Food Unearthed magazine

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Welcome to Le Creuset Living magazine, our look at the trends, products and ingredients influencing how we shop, cook and entertain in our homes today. Eating seasonally, making the most of the food we buy

our fridge and cupboards, sharing expert tips to help

and reducing waste is a subject many of us increasingly

unlock their potential. We discover how chefs add taste,

care about, which is why the focus of this

texture and colour to their dishes by using every part of

Autumn/Winter 2018 issue is ‘Food Unearthed’.

the produce they cook with. We find out how to

Inside, we show how Le Creuset can be a helping hand

transform a simple set of ingredients into two – or more

in the kitchen as we seek to make the most of our

– delicious meals. And show how the fresh foods you

resources and minimise the amount of food we throw

already have in your kitchen can become the foundation

away. We take an inspirational look at the ingredients in

of a standout menu for a stress-free dinner party.


CONTENTS 4

Waste Not Want Not Turn frequently wasted foods into delicious dinners

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Tom Hunt’s No Shop Dinner Party The eco-chef cooks up a stress-free feasting menu

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Look What’s New! Inspired new products: see them here first!

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Cook Once, Eat Twice! Time-saving and savvy dishes to stir up suppertime

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A Feast for the Eyes Fire up your appetite with colourful cookware and vibrant ingredients

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Finders, Keepers Two tempting recipes that make the most of abundant produce

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My No-Waste Week Find out what happened when chef and food writer Claire Thomson kept a diary of the food she bought and cooked in one week

28 Use Your Loaf Transform less-than-fresh bread into a vital ingredient with these sweet and savoury ideas 30 On the Shelf Create the perfect ‘shelfie’ with a display of Le Creuset’s stylish cookware and kitchen essentials 32

Use it, Don’t Lose it! Nutritionist Madeleine Shaw shows how to turn tired and leftover ingredients into mouthwatering meals

38 Winter’s Table Use colour and natural decoration to give your table a seasonal theme 42 Pass It On How the gift of a Le Creuset casserole inspired a business idea – and a new way of living – for one woman 45

Perfect Gifts This Christmas, choose gifts that keep on giving with Le Creuset

46 Quality that Lasts a Lifetime Iconic, unique, unrivalled... Discover what sets Le Creuset Cast Iron Cookware apart 47

Competition Win £1,500 worth of Le Creuset Cookware


WE THROW OUT A STAGGERING SEVEN MILLION TONNES OF FOOD EVERY YEAR, BUT IT DOESN’T HAVE TO BE THAT WAY. DEBORA ROBERTSON SUGGESTS INSPIRING WAYS TO TRANSFORM 10 OF THE MOST FREQUENTLY WASTED INGREDIENTS INTO DINNER

WASTE NOT

WANT NOT

By thinking smarter about what and how we

to champion the values of sustainability,

cook, we don’t just make meals that are more

quality and provenance. That's something

wholesome, sustaining and rich in flavour. We

Le Creuset has always done. We craft

also reduce the amount of food that we buy

cookware that’s made to last, whether that’s

on our weekly shop then leave unused,

our iconic cast iron casseroles, innovative

ultimately to be discarded from our kitchens

multi-layer stainless steel cookware or oven-

– an incredible 7.3 million tonnes of

to-table stoneware. Each one is designed to

household food is thrown away each year,

help you make the most of the ingredients

according to Love Food, Hate Waste. There’s a

you cook with and will deliver outstanding

growing movement to lower these figures and

performance time after time.


If you’ve ever looked in your fridge and decided there’s nothing to eat for dinner, read on. We’ve got some exciting ideas to share with you…

Potatoes

try combining with finely sliced red pepper and spring onion, lots of chopped mint and

Leftover boiled potatoes make a punchy salad

coriander, then finishing with a dressing of

dressed in a mustard vinaigrette with

peanut butter whisked with rice vinegar, soy

cornichons, red onion and capers. Transform

sauce and lime juice.

mash into fish cakes or potato scones; even if you have only a small amount, stir it into stews to thicken them. Well-scrubbed potato peelings make a wonderful soup which tastes of

70% OF FOOD THROWN AWAY IN THE UK COMES FROM THE HOME

season with salt and pepper and roast until

the peels, simmer with some milk and stock

Milk

Even limp specimens can be diced and added to stews and soups, or trickle over olive oil,

mushrooms – sauté a diced onion in butter, add

until softened, season and purée until smooth.

Carrots

FOOD WASTE COSTS EACH FAMILY ALMOST £60 PER MONTH

lightly caramelised – enjoy them as they are, or purée into a dip with yoghurt and ground cumin.

Use up milk in drop scones, waffles and pancakes. If it’s slightly on the turn, make a cheese sauce, which freezes wonderfully and creates the perfect shortcut to macaroni or cauliflower cheese for a weeknight dinner.

WE EACH WASTE THE EQUIVALENT OF 2.5 MAIN MEALS PER WEEK

Apples Rescue that softening apple from the fruit bowl and use it in sauce to go with pork, or dice it and add it to stuffing. Slices of apple fried in butter are fabulous with grilled

Cheese Ends of cheese can be grated and frozen to make instant toppings for gratins, shepherd’s pies and cheese on toast – cook straight from

MORE THAN HALF THE FOOD WE THROW WAY COULD HAVE BEEN EATEN

frozen. Or use it in scones and cheese straws,

mackerel. Puréed apple added to cakes and muffins helps to keep the crumb moist.

Lettuce Use in juices and smoothies (particularly

where being past its best doesn’t matter a bit. good with apple, ginger and mint), shred into

Bacon and ham Bacon and ham both pack such a flavour punch, don’t waste the smallest scrap. A single, solitary rasher of bacon can be cooked until crisp and crumbled over salads and into

5.8 MILLION POTATOES ARE THROWN IN THE BIN EVERY DAY

refreshing summer soups as the French do, or cut crisp-leaved varieties such as Little Gem into wedges and grill them until lightly caramelised – they make a great salad with some blue cheese, croutons and crumbled bacon.

sandwiches. Add both to pasta sauces, soups, pies, quiches, frittatas and savoury crumbles. Both go brilliantly with pulses – try adding to a

Plain yoghurt

salad of puy lentils and slices of pear.

A few tablespoons of yoghurt stirred into a marinade will help tenderise meat, or use it in

Chicken, turkey & duck

salad dressings with a splash of olive oil and

All make wonderful additions to pies, stir-fries

lots of chopped herbs, in fruit smoothies, or

and curries. They're great shredded into salads,

as a substitute for buttermilk in baking.

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Tom Hunt’s

NO-SHOP DINNER PARTY Imagine a dinner party where all the dishes are made from foods you already have in your cupboards or that you would buy in your usual weekly shop… ‘Eco Chef’ Tom Hunt shows us how it’s done, with a delicious, stress-free feasting menu. By Claire Thomson


Stoneware Pasta Bowl £16/€19, Stoneware Side Plate £14/€17, Stoneware Dinner Plate £18/€21, Stoneware Stackable Ramekin £10/€14, Stoneware Large Heritage Rectangular Dish £49/€62, Signature Cast Iron 29cm Oval Casserole £235/€270, Salt and Pepper Mills £32/€38 each


Tom Hunt is an award-winning chef who owns the celebrated and sustainable restaurant, Poco, which is

situated around the corner from where I live in Stokes Croft, Bristol. We catch up over a coffee at the bar, with the April sun spilling through the window. It’s a fabulous place to watch the hustle of Bristol as it goes about its day, and to find out more about Tom’s Root to Fruit Eating philosophy

Claire Thomson

Claire: Having people over for dinner can be very stressful.

