbury Publishing) and The Borough

Leg of Lamb

Market Cookbook (Hodder & Stoughton). Find his blog at rocketandsquash.com

Go to lecreuset.co.uk for the full recipe

CURRIED FISH PIE WITH CAULIFLOWER AND COCONUT MASH All the comforts of a traditional ﬁsh pie but delicately spiced with the Asian ﬂavours of turmeric, coconut and ginger. With an exchange of cream for coconut, this dish is also dairy-free.

Signature Cast Iron 30cm Shallow Casserole, Ultra Violet £235/€265.

Serves 4-6 Preparation time: 20 minutes Cooking time: 25 minutes INGREDIENTS 550g potatoes 500g cauliflower, cut into florets 1 tablespoon coconut oil 1 onion, roughly chopped 1 thumb of ginger, finely grated 1 clove garlic, crushed 1 chilli, seeds removed and finely diced Bunch of coriander 1 tablespoon curry powder 1 tablespoon turmeric 400ml vegetable stock 1 can coconut milk 1 tablespoon maple syrup 1 lime 1½ tablespoons corn flour 500g fish pie mix or diced white fish like cod or pollock 250g raw king prawns 200g frozen peas 100g fresh spinach 100g coconut cream Salt and pepper METHOD 1. Peel and dice the potatoes then place in a large pan of lightly salted water. Bring to the boil and allow potatoes to cook for 15 minutes. Half way through cooking add the cauliflower to the pan and allow to cook for the remaining time. Once tender, drain and set aside. 2. Melt the coconut oil in the 30cm Shallow Casserole over a medium heat. Add the onion and gently fry for 5 - 6 minutes until soft. Add the ginger, garlic, chilli and finely diced stalks of the coriander, along with a pinch of salt and fry for a further 1 minute. 3. Sprinkle in the curry powder and turmeric and fry for a minute until all the spices coat the onions. Add the stock followed by the coconut milk and bring up to a boil. Once boiling, lower the temperature and allow to simmer for 10 minutes to thicken. 4. Scoop out a little of the sauce using a mug and then whisk the corn flour into the mug to make a thick paste. Add the silken corn flour mixture back into the pan and stir until thick and creamy. Stir through the maple syrup and squeeze of lime. 5. Add the fish, prawns and peas, stir through the spinach to wilt slightly and sprinkle in the remaining coriander (reserving a little for serving). Remove from the heat. 6. To make the topping, mash together the cooked potatoes and cauliflower with the coconut cream. Season generously with salt and pepper. 7. Spoon the topping carefully over the fish pie mixture and make scale or wave patterns in the mash using the back of a spoon. Place in the oven to bake for 25 minutes. For an extra crisp topping, place under a hot grill for 2 - 3 minutes to brown. 8. Serve with fresh Asian greens.

Stoneware 32cm Heritage Rectangular Dish, Marine £50/€62.

MEAT AND THREE VEGETABLE TOAD IN THE HOLE Your whole dinner wrapped up in one, this special toad in the hole incorporates your vegetables into the dish too - so all you need is gravy! e ideal midweek meal that is still a great family-favourite.

Serves 4 Preparation time: 15 minutes Cooking time: 45 minutes

INGREDIENTS 12 chipolatas 2 tablespoons rapeseed oil 150g plain flour 2 large eggs 180ml milk Pinch of sea salt and cracked black pepper 100g Tenderstem® broccoli 1 red onion, cut into wedges 50g peas

METHOD Preheat oven to 200˚C/ Fan 180˚C/ Gas Mark 6 1. Place the chipolatas in the dish along with half the oil. Bake the sausages until golden. This will take approximately 10 minutes and the oil should be hot. 2. Lightly whisk the eggs in a jug before sieving in the flour and whisking to form a thick paste. Still whisking, slowly pour in the milk to form a thick, lump-free batter. Season with a little salt and pepper. 3. Once the sausages are cooked remove them from the dish and place to one side. Add the remaining oil to the warm dish and return to the oven for 5 minutes to get hot. 4. Once hot, carefully slide the dish out of the oven (at this point you want to work quickly) replace the sausages and add in the broccoli, onions and peas. Quickly pour in the batter and return the dish to the oven. 5. Bake for 25 - 30 minutes until the batter has risen and turned golden and crispy. Remove from the oven and serve immediately alongside gravy and more vegetables for a more substantial meal.

COOK’S NOTES • Have all your ingredients ready and try to work quickly when you are pouring in the batter. This will ensure the oil stays hot and you get a good rise.

SLOW-COOKED OXTAIL AND WINTER SQUASH STEW Oxtail is a traditional cut that's significantly underused today. Slow-cooked in a rich sauce, it becomes beautifully tender and the meat simply flakes off the bone. With the addition of seasonal squash, which brings a lovely sweetness, this dish is inexpensive to cook and generously portioned. It's best served with Speckled Green Herb and Butter Dumplings.

3-ply Stainless Steel 20cm Deep Casserole £145/€170.

