Le Creuset IE - Autumn/Winter 2016 - Moorland Mist by Le Creuset UK

WILD THINGS ARE B

ritain is a proud nation of farmers, food producers and cooks with a passion for quality and taste. We celebrate our regional identities, unique flavours and we protect family recipes handed down from generation to generation. Our wildest landscapes offer up a freshness and variety. Nowhere is this more evident than on the heather moorlands of North Yorkshire, the Scottish Highlands, Dartmoor and Exmoor, where the wild terrain decrees what thrives – from the hardy livestock to the flourishing flora. They are areas that provide the tools for artisans (painters, authors, crafts people, brewers and cooks) to showcase the regions’ special qualities – elevating the ordinary to be extraordinary. Le Creuset has launched its Autumn/Winter 2016 collection in celebration of these culinary communities, the local ingredients and traditional methods. So as the nights draw in, take interior inspiration from the new season Le Creuset Moorland Mist colours, find comfort in the seasonal dishes created by Michelin-star chef Matt Worswick and discover the art of foraging. Then enjoy a stress-free family Christmas with advice on planning, entertaining, the perfect roast and discover the most desirable gifts.

DRAMATIC PAUSE

MODERN COMFORT

PACKING A PUNCH

KITCHEN ESSENTIALS

THE BRONTËS’ WILD GENIUS

CULINARY TOUR OF THE MOORS

CEPS, SHRUBS & ROCK ’N’ ROLL

NATURAL SELECTION

ALL THE TRIMMINGS

IT’S THE MOST WONDERFUL TIME OF THE YEAR

SUGAR AND SPICE

GIFT GUIDE

IT’S CHRISTMAS

DINE AND SHINE

THE PERFECT CHRISTMAS

FLASH IN THE PAN

LET IT SHINE

GRACE & FLAVOUR

FOOD MEMORIES, FORAGING AND COUNTRY WALKS

WIN A LUXURY SPA BREAK AT PENNYHILL PARK HOTEL & SPA

FROM LEFT: Cast Iron Signature 24cm Round Casserole in Ink, Flint and Cassis, £180/ €260 each

ritain’s heather moorlands consist of mile upon mile of wild terrain. The view revealing a sprawling carpet of pink and purple heather, providing an unexpected shot of colour, framed by inky blue skies and silvery stones jutting out of the ground. But these uncompromising uplands are more than landscape. They are not just about weather-hardy ponies and livestock, the history or the heritage. The moors have seductively lured artists to embrace the solitude, offering a haven for literary greats like the Brontë sisters,

Arthur Conan Doyle, Enid Blyton and Michael Morpurgo. These novelists have used them to dramatic effect as settings for romance, mystery and adventure. They are places that demand you get outside and experience new things. These living, breathing, working regions hold the secret to a past that stretches back over centuries and a future that is both sustainable and green. They are places that have seen a resurgence of food producers using traditional techniques and local ingredients to create unique produce that defines the location. It is the perfect marriage of old and new.

Cast Iron Gratin Dish in Cerise, £69/ €99

Le Creuset shares a passion for celebrating tradition, individuality and quality.

FROM LEFT (ALL IN FLINT): Cast Iron Signature 24cm Round Casserole, £180/ €260; Cast Iron Signature 26cm Grillit, £99/ €140

Le Creuset shares that passion for celebrating tradition, individuality and quality while seeking to innovate as styles and tastes change. The new season Moorland Mist collection showcases the Autumn/Winter shades of Cassis, together with two new evocative colours Flint and Ink. Combined they add colour to your kitchen and drama to your dinner table. Individually the shades will showcase your personality and style.

CLOCKWISE FROM LEFT (ALL IN INK): Cast Iron Signature 29cm Oval Casserole, £200/ €290; Classic Salt and Pepper Mills, £25/ €35 each; Cast Iron Signature 24cm Round Casserole, £180/ €260; Stoneware Heritage Rectangular Dish Small 19cm, £26/ €36

Autumn sees the arrival of a wealth of tasty seasonal ingredients that are superb for comforting one-pot dishes – enjoy first class root vegetables like beetroot, carrot and swede, tasty wild mushrooms and a bounty of blackberries, apples and pears. Simply add all the ingredients to your Le Creuset pot and let it cook your meal to perfection. Giving you time to spend with friends or family before delivering a seasonal showstopper, piping hot, straight to the table.

t r o f Com MODERN

FROM LEFT: Cast Iron Signature 29cm Oval Casserole

in Ink, £200/ €290; Cast Iron Signature 28cm Oval Gratin Dish in Cassis, £69/ €99

SPICED LAMB SHANKS A great autumnal dish, braised lamb shanks are a fantastic warming ingredient as the cold weather creeps in and the temperature drops. The cumin adds warmth from the spice and the tomatoes bring just the right amount of acidity to the shanks, so they are not too rich. PREPARATION TIME: 40 MINUTES PLUS 2 HOURS MARINATING COOKING TIME: 3-4 HOURS SERVES: 4 LE CREUSET CAST IRON 29CM SIGNATURE OVAL CASSEROLE INGREDIENTS 4 LAMB SHANKS 1 BULB OF GARLIC, PEELED AND CRUSHED 5CM PIECE OF FRESH GINGER, PEELED AND CHOPPED 5 SPRIGS OF FRESH ROSEMARY RAPESEED OIL 5 RIPE BEEF TOMATOES 2 SPANISH ONIONS, CHOPPED 4 TEASPOONS TOMATO PASTE 3 TEASPOONS CUMIN SEEDS 2 TEASPOONS CURRY POWDER 750ML RED WINE LAMB STOCK TO COVER (STORE BOUGHT IS FINE) 2 CINNAMON STICKS SALT AND PEPPER TO TASTE

METHOD

Pre-heat the oven to 160°C/140°C Fan/Gas Mark 3 1. Salt the lamb shanks moderately then mix with the garlic, ginger and rosemary and marinate for 2 hours. 2. Once marinated, wash the salt and marinade off the meat. Heat a little rapeseed oil in a roaster and roast the lamb shanks in the oven until well coloured, then remove from the pan. 3. In the same roaster heat the tomato paste and chopped onion, add the cumin seeds, curry powder and cinnamon stick and toast on the hob, on a low to medium heat, for 5 minutes, stirring occasionally. Then transfer the mixture to the casserole. 4. Chop the tomatoes and add to the casserole followed by the red wine. Bring the mix to the boil then add the lamb shanks to the casserole. 5. Add the lamb stock and bake in a pre-heated moderate oven, with the lid on the casserole, for 3-4 hours until the lamb is succulent and falling off the bone. Cook’s notes • This is a really delicious, autumnal dish. For a more earthy flavour replace the red wine with a dark beer or for a lighter sauce use white wine.

SALT-BAKED HERITAGE CARROTS Salt-baked Heritage Carrots are the perfect accompaniment to this dish. To get this delicious recipe, go to www.lecreuset.co.uk

WILD MUSHROOM RISOTTO No autumnal menu would be complete without wild mushrooms. Here we’ve used them in a delicious risotto with a touch of truffle oil. A satisfying, vegetarian, one-pot recipe that makes perfect use of seasonal ingredients. PREPARATION TIME: 20 MINUTES COOKING TIME: 25-35 MINUTES SERVES: 10-12 LE CREUSET 3-PLY STAINLESS STEEL 24CM DEEP CASSEROLE INGREDIENTS 300G MIXED WILD MUSHROOMS (OR A MIX OF ENOKI, SHIMEJI AND SHITAKE) 300G CHESTNUT MUSHROOMS 200ML RAPESEED OIL SALT AND PEPPER TO TASTE 2.5-3L VEGETABLE STOCK, HOT (SHOP BOUGHT IS FINE) 4 BANANA SHALLOTS 3 CLOVES GARLIC 800G RISOTTO RICE 200G PARMESAN CHEESE 250ML WHITE WINE 100G FRESH PARSLEY, CHOPPED TRUFFLE OIL TO FINISH

ABOVE: 3-ply Stainless Steel

24cm Deep Casserole, £140/ €200

METHOD

Cook’s Notes

1. Prepare the wild mushrooms and wash well to remove any grit. Dry carefully.

• Risotto is such a versatile dish and a great

2. Gently heat some rapeseed oil in the casserole, add the mushrooms and sauté for 10 minutes, seasoning well. 3. Peel and chop the banana shallots and garlic, add to the casserole and sauté gently until soft, without colouring. 4. Add the risotto rice and coat thoroughly in the oil, stirring continuously. Once the rice particles have “opened” (approx. 3 minutes) add the white wine and cook until evaporated. 5. Then add the hot vegetable stock, a ladle at a time, until the rice is cooked, stirring continuously. This will take approximately 15-18 minutes. 6. Finish the risotto by adding the Parmesan cheese and chopped parsley, stir through gently. 7. Dress with truffle oil to finish before serving.

vehicle for taking on a variety of flavours. It can be adapted to pretty much any ingredient. • Pea risotto is particularly good, but in autumn wild mushrooms take some beating. • Parmesan can be substituted for vegetarian Italian-style hard cheese if preferred.