Pilaf, for example, can be made with leftover cooked or raw

We worry about what to cook, buy too much food, then have a

vegetables. I want to take the stress out of entertaining, so you can

fridge packed with leftovers the day after. How does your No-

invite people to a spontaneous dinner party, trusting that you have

Shop Dinner Party do it differently?

most of the ingredients you need at home already. Also, by serving

Tom: In professional kitchens we talk about ‘mise en place’,

up one-pot dishes, rather than traditional ‘dinner party food’, any

which literally means ‘put in place’. For chefs, it’s about

leftovers just need to be reheated and can taste even better a day

preparing dishes and ingredients before the beginning of

or two later – just try my Braised Chipotle Chicken and you’ll see

service. It’s the same when you’re entertaining at home. Lay

what I mean.

your table, chill your wine and prepare your food well in advance. Choose simple one-pot dishes like my Wild Mushroom Pilaf or Scalloped Potato and Smoked Fish Pot; meals that use

Claire: Is your store cupboard full of interesting ingredients? Tom: Absolutely! I love visiting quirky health food and spice shops, discovering new ingredients that can help keep my dishes

your store cupboard wisely and require very little work when unique and tasting delicious. A few of my go-to favourites are date your guests arrive. syrup, totally scrummy on porridge and used as an alternative to

Claire: These recipes indicate you’re a fan of one-pot cooking,

maple syrup; mulberries, which are sweet and chewy and a great

with everyone digging deep at the table. Why is that your

alternative to raisins in a salad; and cacao beans, which give a

chosen style of entertaining?

caffeine kick to a salad when they’re crumbled over the top.

Tom: My business is called Tom’s Feast for a reason; I think food is a brilliant conduit for bringing us together around the

Claire: You are a leader of the pack for reducing food waste and

table and within our communities. For this reason, all my food

improving upon levels of sustainability within the restaurant

is served feast-style on big sharing platters – or like here, in Le

industry. Why is this so important to you?

Creuset stoneware dishes and cast iron casseroles – helping to

Tom: I believe in a fair food system. Supporting farms and

create a convivial and celebratory atmosphere. If you cook like

producers who care for our environment and treat their workers

this at home, it means you spend less time plating up and more

fairly goes a long way to creating a more equal and happier world

time enjoying dinner with your guests. And there’s less washing

that benefits us all.

up after, as you can take a dish straight from oven to table.

Claire: No one wants to waste food so how do you suggest we

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Claire: Tell us about the dishes you’ve created for Le Creuset’s

reduce the amount we throw away?

No-Shop Dinner Party.

Tom: Truly eat for pleasure! It’s the most effective way we can all

Tom: I've created four super-easy, one-pot wonders that will

tackle food waste. Seeking out incredible produce from people who

make the perfect centrepiece for your dinner party. In true Root

have taken pleasure making that food, and taking time to cook and

to Fruit Eating style – my sustainability philosophy – I’ve created

enjoy those ingredients, naturally leads to less waste as we connect

the dishes to utilise any leftovers in the fridge, combined with

with foods that hold real value. With Root to Fruit Eating, you also

store-cupboard ingredients and frequent purchases, so they

discover the parts of foods that often get thrown away – the skins

shouldn’t require any more effort than your usual weekly shop.

of organic potatoes, carrots and parsnips, cauliflower and beetroot

All the ingredients are interchangeable too, so please adapt the

leaves, herb stalks and so on. They can add so much flavour to the

recipes to whatever you have in the fridge. The Wild Mushroom

food you eat and make it more affordable and nutritious.


On this page: Stoneware Pasta Bowl £16/€19, Stoneware Side Plate £14/€17, Stoneware Dinner Plate £18/€21, Stoneware Stackable Ramekin £10/€14, Signature Cast Iron 29cm Oval Casserole £235/€270

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Tom Hunt’s

NO-SHOP DINNER PARTY All these simple-to-make recipes are available online. Go to www.lecreuset.co.uk

WILD MUSHROOM PILAF WITH CARAMELISED ONIONS AND SPICED YOGHURT 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 29cm Oval 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.

This mushroom pilaf has been cooked using the Signature Cast Iron 29cm Oval Casserole £235/€270

SCALLOPED POTATO AND SMOKED FISH POT This recipe is perfect for a last-minute dinner party, utilising a simple list of ingredients, some of which – like potatoes, garlic and lettuce – you may already have. The Le Creuset 3-ply Stainless Steel 28cm Sauteuse is the right pan for the job. The wide interior gives a large surface area for one-layer cooking and allows the potatoes to brown perfectly both on the base and on the surface while in the oven.

This scalloped potato and smoked fish pot has been cooked using the 3-ply Stainless Steel 28cm Sauteuse £185/€220

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TOM’S TIPS • Use the whole leek, including the green tops! They add a depth of flavour to your dish and save unnecessary waste • If you have any leftover ham to use up, add up to 100g at the same time as the garlic


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 or rice, or both, drizzled with a generous squeeze of lime and sprinkled with coriander.

TOM’S TIPS • Love your leftovers! This dish can be stored in the fridge for up to four days and tastes even better with time. Reheat until it is piping hot • If you have any leftover cooked chicken, you can shred it and add to the dish instead of the chicken thighs. Allow 50g cooked meat per person • Don’t waste your herb stalks! Finely chop them and add them to your dish to add depth of flavour and save waste

This apple and blackberry frangipane has been cooked using the Toughened Non-Stick Rectangular Roaster £140/€180

This chipotle chicken is cooked in the Stoneware Large Heritage Rectangular Dish £49/€62

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 – whatever fruit is in abundance or in our own fridges, waiting to be used up. Cooked in a Le Creuset Toughened Non-Stick 35cm Rectangular Roaster, it caramelises nicely on the bottom.

TOM’S TIPS • Frangipane is delicious made with any seasonal fruit, so replace the apples and blackberries as you like. It’s a great way to use any overripe fruit left in your fruit bowl • Frangipane keeps very well in a tub outside or inside the fridge for up to five days and makes the most wonderful breakfast! • Live yoghurt contains good bacteria, which are great for gut health. It’s delicious used as an alternative to cream on desserts

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Versatile Frying pan The durable black enamel surface withstands higher surface temperatures to make that delicious, sticky caramelisation chefs (and we) love, enhancing the flavour of any dish. Sizzle a steak, bake a frittata (the pan goes from hob to oven or grill) or cook a tarte Tatin with windfall apples – this versatile pan can do it all. Signature Cast Iron 26cm Frying Pan with metal handle £125/€155

Take a look at our inspired new products. From oven-to-table 3-ply Stainless Steel to

oval casserole

colourful stoneware dishes, they’re all you need

Guaranteed to be a crowd-pleaser! The elongated

for a flavour-filled and gorgeously stylish season

shape is a great choice for cooking longer joints like a leg of lamb, whole fish or stuffed vegetables such as butternut squash. You can even use it to bake bread. Why not head over to lecreuset.co.uk for tasty recipe ideas, including our Cumin Pot Bread. Signature Cast Iron 29cm Oval Casserole £235/€270

LOOK WHAT’S NEW! Coordinated Textiles If you love our Marine cookware, why not treat yourself to coordinating Double Oven Gloves or Oven Mitts? Our kitchen textiles now come in Marine blue. Made from 100% cotton; they are heat, steam and stain resistant. Double Oven Glove £30/€36

Stoneware Essential The new 24cm Heritage Round Dish makes everyday cooking that bit more extraordinary. Deep side walls are ideal for savoury and sweet dishes, scalloped handles make lifting from oven to table easy, and the stoneware keeps food piping hot. Stoneware 24cm Heritage Round Dish £29/€39

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Stylish Sauteuse

Reinvented Roaster This square take on the traditional roaster is

Brilliant for pasta bakes, a classic choice for curry and

ideal for roasting smaller joints, fish and

casseroles, perfect for paella and pilaf (see Tom Hunt’s

vegetables. And it bakes well too as the

Scalloped Potato and Smoked Fish Pot on page 10).

3-layer construction delivers a perfect, even

The new 3-ply Stainless Steel 28cm Sauteuse cooks gently and

heat. The finishing touch: upright handles for

evenly, and the wide base is great for searing and browning.

easy lifting in and out of the oven.

Take it from hob to oven to table – a true one-pot wonder.