Serves 4 Preparation time: 10 minutes Cooking time: 3 hours INGREDIENTS 1kg oxtail portions, approximately 1-2 oxtails per person depending on size 1 tablespoon plain flour Sea salt and cracked black pepper 1-2 tablespoons oil, for frying 1 large onion, roughly chopped 1 large garlic clove, finely chopped 1 large carrot, diced 1 celery stick, diced 1 tablespoon dried mixed herbs 2 bay leaves ½ tablespoon mild curry powder 400g winter squash e.g. butternut, diced 200ml good quality red wine 1 x 400g tin of chopped tomatoes 2 tablespoons tomato chutney 500ml beef stock

FOR THE DUMPLINGS 350g self-raising flour 150g salted butter 1 tablespoon mixed herbs, fresh or dried Salt and pepper 100ml water

METHOD

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

1. Remove the oxtail from the packaging and pat dry with kitchen roll. Combine the flour and a little seasoning on a plate before coating each oxtail. Heat 1 tablespoon of oil in the 3-ply Stainless Steel Deep Casserole over a medium heat and then, in batches, brown the oxtail on all sides then set aside for later. 2. Heat a little more oil in the pan before adding the onion. Sauté for 5-6 minutes until soft then add the garlic, carrot and celery. Fry for a further 3-4 minutes before sprinkling in the mixed herbs and bay leaves. 3. Add the curry powder and stir well to coat all the ingredients in the spice. Return the oxtail to the pan along with the diced squash, stirring all the ingredients together. 4. Pour in the red wine and allow to simmer for 2 minutes to cook off the alcohol. Add the chopped tomatoes and tomato chutney. Finally, add the stock and bring to the boil. Put on the lid and place in the oven to braise for 2½ hours. Stir the ingredients every 30 minutes ideally, although the stew can be left. 5. In the meantime, make the dumplings. Using your fingertips, rub the flour and butter together to form a sand-like texture. Add the herbs and seasoning. Gradually add 100ml water (not all at once as you may not require it all) and bring the mixture together with a fork. Once combined, gently bring the mixture together with your hands, kneading for only a few seconds. Divide into 12 balls, cover with a little clingfilm and set aside until needed. 6. After 2½ hours, remove the lid and stir the ingredients. Cook for another 30 minutes, without the lid, allowing the sauce to reduce. Spoon off any oil residue on the surface and discard. 7. Place the pan on the hob and bring up to a gentle simmer. Either submerge the dumplings into the stew or place a Le Creuset Large Multi-Steamer on top of the casserole. Put a small circle of greased parchment paper in the steamer and gently add the dumplings. Put on the lid and either steam (or boil the dumplings in the stew) over a low heat for 20 minutes or until the dumplings have plumped up and cooked through. 8. Serve either on the bone or carefully pull the meat off the bone and stir through the sauce. Serve with green beans and potatoes of your choice.

Stoneware 26cm Heritage Rectangular Dish, Cerise £40/€49. Bubble and Squeak - go to lecreuset.co.uk for the full recipe.

Toughened Non-Stick 26cm Sauté Pan with Glass Lid £165/€195. Spiced Kedgeree with Steamed Salmon Steaks - go to lecreuset.co.uk for the full recipe.

Signature Cast Iron 24cm Round Casserole in Marine, Satin Black, Cerise and NEW Ultra Violet £225/€259.

◊ T H E

J E W E L

O F

Y O U R

KITCHEN 10

Fabulous Ultra Violet

e’re reviving an era of glamour and glitz

your table. Think ruby-red Cerise, cool blue sapphire

this season, with a colour scheme inspired

Marine, the deep jet of Satin Black and the vibrant

by the jewel shades of the 1920s Art Deco

purple amethyst of Ultra Violet. As a single shade or

style. This era brought a vibrant energy to the worlds

a collection of gleaming tones, this rich palette will

of interiors and fashion. Now, 100 years on, we’re

upgrade everyday dining and create show-stopping

entering the new 20’s and Le Creuset is bringing this

settings for entertaining.

decadent look up to date for your home.

Inspired by Art Deco and curated by Le Creuset, these

Le Creuset’s Dinnerware, Cookware and Accessories in

opulent colours will bring a new age or glamour to your

gemstone hues will bring a sparkle and richness to

cooking and dining.

There’s a new colour in the Le Creuset collection – confident, cool Ultra Violet. Make it the hero of your kitchen and dining styling or use it as an accent colour to add a pop to your existing décor. Reinvent your kitchen look with Ultra Violet.

◊

DINING TOGETHER As a psychologist, nutritionist and mum, Dr Christy Fergusson knows all about the importance of gathering together around the table…

◊

Left to right: Toughened Non-Stick 28cm Deep Casserole £190/€240,

Stoneware Dinner Plate, Cerise £18/€21, Stoneware Oval Platter, Cerise

£39/€49, 20cm Carving Knife, Olive Wood Handle £155/€180.

t’s not always easy to make time to cook and eat a meal together, but it is important. ‘Sitting at

a table and really appreciating the food in front of us has been shown to make us feel happier,

eat fewer calories and make better food choices, and to increase our connections with those

around us,’ says Dr Christy Fergusson. ‘When I was growing up, my whole family sat down to

dinner at 5.30pm every night, but that’s quite unusual these days.’

sitting at a taBle and really appreciating the food in front of us has

A recent study from the University of Oxford

ways to make mealtimes more meaningful,’

found that adults eat 10 out of 21 meals alone.

suggests Dr Fergusson. ‘Research from the

Been shoWn to Make us

Even if you take work lunches or breakfast at the

University of Oxford suggests that evening meals

feel happier, eat feWer

gym out of the equation, that still means a third

are better for building friendships than midday

calories and Make

of us are eating weekday evening meals in

meals, so perhaps prioritise dinners over lunch.

isolation.

