Nature's kitchen magazine by Le Creuset UK

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fter a long dark winter, there’s nothing like throwing open doors and windows to let in the fresh air, embracing the warmer, lighter days... and discovering what nature’s new-season larder has in store. In this issue, we celebrate the abundance of fresh produce from both land and sea with healthy, delicious dishes that are guaranteed to wake up the tastebuds – from award-winning chef Tommy Banks’ ways to make the most of the seasonal calendar to inspirational entertaining ideas. A new season is also the perfect opportunity to refresh your kitchen with some stylish new additions – and these stunning collections from Le Creuset, including fresh Rosemary, delicate Almond, dramatic Teal and deep Marine, will do just that. From inspired colour combinations to clever ways that make the most of your cookware, all are sure to put a spring in your step.

NATURE’S BOUNTY

Be inspired by the fresh, nutritious and delicious produce that’s available now

28. THE GREAT OUTDOORS Enjoy sunny days and balmy evenings with family and friends

F R E S H TAST E S FO R

NEW SEASONS

30. FRESH-AIR FEASTS

Find out more about the ingredients used in

Our dishes are perfect for al fresco gatherings

this issue’s delicious recipes

36. NATURAL SELECTION 8.

A GROWING SUCCESS

Our guest chef Tommy Banks shares his tips

Get back to nature with these harmonious Le Creuset collections

for celebrating the best of the season

39. BRING A DISH 12. ELEMENTS OF

Get together with friends for a casual supper

NATURE

where everyone gets involved

The forces of earth, air, water and fire provide dramatic inspiration for your kitchen

4 4 . S E AS O NA L STA R S At-a-glance guide to the homegrown fruit and

18. NEW BEGINNINGS

veg that you can enjoy through spring and

Delicious recipes to celebrate the fresh

summer

produce of the season

45. COMPETITION 22. SEASONAL

Win a stay at Tommy Banks’ family-owned

INFLUENCES

restaurant, The Black Swan

Three keen food and lifestyle bloggers share their fabulous go-to recipes

46. MY LE CREUSET MEMORIES

24. PAN-PERFECT

The Dorset-based chef and writer Gil Meller

Cooking clever with one-pan dishes

shares his story

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N a t u r e’s B O U N T Y Celebrate the best of the new season’s produce with fabulously fresh recipes and new ideas, together with a renewed appreciation of all that nature has to offer

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 20cm Round Casserole in Almond £169/€250.

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rom the unfurling of bright green leaves to the fresh shoots that suddenly emerge from rich dark soil, there’s something perennially exciting about the arrival of the new season and its harvest. Whether you’ve embraced the pleasures of grow your own, love a wander around a bustling farmers’ market, or simply aim to support your local producers, fully appreciating the rhythms of the season, and what that means in terms of the food we can enjoy now, is key to sustainability and provenance, great flavours, and nutritional benefits. Nature knows what she’s doing...

The cool colours of the Le Creuset Satin Black, Marine, Cotton and Flint Collections embody urban chic.

THERE'S SOMETHING SO EXCITING ABOUT THE ARRIVAL OF THE NEW SEASON AND ITS ABUNDANT HARVEST

From left to right, Stoneware Jug in Volcanic £23/€33, Signature Cast Iron 20cm Round Casserole in Almond £169/€200, Signature Cast Iron 24cm Round Casserole in Rosemary £209/€250, Stoneware Petite Casserole in Almond £19/€28, Signature Cast Iron 30cm Shallow Casserole in Rosemary £219/€260, Signature Cast Iron 20cm Round Casserole in Marine £169/€200, Signature Cast Iron 23cm Skillet in Rosemary £105/€125 and Stoneware Petite Casserole in Teal £19/€28.