3-ply Stainless Steel 26cm Square Roaster/Baker

3-ply Stainless Steel 28cm Sauteuse £185/€220

£129/€160

always in season A twist of salt and pepper will turn the simplest ingredients into culinary superstars. Our

Delicious Duo

beechwood mills feature a hardened ceramic

This perfectly proportioned duo serves up supper in style. The

grinder that adjusts for a fine or coarse grind to

larger dish is just the right size for a meal for two or a side dish

suit your dish.

for larger families, while the smaller dish can be used for sides

Salt and Pepper Mills £32/€38

or dessert. Stoneware Set of 2 Heritage Rectangular Dishes, 17cm and 19cm £39/€49

Perfect-fit steamer A new larger size of our best-selling Multi-Steamer with Glass Lid. The clever stepped-base design fits all Le Creuset Saucepans and Casseroles with 20cm, 22cm and 24cm diameters, making this a truly adaptable piece of kit. 3-ply Stainless Steel Large Multi-Steamer £80/€100

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cook once,

Take one adaptable dish, cook twice the amount you need, then transform it into two different dinners – one to eat today, one to keep for another day when you don’t have time to cook from scratch. It’s the easiest way to stir up suppertime

eat twice!


AUTUMN VEGETABLE AND SAUSAGE RATATOUILLE Perfect to feed a crowd or for batch cooking for the week, this recipe is incredibly versatile. Cook and enjoy as a sausage ratatouille served simply with a potato dish and seasonal vegetables, then enjoy the leftovers the following day.

PREPARATION TIME: 5 MINUTES COOKING TIME: 55 MINUTES SERVES: SERVES 6 (OR 4 WITH LEFTOVERS)

INGREDIENTS

METHOD

12 good-quality sausages

1. Place the 3-ply Stainless Steel 28cm Sauteuse

Oil, for frying

over a medium heat on the hob. Prick the sausages

1 large onion, roughly diced

and place in the pan along with a dash of oil. Brown

1 large garlic clove, crushed

the sausages for 2-3 minutes. Set the sausages aside

Sea salt

on a plate until later.

2 large carrots, roughly chopped 2. Add a little more oil to the pan and sauté the 2 peppers, roughly chopped

onion for 3-4 minutes until starting to soften and 2 small courgettes, roughly chopped 150g chestnut mushrooms 1 tablespoon smoked paprika

caramelise. Add the garlic along with a generous pinch of salt and continue to fry for a further minute.

2 teaspoons sun-dried tomato purée

3. Add the carrots, peppers and courgettes to the

1 tablespoon dried mixed herbs

pan and continue to fry gently over a medium heat for

2 tablespoons balsamic vinegar

3 - 4 minutes before adding the paprika. Fry for a

2 tins of chopped tomatoes,

further minute stirring to ensure the spice doesn’t

approximately 800g in total

burn. Then add the tomato purée, herbs and

Sea salt and cracked black pepper

balsamic vinegar.

TO SERVE

worth of water and bring the pan up to a boil. Return

Small bunch of roughly

the sausages to the pan, lower the heat and allow it

chopped parsley

to gently simmer for 40 - 45 minutes or until the

4. Tip in the tomatoes along with another 2 ½ cans-

sauce has thickened. Season to taste.

COOK’S NOTE

• Try swapping the smoked paprika for hot smoked paprika for an extra spicy kick • This ratatouille makes great leftovers. Make this dish for 6 but then reserve 2 portions. Chop up the remaining 4 sausages into bite-size pieces and stir back through the ratatouille. Spoon over pasta for a super-quick midweek meal

This sausage ratatouille is cooked in the 3-ply Stainless Steel 28cm Sauteuse £185/€220

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This roasted squash is cooked in the Stoneware Large Heritage Rectangular Dish £49/€62

ROASTED PAPRIKA BUTTERNUT SQUASH WITH ROMESCO SAUCE, CRUSHED BABY POTATOES & WINTER KALE Butternut squash is the ultimate autumnal vegetable - vibrant in colour and flavour when roasted. This roasted vegan dish is hearty and comforting. Great as a main meal or a simple but stunning side. PREPARATION TIME: 15 MINUTES (INCLUDES PARBOILING POTATOES) COOKING TIME: 45 MINUTES SERVES: SERVES 4, AS A HEARTY SIDE

METHOD

Preheat the oven to 200˚C/ Gas Mark 6 1. Place the potatoes in a pan of salted boiling water and parboil until you

INGREDIENTS

FOR THE ROASTED BUTTERNUT

can just insert a knife (al-dente). Drain and place in the Stoneware Heritage

500g baby potatoes, halved

400g butternut squash, peeled and diced

Rectangular Dish.

3 sprigs of rosemary, finely chopped

2. In the meantime, make the Romesco sauce. Toast the nuts in a dry pan or

FOR THE ROMESCO SAUCE

3 teaspoons smoked paprika

alternatively in a hot oven for a couple of minutes, ensuring they don’t burn.

100g blanched almonds

Sea salt

Place the nuts along with all the other ingredients in a food processor and

50g blanched hazelnuts

1 tablespoon rapeseed oil, and a little

blend until smooth. Set aside until ready to serve.

50g stale bread

extra for the kale

200g jar of roasted red peppers

100g winter kale

1 teaspoon tomato purée

3. Add the butternut squash to the potato in the dish along with the

rosemary, 2 teaspoons of paprika and a generous pinch of salt. Drizzle with

2 tablespoons red wine vinegar

the oil and toss to coat all the vegetables. Bake in the oven for 35 minutes

2 heaped teaspoons smoked paprika

turning the vegetables a couple of times during cooking.

Salt and pepper, to season

4. For the last 10 minutes of cooking toss the kale in with a dash more oil,

the final teaspoon of paprika and a little seasoning. You may want to stir the kale into the other ingredients, so the leaves do not burn on the top. 5. Remove the roasted vegetables from the oven and dot in the Romesco COOK’S NOTE

• If you have a nut allergy, try swapping the almonds and hazelnuts for toasted seeds such as sunflower seeds. Simply use 100g seeds and 100g bread with the remaining sauce ingredients

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sauce. Season with a little cracked black pepper and then serve in the dish straight to the table.


SLOW-COOKED SHORT RIB RAGU This special ragu is all about the slow-cook. Using meaty short ribs and allowing to braise slowly in a rich tomato and red wine sauce, this ragu is definitely worth the wait. You can cook a big batch and use the leftovers in different ways during the week: shred and serve over pasta, creamy mashed potatoes or use as the base of a decadent pie. This is one of those recipes that always tastes better the next day! PREPARATION TIME: 15 MINUTES COOKING TIME: 4 ½ HOURS SERVES: 8 INGREDIENTS 2kg beef short ribs (approximately 4

50g sun-dried tomatoes, finely

ribs)

chopped into a paste

2 tablespoons plain flour

1 tablespoon tomato purée

Sea salt and freshly cracked pepper

300ml good quality red wine

Rapeseed oil, for frying

500ml beef stock

1 large carrot, finely diced

2 tins of chopped tomatoes,

2 celery sticks, finely diced

approximately 800g in total

2 shallots, sliced

1 bay leaf

1 large garlic clove, crushed

2 heaped teaspoons soft brown sugar,

4 sprigs of thyme, finely chopped

optional

4 sprigs of rosemary, finely chopped METHOD

Preheat the oven to 130˚C/ Gas Mark 2 1. Using a little kitchen roll, dry the ribs. Combine the flour and salt

and pepper in a bowl before dusting the ribs until fully coated. Place the Cast Iron Oval Casserole over a medium heat and heat a tablespoon of oil. Place the ribs in the pan and brown on all sides until caramelised. Remove the ribs and set aside. 2. Add another dash of oil into the pan before adding the diced carrot,

celery and shallots. Sauté over a medium heat for 4-5 minutes until softened and starting to brown. Add the garlic, thyme and rosemary along with a pinch of salt and continue to fry for a further 2 minutes. 3. Add the sun-dried tomatoes and purée to the pan and keep stirring

until all the vegetables are coated. Pour in the red wine and bring to the boil and allow to simmer for 3 minutes before adding the stock and bringing back to the boil. 4. Allow to simmer for 5-7 minutes until the liquid has reduced by

about half. Return the ribs and any cooking juices to the pan before and put in the preheated oven for 4 ½ hours.