Sharing platters, rather than individual plates, are

Busy lives and competing schedules often mean

also shown to create better connectedness and

that finding a common time to sit at the table is

cooperation, so they’re a great option for bringing

rare. ‘What’s interesting is that even families or

different generations together.’

households of friends find it difficult to get

‘And don’t forget to put down your phone and

together – a fifth of us are eating at different times

bring your full attention to the table. Mealtimes

to those we share our homes with,’ says Dr

are a point of face-to-face connection when so

Fergusson. That’s despite humans being ‘hard-

much of the rest of our day is spent working,

wired’ for communal eating – communities have

running around, or on screens. It only takes a little

been feasting together since Neolithic times.

thought to make us fall in love with sitting around

‘If we can’t eat together more often, we can find

the table again.’ Come on, dinner’s ready…

Better food choices

Below: Stoneware Petite Casseroles, Cerise £20/€28.

Opposite: Signature Cast Iron 30cm Shallow Casserole, Satin Black £235/€265, Salt and

Pepper Mills, Black £32/€38 each, Signature Cast Iron 24cm Round Casserole, Cerise £225/€259.

E AT, M E E T, B E H A P P Y. . . S U R P R I S I N G B E N E F I T S O F E N J OY I N G A M E A L W I T H OT H E R S makes us feel happier and more connected. 1 ItThose who eat socially are more likely to feel happier about themselves and have a wider

to healthier children. Eating at 2 Itleastis linked three family meals together each week is network of social and emotional support.*

associated with healthier kids, according to a

boosts wellbeing. Those who routinely eat 3 Itfamily meals experience long-term physical study published in Pediatrics.**

and mental health benefits.***

* ‘Breaking Bread: the Functions of Social Eating’, Professor Robin Dunbar, University of Oxford ** ‘Family Meals Protect against Obesity: Exploring the Mechanisms’, Doctor Richard E. Boles, Department of Pediatrics, University of Colorado Anschutz Medical Campus, and Doctor Thrudur Gunnarsdottir *** ‘Associations Between Early Family Meal Environment Quality and Later Well-Being in School-age Children’, Marie-Josée Harbec and Linda S. Pagani, University of Montreal

reserve a place at your taBle for the neW le creuset dinnerWare collection – the finishing touch that Makes MealtiMes extra special

From bottom: Toughened Non-Stick 26cm Sauté Pan with Glass lid £165/€195, Signature Cast Iron 26cm Shallow Casserole, Marine £210/€235, Toughened Non-Stick 28cm Deep Casserole with Glass lid £190/€240, Salt and Pepper Mills, Marine £32/€38 each, Stoneware Dinner Plate £18/€21, Stoneware Side Plate £14/€17, Stoneware Ramekins £10/€14, all in Marine.

THE

STYLISH

TA B L E

e all set the table in our own way…

Maybe you serve direct on to plates

and place them – fragrant and

steaming – in front of expectant

family and friends. Perhaps you ask the children to put out crockery and cutlery, napkins and glassware, before everyone digs into a casserole in the centre of the table. Do you keep it simple, with your favourite mug for the first cup of tea of the day? Or treat yourself to a neatly laid tray for breakfast in bed at the weekend… Our new Dinnerware is the finishing touch that takes

M A K E A D I N N E R D AT E WITH LE CREUSET

Le Creuset from your kitchen to your table. Each piece

• Our Dinnerware collection features classic Le Creuset

is sold individually, so you can create a personalised

style signatures. Look out for the wide rims and three

dinner set, choosing the colours and dishes that reflect

raised rings on our plates – both the 27cm Dinner Plate

the foods you eat and the colours you love. Mix

and 22cm Side Plate also feature a recessed base,

contrasting shades, such as Cerise and Marine, for bold

perfect for containing liquids and sauces.

table settings, or pick complementary tones like Flint

• There’s nothing more comforting than a delicious

and White for a pared-back look. You can match your

bowl of pasta, like a classic spaghetti carbonara on a

Dinnerware to Le Creuset Cast Iron, Stoneware and

cold evening. The wide, shallow 22cm Pasta Bowl is

kitchen accessories, for a complete cooking and dining

also perfect for risottos, curries and stews. There’s a

experience. Or choose to buy pieces every so often – a

smaller 16cm Cereal Bowl for breakfast time (or small

few plates or bowls, a teapot or egg cups – so that each

appetites!), too.

one becomes a meaningful addition to your table

• Another great benefit of our dinnerware: it's

setting. Each piece is made from premium quality

microwave, oven and grill safe, and can be put in the

stoneware and comes with a 10-year guarantee, so you

dishwasher too, so it's super easy to clean and care for.

can build your collection with confidence.

• Made with premium-quality stoneware, each piece is

The beauty of our Dinnerware designs is that they work

resistant to cracking and crazing, and is specifically

as well for casual, everyday dining as they do for

designed to keep food hotter for longer, so mealtimes

special occasions. Serve a Mediterranean-style sharing

can be enjoyed at leisure.

platter of grilled vegetables, cheeses and cured meats

• With every individual piece made with confidence

on our Stoneware Oval Platter for a simple weekend

and pride, all Le Creuset Dinnerware and Stoneware is

lunch, or layer a dinner plate, side plate and bowl for stylish individual place settings when you’re

covered by a 10-year guarantee, so you can rest assured knowing your collection will be a much-loved part of your home for years to come.

entertaining.

t’s a night of magic and mayhem; when ghosts walk the streets (okay, children dressed in sheets) and

opening the door becomes a dare. Just what will you find there? It’s time to make Le Creuset part of the fun. It’s not just that our iconic Volcanic pumpkin-orange and black-cat Cast Iron Casseroles and

Stoneware Petite Casseroles look the part, they’re also perfect for serving up a warming supper as part of the celebrations. A bowl of squash soup or pumpkin curry will fortify young and old against the cold night, spooky frights and the trick-or-treat sugar rush. Happy Halloween!