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In this issue of Le Creuset Living, you’ll find delicious recipes and ideas that celebrate an abundance of seasonal produce. Here’s just a taste of what’s in store

F R E S H TA ST E S

for new seasons

hile we can always find the most far-flung or out-of-season produce in the supermarket, many of us are now not only more conscious of our carbon footprint, but are keen to eat in tune with the seasons. We also know how flavoursome food that hasn’t travelled far tastes, as well as the rich nutritional benefits it can offer, too. Take time to discover and support the food scene in your area... or maybe take the plunge and grow your own. You won’t look back!

INGREDIENTS FOR ROAST STUFFED LAMB LEG WITH BEETROOT PAGE 18

Beetroot is a powerful superfood, packed FULL OF FLAVOUR In New Beginnings on page 18, nutritious veg, zingy citrus fruit, herbs, honey and more combine in this fragrant dish of Roast Stuffed Lamb Leg with Beetroot and a Mint, Caper and Honey Sauce. Perfect for a different spin on Easter lamb.

with antioxidants, essential vitamins and minerals, rich in ﬁbre and low in fat. Endlessly versatile, both the leaves and the roots can be eaten, and cooked beetroot can even be frozen, making it a convenient ingredient whenever it’s needed.

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INGREDIENTS FOR PAN-PERFECT PIZZA PAGE 25

DELICIOUSLY DIFFERENT Our Pan Perfect recipes, from page 24, include pizza options made with cauliflower crust and a choice of appetising toppings.

Cauliflower packs an exceptional healthy punch. Its versatility makes it a great gluten-free substitute, it absorbs ﬂavours well in cooking, and can be enjoyed raw in salads or as crudites: squeeze lemon juice over ﬂorets to keep them white.

INGREDIENTS FOR STUFFED PEPPERS PAGE 41

MEDITERRANEAN GOODNESS Stuffed Peppers with Rainbow Chard, Beef, Leeks, Pine Nuts and Currants is one of the tempting dishes in Bring a Dish on page 41.

Peppers’ beneﬁts include boosting immunity and lowering cholesterol. Though they don’t grow well in a traditional vegetable patch in this country, tending them in pots in a greenhouse, or in growbags against a sunny south-facing wall helps them to thrive.

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A GROWING

SUCCESS We talk to Tommy Banks, the Michelin-starred chef and two-times champion of the Great British Menu about the innovative approach to cooking that has put his familyâ&#x20AC;&#x2122;s award-winning restaurant firmly on the map

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rimming enthusiasm, hard graft and endless

or shortage of a particular vegetable, or indeed, the

creativity are qualities expected of any chef

vagaries of the shifting seasons.

worth their salt, but Tommy Banks combines

‘I have to be honest,’ he laughs, ‘we find early spring

all that with a healthy dose of Yorkshire pragmatism, too.

one of the toughest times for harvesting fruit and veg:

Having masterminded an award-winning menu that relies

it’s a myth that everything starts growing then! The

almost exclusively on home grown, foraged and local

temperature needs to be at least 10 degrees, and that

produce, he calmly adapts to whatever curve balls nature

doesn’t tend to happen early in the season, certainly

throws at him and his team – be it a failed crop, a surplus

not up here where we have to plant everything later if

it’s to thrive.’ ‘Up here’ is Oldstead, a remote village on the edge of the North Yorkshire Moors. Twelve years’ ago, on something of a whim, his farming parents bought the faltering village pub, The Black Swan, and then ‘quite bravely’ tasked both Tommy and his brother James with running it. ‘We were only 17 and 18, and didn’t have a clue,’ he admits. ‘A career in food wasn’t something that even entered my head back then.’ Nevertheless, having been set to work in the kitchen to literally learn on the job, Tommy quickly began to show an aptitude for culinary skills,