adding the chopped tomatoes, bay leaf and sugar. Stir, place on the lid This slow-cooked ragu is cooked in the Signature Cast Iron 29cm Oval Casserole £235/€270

5. For the last hour, remove the lid to allow the sauce to thicken. If the

sauce is thickening too quickly, add a dash of water and replace the lid. 6. When the meat is tender and starting to come away from the bone,

COOK’S NOTE

take out of the oven and, using a slotted spoon, remove the ribs from

• This recipe is perfect atop freshly cooked pasta or used as a pie filling • Simply spoon the ragu mixture into a baking dish and top with pre-made puff pastry. Egg wash and bake until the pastry is crisp and golden • Ensure that the meat remains submerged in the cooking liquid, particularly when the lid is removed. This will ensure your meat is tender and doesn’t dry out

the sauce onto a plate. Using two forks, pull the meat away from the bone and return the shredded meat to the casserole. 7. If the ragu needs additional thickening, simply simmer on the hob

until the desired consistency is achieved. Serve with potato and celeriac mash and seasonal greens.

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A FEAST FOR THE EYES Appetite is fired long before we take the first bite. The colour of our cookware, the vibrancy of ingredients and the way they are presented tempt our taste buds, encouraging us to tuck in.

The Signature Cast Iron 24cm Round Casserole £215/€250


Strong neutrals such as Flint really make colourful dishes pop – think of vibrant squash and pumpkins against the dramatic grey.


And for cosy, comfort food, what could be better than warm and spicy Volcanic orange? From top, Signature Cast Iron 20cm Round Casserole in Rosemary £169/€250, Signature Cast Iron 24cm Round Casserole in Marine and Teal £209/€250, Signature Cast Iron

The Signature Cast Iron 24cm Round Casserole £215/€250

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DELICIOUS ON A PLATE Our perception of how delicious a food will taste is enhanced by the right recipe in the right dish. So whether you’re preparing a weeknight supper for two or pulling out all the stops to entertain a crowd, putting a little thought into cookware and serveware pays dividends when you sit down to enjoy your feast.

COLOURFUL COOKWARE The cookware you choose can help set the tone. Strong neutrals such as Flint really make colourful recipes pop – think of

Cerise is rich and vibrant, with a glossy sheen

vibrant squash and pumpkins against the dramatic grey. For a cool organic feel, look at Marine; the dark blue is a brilliant background for silvery mackerel, aubergine and purple plums. Cerise is rich and vibrant, with a glossy sheen reminiscent of cherries and red apples. And for cosy, comfort food, what could be better than warm and spicy Volcanic orange?

A RAINBOW OF COLOUR: RED Foods such as red cabbage, chicory, tomatoes, cherries and plums are bursting with antioxidants and have reported antiinflammatory benefits. In the case of tomatoes, heating them also increases the amount of the antioxidant lycopene which

reminiscent of cherries and red apples

the body can absorb. Red cabbage can be fermented in sauerkraut which is renowned for boosting digestive health.

YELLOW AND ORANGE Fruits and vegetables such as squashes, pumpkins, carrots, peppers, sweetcorn, apricots and peaches contain carotenoids such as alpha-carotene and beta-carotene. These are converted into Vitamin A by our bodies, which is essential for good vision, and also helps to ensure healthy skin, strong bones and hormone function. >

The Stoneware Petite Casserole £19/€28


BLUE Autumn sees a parade of blackberries, grapes and figs. Their rich colour comes from compounds called anthocyanins, which studies suggest reduce inflammation and risk of heart disease.

For a cool organic feel, look at Marine; the dark blue is a brilliant background for inky blueberries and purple plums.

From top, Stoneware Petite Casserole £19/€28, Salt and Pepper Mills £32/€38, Signature Cast Iron 24cm Round Casserole £215/€250


This broth is cooked in the Signature Cast Iron 24cm Round Casserole £215/€250

Finders, keepers

Broths and jams have been used for centuries to preserve food and make the most of leftover ingredients. Now, Le Creuset updates these techniques with delicious recipes to suit today’s tastes

BROTH WITH AUTUMN GREENS, CRISPY BACON & LASAGNE SHEETS A tasty broth is enriched with sautéed vegetables, then served with greens, bacon and pasta for a modern take on traditional Italian comfort food.

2 - 3 litres vegetable stock or bone broth

3. Add the kale and Swiss chard and sauté for a

Sea salt and freshly ground black pepper

further minute. Ladle over the vegetable stock or

250g lasagne sheets

bone broth and bring to a simmer before

2 teaspoons grated lemon rind

removing from the heat so that the vegetables

200g baby spinach

retain their bright green colour. Decant into a

300g asparagus

food processor and blend until smooth.

400g Tenderstem broccoli

4. The broth can be returned to the cleaned

250g peas

casserole as is or strained first. Warm the broth

Serves: 8

Extra-virgin olive oil, to drizzle

on a gentle simmer for 20 minutes, seasoning to

Preparation time: 20 minutes

Lemon, rind and juice

taste and adding more stock if necessary.

METHOD

5. Ten minutes before serving, add the lemon

Cooking time: 35 minutes INGREDIENTS:

1. Add the olive oil and cubed chops or bacon to

rind and lasagne sheets to cook in the broth.

2 tablespoons olive oil

a Signature Cast Iron 24cm Round Casserole. Fry

Two minutes before serving, add the chopped

500g pork chops or bacon, cubed

over a medium heat until crispy, remove from the

autumnal greens so that they cook until tender

4 cloves garlic, chopped

casserole and put aside.

but still slightly crunchy.

8 baby leeks, chopped

2. Soften the garlic, leeks and celery in the same

6. Remove the casserole from the heat and serve

4 stalks celery, chopped

casserole with the remaining pan juices for 5

immediately topped with the pork chops or

150g kale, chopped

minutes over a low heat, so that they do not

bacon cubes. Drizzle with extra virgin olive oil

100g Swiss chard, chopped

colour too much.

and a squeeze of lemon juice.

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Finders, keepers

This jam will be a great asset to the store cupboard; its mild and fruity taste makes it well suited for baking and pudding-making as well as serving as you would normally with bread, toast, scones, croissants etc. Apples and Pears Jam can be made all year round but is best made around late summer when the fruits are seasonal and in abundance.

The jam is cooked in the 3-ply Stainless Steel 24cm Deep Casserole £160/€195

APPLES AND PEARS JAM Makes 4/5 x 450g jars Preparation time: 20 minutes Cooking time: 60 minutes

INGREDIENTS: 1kg eating apples 1kg ripe pears 3 lemons, juice and zest 30g finely chopped fresh ginger 1kg preserving sugar 300ml water

4/5 x 450g jars with screw cap lid or preserving jars

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METHOD To sterilize the jars Wash the jars and lids with warm soapy water and rinse Turn on the oven to 140°C /Fan 120°C/Gas Mark 1. Place the jars and lids upside down onto the oven racks and leave until required. To make the jam 1. Wash the fruit. 2. Zest and juice the lemons into a bowl. 3. Peel, core and chop the apples and pears into small dice and place into the 3-ply Stainless Steel 24cm Deep Casserole. 4. Add the water, lemon juice, lemon zest and ginger to the preserving pan and bring to a rolling boil over a medium heat. 5. Once boiling, reduce the heat to maintain a slow boil and cook for 10-15 minutes until the fruit is soft, stirring occasionally. 6. Add the sugar and stir until dissolved. 7. Continue to cook for 50-60 minutes stirring occasionally to start with but more frequently towards the end of cooking.