CH Signature Cast Iron 24cm Round Casserole, Volcanic £225/€259. Go to lecreuset.co.uk for the recipe.

THR EE

SC AR ILY G OOD

Fill a large Le Creuset Cast Iron Casserole or other large dish with water, add a few apples and take it in turns to go apple bobbing!

HALLO WEEN IDEAS!

Set the scene by selecting orange and black dishes (Le Creuset Volcanic and Satin Black cookware is perfect) and fill with squash and miniature pumpkins. Dot autumn leaves and carved pumpkins lit with candles around the pots to create a seasonal display.

Stop growls and grumbles with a fearsome ‘fondue’. Put marshmallows on wooden stakes (skewers) and let bloodthirsty guests dip them into a gory smoothie bowl made with frozen red berries, banana and fruit juice, whizzed in a blender.

WE’VE GOT

HILLS When the Halloween celebrations give you the chills, bring out your Le Creuset. No tricks, just treats when it comes to spook-free comfort food

Left to right: Stoneware Petite Casserole,

Satin Black £20/€28, Signature Cast Iron 24cm

Round Casserole, Volcanic £225/€259.

The recipe box revolution is changing the way we shop, eat and enjoy food today. We find out what’s driving this delicious, meal-delivery trend

Signature Cast Iron 29cm Oval Casserole, Cerise £250/€295.

There's something about opening a recipe delivery box that feels like a treat - not as much of a chore as putting away the supermarket shop and less guilt-inducing than dishing out a takeaway. A recipe box is the answer for many of us: for those who love to cook from scratch but find putting meals together after work a challenge, or those who want to be confident in the provenance of their food but don't have the time to source organic or ethical ingredients from multiple shops. All you need is your Le Creuset cookware on hand to cook them in.

The recipe box and meal kit market is worth more than

quality of the food they eat, but that can be difficult when

£130 million* as the UK enjoys a renaissance in home

life is so busy. All our recipes are free from gluten, dairy

cooking. ‘There’s a shift towards eating better and

and refined carbs, and we source our ingredients from

eating together, and recipe boxes are a fantastic

small, award-winning British farms.’

solution,’ says Myles Hopper, co-founder and

The issue of food waste is a concern for many of us, too

nutritionist at Mindful Chef.

– and although recipe boxes do

He grew up with a classic

package ingredients individually,

Volcanic Le Creuset casserole in

even noW the classic

the house, which was used

volcanic le creuset

University of Michigan** shows

weekly. ‘Even now, it brings

casserole dish Brings

they actually have a smaller

back fond memories of our

Back fond MeMories

family sitting around the table,’ he

says.

‘It’s

the

same

recent

study

from

the

carbon footprint than traditional grocery shopping. The reduced

of My childhood

emissions stem from less food

experience our customers want.

With My faMily

waste and a more streamlined

They tell us that they share the

sitting around the

supply chain.

cooking, then sit and chat about

dinner taBle.

Recipe boxes aren’t replacing the

dinner over the table. You miss

weekly shop but they are a

out on that experience if you just order a takeaway

valuable add-on to the way we cook and live today –

and there’s a sense of achievement when you

spend a few minutes choosing meals online and they’re

recreate a dish so it looks the same way it appears

delivered directly to your door. ‘Our customers often

on the recipe card.’

entertain or eat out at the weekend, but they want to

According to Myles, recipe boxes are brilliant at

start the week off in an easy, healthy way, and that’s

taking the busy–ness out of every day; you can plan

where we come in,’ says Myles. His favourite Mindful

what to eat when you select your menu, meaning

Chef dish? The Teriyaki Salmon, Crispy Kale and Choi

there’s none of the everyday ‘decision fatigue’ over

Sum; just the dish to cook up in a Le Creuset 3-ply

what to cook for dinner. And as well as offering an

Stainless Steel 28cm Sauteuse – after you’ve unboxed

introduction to new flavours, they also offer fresh takes

your gourmet delivery, of course.

on traditional dishes. ‘We offer a lasagne made with aubergine sheets instead of pasta, and fish and chips made with parsnip fries and fish coated in ground

To discover more about Mindful Chef, go to mindfulchef.com

almonds,’ he says. ‘At Mindful Chef, we realise that

* According to a report from the Royal Mail * * Comparison of life cycle environmental impacts from meal kits and

many people want to eat more healthily and to trust the

grocery store meals

Self-confessed ‘serial dinner party host’ Alexandra Dudley shares her easy entertaining secrets, showing how to add an extra element of hospitality to your next meal with friends

H ow t o

‘Cooking for people is, for me, the biggest expression of love and sharing,’ says Alexandra Dudley. ‘My mum was a great entertainer and, growing up, I would watch her putting together fantastic dinners for family and friends. She was always adding nifty details that made the occasion extra special. I learnt you can turn a meal into something incredible without completely stressing out or breaking the bank.’ Today, Alexandra is a recipe writer, food stylist and cookbook author, but entertaining is her passion. Her ‘How to Host a Dinner Party’ workshops at private members club Soho House are sell-out events. ‘The idea of inviting people to a dinner party can leave us frozen with fear, but it’s about elevating the everyday to create a truly memorable evening. Flowers, canapés, a cocktail… Plus simple, delicious food that won’t keep you chained to the oven, leaving you free to be the

beneath! Guests will always remember pretty place settings, so add a sprig of

host with the most.’