BEETROOT AND HIBISCUS SOUP In this recipe we’ve chosen to use beetroot with hibiscus. The humble beetroot is the perfect seasonal ingredient and it gives this soup such a rich, vibrant colour. The hibiscus will add a lovely sharp, acidic kick complementing the flavour of the beetroot nicely. PREPARATION TIME: 30 MINUTES COOKING TIME: 1 HOUR SERVES: 4 LE CREUSET CAST IRON 24CM SIGNATURE ROUND CASSEROLE INGREDIENTS 1KG PURPLE BEETROOT (RAW, UNCOOKED) 5 BANANA SHALLOTS

METHOD

1. Peel and slice the beetroot, shallots, garlic and fennel. Add the rapeseed oil to the casserole and heat gently, then add the vegetables and garlic and sweat over a low heat until softened. 2. Cover with the vegetable stock and add 2 teaspoons of dried hibiscus flowers. Bring to the boil, then simmer until the vegetables are cooked. Allow to cool a little before blending in a food processor.

2 CLOVES OF GARLIC

3. Check the seasoning adding salt and pepper to taste.

1 BULB OF FENNEL

4. Serve with dried hibiscus flowers and a dollop of crème fraîche.

4 TABLESPOONS OF RAPESEED OIL SALT AND PEPPER TO TASTE VEGETABLE STOCK, ENOUGH TO COVER THE VEGETABLES (STORE BOUGHT IS FINE) DRIED HIBISCUS FLOWERS CRÈME FRAÎCHE TO SERVE

Cook’s Notes • If you find sourcing hibiscus flowers challenging you can omit them and replace with fresh or dried marjoram or thyme. • For a spicier version, add 2 teaspoons of Cajun spices at the beginning to give your soup a kick.

FROM LEFT: Stainless Steel Ladle,

£28/ €40; Cast Iron Signature 24cm

Round Casserole in Flint, £180/ €260;

Stoneware Heritage Soup Bowl in

Cassis, £15/ €21

WORSWICK

hef Matt Worswick talks with passion

about food and flavour, but don’t be under the illusion he is a follower of

food fashions. This straight-talking Liverpudlian packs a punch with his bold, seasonal style and mischievous personality. “I have always loved eating food, as you can tell. Every family occasion, every wedding and every christening, there’s food. People have been sitting round a table for thousands of years enjoying meals together. I love that and it’s something I really appreciate.”

I’m chuffed to be working with Le Creuset. Chefs love a pan and the Le Creuset Cast Iron pans are the workhorse of the kitchen. They hold their temperature really well... “My style is bold and it’s only bold because you can taste the food. I try to get a wow in every dish – challenging diners to try something unexpected.” Having worked his way through some of the UK’s best restaurants, at 26, Matt became the youngest chef in Scotland to achieve a Michelin star at Ayrshire’s Glennapp Castle Hotel after a life-changing spell under David Everitt-Matthias at the two-star Le Champignon Sauvage in Cheltenham. Now at the helm of The Latymer at Pennyhill Park Hotel in Surrey, he is a regular on the BBC’s Great British Menu, and is collaborating with Le Creuset to bring his unique style to home cooking. “I’m chuffed to be working with Le Creuset. Chefs love a pan and the Le Creuset Cast Iron pans are the workhorse of the kitchen. They hold their temperature really well – and they actually do – it’s not just a case of me saying it. “Every professional kitchen I have ever worked in there is a Le Creuset pot kicking around and it is generally ancient. It’s always used for a special job. At Le Champignon it was to do the confit chicken wings.” There is no romantic backstory hanging off his mum’s apron strings. He needed a job, saw an advert for an apprentice chef – no experience necessary – and loved the lifestyle and creativity of working in a kitchen. “While my mates were partying in Ibiza, I was working. I was on the Isles of Scilly for four years, training under Kenny Atkinson, working six days a week, nine months

of the year. At 18 that was tough, but it was the best thing I ever did,” says Matt. But it was his time with David Everitt-Matthias that turned out to be the most influential. “It was like my finishing school. The way he thinks about food is phenomenal. Using cheaper ingredients like sweetbreads and ox tongue rather than fillet steak and foie gras,” Matt enthuses. “David’s the man for foraging. He was one of the first guys to use foraged ingredients. He takes all his chefs out with him. By doing that you become very aware of what is coming into season, although I haven’t based the whole of my cuisine around it.

If you have the freshest, ripest strawberry in season it is pretty hard to beat whether you have found it in a field, or not. But his food philosophy massively rubbed off on me. “Likewise, I don’t forage because it is fashionable. I do it because it is necessary and it’s free. I don’t really want to fall into that niche of doing something because it’s trendy. We’re in Surrey. We try to keep the food in the narrative of where we are.” Quality ingredients are key to Matt and his food. But he’s not particularly bogged down with the geography. If he can source the best locally then he will. “Local ingredients? That old chestnut,” laughs Matt. “It’s all about how things taste. If I can get truffles in July from Australia – which I do – and they are the best I have ever had, that’s what I get. “The hotel has just started the kitchen garden, but we’ll just do food we can use and preserve, so it lasts. We keep our own bees and use the honey on our cheese board. It’s those little touches that work. But I buy my butter from Ireland because it is the best butter I have ever tasted. It’s not about geography.” Follow Matt on Twitter and you realise food is his world. “I eat out all the time. I love it. One of my favourites is the Hand & Flowers [Tom Kerridge’s restaurant in Marlow]. But Michael O’Hare up in Leeds – The Man Behind The Curtain – is doing really well. Micky’s food raises eyebrows but it tastes good. He breaks the mould. It’s awesome that he is brave enough to go and do his own thing.” There is no stopping this ambitious chef. He has big plans to refurbish The Latymer, we’ll see him battling it out on the Great British Menu again – and he and his wife have recently had a baby. He has a lot on his plate. “I feel privileged to work in such a beautiful place as Pennyhill Park. I have come from a terraced house in Liverpool to a five-star hotel. It’s a big rise. I wanted to be as good as I can be, and I still want that. But for now my wife and I have just had our son and moved to a new area. I’m looking forward to settling down.” • Matt Worswick is Head Chef at The Latymer. Go to www.exclusive.co.uk/pennyhill-park, for more information.

With a passion for quality and innovation, Le Creuset continues to develop cookware that works together to enhance your skills. Equip yourself with the essentials from our Cast Iron, 3-ply Stainless Steel, Toughened Non-Stick and Stoneware ranges, add utensils and knives, and you will always have the right tools for the job.

KITCHEN ESSENTIALS

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1. Stainless Steel non-stick Turner, £26/ €37.50 Quality handcrafted turner with slots to allow excess liquid and oil to drain from food. 2. Toughened Non-Stick 20cm Shallow Frying Pan, £72/ €103 Perfect for everyday use, this pan is easy to clean and tough enough to withstand the use of metal utensils. 3. Stoneware Jug in Cerise, £21/ €30 This handy 0.6L capacity jug is perfect for serving hot and cold liquids like juice, milk, gravy or custard. Available in 12 colours. 4. Toughened Non-Stick 28cm Deep Frying Pan, £115/ €165 This pan’s tough, reinforced non-stick coating requires little or no oil for healthier cooking and is a dream to clean. 5. Professional Silicone Large Spatula, £14/ €20 Made from premium silicone, it won’t scratch preparation surfaces.