“

‘It seemed to me that a restaurant that was largely self sufficient, used only local ingredients and worked with the seasons was the way forward’

along with a passion that he had not expected. Nevertheless, it wasn’t all plain sailing, not least when he was diagnosed with ulcerative colitis, resulting in three gruelling operations in one year. The enforced break gave him the space to focus on his future, and consider what would make the family business a stand-alone success. ‘The biggest obstacle we faced was undoubtedly the pub’s location – it’s literally in the middle of nowhere,’ he explains. ‘So we decided to make it a ‘destination’ restaurant, where people made the trip here for something very special… and that proved to be the turning point.’ Indeed it was. The Black Swan’s reputation soared, winning a Michelin star in 2011, and when the head chef

Tommy gathers produce from The Black Swan’s kitchen garden, then gets busy in the kitchen.

left two years’ later, Tommy, who had been sous chef, took the kitchen reins, and most importantly, maintained the Michelin star.

▶

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Braised Lamb Neck with Peas, Mint and Gem Lettuce is made in the Le Creuset Signature Cast Iron 30cm Shallow Casserole in Teal (see recipe online).

But being the youngest chef ever to do so didn’t sit entirely well on his 24-year-old shoulders. ‘I felt that I’d inherited the French-style menu, rather than created a style of cooking that stood on my own merits,’ he recalls. ‘I wanted to do something different that really reflected my roots and philosophy. It seemed to me that establishing a restaurant that was largely self-sufficient, used only local ingredients and worked with the seasons’ rhythms, was the way forward.’ It was a bold move given that this ethos has inevitably thrown up some challenges along the way:

Local ingredients are preserved throughout the year to use in the restaurant dishes.

RICH PICKINGS

Tommy suggests a couple of ideas to make the most of his favourite things Beetroot: ‘We cook crapaudine beetroot in beef fat for five hours in a very low oven, so that the vegetable becomes the heart of the dish. It cuts just like a steak, and tastes sensational.’ Herbs: ‘Pour boiling water over freshly-picked herbs, add a few knobs of butter, drizzle over fresh steamed vegetables, then place just-roasted fish, such as turbot, over the top – summer on a plate!’ Courgettes: ‘I love them when they’re tiny... so full of flavour, and they’re great on the barbecue. Watch out though – they quickly turn into marrows if you don’t keep an eye on them!’

Sweetcorn: ‘There is nothing like the amazing flavour of just-picked corn. We serve the kernels raw with brown butter in the restaurant as a nibble with drinks.’ Elderflower: ‘Pick the heads on a really hot day when the pollen is high. Infuse in white wine vinegar and then boil in sterilised jars for 10 minutes. The elderflower vinegar is absolutely wonderful drizzled over vegetables.’ Blackcurrant leaves: ‘These have much more flavour than the actual fruit in my opinion, and are often used in botanical gins. I use them in ice-creams.’ Gooseberries: ‘Gently cook them, then dress them in a little white wine vinegar and serve with shellfish.’

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it has meant, for instance, taking an approach to producing, using and preserving food that combines age-old methods, with an exciting modern edge. ‘During the winter when everything slows down, the menu is largely determined by what’s been harvested during the warmer months,’ Tommy explains. ‘It’s like a traditional larder – how people would have preserved food in the past: we do a lot of pickling, fermenting and drying, and store everything ready for when we need it. We don’t even freeze vegetables, unless they’re used for something like a butter.’ This direction has also allowed Tommy and his team to be incredibly creative and resourceful when it comes to planning the menus. ‘If, for instance, we’ve got a surplus of something, we plan ahead so we know how long we can use it in the recipes, sometimes in unexpected ways,’ he grins. ‘We had so many Jerusalem artichokes once, for instance, we made an amazing

GROWING FOR BEGINNERS Tommy’s head gardener at The Black Swan, Ben Daniells, shares some smart growing tips:

1. Only grow what you want to eat! Sounds obvious, but doing so means you’ll look after your plot no matter what challenges nature throws at you, and harvesting the produce will be so much more rewarding. 2. Start with vegetables that promise a quick, easy win such as leafy greens and herbs. Root veg are the bankers of the garden: beetroot, parsnips and so on are classics for a reason! 3. Do your research. If a vegetable doesn’t thrive, follow the clues: look at the environment it’s in, such as the soil, the position, the season and so on. Once that’s addressed, your plant is likely to show its thanks.