herb on a napkin or a handwritten place card. I like to have a seasonal theme, so I might buy a big crate of Cox apples to make a tart in the autumn, then arrange

GET THE PARTY STARTED

apples along the table to bring bright spots of colour. Even if you’re using

‘Greeting guests with a welcome cocktail can be the difference

mismatched dinnerware, it’s nice to have a bit of uniformity on the table – I like

between having friends for supper and hosting a dinner party. A

to have matching water and wine glasses. And don’t forget low lights and candles

simple G&T or Bloody Mary will do it,’ says Alexandra. ‘I’m also a big

to set the mood.’

fan of handing out canapés when people arrive. It doesn’t have to be difficult – a homemade cracker can be baked a week ahead, then loaded with bought ricotta and sundried tomatoes on the night.’

PLAN YOUR MENU ‘Cooking seasonally will mean you’re not chasing around for ingredients and means a meal for many is less costly. Choose dishes that won’t keep you hot and

ARRANGE THE TABLE

bothered in the kitchen while your guests relax in another room. And prepare as

‘I can’t be the only one to borrow chairs and push tables together if

much as you can ahead of time – making a Michelin chef-style pan-fried fillet of

I’m having lots of people to dinner. That’s when a tablecloth really

fish will make you an absent host. I’d much rather serve a delicious tray bake

comes into its own – it’s great to cover up the mismatched tables

with colourful sides.

‘For lunches, I like to use my Le Creuset Cast Iron Griddle pan to chargrill

SERVING THE MEAL

lettuce and asparagus, then serve cold. Or I toss little blinis on the grill to

‘Plating up an entire meal, as they do in a restaurant, seems old-fashioned

heat them before serving with smoked salmon. For a main dish, slow-

now. A sharing element feels friendly and modern – a big dish to dig into at

cooking in a Le Creuset Cast Iron Casserole is ideal as you can bring it

the table, say, or a platter of asparagus, quail’s eggs and crispy pancetta. You

direct to the table to serve. Add a fresh and zippy salsa verde or pesto on

could always plate up one element of the meal in the kitchen, then let guests

the side to give that extra special touch. And I’m a big believer in pudding,

serve themselves sides. Or bring a casserole or roast to the table and plate up

even if it’s just nice chocolates. It’s all about creating an atmosphere so

portions in front of your guests – it all adds to the sense of theatre and

people don’t want the meal to end.’

occasion.’

Alexandra Dudley is the author of Land & Sea: Secrets to Simple, Sustainable, Sensational Food (Orion Books, £25).

Top to bottom: Signature Cast Iron 24cm Round Casserole, Ultra Violet £225/€259, Signature Cast Iron 29cm Oval Casserole, Satin Black £250/€295, Signature Cast Iron 30cm Shallow Casserole, Ultra Violet £235/€265.

Signature Cast Iron 30cm Shallow Casserole, Marine £235/€265.

2 3 4

easy entertaining hacks Send yourself flowers. Letterbox flower deliveries are ideal because you don’t need to be at home when they arrive. Pick a playlist. I use Spotify™ for background music.

Warm bread in the oven. It scents the room and feels like a treat. One pot cooking. Serving up a dish in one pot is a great dinner party hack.

Win a private chef experience for up to 6 people in your own home Le Creuset is offering two winners the opportunity to have a gourmet dinner cooked for them and their guests at home by the UK’s leading chef service, La Belle Assiette.

The private chef experiences will include a four- or five-course luxury menu for up to six people. The winner will simply choose the dishes they’d like prepared and the chef will select the finest ingredients, cook and serve the meal, and clean up before leaving. To enter, all you have to do is go to: www.lecreuset.co.uk/flavourcompetition and provide your details as requested.

The closing date of the competition is 31st December 2019. The winner will be notified by 31st January, 2020. Standard terms and conditions apply. See lecreuset.co.uk for full terms and conditions.

Stoneware Oval Platter, Cerise £39/€49, Stoneware Petite Casseroles, Marine £20/€28 each.

To find out more about La Belle Assiette, take a look at the website at labelleassiette.co.uk.

You’ve taken care choosing your wine. Now let Le Creuset do the rest, with accessories designed to enhance your drinking experience Clockwise: Vitesse £49/€60,

S E R V E , S I P,

GS-190 Waiter’s Corkscrew and

Savo u r…

Stopper Gift Set £55/€69, LM-G10 Lever Model and Foilcutter

£149/€175, SW-100 Sparkling Wine Opener £29/€33, SW-101 Crown

Sparkling Wine Stopper £35/€40.

rom the pop of the cork to the pouring of the

over the exposed cork, and a simple down-up motion

wine, bringing a certain care and consideration

of the lever removes the cork with minimum effort.

to serving a glass of wine makes the first sip a

Beautiful decanters bring drama to the table, aerating

moment to be savoured, whether you are serving

the wine through a ‘fountain’ to enhance its flavour.

guests or simply drinking a glass on a quiet evening

Elegant Sparkling Wine Flutes are shaped to

in front of the fire.

maximise the formation of bubbles in the glass and

Le Creuset’s wine accessories have been designed to

the wider base of our Red Wine Glasses aids aeration,

bring ease and finesse to serving wine. Our Lever

while the relatively narrow opening helps to retain

Model Corkscrews remove natural and synthetic corks

the aroma and direct the wine to the back of your

effortlessly – no more struggling with twisting and

tongue to bring out the flavours. Finally, we have a

pulling before you hear the ‘pop’ of a cork; the

selection of stoppers and Wine Pumps to preserve

innovative rotation technology and a special coating

the flavour of the wine for up to seven days once a

on the screw does the hard work for you. Simply

bottle has been opened, or ones to maintain the fizz

remove the foil with the cutter, position the opener

overnight on a bottle of bubbles.