6. Professional Silicone Spoon Spatula, £14/ €20 Great for scooping portions, scraping baked on food and breaking up ingredients. Heads are also fully removable. 7. Toughened Non-Stick 18cm Saucepan with Glass Lid, £110/ €158 Practical and versatile, these saucepans are available in a choice of sizes. Suitable for use on all hobs, including induction. 8. Round Silicone Cool Tool in Cerise, £10/ €14.50 Highly versatile, it is a surface protector under hot pans, an anti-slip mat, a pot holder and gripper for opening jars and containers. 9. Toughened Non-Stick Bakeware Kugelhopf, £30/ €42 Ideal for making cakes, jellies and mousses, the wide rim of the tin, featuring heat-resistant silicone inserts for grip, makes lifting easy. 10. Stainless Steel Multi-Steamer with Lid, £57/ €80 The clever stepped-base design makes it suitable for use with any

of our 3-ply Stainless Steel 16cm, 18cm and 20cm diameter pans. 11. Toughened Non-Stick Bakeware 12-Cup Muffin Tray, £24/ €35 The deep cups are perfect for making muffins, cup cakes, brioches and a whole host of sweet and savoury starters and desserts. 12. Toughened Non-Stick 35cm Roaster, £128/ €180 Perfect for roasting, baking and poaching, the deep side walls minimise splashes and the non-stick coating means even caramelised juices come away with ease. 13. Signature Cast Iron 16cm Saucepan in Cerise, £115/ €165 The sloped sides and integral iron handle offers greater cooking capacity and can be used in the oven as well as on all hobs. 14. Olive Wood Handle 13cm Santoku Knife, £89/€115 This Japanese-inspired knife has a strong Damascus steel

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CLICK TO SHOP

blade which is perfect for chopping, slicing and dicing. 15. Olive Wood Handle 20cm Bread Knife, £145/ €199 Featuring a long, scalloped-edge, Damascus steel blade this knife slices effortlessly through bread and cakes. 16. Olive Wood Handle 20cm Carving Knife, £125/ €165 The long, narrow Damascus steel blade of this carving knife slices effortlessly through meat, poultry and fish. 17. Stainless Steel Handle Chef’s Knife, 15cm, £85/ €110; 20cm, £130/ €170 A great all-rounder for chopping, slicing, mincing and dicing. 18. 3-ply Stainless Steel 26cm Shallow Casserole, £160/ €220 Available in 24cm, 26cm and 30cm sizes, this handy pan

is ideal for searing, frying, sautéing, roasting and baking. 19. Classic Salt and Pepper Mills in Cerise, £25/ €35 each The Classic Mills feature a hardened ceramic, fully adjustable grinder and come with a 10-year guarantee. 20. Signature Cast Iron 24cm Round Casserole in Cerise, £180/ €260 Ideal for quick pastas, slow-cooked stews, baking, roasting and marinating. Plus the enamel interior is chip and stain resistant. 21. 3-ply Stainless Steel 20cm Saucepan with Lid, £115/ €165 Featuring the latest 3-layer technology, heat spreads evenly, without hot spots. Suitable for use on all hobs, including induction. 22. Toughened Non-Stick Bakeware 23cm/2lb Loaf Tin, £20/ €27

More than a non-stick loaf tin, it is ideal for making pâté, meatloaf, sweet or savoury mousses or chilled desserts. 23. Signature Cast Iron Saucepans in Cerise, 18cm, £120/ €175; 20cm, £125/€185 Retains heat effectively, so food keeps warm for longer. Available in a choice of colours, it comes with a lifetime guarantee. 24. Stoneware Heritage Rectangular Dish in Cerise, Small/19cm, £26/ €36; Medium/26cm, £36/ €50 Designed with easy-grip handles and deep side walls, these dishes suit roasting, baking, marinating and serving. Available in 11 colours and covered by a 5-year guarantee.

Taking inspiration from the beautifully austere quality of our heather moors is something that has engulfed creative genius for centuries. As we celebrate the brilliance of the Brontë sisters, 200 years after their birth, we discover these literary greats used their surroundings and the people living and surviving within them, to fertilize their imaginations, leaving readers spellbound since 1847.

THE BRONTËS’

FAMILY AFFAIR: Oil painting of Anne, Emily and Charlotte Brontë by their father Patrick, circa 1894

Image: © National Portrait Gallery, London

WILD GENIUS

harlotte, Emily and Anne, together with their brother, Branwell, grew up in Haworth – part rural idyll, part Victorian mill town – tucked away on the western edge of Yorkshire where the accents are strong and the landscape is wild. Charlotte once described it as “a strange uncivilised little place”. Despite the criticism, it was home. This year the cobblestone village launches Brontë200; a five-year

spend most of their time marvelling at Haworth’s antique qualities. It is possible to imagine the sisters in their long skirts strolling down the cobbled streets, stopping to mail a manuscript from the original wooden post office counter that still stands in a card shop. You can even enjoy a pint in The Black Bull Inn, where the feckless Branwell drank himself into nightly stupors. The family home, now the Brontë Parsonage Museum, remains much as the family would have known it: the father’s

Wuthering Heights were penned. Although the draw of Haworth’s homemade cakes and Yorkshire tea is tempting, a trek across the moors is obligatory. Join Johnnie Briggs who runs Brontë Walks and he will help you tread in the sisters’ footsteps. The moors, Briggs explains, begin where the cultivated land ends. In Brontës’ time, the tenant farms grew oats and kept dairy cattle. The walk takes you up to Penistone Hill, then onto Brontë Falls – a picnicking area popular with the sisters and later LITERARY LANDSCAPE: The Parsonage in Haworth, pictured left, where many of the sisters’ famous novels were written and the moorland that inspired their creative genius

celebration of the bicentennial births of the Brontë family – starting with Charlotte this year, Branwell in 2017, Emily in 2018 and Anne in 2020. It is impossible to walk across the moors without feeling the stir of wild imaginings, a longing to fill it with bold stories and to populate it with characters strong enough to withstand the unforgiving landscape. Just as the sisters did in their most iconic works: Wuthering Heights, Jane Eyre and The Tenant of Wildfeld Hall. Living in the Parsonage, the sisters looked down onto the working town and back to the Yorkshire moors. It was that juxtaposition that provided the structures for many of the books – particularly Emily’s Wuthering Heights – describing a world of contrasts between the Heights at the top and Thrushcross Grange below. They are very different places and very different societies. Today, Haworth seems smaller and quieter, except for shopkeepers and Brontë tourists making the pilgrimage to this rural idyll. The village attracts 75,000 visitors a year – the majority of whom

study with its piano and church view, the cramped kitchen and the little bedrooms. The most evocative space, however, is the dining room. According to Dudley Green, a former chairman of the Brontë Society and author of the biography Patrick Brontë: Father Of Genius, the curate wanted his daughters to be undistracted by the frivolity of dresses and encouraged them to read the household’s books that included, Shakespeare, Byron and Scott, alongside newspapers and magazines, to stimulate political discussions around the table. It was a room that became the focus of the family’s creativity. The sisters worked, long after their father had gone to bed, walking around the table, helping each other with their writing. It was in this room where the stories of Jane Eyre and

named after them. The next stop is Top Withens where you will find the skeletal remains of a hilltop farm that is supposed to have provided the setting for Earnshaw House in Wuthering Heights. It’s hard to imagine the sisters walking through the boggy tracks, thick grass and rocks of the moors without the proper gear. But they spent a lot of time wandering in the wild. As you cross the heather to stand on Ponden Kirk (an intimidating rocky ledge) you can almost hear the echoes of Cathy and Heathcliff on the wind. “One of the things I most love about the Brontës is that they give the lie to the notion that to be a great writer you have to have epic life experiences. Emily never left her home but she wrote Wuthering Heights,” says author Catherine Lowell. “To be a great writer you just have to be a great observer.”

IT’S HARD TO IMAGINE THE SISTERS WALKING THROUGH THE BOGGY TRACKS, THICK GRASS AND ROCKS OF THE YORKSHIRE MOORS WITHOUT THE PROPER GEAR. |

Culinary T O U R

O F

T H E

M O O R S

NORTH YORKSHIRE MOORS WITH SUCH RICH MOORLAND SCATTERED ACROSS BRITAIN, YOU WON’T BE SURPRISED TO LEARN THAT THEY ARE FULL OF PASSIONATE AND TALENTED FARMERS, FOOD AND DRINK PRODUCERS, CREATIVE CHEFS AND HOME COOKS. THESE CULINARY ARTISANS HAVE CREATED A THRIVING FOOD CULTURE THAT CELEBRATES THE DISTINCTIVE REGIONAL FLAVOURS FOUND IN SOME OF THE REMOTEST AREAS OF THE COUNTRY.

DISCOVER

DRINK

No visit to Yorkshire’s heather moorland is complete without sampling the Heather Honey and its unique texture: jelly-like until stirred, whereupon it becomes syrupy. Try Yorkshire Honey, produced by Marcus Cordingley who has over 200 hives in the area. Proclaimed as the ‘Capital of Cake’, track down a speciality called Parkin. A cake made of butter, honey, flour, oats, treacle and ginger, traditionally served on Bonfire Night, it can be found in delicatessens across the region. There are many fantastic cheese producers, one notable artisan cheese-maker to check out is Alastair Pearson who has created a selection of fantastic unpasteurised raw milk cheeses like the tangy Moorland Tomme, Dale End Cheddar and Yorkshire Gouda.