8. Test the jam for a set. If the jam is not ready, return to the heat and boil for 5 minutes more and test again. 9. Remove the jars and lids from the oven with a cloth and place onto a heatproof surface. Never pour hot jam into a cold jar as this may cause thermal shock and result in the jar breaking. 10. Fill the jars using a ladle and funnel or a heatproof jug. Take care as boiled sugar is extremely hot. 11. Put on the lids and leave to cool before labelling and storing in a cool dry place. Once opened, store in the refrigerator and use within 1 month.

Cook’s Notes • Always use a long-handled spoon or spatula when stirring. Take care towards the end of the cooking process when the jam becomes thick and may bubble up


WE ASKED CHEF AND FOOD WRITER CLAIRE THOMSON TO KEEP A FRANK DIARY OF THE FOOD SHE BUYS AND COOKS FOR HER FAMILY IN ONE WEEK, SHARING HER TIPS AND TRICKS FOR MAKING THE MOST OF INGREDIENTS SO THAT MEALS GO FURTHER


I cook from scratch every day, using what I have in the fridge”

Sunday

Monday

We don’t tend to eat a lot of meat, but when we do,

There’s enough meat left on the chicken carcass to make

it’s likely to be on a Sunday when I will splash out and

chicken fried rice. The kids have friends home from school and

buy a whole bird or joint of meat to roast in the oven.

this is always a popular option. Yesterday’s leftover braised veg

I cook from scratch every day, using up what I have in

goes into a deep-sided Le Creuset stir-fry pan along with cooked

the fridge or freezer and supplementing with fresh

rice, a couple of eggs and the leftover chicken, fish and soy

vegetables from my local greengrocer. Sunday is no

sauce for seasoning, and a good slick of sesame oil. It’s on the

exception, so I pop out to grab some

table in 10 minutes flat, with chilli oil for those who want it. I’ve

potatoes and spring onions to add to the

also put the chicken bones on to simmer to make a stock.

(ever useful) frozen peas in the freezer. We always end up eating lunch late, around

Tuesday

4pm. I’m fortunate that my mum’s huge

I’m working from home today, so I sit at the kitchen table with

Le Creuset casserole has found its way to

one eye on the stove where lentil soup bubbles away in my

my kitchen. Today, it comes into service for

trusty casserole, with my chicken stock bringing real depth of

roast chicken and lemon potatoes with

flavour. This soup is a store-cupboard staple, made with red

braised peas and spring onions, plus wild

lentils, tinned tomatoes, onions, celery (if I have it), garlic and

garlic aioli – we picked the wild garlic on a

spices (garam masala, cumin or turmeric, or all three). I serve

walk earlier. According to Love Food Hate

the soup with some sour cream and brown toasted pitta bread.

Waste (LFHW), chicken is the UK’s favourite

I usually have a stash of pitta in the freezer for the kids’ packed

meat but we waste 86 million of them each

lunches. According to LFHW, bread is the top food that’s thrown

year. With that in mind, I put the chicken

away when it could have been eaten, so keeping pitta or a

carcass in the fridge, ready to be turned into

sliced loaf in the freezer is a useful tip to reduce waste.

more meals in the days ahead. I save the leftover veg too.

Wednesday I stock up on fruit and veg from my local greengrocer on the way from dropping the kids at school. Seeing what’s looking good on the day allows me to buy just what I need for dinner; that way I’m not left with random items in the fridge. Bags of ripe bananas are going for a silly price of £1. Back home, I slice the peeled bananas into 1cm rounds and level them on a tray to freeze solid. The kids have swimming after school, so supper needs to be quick – the leeks I bought earlier, sautéed with garlic and thyme, stirred through with some crème fraîche and Parmesan (dairy foods and eggs make up 10 per cent of the food we waste) and piled on to fusilli pasta. For pudding, I blend the frozen bananas in a food processor to make my oneingredient, one-minute, best-ever ice cream. It’s a brilliant way to use up any of those really ripe bananas you find in the fruit bowl – we throw way 1.4 million whole bananas a day in the UK.

Thursday I love gram flour, made from ground chickpeas and available in bigger supermarkets and many Indian and Middle Eastern grocery shops. I make a quick batter with gram flour and water

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in the morning. For supper that night, I add a bit of salt and turmeric to the mix then fry up pancakes, serving them with plain yoghurt, Indian pickles and some dahl I made

Conclusion

and froze a few weeks ago. In a LFHW survey, 80 per cent

As a chef, I am used to maintaining a good

of people admitted to throwing away food without realising

rotation of ingredients and at home I like to

they could freeze it for another day. Any leftovers I have go

work in much the same way. Keeping this

into the fridge for lunch the next day, or the freezer for

diary showed just how much I rely on my

times like when my mum is staying and I want to leave her

freezer for must-haves like frozen peas, plus

kitted up with easy meals for the children.

store-cupboard staples such as pulses, rice and pasta, plenty of vegetables, with the odd

Friday

more expensive piece of protein or dairy. I call

There is a rallying call for pizza from the children. I make

it a ‘store-cupboard state of mind’ and it’s the

my own dough, plus a quick tomato sauce made from

backbone of a no-nonsense approach to

tomatoes, dried oregano, garlic and olive oil. In

family cookery where nothing goes to waste

summertime, when bags of tomatoes are going cheap at

and everything gets used with gusto.

the greengrocer, I’ll make this same sauce but with fresh

Follow Claire’s cooking on Instagram @5oclockapron.

I call it a ‘store“cupboard state of mind’ and it’s the backbone of a nononsense approach to family cookery where nothing goes to waste and everything gets used with gusto”

tomatoes instead of tinned. For vegetables, I have a huge head of broccoli that needs cooking. I steam the florets and most of the pale inner stalks in the Le Creuset stainless steel steamer that sits on top of my cast iron casserole. After draining, I sauté them, Italian style, with olive oil, fennel seeds, garlic, chilli flakes and some salt with lemon at the end. I love eating green vegetables cooked like this, and so do the eleven and eight-year-old; the five-year-old still needs a bit of work! Fresh vegetables and salad are the foods we waste most, according to LFHW, and that’s not counting the unglamorous parts, like broccoli stalks and cauliflower leaves, that often get chucked in the bin while we focus on the pretty florets instead. Pickling radish leaves, broccoli stalks and cauliflower leaves is a good way to use up these odds and ends too.

Saturday For supper I fry drained tinned black beans with onion, garlic, cumin and smoked paprika, then spread the mix on tortilla wraps with grated cheese to cook like a quesadilla. The children love these, served with the last of the sour cream and a quick chopped salad of cucumbers, tomatoes, red onion and coriander. Any beans that are leftover will become a brilliant Sunday brunch, reheated and fried with an egg and dusted with hot pimento pepper. A splodge of Friday’s tomato sauce goes in too; always a handy leftover in the fridge as a dollop of flavour.

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ONE LOAF, TWO DELICIOUS DISHES! THESE RECIPES TRANSFORM LESS-THAN-FRESH BREAD INTO A VITAL INGREDIENT – THEY SIMPLY WOULDN’T TASTE THE SAME WITHOUT THE DRY CRUMB TO

loaf SOAK UP ALL THE FLAVOUR

USE YOUR

24 million slices of bread are thrown away every day in the UK

Signature Cast Iron 26cm Frying Pan with metal handle £125/€155

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FRENCH TOAST WITH SPICED APPLE, SULTANA & WALNUT TOPPING This seasonal spiced, apple-topped French toast is perfect for a lazy brunch with friends and family. Make the apple topping in advance and keep your French toast warm in a low oven to make feeding a crowd a breeze. This recipe is a clever classic to use your leftover bread.

All these simple to make recipes are available online. Go to www.lecreuset.co.uk


The bread and butter pudding is cooked in the Toughened Non-Stick 26cm Shallow Casserole £129/€160

What better way to use up a stale loaf of bread than making a warming bread and butter pudding? Try our savoury version with creamy blue cheese, salty Serrano ham and sweet leeks. This one - pot dish couldn’t be simpler but delivers on all flavour levels.