COOKING INTELLIGENCE Rediscover classic cooking methods – and perhaps discover new techniques – with these expert tips from Le Creuset’s home economist, Helen Upshall

◊

BRAISING

◊

Slow cooking on a low heat gives braised dishes a wonderful

◊

P OAC H I N G

◊

Poaching is probably the most delicate method of cooking, using

tenderness and depth of flavour. As a cooking method, it’s

small amounts of water, stock or alcohol, and naturally occurring

commonly confused with stewing, but braising uses less liquid and

vapours, to cook ingredients gently. To achieve the best results, you’ll

often not all the ingredients are submerged in the cooking liquor.

need a pan with a tight-fitting lid to ensure moisture levels remain

This is where tight-fitting lids of Le Creuset’s casseroles and pans

high.

are ideal – they ensure all the cooking vapours are retained in the

Poaching is ideal for fish, creating flaky, tender results. The trick is to

pot, so the dish can cook without drying out.

remove the fish from the oven just before it’s fully cooked through.

Braising liquors are typically wine or beer diluted with a

Simply keep it covered with a lid and the residual heat will finish the

flavoursome stock. Over time this cooking liquor will reduce and

dish to perfection.

thicken, leaving a full-bodied, rich sauce.

Poaching is also a great way to cook poultry, whole fruits and eggs.

Braising’s tenderising quality means you can use tougher, cheaper

The liquid helps to distribute the heat evenly, making temperature

cuts of meat. But it also suits some vegetables – autumnal

less aggressive for these less-robust ingredients.

butternut squash, classic red cabbage and earthy beetroot all

Perks: Poaching is a healthy cooking method as it doesn’t rely on

respond wonderfully to braising. any fats or oils to cook and add flavour.

Perks: Braising is versatile and can be achieved on the hob or in

Pitfalls: Foods can appear a little pale and less punchy in flavour.

the oven.

Try this: Traditional Spiced Kedgeree with Steamed Salmon Steaks,

Pitfalls: Sauces can sometimes be a little thin. Simply reduce over

in the Toughened Non-stick 26cm Sauté Pan with Glass Lid.

a high heat on the hob or use cornflour to thicken to your desired

Go to lecreuset.co.uk for recipe.

consistency. Try this: Slow–cooked Oxtail and Winter Squash Stew with Green-Speckled Dumplings, in the 3-ply Stainless Steel 20cm Deep Casserole, page 8.

◊

R OAST I N G

to achieve the Best results, you’ll need a pan With a tight-fitting lid to ensure Moisture levels reMain high...

◊

BAKING

◊

A traditional roast dinner is both comforting and celebratory –

Oven-baking gives both intensity of flavour and appetising moistness

and a brilliantly ‘hands-free’ method of cooking that makes it

to sweet and savoury dishes. It’s all down to the dry heat, medium

ideal for feeding a crowd. It’s a wonderful way to maintain the

temperature and relatively short cooking time, which allow flavours

texture and structure of ingredients, as well as adding a

to develop without the meal drying out.

caramelised quality that gives both depth of flavour and crispy,

Successful baking relies on a constant heat, so avoid opening the oven

golden edges.

door during cooking. For the best outcome, use cookware that

Not just for meat, roasting also suits vegetables and even fruit.

distributes heat evenly to avoid hotspots and uneven cooking.

As it uses dry heat to cook, ingredients benefit from being

Le Creuset’s Toughened Non-Stick Square Roaster, Cast Iron Shallow

marinated and basted in a flavoursome cooking liquor that will

Casserole or Stoneware Heritage Rectangular Dish are all ideal.

help to maintain moisture and create a crisp crust.

Perks: Baking is generally a quick means of cooking that retains great

Perks: Effortless cooking that maintains textures and nutritional

flavour.

properties of ingredients.

Pitfalls: Temperature changes can significantly affect the bake. Leave

Pitfalls: Dry-heat cooking can cause ingredients to lose moisture,

the door closed for at least the first 50 per cent of the cooking time.

so consider basting throughout the cooking process.

Try this: Pear, Treacle and Ginger Sponge Pudding in the NEW

Try this: Butterflied Leg of Lamb with Roasted Stone Fruits, in the

Toughened Non-stick 26cm Square Roaster. Go to lecreuset.co.uk for

3-ply Stainless Steel 28cm Sauteuse. Go to lecreuset.co.uk for recipe.

recipe.

------------ M O R E

THAN

JUST

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GIFT Present Le Creuset to your family and friends this Christmas â&#x20AC;&#x201C; a truly considered gift that shows just how much you care

e wrap up our love when we put those pretty packages under the Christmas

tree, which is why selecting the perfect gift is so important. Le Creuset has

every wish list covered, from gorgeous stocking fillers such as Salt and Pepper

Mills and Stoneware Cafetieres, to investment pieces like our Signature Cast Iron Casserole and 3-ply Stainless Steel Rectangular Roaster. When you present Le Creuset to those you care about, it’s a moment filled with meaning. Our cookware is guaranteed to last a lifetime, so there’s no better way to celebrate the importance of your relationship. Each piece is a classic of design, which shows you value Opposite page, clockwise: Stoneware Jug, Cerise

▼

the taste of the receiver. And as for you, what better way to demonstrate your consideration than a gift that denotes true craftmanship and quality? Make your gifts mean more this Christmas. Make them Le Creuset.