Beer is big business on the moors, which means you have ample opportunity to taste the great brews from one of many microbreweries. Cropton Brewery produced its first beer, Two Pints, in 1984. The brewery now makes four varieties, including the Great British Beer Festival gold medal winner Monk’s Slaughter. If beer is not your tipple, look out for SLOEmotion. A family run business from the Howardian Hills, it sources sloes from the local hedgerows for its range of gin, vodka, brandy and whisky, pictured below.

EAT For something a bit special enjoy a meal at the Black Swan Oldstead where brothers James and Tommy Banks, pictured above in the restuarant’s kitchen garden, hold a Michelin star for their menu offering British classics with a twist. Passionate about serving food that has had a short journey from field to plate, many of the ingredients are foraged or home grown.

DARTMOOR

RANNOCH MOOR

DEVON

SCOTLAND

DISCOVER Like all moorland areas, the local produce is of an exceptional quality. Look out for Rachel Stephens’s award-winning Curworthy Cheeses – Devon Oke a mature hard, creamy variety based on a 17th Century recipe, is delicious. For something with a kick, enjoy Dartmoor Chilli – a mild cheese with the Dartmoor Chilli Farm’s Ring of Fire variety running through it. Don’t forget the famous pasty; perfect fuel after a hike on the moor. You’ll find pasties sold everywhere, but the acclaimed Chunk of Devon pasty won’t disappoint.

EAT

For a five-star fine dining experience; head to Gidleigh Park

– an old moorland manor holding two Michelin stars, pictured above. Executive Head Chef Michael Wignall’s menu includes wild mushrooms, local dairy produce and Dartmoor lamb. A

chic but cheaper alternative is The Dartmoor Inn, near Lydford

Gorge, serving quality, traditional pub food.

You may need to loosen your waistband to fit in a cream tea,

but it would be criminal to leave the county without heading over

to the Fingle Bridge Inn in Drewsteignton for the fluffiest scones slathered in clotted cream and jam. Remember, cream first with a dollop of jam on top in this part of the world.

DISCOVER If you are serious about meat, then you cannot beat the Rannoch Moor for rare-breed beef, lamb and game. Rannoch Smokery uses these first class ingredients for its smoked meats, pictured right. Try the game terrines, coldsmoked beef and dry-cured wild venison for a taste of Scotland. If you love a good pie, taste The Wee Pie Company’s hand-filled varieties including: Baa Baa filled with chunks of mutton, Poacher’s Pocket with wild rabbit and pancetta, and Wee Black containing venison and black pudding.

EAT A visit to the Rannoch Station Tearoom is a must for its home-cooked food with spectacular views. Every morning Jenny Anderson and her team bake a selection of cakes – carrot, Victoria sponge, scones and gingerbread – served alongside soups, casseroles, toasties and teacakes. It is the perfect stop before or after a walk on the moors. For a lovely evening meal, head to the Moor of Rannoch, a hotel and restaurant providing a menu that changes daily according to what local ingredients are available and in season.

DRINK

There are plenty of cider producers in Devon, but for a quaffable craft cider, try Devon Red by Sandford Orchards produced on the north east of the moor. For something non-alcoholic, sample Luscombe Organics’ spectacular fruit juices and soft drinks. Each handmade batch has a subtle difference due to the effect the seasons and weather have on the ingredients. Finally, England’s highest brewery, the Dartmoor Brewery, brews real ales produced from locally malted barley. Track down the unique, gold medal-winning Three Hares, a speciality beer made with local beekeeper Peter Hunt’s Heather Honey.

Head to Edradour, known as Scotland’s smallest whisky distillery, and taste the last single malt whisky to be produced by hand in the country. Passionate about the art and craft of whisky production, the distillery uses old, small-scale equipment in their original farm buildings to bring together barley, spring water and yeast under one roof. Just down the road, you’ll also discover the Glen Lyon Coffee Roasters where Jamie and Fiona roast the finest coffee beans at their Highland micro-roaster in Aberfeldy. Roasted in small batches, the beans can be traced back to the individual farmers.

FORAGING IS NOT NEW, BUT IT IS FASHIONABLE. FREE, LOCAL PRODUCE PICKED BY YOUR OWN HANDS FROM WOODLAND, HEDGEROWS, MARSHLAND AND COASTLINE, DEMONSTRATES KNOWLEDGE AND FOODIE BRILLIANCE AS YOU BRING YOUR CULINARY CREATIONS TO LIFE WITH WILD FRUITS, FLOWERS, LEAVES, NUTS AND FUNGI.

SHRUBS

I LOVE FORAGING WITH MY KIDS AND THE CONNECTION WITH FOOD THEY FIND HAS DEFINITELY ENCOURAGED THEM TO TRY IT. Hampshire-born chef James Golding is passionate about home grown and locally sourced ingredients. Having worked at Soho House New York and London’s Le Caprice, J Sheekey and The Savoy, it was his belief in creating sensational but sustainable food that led him back to the New Forest. James joined The Pig in 2011 and, alongside owner Robin Hutson, applied his garden-to-plate philosophy to The Pig In 22

The Forest restaurant. It now boasts its own kitchen garden, fruit cages, polytunnels, beehives and smokehouse. Chickens, quails, ducks and pigs roam the grounds and thanks to the gardeners, forager and chefs, the restaurant is as self-sufficient as it can be and has won sustainability awards. “The idea was to run the house as it was back in the day, using produce that is readily available. That has seen 40 to 50 wild ingredients added to the menu and

DIGGING FOR VICTORY: The Pig’s James Golding, pictured left with his son, is passionate about creating amazing dishes with home grown and foraged ingredients

TURN OVER A NEW LEAF: Wild plants are perfect for new foragers as they are easy to find and available all-year round

the introduction of the foraging walks with Garry Eveleigh.” According to James a basic knowledge of wild food will get you started. Most people can identify blackberries, sloes, damsons, sweet chestnuts and crab apples but to enjoy the diversity of nature’s larder it is best to learn what is edible from experts – 100 per cent identification is essential. So if you are not sure don’t eat it. “You need to be careful what you are picking and where you are picking it,” says James. “Always get permission from the land owner before you start and check local bylaws to determine if an area is protected or controlled. Personally I’d start by buying a book like Garry’s Wildcook, then go on a course to help you spot produce. Autumn is always my favourite time of year; the abundance of mushrooms, crab apples on the trees and all the other gorgeous things we find in and around our forest." The best introduction to wild food is to start with plants. “The obvious thing to forage is mushrooms, but it’s easier to find flowers and leaves that are available all-year round, like daisies and dandelions. The petals are great in salads. Alexanders are also common. This aromatic weed was brought here by the Romans and can be found everywhere, including urban areas, and you can use the leaves as a vegetable.” Other plants to try: sorrel, distinguished by its arrowhead-shaped leaves and with a

distinctive tangy flavour. Blanched and dried stinging nettles are a tasty addition to a salad and packed with vitamin C, Iron and calcium. Wild garlic adds a subtle garlic flavour to just about anything, but as a member of the lily family it should not be mistaken with the poisonous lily-of-the-valley. Horseradish is a really versatile find as it can be used raw, grated into salads, add to mashed potato or a few shreds will add a kick to a Bloody Mary. According to James the coast offers rich pickings. “Seaweeds are fantastic to use in dishes as are marsh and rock samphire which are amazing pickled. My favourite though is Laverweed. It’s really crispy and grows on rocks. Dry it and fry it and you’ll see it puff up like a prawn cracker and pork scratching. We garnish our fish dishes with it” James grew up in the New Forest and spent much of his childhood outdoors with his dad and siblings. "We would go shooting in the forest and we would go mushrooming and foraging in the woods," recalls James. “Dad had a basic knowledge of foraging but Garry has helped me develop it.” James is now passing on his expertise to his two young children. “It is a real life skill to find food… plus is a great afternoon out in the fresh air. I love foraging with my kids and the connection with food they find has definitely encouraged them to try it. Unless it is terrible they will always give it a go.” RIPE FOR THE PICKING: Autumn is perfect for finding wild mushrooms but 100 per cent identification is essential

• James Golding is Chef Director at The Pig. Go to www.thepighotel.com, for more information.