The average person wastes more than half a loaf every month

SAVOURY BREAD & BUTTER PUDDING WITH BLUE CHEESE, SERRANO HAM & LEEK Serves 4-6 Preparation time: 40 minutes (includes soaking time) Cooking time: 30 minutes INGREDIENTS 1 large leek, approximately 250g Knob of unsalted butter Small white onion, sliced 1 garlic clove, crushed 4 sprigs of thyme, leaves picked Pinch of sea salt 100g chestnut mushrooms, quartered 500ml whole milk 3 eggs 1 teaspoon ground nutmeg 1 stale loaf, approximately 400g 75g soft blue cheese 75g Serrano ham

METHOD 1. Slice the leek into 2cm rounds and place into a saucepan of boiling water. Blanch the leek for 3 minutes to soften. Drain and set aside. 2. In the Toughened Non-Stick 26cm Shallow Casserole, melt a knob of butter. Add the sliced onion and sauté for 5 minutes over a medium heat. When softened and beginning to caramelise, add the garlic and thyme to the pan along with a pinch of salt. Continue to fry for a further 3 minutes. Add the mushrooms and leek to the pan and remove from the heat. 3. In a large jug combine the milk, eggs and nutmeg and lightly whisk. Cut or tear the bread into 4cm chunks. 4. Combine half the bread with the onion and leek mixture in the pan and then dot half the cheese and Serrano ham equally around the pan. Layer up the remaining bread, cheese and ham over the top and pour over the egg mixture. 5. Allow the bread to soak for at least 30 minutes before cooking. Whilst the bread is soaking preheat the oven to 190˚C/ Gas Mark 5. Bake the bread and butter pudding for 25 - 30 minutes until golden and crispy. 6. Serve with a green salad or seasonal vegetables.

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ON THE

Top shelf, from left: Stoneware Petite Casserole £19/€28, Stoneware Jug £23/€33, Stoneware

Heritage Dish Multi-pack £39/€49, 3-ply Stainless Steel 16cm Saucepan £124/€140

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Middle Shelf, from left: Signature Cast Iron 27cm

£115/€135, Stoneware Large Heritage Dish

Oval Casserole £215/€250, Cast Iron Tatin Dishes

£49/€62, Stoneware Medium Heritage Dish

Toughened Non-Stick 24cm Deep Casserole

Bottom Shelf, from left: Knife Block £158/€199,

£109/€132, Stoneware Ramekins £10/€14,

£39/€49, Stoneware Small Heritage Dish £29/€39


9cm Vegetable Knife, Olive Wood Handle £75/€95,

£35/€43, 3-ply Stainless Steel 26cm Shallow

Stoneware Pasta Bowl £16/€19, Stoneware Dinner

£19/€28, Signature Cast Iron 27cm Oval Casserole

£19/€28

20cm Chef’s Knife, Olive Wood Handle £155/€195,

Casserole £150/€180, Stoneware Petite Casserole

Knife Sharpener £18/€20, Stoneware Utensil Jar

£215/€250, Salt and Pepper Mills £32/€38 each,

20cm Bread Knife, Olive Wood Handle £160/€200,

Plate £18/€21 and Stoneware Petite Casserole

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USE IT, DON’T LOSE IT!

NUTRITIONIST AND AUTHOR MADELEINE SHAW IS KNOWN FOR HER

‘GET-THE-GLOW’ PHILOSOPHY FOR A HAPPY AND HEALTHY LIFE – AND THAT INCLUDES TURNING TIRED OR LEFTOVER FOOD INTO GENIUS INGREDIENTS FOR DELICIOUS DISHES. SHE TELLS US HOW SHE DOES IT…

From left, 3-ply Stainless Steel 20cm non-stick Sauté Pan £69/€88, 3-ply Stainless Steel 26cm Square Roaster £129/€160


I can’t bear wasting food. But despite the best intentions, I can find my fridge full of ingredients that I haven’t managed to use in time: milk that’s about to go off, wrinkled apples, and fresh herbs, spinach and rocket that have seen better days. So, I try to make it a fun challenge to work out how to use up everything in my fridge by reinventing leftovers, random vegetables and overripe bananas into snacks and meals. That way, working out what to cook becomes an accomplishment for the day. My favourite ‘use-up’ dish is a frittata. Get a frying pan (I like my Le Creuset Signature Cast Iron Frying Pan with metal handle, as it goes from hob to oven), cook up whatever leftover veggies are in your fridge, pour over whisked eggs, then bake it in the oven. It’s delicious, works with most vegetables and it’s super-portable for packed lunches. Planning your meals rather than leaving it to chance is a really great way to avoid food waste. If I’m not spending the week testing recipes, I’ll plan the week’s menu on Saturday, with the aim of cooking an extra portion of each for the next day’s lunch, or for the freezer. I’ll pick five recipes and base my weekly online shop around them. My shop always includes basics like eggs, avocados, tomatoes, kale, spinach and onions. I’ll buy chickpeas, tahini and lemon to make hummus, plus rice for paella or risotto, which I cook up in a shallow casserole – Le Creuset’s 26cm Toughened Non-Stick version does the job. Then I’ll usually pop to a local shop most days to grab herbs, fresh fruit and yoghurt. I’ll try to do some food preparation on Sunday. I’ll cook a batch of rice or roast a chicken that will be the basis for a few different meals, including stock for a soup, which I’ll freeze. My ‘go-to’ soup is sweet potato and coconut, which is creamy, rich and vibrant. When I reheat it, I’ll add crunch with toasted seeds. Or else I mix miso with chicken stock, courgette and buckwheat noodles and shredded chicken for

a

delicious

broth-based

soup.

I’ve

got

Le Creuset saucepans in virtually every size, so I can have a pot of soup big enough for family and friends bubbling away, or just make up enough for a solo lunch for me, depending on how many leftovers I have.

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33


A good way to liven up leftover vegetables is to

harissa go with everything and they have huge

Madeleine’s easy ideas for storing food...

amounts of flavour which can make vegetables

• It sounds simple but organising your fridge is key. Store delicate food such as spinach and

more interesting. Pesto is great to drizzle on to

kale at the front, and root vegetables at the back, so you cook the perishable items first.

roasted vegetables, eaten with couscous.

• If you buy fish and meat that you aren’t planning to use that day, freeze it to extend its life.

Harissa is great for spicy shakshuka made with

• If you have raw meat in the fridge that’s near the use-by date, make it into a slow-cooked

passata and baked eggs. And I’ll make a miso

stew, cooked overnight with tinned tomatoes, spices and root vegetables. It’s low-fuss and

paste and sesame oil dressing to have on top

melt-in-the-mouth delicious – and a great thing to have in the freezer. I like the new

of leafy greens, with boiled eggs and toasted

3-ply Stainless Steel 28cm Sauteuse from Le Creuset for this, or if you want to batch cook a

nuts.

lot of ingredients, you could choose a large casserole like the Toughened Non-Stick 28cm

make sure your fridge always has some pots of delicious sauces on hand. Miso, pesto and

Veggies may not be as tip-top nutritious after a few days, but choosing local or Europe-grown produce, or buying from a farmer’s market or vegetable delivery company, is the best way to

Deep Casserole, which holds a whopping 8.8 litres. • Make the most of your freezer! If I’m chopping vegetables for a stew, I freeze the tops and ends in a freezer bag to make into a veggie stock. • Spinach freezes well. I’ll often freeze half a big bag of spinach and use it to wilt on to a curry, or blend into a smoothie straight from frozen.

ensure you are buying food that is not too old. Don’t feel you need to stick to the ‘rules’ about what to eat when. I often eat leftovers for breakfast – this morning, I had some roast lamb from Sunday warmed up in the pan in a wrap with veggies. So easy, and so delicious!

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We asked Madeleine Shaw to open her fridge and create three recipes using foods from her own kitchen. Get inspired with these so-tasty ideas.

FENNEL-CRUSTED PORK CHOPS ON A BED OF APPLE, WITH BRAISED PEAS AND LETTUCE Serves 2 Preparation time: 5 minutes Cooking time: 20 minutes

Leftover lettuce can be a bit unappealing, but this recipe turns it into a delicious advantage. I use lettuce leaves to soak up the gorgeous juices from my roast pork – it’s a total game-changer. I made this in Le Creuset’s 3-ply Stainless Steel 26cm Square Roaster.