£23/€33, GS-190 Waiter’s Corkscrew and Stopper

Gift Set £55/€69, Stoneware Cafetiere with Metal Press, Cerise £57/€69, 3-ply Stainless Steel 20cm

Deep Casserole £145/€170, Salt and Pepper Mills, Cerise and Marine £32/€38 each, Stoneware Jug,

Cerise £23/€33, Signature Cast Iron 24cm Round

Casserole, Marine £225/€259, Toughened Non-Stick

18cm Saucepan £135/€150. ▼

This page: Top left: Salt and Pepper Mills, Ultra

Violet, Marine, Cerise and Black £32/€38 each.

Bottom left: 3-ply Stainless Steel 20cm Deep Casserole £145/€170.

▼ Below: GS-190 Waiter’s Corkscrew and Stopper Gift Set £55/€69, Stoneware Camembert Baker,

Cerise £40/€45, Stoneware Petite Casserole, Ultra Violet £20/€28.

LET THE S H OW B E G I N ! Christmas lunch is the centrepiece of the festive celebrations, so follow our guide to creating a truly special occasion

here’s a sense of fanfare to the festive feast. It's the big 'ta-dah' after all the menu planning, prepping and tantalising smells drifting from the kitchen, as the food is brought to the table with a flourish. There’s the flair of setting the table, the ceremony of carving the roast and the abundance of side dishes, from the favourite recipes revived each year to

new twists on Christmas classics. Set the stage with Le Creuset and let the show begin…

REINVENT RED

ADD THE CHRISTMAS SPIRIT

Crimson may be the colour of Christmas, but there’s a

There’s a sense of wonder and sharing that comes from bringing the feast to the table so guests can lift lids and discover the food inside.

Opposite page:

▼

new way to style this ruby hue… Pick your red. The Cookware and dinnerware in

Stoneware Petite

Le Creuset’s Cerise – a rich, bold red – will add grown-

Le Creuset’s Cast Iron casseroles retain heat

up glamour to your table. Layer our new dinner and

wonderfully. Bring dishes straight from the oven

side plates for a double hit of scarlet at each setting –

or decant vegetables and other cooked sides into

Signature 24cm Cast

the raised rings that circle each dish add to the depth

them so food will stay piping hot at the table.

Iron Casserole, Cerise

of colour.

Let guests serve themselves – and each other.

Mix your metals. Combining silver, gold and black is

Plating up in the kitchen allows you to arrange

Casserole, Satin Black and Cerise £20/€28,

£225/€259, 3-ply

Stainless Steel 28cm

Sauteuse £185/€220,

the modern way to style metallics. Le Creuset’s 3-ply

food to perfection, but it misses the warmth and

3-ply Stainless Steel

Stainless Steel adds a shimmer as you take it from

spontaneity of letting guests dig in at the table

24cm Deep Casserole

oven to table, while gold accessories bring a luxe

and serve themselves – not to mention the ‘pass

touch. For a dramatic finish, choose Le Creuset Wine

the parcel’ of handing dishes along the table to

Accessories in darkly gleaming Black Nickel.

family and friends.

£170/€195, Stoneware Dinner Plate, Cerise £18/€21, Stoneware Side Plate, Cerise

£14/€17.

Add candlelight. Low tealights will flicker across the

Add a personal touch with Petite Casseroles.

table and reflect across glassware and gleaming

Use them for individual sides and sauces, or tie

Cast Iron 31cm

accessories. Taller candles illuminate the faces of

on a name label and pop a present inside for a

Oblong Casserole,

guests, for an uplifting, flattering glow.

surprise when your guests lift the lid.

t Below: Signature

Cerise £149/€169.

FESTIVE TURKEY ROLL WITH ORANGE, CRANBERRY & PISTACHIO CRUMB Turkey roll is a great cost-eﬀective way to feed a large crowd at Christmas. With no bones to contend with the joint is easy to present and slice and there is no wastage. Hand-rolling the turkey yourself means you can make everything from scratch adding or omitting ingredients from the stuﬃng as you please. Serves 6-8 Preparation time: 10 minutes Cooking time: 2 hours and 10 minutes INGREDIENTS FOR THE TURKEY AND STUFFING 1/2 tablespoon oil, for frying 1 onion, finely chopped 1 garlic clove, crushed 1 tablespoon dried mixed herbs 120g fresh breadcrumbs 60g dried cranberries 50g pistachios, roughly chopped 1 orange 200g sausage meat 2kg boneless turkey breast 40g butter Sea salt and cracked black pepper

FOR THE CRUMB 80g fresh breadcrumbs 50g salted and roasted mixed nuts, finely chopped 20g pistachios, finely chopped 1/2 tablespoon mixed herbs 40g dried cranberries, roughly chopped 1 orange