Natural Selection Take inspiration from nature’s palette and add the Moorland Mist tones to your home for an autumnal look that showcases your seasonal recipes. Indulge in a Le Creuset cookware investment or kitchen accessory and you will be cooking and entertaining in style. ON SHELF, FROM LEFT: Classic Salt and Pepper Mills in Cassis, £25/ €35 each; Stoneware Medium Storage Jar in Almond, £20/ €29; Stoneware Small Storage Jar in Almond, £16/ €23; Cast Iron Gratin Dish in Cassis, £69/ €99; Stoneware Petite Casserole in Flint, £17/ €24; Stoneware Heritage Soup Bowl in Flint and Cassis, £15/ €21 each; 3-ply Stainless Steel 18cm Deep Casserole, £80/ €115 ON WORKTOP, FROM LEFT: 3-ply Stainless Steel 18cm Saucepan with Lid, £110/ €155; 3-ply Stainless Steel 20cm Saucepan with Lid, £115/ €165;

Waiter’s Friend Corkscrew in Wood, £29/ €40; Stainless Steel Handle 13cm Santoku Knife, £75/ €100; Stainless Steel Handle 20cm Chef’s Knife, £130/ €170; Cast Iron 16cm Saucepan in Cassis, £115/ €165; Signature Cast Iron 24cm Round Casserole in Flint, £180/ €260; Signature Cast Iron 20cm Round Casserole in Flint, £145/ €210; 3-ply Stainless Steel Multi-steamer with Glass Lid, £57/ €80

All h

TRIMMINGS As the excitement builds, look no further than Le Creuset to help you prepare

for a Christmas that is merry and bright. Our versatile baking and cookware ranges will help you create a fabulous festive feast and serve it in style. We have done all the hard work for you this year with a selection of easy bakes, the best roasting recipes, fool-proof tips to throw a party to remember and a selection of stunning gifts so luscious you’ll want to keep them for yourself.

AS DECEMBER APPROACHES, THE EXCITEMENT OF THE FESTIVE SEASON BUILDS. WE DECK THE HALLS, HANG WREATHS ON OUR DOORS, CHRISTMAS TREES AND TABLES ARE ADORNED WITH OPULENT DECORATIONS AND OUR GIFT SHOPPING STARTS IN EARNEST.

Christmas because holly was in

Christmas is a time to be with friends and family, to indulge

in little luxuries to make it

special, memorable and fun. We have the Victorians to

thank for our sentimental love

of the festive season. But today

OUR TASTES CHANGE, BUT THE ESSENCE OF A VICTORIAN CHRISTMAS NEVER WILL.

we have the confidence to

reintroduce our own traditions and

reflect our cooking and decorative styles.

“Under Queen Victoria, Christmas became

a more secular holiday that celebrated the

importance of family. She was instrumental in

creating the emotional bonds we associate with the festive season today,” says food historian Dr Rachel Rich.

“She married the love of her life, Prince Albert

and they had many children. The queen was a fantastic mother. That said, she was savvy

abundance in winter. You would have seen it used at dinner parties throughout the winter,” says Dr Rich.

“Dinner parties always had

a floral arrangement on the

table and dishes would be artfully

organised around it.”

The Christmas tree was a later addition, and

often credited to Prince Albert who introduced

a candlelit spruce from his German homeland. It was a trend that caught on.

With the rise of the middle classes in Victorian

Britain, the publication of Mrs Beeton’s Book of Household Management, took our festive

celebrations to another level. Isabella Beeton

compiled a guide that included preparation for the ultimate Christmas meal. For the middle

enough to know that if she showed the world

classes it was essential reading. It included

friends and enemies would believe her nation

should look and the cookware you needed

how much she adored her family, politically, her and commonwealth were enjoying domestic bliss too.”

Charles Dickens created our romantic vision of

Christmas in his book A Christmas Carol. The

recipes, illustrations showing how dishes to complete each task.

“Mrs Beeton’s Book of Household

Management was elaborate and she made

a big thing of December,” Dr Rich explains.

idealised memory of snow falling on the ground.

“It was specific about what pots, pans and

children opening gifts and families tucking into

and included a table map so you knew precisely

Our homes filled with joy and laughter. Excited

a stuffed turkey and plum pudding. It is this

Christmas card vision that is at the heart of the

utensils you needed for a well-stocked kitchen where dishes should be placed.”

The Victorian Christmas will always be the

celebrations.

ghost at the feast. A time loaded with

always turkey,” explains Dr Rich. “In the North

tree, the turkey, the plum pudding, the splash

“Roast meats were always served but it wasn’t

beef or mutton were cooked on Christmas Day, while the South favoured goose and turkey.

“Some traditions have practical origins. Turkey

sentimentality and displays of wealth – the

of red, the smell of sugar and spice wafting from the kitchen.

“Historically our tastes change and become

only became popular because family sizes grew

more sophisticated. Victorian food was fatty

of people. Sweet and savoury ingredients were

but the essence of a Victorian Christmas will

and it was a more affordable way of feeding a lot often integrated as a display of wealth. It would be pretty unappetizing for today’s more sophisticated tastes,” says Dr Rich.

Decorations were very important. Homes

were swathed in garlands of holly and mistletoe.

“Red and green became the colours of

and starchy. We have a healthier diet today, never change,” says Dr Rich.

The modern Christmas integrates past

traditions and emotions with an individual sense

of style and personality. A pick and mix of ideas

that reflect the colours you love, the flavours you

enjoy and the passions you have.

CLOCKWISE FROM TOP LEFT (ALL IN CERISE): Stoneware 27cm Dinner Plate, £16/ €22; Stoneware 22cm Side

Plate, £14/ €19; Classic Salt and Pepper Mills, £25/ €35 each; Cast Iron Signature 24cm Round Casserole, £180/ €260; Stoneware Set of 2 Grand Mugs and Star Stencil, £30/ €43

Indulge in a little festive home baking and enjoy the evocative Christmas aroma of ginger, cinnamon, tipsy fruits topped with lashings of icing. Le Creuset bakeware includes Metal Non-Stick, Cast Iron and Stoneware to give you all the shapes and serving options you need to impress with your sweet and savory treats. Each range is designed to cook evenly, so no hotspots.

SUGAR AND

Make your own mincemeat to add that special touch to this popular festive pie. The recipe will make sufficient for 4 batches of 12 pies.

PORT WINE AND CRANBERRY MINCE PIES PREPARATION TIME: 1 HOUR â&#x20AC;&#x201C; INCLUDING MAKING AND RESTING THE PASTRY. PLUS 12 HOURS REFRIGERATION FOR THE HOMEMADE MINCEMEAT COOKING TIME: 20-25 MINUTES SERVES: 12 LE CREUSET TOUGHENED NON-STICK BAKEWARE 12-CUP BUN TRAY

INGREDIENTS FOR THE CRANBERRY AND PORT MINCEMEAT 225G DESSERT APPLES ZEST AND JUICE 1 LEMON ZEST AND JUICE 1 ORANGE 225G RAISINS 225G SULTANAS 225G CURRANTS 115G SEMI-DRIED CRANBERRIES 55G GROUND ALMONDS 225G SOFT BROWN SUGAR 220G SHREDDED VEGETABLE SUET 2 TEASPOONS CINNAMON 1 TEASPOON MIXED SPICE 2 TEASPOONS VANILLA EXTRACT 200ML PORT WINE 4 X 454G JAM JARS WITH SCREW-ON LIDS, STERILIZED

FOR THE SWEET PASTRY 350G PLAIN FLOUR, PLUS EXTRA FOR DUSTING 175G COLD BUTTER, DICED 85G CASTER SUGAR 4-6 TABLESPOONS WATER, TO MIX 2-3 TABLESPOONS MILK FOR THE PASTRY TOPS ICING SUGAR FOR DUSTING

METHOD TO MAKE THE MINCEMEAT

1. Peel, core and dice the apples finely. Place into a medium-sized bowl and mix with the citrus juice and zest. Add all the remaining mincemeat ingredients and combine well. Spoon the mixture into the sterilized glass jam jars, packing down well to remove any air and put on the lids. Store the jars in the refrigerator, leaving for a minimum of 12 hours or overnight before using. Stored mincemeat will keep for 2-3 weeks. TO MAKE THE PASTRY

1. Sieve the flour into a bowl; add the diced butter and rub the mixture together using your finger tips until it resembles breadcrumbs. Stir in the sugar. 2. Add the water, a little at a time, and bring the ingredients together until a dough ball is formed. Handle the pastry as little as possible or the butter may begin to melt making it difficult to work with. Wrap the pastry in plastic wrap and rest in a cool place for 30-45 minutes. TO MAKE THE PIES

Pre-heat the oven to 200°C/180°C fan/Gas Mark 6 1. Dust a work surface and a rolling pin with some flour; roll out the pastry to approximately 4-5mm thick. Cut 12 larger circles with an 88mm and 12 smaller circles with a 78mm fluted edged pastry cutter, re-rolling the pastry for the last few.