INGREDIENTS For the Pork and Apple 2 apples, sliced 2 tablespoons olive oil 4 pork chops, bone in 1 tablespoon fennel seeds Sea salt and pepper to taste 6 sage leaves 1 sprig thyme 100g pomegranate seeds, to serve For the Braised Peas and Lettuce 1 butter lettuce, broken into individual leaves (or any leftover lettuce available) 100g frozen peas METHOD Preheat the oven to 220°C/ Gas Mark 7 1. Slice the apples lengthways into 1⁄2 cm slivers and spread them out in the roaster. Cover with 1 tablespoon of the oil. 2. Rub the pork chops in the remaining oil, fennel seeds and salt and pepper. Heat a non-stick frying pan on a medium heat and brown the chops either side for 30 seconds, reserve the pan with cooking juices for later. 3. Place the chops on the bed of apple slices and top with the thyme and sage leaves. Roast in the oven for 15 minutes until the chops are cooked to your liking. 4. Give the meat a moment to rest out of the oven while you cook the peas and lettuce. In the frying pan used to brown the chops, add 2 tablespoons of water and bring to a simmer. Add the peas and cook for 2 minutes before adding the lettuce and seasoning. Braise in the liquid for a further 2 minutes. 5. Serve alongside the pork and apple.

COOK’S NOTES

• I love to scatter pomegranate jewels on the top too – they make every dish look beautiful! From top, this recipe is cooked in the 3-ply Stainless Steel 20cm non-stick Sauté Pan £69/€88, 3-ply Stainless Steel 26cm Square Roaster £129/€160

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HASSELBACK POTATO BAKE WITH SMOKED SEA SALT AND CRISPY LARDONS Serves 2 Preparation time: 5 minutes Cooking time: 1 hour INGREDIENTS 8 potatoes (waxy varieties like Charlotte or Anya are best as they hold together well) 5 tablespoons melted butter or olive oil 4 teaspoons smoked paprika 2 tablespoons thyme 2 tablespoons rosemary 2 tablespoons parsley 2 teaspoons smoked sea salt 200g lardons

METHOD Preheat the oven to 200°C/Gas Mark 6 1. Slice a thin layer off the length of a potato – this creates a base for slicing them. Place the potato flat side down on a work surface, then with a sharp knife slice three-quarters of the way through it, about ½ cm apart. Repeat with all the potatoes. 2. Finely chop all the herbs then place in a bowl with the oil and spices. Brush the potatoes with the herb mix, sprinkle them with smoked sea salt and nestle them in the frying pan. 3. Bake the potatoes in the oven for 50 minutes then top with lardons and bake again for additional 10 minutes.

COOK’S NOTES • I love to eat this with steamed broccoli or a fresh green salad spritzed with lemon.

I always seem to end up with surplus potatoes or bacon as they come in large packs. This simple dish is an exciting way to use up the excess – and it’s usually even more yummy than the meal I bought the ingredients for in the first place! The Le Creuset Signature Cast Iron 26cm Frying Pan with metal handle crisps them up perfectly. The hasselback potatoes are cooked in the Signature Cast Iron 26cm Frying Pan with metal handle £125/€155

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CARDAMOM RICE PUDDING Serves 2 Preparation time: 15 minutes (includes making the compote) Cooking time: 15 minutes INGREDIENTS For the Plum and Blackberry Compote 2 ripe plums, halved and de-stoned 150g blackberries 2 tablespoons maple syrup Grated zest and juice of 1 orange For the Rice Pudding 500ml rice milk or other milk 200g coconut cream 1 vanilla pod 1 cinnamon stick 1 cardamom pod 1 tablespoon maple syrup 120g basmati rice, rinsed 2 tablespoons flaked almonds, to serve Extra maple syrup, to serve For the Vanilla Yoghurt 100ml coconut or natural yoghurt 1 teaspoon vanilla paste

When you’re awash with milk, whip up this 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 of 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. Cook and serve it in a shallow pan, like the new 3-ply Stainless Steel 20cm non-stick Sauté Pan from Le Creuset.

METHOD 1. First make the fruit compote. Place the blackberries and plums in a saucepan with the maple syrup, orange zest and juice. Bring to the boil, then lower the heat and simmer for 15–20 minutes until cooked through. Keep warm to serve with the rice pudding. 2. Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in the sauté pan over a mediumlow heat. Bring to a simmer and cook gently for 5 minutes, reducing the liquid by approximately half. 3. Then bring to the boil and add the rice. Cook for 10 minutes, stirring well, until the rice is cooked through. Take out the cinnamon stick, vanilla pod and cardamom pod. 4. Mix together the yoghurt and vanilla and serve with the rice pudding and a generous dollop of the fruit compote.

The rice pudding is cooked in the 3-ply Stainless Steel 20cm non-stick Sauté Pan £69/€88

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Use warm colours and a few natural decorative touches to create a table setting with a subtle, seasonal theme. By Joanna Thornhill

A

s the days grow colder and the nights draw in, the idea of gathering to enjoy a hearty feast becomes ever more inviting. While great food and good company are vital components, paying a little extra attention to your décor can really help set

the scene. Mix-and-match tableware can be fun, but the darker days of autumn and winter call

for a single bold colour scheme to bring brightness to the table. Accent with a few natural elements picked from the garden or on a country walk – pine fronds and cones, rustic twigs and red berries – to add a hint of the season outside the cosy warmth of your home. And as a final touch, create a background glow with strings of fairy lights that will add a twinkle to your scene.

WINTER’S TABLE

From left, Stoneware Dinner Plate £18/€21, Stoneware Pasta Bowl £16/€19, Set of 4 Burgundy Wine Glasses £52/€62, Stoneware Petite Casserole £19/€28, Wooden Waiter’s Corkscrew £32/€42, Signature Cast Iron 29cm Oval Casserole £235/€270

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Autumn For a more casual dining experience, less can be more when it comes to decoration – here, just a single physalis fruit is used as a decorative touch around each place setting. Continue the paredback theme by using your seasonings and even the food itself to add natural charm and interest. Decant dried herbs and spices into pretty pinch pots to allow guests to season their own dishes, stick to natural materials for tablecloths and surfaces (think 100% linen, plus slate and stone) and utilise citrus fruits as an edible display, highlighting the fiery orange of the tableware.

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Winter Blue flowers can be few and far between at this time of year, but the striking sea holly (available from most florists) has both the right look and tone to match this tablescape. If you’d rather use what you already have, a sprig of rosemary, a dried thistle or even a pretty bird’s feather would work just as well.

LM-G10 Lever Model Corkscrew and Foilcutter £195/€229

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From top, Set of 4 Burgundy Wine Glasses £52/€62, Stoneware Dinner Plate £18/€21, Stoneware Side Plate £14/€17, Stoneware Cereal Bowl £12/€15, 3-ply Stainless Steel 28cm Sauteuse £185/€220, Salt and Pepper Mills £32/€38 each

Christmas Christmas décor can be ostentatious, but there are ways to have a little fun without going overboard. Pine cones can be transformed with a touch of gold glitter paint added to their tips and a pretty plume of greenery tied to their stems – use in individual place settings, or along the centre of the table. Red berries instantly add a festive feel so seek out hawthorns, holly and hypericum to display in vases, or create circular garlands to edge around placemats or coasters (get the look by using a thick needle and thread to pierce each berry).