fudge out of them for petit fours.’ A mix of the traditional and the modern

work long hours, like I do, having a casserole

also figure in Tommy’s own kitchen arsenal,

simmering away, or being able to cook

not least where Le Creuset is concerned.

something fast in the wok is just brilliant. My

‘It’s always been in our family farmhouse

favourite thing, though, is the kettle which I have

and I even inherited a really old pot from

got on my induction hob: the whistle when it

my grandmother… I was asked what I’d

starts to boil always gets my day off to a good

like to remember her by and that’s the

start, no matter how early that might be!’

thing I chose,’ he says.

Tommy’s first book, Roots, is published by Seven Dials, £25, on 5th April 2018. It showcases 100 recipes, along with expert tips on

‘I really love the brilliant colours in the new ranges, like Marine and Teal, which look beautiful in my kitchen at home. When you

Fresh produce from the garden flourishes.

foraging, growing and preserving.

For more about the Black Swan, go to www.blackswanoldstead.co.uk

The Black Swan’s cosy interiors have been furnished with pieces from local artisans and craftsman.

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- NAT U R E ELEMENTS

B R I N G T H E O U T S I D E I N W I T H I N S P I RAT I O N F R O M T H E N AT U RA L WO R L D

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arth, water, air, fire... since ancient times the

and ambience that somehow feels right,’ says interiors

universally recognised and revered in

tips on the following pages. ‘Introducing a sense of air into

fundamental forces of nature have been

science, culture and belief, not only for their

essential qualities, but because of the way they make us feel: in their simplest form, these elements can reassure, refresh, uplift, and energise.

Not surprisingly, then, their essence is frequently introduced into our own homes. ‘Everything from the

colour palette that suggests a particular force, to the materials and textures that underpin it, help create a look

writer and stylist Robin Collingwood who provides expert the home brings light and space, for instance, while earthy elements are grounding and somehow comforting.’

Le Creuset cookware and serveware is rightly famed for

its stunning colourways, and all have echoes of these

elements. On the following pages we inspire with the latest collections of Rosemary, Almond, Teal and Marine, as well as the iconic classic that is Volcanic, along with ways to bring the fundamental forces into your kitchen.

▶

From left to right, Stoneware Petite Casserole in Volcanic £19/€28, Signature Cast Iron 20cm Round Casserole in Teal £169/€200, Signature Cast Iron 28cm Round Casserole in Marine £259/€310, Salt and Pepper Mills in Volcanic £29/€38 each, Signature Cast Iron 24cm Round Casserole in Almond £209/€250 and Signature Cast Iron 26cm Shallow Casserole in Rosemary £189/€225.

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E A R T H The fresh lushness of a herb garden is encapsulated in the Le Creuset Rosemary range

From the top, Signature Cast Iron 20cm Round Casserole £169/€200, Signature Cast Iron 24cm Round Casserole £209/€250 and Signature Cast Iron 30cm Shallow Casserole all in Rosemary £219/€260.

From left to right, Salt Mill in Beechwood £29/€38 each, Signature Cast Iron 26cm Grillit® in Rosemary £115/€135, Stoneware Pestle and Mortar in Almond £40/€47 and Stoneware Jug in Rosemary £23/€33.

DOWN TO EARTH • Consider fitting huge bi-fold doors if possible: they seamlessly connect the

kitchen with the garden beyond. Inside, continue the theme by displaying herbs and plants alongside cookware.

• An earthy scheme may have natural

tones such as brown, grey, charcoal and tan at its heart, but needs lifting with lighter, fresher shades to prevent it seeming dull.