TO MAKE THE BAKED CHEESECAKE WITH BERRY COMPOTE OR PESTO BREAD, GO TO WWW.LECREUSET.CO.UK

TOP TO BOTTOM: Toughened

Non-Stick Bakeware 12-Cup Bun Tray,

£22/ €32; Toughened Non-Stick 20cm

Springform Cake Tin, £20/ €30;

Stoneware Heritage Rectangular Dish Medium 26cm in Ink, £36/ €50

2. Line the bun cups with the larger pastry circles allowing the edges to stand proud. Add 1 tablespoon of mincemeat to each. 3. Brush the edges of the smaller pastry circles with a little water, place them on top of the filling and press the pastry edges together to seal. Make two or three steam holes in each pie top and brush lightly with milk. 4. Bake for 20-25 minutes until lightly golden. Allow to cool for a few minutes before removing from the tin and dusting with some icing sugar.

Cook’s notes • If you don’t have time to make mincemeat, customize some ready-made by mixing in 2 tablespoons of port, 25g semi-dried cranberries and ½ teaspoon of cinnamon per 454g jar. For the time-conscious, use 2 x 375g blocks of ready-made sweet shortcrust pastry.

GIFTS

F O R

B A K E R S

ExPLORE THE BEAUTIFULLY DESIGNED NON-STICK BAKEWARE, COLOURFUL STONEWARE AND CAST IRON TO FIND THE PERFECT PRESENT FOR KEEN BAKERS. FUEL THEIR PASSION AND FIND SOMETHING THAT SUITS THEIR STYLE AT LE CREUSET.

TOUGHENED NON-STICK BAKEWARE ROUND SPRINGFORM CAKE TIN, 20CM, £20/ €30 24CM, £23/ €32 26CM, £25/ €36

STONEWARE ExTRA LARGE STORAGE JAR IN ALMOND, £28/ €40

STONEWARE EGG TRAY IN ALMOND, £13/ €19

PROFESSIONAL SILCONE LARGE SPATULA AND SPOON SPATULA IN BLACK, £14/ €20 EACH

TOUGHENED NON STICK BAKEWARE SWISS ROLL TRAY, £24/ €35

STAINLESS STEEL BALLOON WHISK, £21/ €30.50

TOUGHENED NON-STICK BAKEWARE KUGELHOPF, £30/ €42

< 30

CLICK TO SHOP

STONEWARE MIxING JUG IN ALMOND, £31/ €45

CAST IRON SIGNATURE 24CM ROUND CASSEROLE IN INK, £180/ €260

TOUGHENED NON-STICK BAKEWARE 12-CUP MUFFIN TRAY, £24/ €35

CHEF’S APRON IN CASSIS, £33/ €45

CAST IRON SIGNATURE 20CM SAUCEPAN IN CASSIS, £125/ €185

TOUGHENED NON-STICK BAKEWARE RECTANGULAR ROASTER, £35/ €45

STONEWARE STACKABLE RAMEKINS IN CASSIS, £9/ €13

ROUND SILICONE COOL TOOL IN CASSIS, £10/ €14.50

GIFTS FOR COOKS

OLIVE WOOD HANDLE KNIVES, FROM £70/ €90 EACH

CLASSIC SALT AND PEPPER MILLS IN CASSIS, £25/ €35 EACH

TOUGHENED NON-STICK BAKEWARE RECTANGULAR OVEN TRAY, £25/ €35

CAST IRON SIGNATURE SAUCEPANS IN CASSIS, 16CM, £115/ €165 18CM, £120/ €175

3-PLY STAINLESS STEEL 35CM ROASTER, £160/ €220

CLICK TO SHOP

3-PLY STAINLESS STEEL 30CM SHALLOW CASSEROLE, £160/ €220

CLASSIC LEVER MODEL CORKSCREW, £80/ €115; METAL CROWN SPARKLING WINE STOPPER, £29/ €40; METAL STAR SPARKLING WINE OPENER, £20/ €29; METAL FOIL CUTTER, £25/ €35

STONEWARE HERITAGE RECTANGULAR DISH IN CERISE, SMALL 19CM, £26/ €36; MEDIUM 26CM, £36/ €50; LARGE 32CM, £46/ €65

CAST IRON 29CM OVAL CASSEROLE IN CERISE, £200/ €290

GIFTS

FOR ENTERTAINERS

STONEWARE JUG IN CERISE, £21/ €30

STONEWARE GRAND MUGS SET OF 2 AND STAR STENCIL IN CERISE, £30/ €43 STAINLESS STEEL HANDLE KNIVES, FROM £60/ €80

TOUGHENED NON-STICK 28CM DEEP CASSEROLE, £175/ €240

< 32

CLICK TO SHOP

CAST IRON SIGNATURE 24CM ROUND CASSEROLE IN CERISE, £180/ €260

STONEWARE STAR RAMEKINS SET OF 2 IN CERISE, £20/ €29 STONEWARE EGG CUPS SET OF 2 IN CERISE, £12/ €17

I T’ S

Christmas

radition can often feel old fashioned, but Christmas is the one time of the year when it is celebrated. As we remember and replicate memories from our childhoods – the religious customs, decorating rituals, family events and familiar formats – it is with fondness regardless of whether you thought them to be moving, maddening or funny… For me it started with ceremonial placing of a mince pie and a shot of single malt for Santa on mum’s best china, stocking then hung at the end of my bed. Christmas Day was more organisational: the time slot for presents to be opened, when the festive feast would be served and how these rules revolved around the 3pm broadcast of the Queen’s Christmas message. But today, we feel more confident to celebrate Christmas our way. So why limit yourself to the big day. With it being such a busy time, those momentary pauses are always the best. In our house, the festive firing gun is shot when we make our pilgrimage to choose a tree. With Wellington boots on, we head off to a muddy field in search of the perfect specimen. It has to be tall and not too big at the bottom. Many spruces are examined, yet most are discarded. It is an honour to have found “The One”. A friend buys a beautiful new bauble each year and presents it in a ribbon-tied box to the special women in her life, adding a new memory to their tree. Food traditions are fun, from making edible decorations to cakes and puddings. It is something you can do

with children – and a nice distraction from the excited “I want” chatter that occupies most of December. My grandmother used to dispatch my mum and her brother to buy her plum pudding ingredients from Fortnum & Mason – mum was in charge of dried fruit, while Uncle Mike was responsible for the nuts. For something that requires a less military organisation, bake Christmas biscuits to give as gifts. Place your iced biscuits in a clear bag, seal it with ribbon and add a handwritten tag.

dvent calendars do not have to be the preserve of the little ones. Prepare a gift calendar that gives a stocking-filler throughout December leading up to the main tree present on the 25th. From favourite treats to tokens for breakfast in bed, the idea is to get creative and prepare a bespoke present for someone special. Another nice idea that works for all ages, but especially children, is to give new PJs on Christmas Eve so everyone goes to bed knowing they will make a good impression for Santa and his army of elves. Ultimately Christmas is fun, so whether your ritual is attending a pantomime, watching your favourite festive film, throwing a cocktail party, attending a candlelit carol concert or scattering magic reindeer dust in your garden, make sure it is something you want to do every year. It doesn’t have to be expensive – time is as important as material things. Just enjoy the moment and the memories you are making.

• Words by Rachel Jane

BE ON SPARKLING FORM THIS CHRISTMAS WITH OUR GUIDE TO HOSTING A FUN AND FABULOUS FESTIVE FEAST THAT YOU WILL ENJOY AS MUCH AS YOUR FRIENDS AND FAMILY.

Shine

DINE AND

1. Plan ahead: Avoid feeling overwhelmed by writing a to-do list and categorising each task so you know what needs to be done and when. 2. Be prepared: Choose a menu that allows you to cook in advance. One-pot meals and chilled desserts are great as they can be made the day before. If you are hosting Christmas lunch do as much in advance as possible including the stuffing, peeling vegetables to store in the refrigerator and preparing the meat to minimise the number of tasks to do on the day. 3. Make a scene: For easy wow-factor, use a plain tablecloth, white dinnerware, and dress your table with flowers, fruit and candles for a warm and elegant look. By sticking to a simple colour palette, serve your culinary showstoppers straight to the table in complementary Le Creuset Cast Iron, 3-ply Stainless Steel and Stoneware for that final festive flourish.