Top, Stoneware Star Ramekin with lid £15/€21 Middle, Stoneware Dinner Plate £18/€21, Stoneware Side Plate £14/€17, Stoneware Pasta Bowl £16/€19, Set of 4 Champagne Flutes £52/€62 Left, Stoneware Camembert Baker £39/€45

From top, Signature Cast Iron 20cm Round Casserole in Rosemary £169/€250, Signature

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My grandmothers and my mother have always cooked with Le Creuset pans, and when my sister gave me one of my own for my thirtieth birthday, I had a visceral response to holding it,

Stoneware Condiment Pot £22/€32, Stoneware Ramekin £10/€14, Signature Cast Iron 29cm Oval Casserole £235/€270

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When Tara Button’s sister gave her a Le Creuset cast iron casserole, the idea for her new business was born. Here she tells the story – and cooks her favourite family recipe with the aunt who taught it to her. By Tory Young

PASS IT ON ‘My grandmothers and my mother have always cooked with

gathering together over a meal with her parents, brother and sister has

Le Creuset pans, and when my sister gave me one of my own for my

always been the way that they catch up after time apart. And she learned

thirtieth birthday, I had a visceral response to holding it,’ recalls Tara

to cook herself when she moved to London in 2005, after university in

Button. ‘It was beautiful – and beautifully practical – and I knew it could

Edinburgh and Bath.

be something to pass down to my children when I have them. It made me

‘When I arrived, London felt like a big scary place. I didn’t have much money

feel like I wanted everything in my life to be like this.’

and was doing a series of crazy temping jobs I wasn’t suited for,’ says Tara,

It was a huge shift in thinking from her twenties, when Tara says she was

laughing now at the memory. ‘My aunt Suzette (who is married to my uncle)

very much a ‘spend now, think later’ type of person who lived a disposable

was always interested and empathetic, and when we spoke on the phone

life. ‘I bought a lot of things that would “do for now”, and didn’t think about

she’d invariably ask me over for dinner with her family.’

>

whether things were made ethically,’ she explains. But her sister’s gift changed all that. In a lightbulb moment, Tara realised that if more people bought items made to last, it would help to reduce the problems of waste and pollution – as well as save them money in the long run. That epiphany led to her leaving her job as a copywriter and setting up Buy Me Once, a website that compares and contrasts everything from cookware to kids’ clothes, beauty products to fashion, to help people find things that will last the longest, are ethical and eco-friendly. ‘When the website went viral and I was getting thousands of messages from people all over the world, I realised I’d hit upon something people were interested in,’ Tara says. ‘It’s no exaggeration to say that Le Creuset changed my life. I now have a mission, a business – as well as a lovely pot.’ Growing up, food always played an important role in Tara’s family life;

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For Tara, it was a chance to eat good food, but also to learn how to cook it. ‘I was still in university mode where I might cook some pasta and sauce in a pan –

Signature Cast Iron 29cm Oval Casserole £235/€270

with some bacon if I was lucky! It was so lovely to go over there and feel looked after. My parents live in Hong Kong, so extended family is really important.’ Suzette showed Tara how to cook some of her mostloved family recipes. ‘Suzette was a fountain of knowledge about everything from how to scramble eggs correctly to roasting a chicken or cooking a proper beef stew. She is incredibly good at sharing her knowledge and she really helped me feel that cooking was do-able,’ Tara says. ‘I’ll never forget the first time she cooked her father’s recipe for creamy French chicken with cognac. I’d come for supper, rather hungry, and it was delicious.’ Tara was married last year, and chicken cooked with cognac is now one of her favourite recipes. ‘My husband Howard does most of the cooking. He is famous in our family for his meatballs and his lasagne, which were taught to him by an old Italian flatmate who brought over the recipes from her own family. So it’s lovely for me to impress him with this sometimes,’ she laughs. ‘I’ve certainly moved on from the pasta and sauce years!’

wonders! ONE HIT

Tara Button, founder of Buy Me Once, explains the benefits of investing in great-quality products that are made to last ‘The emotional and psychological value of choosing long-lasting products is huge. If you buy things that aren’t made to last, your home will be full of things that are constantly letting you down, which increases your stress levels and you also end up spending much more money. But if you buy less, buy mindfully and choose things you know you want forever, you will naturally want to take care of your possessions. That comes with its own feeling of being connected to things in your world. ‘So, when you are buying anything, take a step back and ask yourself: “If I want to buy for life, what do I want that life to look like?” “What do I want the focus of my life to be and where are my priorities?” That might be a big, sturdy sofa for your family to cosy up together on. Maybe it’s cooking delicious food to entertain people, or perhaps your priorities lie more with experiences, which will create memories.’ Tara’s book A Life Less Throwaway (Harper Collins) is out now. Find out more at www.uk.buymeonce.com.

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GIFTING

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– Present your family and friends with Le Creuset this Christmas and they’ll unwrap years-worth of quality, style and pleasure – Clockwise from top: (1) Salt and Pepper Mills £32/€38 each, (2) Stoneware Mug £15/€21, (3) Stoneware Cafetiere with metal press £55/€69, (4) 3-ply Stainless Steel 16cm Saucepan £124/€140, (5) SW-100 Sparkling Wine Opener £29/€32, (6) SW-101 Crown Sparkling Wine Stopper £32/€40, (7) Medium Storage Jar £25/€32, (8) Signature Cast Iron 20cm Round Casserole £175/€200, (9) Stoneware Petite Casserole £19/€28,

(10) Stoneware Egg Cups £8.50/€12.50, (11) Stoneware Classic Teapot £42/€49, (12) WT-110S Corkscrew, stainless steel £32/€24, (13) 3-ply Stainless Steel Square Roaster £129/€160, (14) Stoneware Espresso Mugs £12/€16, (15) Toughened Non-Stick 26cm Deep Frying Pan £120/€150 and (16) Signature Cast Iron 25cm Oval Casserole £195/€230

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LE CREUSET CAST IRON COOKWARE IS MADE IN OUR ORIGINAL FOUNDRY, USING THE SAME SECRET FORMULA OF INGREDIENTS, AS IT WAS WHEN WE BEGAN ALMOST 100 YEARS AGO. AND IT ALL BEGAN WITH A SINGLE CASSEROLE IN AN ICONIC COLOUR…

QUALITY THAT LASTS A LIFETIME The Le Creuset story begins in 1925, when two experts

Grand, France, manufactured by skilled craftsmen,

in cast iron casting and enamelling joined forces to

often from several generations of the same family.

create the first enamelled cast iron cookware. The

Our first and still most recognisable piece is the

result was a casserole that proved more versatile – and

Volcanic orange Casserole. Before this, cookware came

beautiful – than any made before. Today, Le Creuset

only in black or white. Le Creuset changed everything,

Enamelled Cast Iron cookware is still produced in our

pioneering the use of bold distinctive colours and

original foundry in the small village of Fresnoy-le-

transforming the look of our kitchens forever…


C O M P E T I T I O N

WIN £1,500 WORTH OF LE CREUSET We’re giving you the chance to discover the unrivalled quality of Le Creuset Enamelled Cast Iron with our Ultimate Cast Iron Cookware Set, worth over £1,500, in a colour of your choice. With a lifetime guarantee, this magnificent prize means you’ll be cooking and serving in Le Creuset cast iron for many years to come. The set features eight pieces from our Signature Cast Iron Cookware Range – the 20cm Round Casserole, 24cm Round Casserole, 28cm Round Casserole, 27cm Oval Casserole, 29cm Oval Casserole, 30cm Cast Iron Shallow Casserole, 26cm Cast Iron Square Grillit, 23cm Frying Pan and a Cast Iron Way to Cook Book for recipe inspiration.

Enter now! To enter, just go to lecreuset.co.uk/foodunearthedcompetition. Provide your details and simply tell us your favourite way to use up extra ingredients in your kitchen for a chance to win.

• The closing date for this competition is 31/12/18 • The winner will be notified by 31/01/19 • The competition prize will be delivered to the winner by courier within 28 days of being notified. • Standard terms and conditions apply. • See lecreuset.co.uk for more information.

CREDITS LE CREUSET LIVING Created by TALK.GLOBAL Website: www.talk.global EDITORIAL Editor Andréa Childs Design The Cassedy Design Co. Ltd. Photography David Cotsworth Stock Photography istockphoto Stylist Aurélien Farjon

Stylist Assistant Elena Fantuzzi Collaborative Partners Tom Hunt Madeleine Shaw Tara Button Home Economists Helen Upshall 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



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