METHOD Preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6 1. Warm the oil in a frying pan and gently sauté the onions and garlic for 4 - 5 minutes until soft. Stir through the mixed herbs and cook for a further 1 minute. 2. In a bowl combine the onion mix with the breadcrumbs, cranberries, pistachios and zest of 1 orange. When the onions have cooled, add the sausage meat and mix until all the ingredients are combined. Set aside whilst you prepare the turkey. 3. Place the turkey on a large board. Run a sharp knife down one side slicing through the center of the turkey but stopping before you cut all the way through. Open out the ‘butterflied’ turkey and lay a sheet of parchment paper over the top. With a rolling pin or meat mallet, flatten out the turkey so the whole piece is roughly the same thickness. Discard the paper. 4. Place the sausage stuffing on one half of the turkey. Roll the turkey up from the stuffing side to create a roll, encapsulating the stuffing in the middle. 5. Using butchers string, tie the joint together securely in loops before transferring to the Cast Iron Oval Casserole. Cover the joint generously with the butter before seasoning. Place in the oven to roast for 1hour 45 minutes. 6. In the meantime, make the crumb. Combine all the ingredients in a bowl except for the orange. Finely grate in the zest of the orange and half its juice. Set aside and allow the orange juice to be absorbed by the crumb until ready to use. 7. Remove the turkey from the oven and carefully cut and remove the string your joint will now hold its shape. Cover the joint with the prepared crumb and return to the oven for a further 15 to 20 minutes, until the crumb is golden and the internal temperature on the joint hits 70˚C. 8. Remove from the oven, place on the lid and allow to rest for at least 15 minutes. Serve with your usual roast dinner trimmings.

Signature Cast Iron 29cm Oval Casserole,

Ultra Violet £250/€295.

Signature Cast Iron 30cm Shallow Casserole, Marine £235/€265.

3-ply Stainless Steel 35cm Rectangular Roaster £185/€220.

RED CRANBERRY AND GREEN PESTO CIABATTA WREATH WITH BAKED CHEESE A take on the classic baked camembert, this ciabatta wreath features festively coloured red cranberry and green pesto - both great ﬂavours to pair with melted cheese. is is a great sharing starter or communal party dish, which can be baked and simply served at the table in a shallow casserole. CELERIAC AND SWEET POTATO NUT ROAST BAKE Packed full of roasted celeriac, three types of nuts and aromatic spicing, this is a great alternative to a meat roast or makes a delicious side dish.

Toughened Non-Stick 26cm Square Roaster £119/€139.

Signature Cast Iron 30cm Shallow Casserole, Cerise £235/€265.

PEAR, TREACLE AND GINGER SPONGE PUDDING is dessert takes the sticky, decadent elements of a classic treacle tart and turns them into a warm, lightly spiced sponge pudding ideally served with vanilla custard. WINTER CITRUS MERINGUE WREATH WITH ORANGE BLOSSOM CREME ANGLAISE A dessert to wow a crowd, this take on a traditional pavlova is bursting with zingy lemon curd, clementines and passionfruit.

GO TO L E CREUSET. CO . UK FOR THE FULL RECIPES

Left to right: Toughened Non-Stick 3-piece

Saucepan Set £345/€390, Toughened Non-Stick

24cm Deep Casserole £155/€190, Toughened Non-Stick 26cm Deep Frying Pan £125/€150.

Our Toughened Non-Stick cookware gives unrivalled cooking results every time. In fact, the only things to stick are our 90 Day Money Back Brand Promise and Lifetime Guarantee

LE CREUSET FOR LIFE Our Toughened Non-Stick cookware lives up to its name. It’s so tough, you can use metal utensils while cooking. Plus, the durable, reinforced surface releases food flawlessly with no sticky or burnt-on residue. Le Creuset bring the same level of quality and expertise to

Trusted. Used and loved by leading chefs and

keen cooks around the globe, Le Creuset Toughened

Non-Stick combines beautiful design with quality materials.

Versatile. Choose from frying pans and woks,

saucepans and casseroles, grills and roasters. Each

our Toughened Non-Stick range as we do to our iconic Cast

product can be used in the oven up to 260°C* and on any Iron cookware. That’s why it’s the UK’s best-loved non-stick type of hob, including induction. (* up to 220°C if using a cookware collection, and the choice of professional chefs Le Creuset Heat-resistant Glass Lid.) around the world.

HERE ARE SEVEN REASONS TO LOVE LE CREUSET TOUGHENED NON-STICK COOKWARE…

Stylish. These good looks are practical, too. The long,

professional-style, cast stainless steel handles are

comfortable to hold and stay cool when cooking on the hob. Larger pans have helper handles to make them even easier to lift when full. All handles are secured with solid stainless

Hardwearing. The 3-layer reinforced non-stick coating steel rivets.

covers both the inside and outside of every pan. The

super-tough surface will never flake or peel, is dishwasher safe and releases food effortlessly.

Healthy. Sauté and stir-fry with little or no oil, thanks to

the slick, non-stick coating. Our Toughened Non-Stick

surface is also completely PFOA-free. Innovative. Our special 6-layer construction is light

enough for everyday use yet extremely tough. The hard

anodised, forged aluminium body is stable and strong, and spreads heat evenly throughout the entire pan.

Guaranteed for life. You can buy with total confidence

with our 90 Day Money Back Brand Promise and

Lifetime Guarantee.

Visit lecreuset.co.uk/moneyback for terms and conditions.

CREDITS

LE CREUSET LIVING

Created by TALK.GLOBAL Website: www.talk.global

Design

Stylist

Photography

Stylist Assistant Elena Fantuzzi Kasia Borowiecka

Photography Assistant

Home Economist

The Cassedy Design Co. Ltd.

David Cotsworth

EDITORIAL Editor

Andréa Childs

Stewart Capper

Aurélien Farjon

STOCKISTS

Available at www.lecreuset.co.uk,

Le Creuset Retail Stores and authorised

Le Creuset stockists.

For more information go to www.lecreuset.co.uk/stores

Helen Upshall

REF. CODE. 4697 REF. CODE 4751