4. Dressed for dinner: Table decorations should be tall enough to talk under or short enough to talk over. Create a beautiful ambient glow in your living and dining areas with unscented candles and twinkly lights. 5. Sound of music: Avoid loud music, which makes it difficult to talk. Choose upbeat songs and throw in crowd-pleasers at the end of the meal to re-energise guests who are slipping into a food-induced slump. 6. Hit pause: Grab a quiet moment before people arrive to sit down, take a breath and grab a drink. Hitting pause is a great stress-reliever before the fun begins. 7. Be ready: When people first arrive, don't feel like you have to have everything finished in the kitchen – but do have music playing, drinks ready to serve and appetisers ready to eat. 8. Nothing should look too precious: Appetisers should be visually appealing, but not difficult to eat with a glass in hand! If you have a cheese plate, slice into the cheese and eat a couple of olives (leaving the pits in their saucers) so your guests will dive in. 9. Easy serving: For a pretty (and easy) presentation, use oven-to-table serveware. Not only does it look stylish when you serve your food, it also helps keep food warm – and cuts down on the washing up. 10. Set the sideboard: Turn a console table into a convenient refilling station. Load it with wine, carafes of water, and spare utensils so you can sit and enjoy a fantastic meal without having to leave your guests. 11. Pre-treat: Traditionally the French serve their guests Champagne before a meal. As a nation they know a thing or two about sparkling wine, chic dinners and premium pots and pans. But why not make your own traditions by indulging your guests with bubbles at the end of the meal while you prepare your pudding and cheese board. 12. The morning after the night before: Don’t force yourself to tidy up into the small hours. Put your glasses in to soak and stack the dishes. When you face it the morning, see it as a reminder of a fun night!

FROM TOP TO BOTTOM: Classic Salt and Pepper Mills in Cerise,

£25/ €35 each; Burgundy Wine Glasses set of 4, £45/ €65;

Stoneware Heritage Rectangular Dish Large/32cm in Flint, £46/

€65; Vitesse Aerating Wine Decanter, £75/ €109; Stoneware 27cm

Dinner Plate, £16/ €22; Stoneware 22cm Side Plate, £14/ €19;

Tumblers set of 4, £45/ €65; Olive Wood Handle 20cm Carving

Knife £125/ €165; 3-ply Stainless Steel 35cm Roaster, £160/ €220; Stoneware Stackable Ramekins in Cerise, £9/ €13; Stoneware

Heritage Rectangular Dish Small/19cm in Cerise, £26/ €36

Put a modern spin on the traditional Christmas menu and give your guests a lavish feast to remember. Serve these stunning dishes in the show-stopping Le Creuset 3-ply Stainless Steel and Toughened Non-Stick roasters and colourful Cast Iron straight from oven to table, to add that festive ďŹ nish.

THE PERFECT

Christmas s

ROAST GOOSE Roast Goose is one of the most magical things to eat at Christmas and was the original festive bird in the Victorian era. Roasted seasonal root vegetables and braised red cabbage are the perfect accompaniments to this incredible meat. PREPARATION TIME: 30 MINUTES COOKING TIME: APPROXIMATELY 2 HOURS SERVES: 4-6 LE CREUSET 3-PLY STAINLESS STEEL 35CM ROASTER INGREDIENTS 3-4KG FRESH, TRUSSED GOOSE (CLEANED) 4 SPANISH ONIONS 4 CARROTS 3 LEMONS ½ BUNCH PARSLEY 2 BULBS OF FENNEL 2 BULBS OF GARLIC 4 TEASPOONS HONEY 400ML MEAD RAPESEED OIL

METHOD

Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5 1. To prepare the goose for cooking, remove the string then spread the legs open to encourage even cooking throughout.

2. Peel and halve the carrots, onions, fennel and garlic then place into the roasting tray, drizzle with rapeseed oil but do not season.

3. Place the prepared goose on top of the vegetables. Halve the lemons and juice them. Stuff the goose with the lemon halves, the lemon juice and the parsley.

4. Mix the honey and mead together; this will be used to baste the bird during cooking. 5. Cook the goose in a pre-heated oven for 15 minutes at 190°C/170°C Fan/Gas Mark 5, then lower the temperature to 170°C/150°C/Gas Mark 3 and cook for a

further 20 minutes for every 1kg of meat. Once you have lowered the temperature, baste the bird with the honey and mead mix every 20 minutes until golden brown. 6. Once cooked, rest the bird for as long as possible before carving. This will help the juices to be retained in the meat keeping it moist and succulent.

Cook’s Notes • To check if the bird is cooked, pierce the thickest part with a skewer. If the juices run FROM LEFT: Burgundy Wine Glasses

set of 4, £45/ €65; Salt and Pepper Mills in

Cerise, £25/ €35 each; 3-ply Stainless Steel 35cm Roaster, £160/ €220; Toughened Non-Stick 35cm Roaster, £128/ €180

clear and the skewer is hot, the bird should be ready. You could also probe the bird with a meat thermometer. It is safe to eat if the the core temperature exceeds 72-74°C. • Leave the cooked bird to rest in a warm place. Any residual juices can be used to make gravy providing additional flavour.

ROASTED NEW POTATOES AND BUTTERNUT SQUASH Roasted New Potatoes and Butternut Squash is the perfect accompaniment to this dish. To get this delicious recipe, go to www.lecreuset.co.uk

MAPLE-GLAZED HAM A glazed ham is such a wonderful dish and one that is relatively simple to make. Here we have paired the ham with a maple glaze rather than the traditional honey; maple syrup gives a richer flavour that works well with the molasses and balsamic vinegar. PREPARATION TIME: 30 MINUTES COOKING TIME: 3-4 HOURS SERVES: 10-12

INGREDIENTS

METHOD

4KG UNSMOKED, BONELESS

Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4

GAMMON JOINT 2 SPANISH ONIONS, CHOPPED 2 LEEKS, CHOPPED 2 BAY LEAVES

LE CREUSET

5 SPRIGS OF FRESH THYME

CAST IRON 29CM

WATER TO COVER

SIGNATURE OVAL

2 TEASPOONS CLOVES

1. Place the chopped vegetables, spices and ham in the casserole and cover with water. Bring to the boil then turn the heat down, put on the lid and simmer for 3 hours. 2. Once the ham is cooked remove from the casserole and pour the simmering liquid and vegetables into another pan. See Cook’s Note. 3. Wash and dry the casserole and place the ham back inside. Score the ham in a criss-cross fashion and stud with the cloves. 4. Place in the pre-heated oven and roast for 30 minutes without the lid.

CASSEROLE FOR THE MAPLE GLAZE 125ML MOLASSES 185ML MAPLE SYRUP

5. Add all the ingredients for the maple glaze to a saucepan and bring to the boil. Remove the casserole from the oven and brush the ham with the maple glaze until it is beautifully golden brown.

3 TABLESPOONS BALSAMIC VINEGAR

Cook’s Note

100ML BRANDY

• The reserved liquid can be strained and used as stock for other recipes.

FROM LEFT: Stoneware Stackable Ramekins in Cassis, £9/ €13; Stoneware

Stackable Ramekins in Cerise, £9/ €13; Cast Iron Signature 29cm Oval Casserole

in Cerise, £200/ €290; Olive Wood Handle 20cm Carving Knife, £125/ €165

PICCALILLI AND BRAEBURN APPLE CHUTNEY Piccalilli and Braeburn Apple Chutney are the perfect accompaniments to this dish. To get these recipes, go to www.lecreuset.co.uk

Used by professional chefs and discerning home cooks alike, our expertise, coupled with stylish designs and the best materials, provide an exceptional cooking experience whether you are cooking for one, a midweek family meal or elegant dinner party. Guaranteed for life, Le Creuset cookware promises outstanding performance and delicious results time after time.

FLASH IN

FROM LEFT: Cast Iron Signature

Saucepans in Cerise, 16cm £115/

€165; 18cm £120/ €175; 20cm £125/ €185; 3-ply Stainless Steel 16cm Saucepan with Lid, £105/ €145;

3-ply Stainless Steel 18cm Saucepan

with Lid £110/ €155; Toughened

Non-Stick 20cm Saucepan with Glass Lid, £115/ €165

VERSATILE CAST IRON The new Le Creuset Signature Cast Iron saucepans are an essential piece of equipment that offer great value as they can be used for a wide variety of cooking tasks and recipes. Available in three sizes, the new design, with sloped sides and integral iron handles, offers greater cooking capacity and can be used at any temperature in the oven for roasting, casseroling and baking in addition to all hobs (including induction). It is great for marinating too as the easy-clean enamelled surface is impervious, so it won’t absorb flavours and resists staining. The range comes with a new larger helper handle for easy lifting and greater pouring control – even with oven gloves on. Whatever you cook, our Cast Iron saucepans will produce superb results because they distribute and retain heat evenly. Plus they now come in a wider choice of colours to suit all interior styles and a lifetime guarantee for peace of mind.

SUPERB 3-PLY STAINLESS STEEL Ideal for everyday cooking, the stylish 3-ply Stainless Steel saucepans feature the latest 3-layer technology of an aluminium core between two layers of premium quality stainless steel. This special layering system spreads heat perfectly, so food cooks gently and evenly, without hot spots.

EVERY GREAT RECIPE STARTS WITH A GREAT PAN. LE CREUSET HAS BEEN MAKING PREMIUM QUALITY COOKWARE FOR OVER 90 YEARS AND CONTINUES TO DEVELOP ITS PRODUCTS TO ENSURE THEY COMPLETE EACH COOKING TASK TO PERFECTION. Cooking with 3-ply Stainless Steel is a joy, it heats up quickly, won’t stain and comes with helpful touches like laseretched capacity marks while the non-drip pouring rim and large helper handles all add to an unrivalled cooking experience. Available in three sizes 16cm/1.9L, 18cm/2.8L and 20cm/3.8L, this range of saucepans can be bought individually or as a set. Suitable for use on all hobs, including

induction, the 3-ply Stainless Steel is also covered by a lifetime guarantee.

DURABLE TOUGHENED NON-STICK A kitchen must-have, Toughened Non-Stick is sure to become your new favourite saucepan for its ability to take on the rigours of even the most demanding kitchen. Its special hardened body retains its shape perfectly and won’t distort. The strong, reinforced

non-stick coating, on the inside and outside, requires little or no oil for healthier cooking and is a dream to clean. The special base design makes these saucepans perfect for use on all heat sources, including induction hobs, and the professional-style, stainless steel handles are attached with rivets for a secure, fixing. Light enough for everyday use Toughened Non-Stick will give you outstanding cooking performance and a lifetime guarantee.

MAKE SURE YOUR GLASSWARE SPARKLES WITH THE STUNNING LEAD-FREE CRYSTALLINE GLASSWARE COLLECTION FROM LE CREUSET. EACH GLASS – WHITE, BURGUNDY, BORDEAUX, CHAMPAGNE FLUTE AND TUMBLER – HAS BEEN DESIGNED TO MAXIMISE FLAVOUR AND AROMA FOR YOUR ENJOYMENT. THE LE CREUSET RANGE ALSO INCLUDES ELEGANT HANDMADE AERATING CARAFES AND WINE ACCESSORIES. THIS PARTY SEASON RAISE A GLASS TO SUIT EVERY OCCASION AND STYLE OF WINE.

CLICK TO SHOP

TOP SHELF, FROM LEFT: Tumbler Glasses Set of 4, £45/ €65; Metal Drip Ring in Black Nickel, £12/ €17; Classic Lever Model Corkscrew, £80/ €115; Metal Wine Preserving Pump with 3 Stoppers in Black Nickel £32/ €45; Vitesse Aerating Wine Decanter, £75/ €109

BOTTOM SHELF, FROM LEFT: Burgundy Wine Glasses Set of 4, £45/ €65; White Wine Glasses set of 4, £45/ €65; Bordeaux Wine Glasses set of 4, £45/ €65; Metal Star Sparkling Wine Opener in Black Nickel, £20/ €29; Champagne Flutes set of 4, £45/ €65; Metal Crown Sparkling Wine Stopper in Black Nickel, £29/ €40

ow your guests and serve

perfectly prepared reds with the

Le Creuset Vitesse Aerating Wine Decanter. A stunning

handmade crystalline decanter, its unique aerating adaptor enables wines to rapidly breathe and develop subtle ﬂavours and aromas.

A show-stopping, stylish gadget, the Vitesse decanter creates theatre at your table.

GRACE Holding the bottle vertically, the Vitesse aerator ensures a steady flow of wine as it pours into the decanter. The stream of wine circulates and cascades down the sides of the decanter, pooling in the wide base. Meanwhile, air bubbles travel up through the wine in the bottle as it pours, maximising the aeration process for the fullest flavour. A show-stopping, stylish must-have, the Vitesse decanter creates theatre at your table and delivers full-bodied flavours in an instant. It is a great gift for entertainers and wine lovers or simply treat yourself.

Vitesse Aerating Wine Decanter, £75/ €109

FOOD MEMORIES, FORAGING AND

WALKS

“brambling” or “apple scrumping”. The countryside was my larder, I was walking several miles each day with my family, with the prospect of a slow-cooked hearty meal to come back too. I never forget the days out we used to enjoy as a family picking blackberries and bilberries. Just a few miles away from the moor is Dalby Forest, where happy summer days were spent bilberry picking. We would go home with sun-kissed faces and aching arms; Mum would make Bilberry Pie, served with a jug of thick cream – the buttery shortcrust pastry would crumble seductively into a perfect mess of wild purple berries and cream, it was and still is a favourite. Come autumn, we were out brambling, with kilos of plump blackberries ready for all manner of pies, crumbles, jams and jellies. I still replicate mum’s pie recipe and I wouldn’t be without my battered old enamel pie plate, which conducts the heat perfectly to achieve a crisp pastry base!

he kitchen was cosy and warm, my grandmother placed the steaming casserole on the scrubbed pine table along with some freshly baked bread; this was one of my earliest memories. The kitchen was in an old Northumberland cottage, the cooker was a battered solid-fuel range and the cookware was an assortment of enamel, tin and cast iron. It was the heart of the home, and I can still feel the heat from the cooker radiating around the room, whilst happy faces tucked into grandma’s cooking. Through a love of food, the seasons, the countryside and probably greed, I can remember them all. From the earliest kitchen memory above, to country walks and bilberry picking, they are all filed away and I revisit them often. I was raised on walks and foraging – although to us it was simply “blackberrying”,

um bought her first Le Creuset Cocotte in the 1970s, in the traditional “Volcanic Orange” colour, and many a stew, daube, curry, casserole, crumble and pudding was cooked and served from it. I remember one Christmas when she baked a fragrant sage and onion stuffing in it. After the festive feast we all took it turns to creep into the kitchen to “pick” all the stuffing leftovers from the dish… the crunchy bits next to the edge were my favourite, especially when squashed between two pieces of bread and a goodly dollop of cranberry sauce! I have my own family now, but I still return to those familiar recipes that my grandmother used to make, and my mother still makes today. So, after a recent walk on the wild and purple heather-lined North Yorkshire moors, we all returned home to enjoy my Winter’s Walk Beef and Carrot Stew which had been slow cooking in a Le Creuset casserole dish; topped with crusty herb dumplings – it was the perfect meal after exertions. My mother’s and grandmother’s cooking will always be hugely influential. Many of the recipes I prepare today are based on their recipes. Baking is a favourite. I still refer to an old Be-Ro cookbook, its flour and egg spattered pages holding a sense of mystery, for that moment when the alchemy of mixing fresh ingredients together results in a plate of fluffy scones or a plump fruit-studded cake. In an age where everything we do is “instant”, it’s very cathartic to spend time in the kitchen.

COMFORT AND JOY: A young Karen with her mum on Christmas Day when she served her

fragrant stuffing in her trusty Le Creuset Cocotte

• Food writer Karen Burns-Booth divides her time between North Yorkshire and France. Read her blog at www.lavenderandlovage.com

CREDITS

C O M P E T I T I O N LE CREUSET LIVING

WIN A LUXURY SPA BREAK AT THE EXCLUSIVE PENNYHILL PARK HOTEL

Created by Talk Content

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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

After a hectic Christmas and New Year, cooking, shopping, entertaining and generally being fabulous, it is time to treat yourself after all your hard work to a little selﬁsh spoiling. Le Creuset is offering you a chance to win a day of relaxation and rejuvenation during a luxury spa break at Pennyhill Park Hotel and Spa in Bagshot, Surrey, courtesy of Exclusive Hotels and Venues. The spa at Pennyhill Park is the ultimate tranquil escape from the outside world – an exclusively adult environment, sumptuously spacious and calming, set in the stunning Surrey countryside. Experience the award-winning facilities, state-of-the art fitness suite and world-class spa treatments. All spa days begin with a delicious welcome smoothie and include full use of the wonderful facilities. Bathrobes, towels and flip flops are provided for your use during your day. The bespoke Le Creuset spa day prize, worth more than £800, is for one reader, plus guest. It will include full use of the spa facilities, one treatment each, buffet lunch and an overnight stay at five-star Pennyhill Park Hotel.

For your chance to win, simply visit www.lecreuset.co.uk/ moorlandmistcompetition, provide your details and answer the following question: WHICH FAMOUS LITERARY FAMILY IS CELEBRATING THEIR BICENTENNIAL THIS YEAR? The closing date is December 31, 2016. The winner will be notified by January 20, 2017, and will have six months to use their prize. The luxury Le Creuset Spa Break will include standard return travel to the Exclusive Pennyhill Park Hotel and Spa, a spa day for two people, plus treatment each, buffet lunch, dinner in The Brasserie to the value of £50 per person and hotel room (based on two people sharing) including breakfast. We will aim to book your desired dates, subject to availability.

For more information and recipes from Le Creuset Moorland Mist, go to: www.lecreuset.co.uk/moorlandmist

C E L E B R AT E

REF. CODE. 4507

TRADITION