• Choose earth-derived materials such as slate, stone, wood and clay and

textiles including linen, hessian and leather.

abundance “ofAnleafiness and fresh produce will bring an earth-inspired look to life’’

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A I R The Le Creuset Almond collection has a delicacy that belies its strength and durability

3-ply Stainless Steel 24cm Uncoated Frying Pan £105/€130, Signature Cast Iron 20cm Round Casserole in Almond £169/€200. From left to right, Stoneware Stackable Ramekin £10/€14, Stoneware Mixing Jug £35/€45, Stoneware Medium Storage Jar £25/€32 and Stoneware Fluted Flan Dish £36/€45, all in Almond.

A I R D I S P L AY • Choosing ‘barely-there’ shades throughout expands the sense of space as the boundary

lines are less obvious – great in small kitchens. Ensure kitchenware and accessories continue the tonal theme.

• Reflective materials, from shiny white tiles to gloss-finished kitchen units and surfaces,

effectively bounce the light, as will a huge mirror on one wall if you have the room.

• Keep clutter minimal. Ensure you have plenty of built-in storage, keep worktops clear, and hide bulky equipment behind doors. Display

curated cookware and tableware on floating shelves or in glass-fronted cupboards.

windows undressed, “orLeave fit voile drapes, blinds or plantation shutters, rather than denser fabric options to enhance the airiness’’

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W A T E R The intriguing tones of Le Creuset Teal and Marine emulate the ocean’s watery depths

Finish with seascape “ artwork or marine-inspired accessories, driftwood displays and pile pebbles or Signature Cast Iron 24cm Round Casserole in Marine £209/€250.

shells in glass vases’’

FLUID FORCE • Combining blue and blue-green shades, as in the sea, creates

unexpected harmony, so use a

variety of tones in your kitchen

setting: a contemporary colour-mix

of cookware and tableware looks so effective on a shelf or at the table.

• Introduce reflective surfaces such as glass, chrome or steel into the kitchen setting, along with items

that have a rippled finish, such as ceramics or glassware.

• Bring the watery element, literally, From left to right, Stainless Steel Mesh Strainer £38/€45, Stoneware Petite Casserole in Teal £19/€28, Stoneware 29cm Deep Rectangular Dish in Rosemary £29/€39, Signature Cast Iron 24cm Round Casserole in Almond £209/€250, Signature Cast Iron 20cm Round Casserole in Marine £169/€200, Signature Cast Iron 23cm Skillet £105/€130, Toughened Non-Stick 24cm Shallow Casserole £115/€135 and 3-ply Stainless Steel 20cm Deep Casserole £140/€170 and 20cm Steamer £57/€72.

into your space. Today’s cool and contemporary aquariums make a

fantastic, mesmerising focal point.

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F I R E The enduring appeal of the Le Creuset Volcanic collection brings warmth and energy

From left to right, Salt and Pepper Mills £29/€38, Stoneware Ramekin £10/€14, Signature Cast Iron 24cm Round Casserole £209/€250, Stoneware Medium Storage Jar £25/€32, NEW Signature Cast Iron 30cm Deep Square Grill £160/€200, all in Volcanic.

outdoor permanent barbecue, pizza oven, or firepit “is aAndramatic way to cook, bringing this element to life in its most fundamental way’’ The Toughened Non-Stick range is available at lecreuset.co.uk or in Le Creuset stockists

FIERY HEART • This bold element needs tempering in a

scheme or it can be overpowering. Use deep orange or red accents against a sombre palette to bring a colour ‘pop’.

• Copper is increasingly used in today’s

kitchen designs and perfectly complements the fiery elemental feel.

• Once darkness falls, emphasise the fiery theme with myriad tealights in hammered

copper bowls or candle holders on display.

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new BEGINNINGS E X PA N D Y O U R C O O K I N G R E P E R T O I R E W I T H E X C I T I N G R E C I P E S T H A T M A K E T H E M O S T O F S E A S O N A L FA R E A N D F L AV O U R S

hile we all have our tried and trusted go-to recipes when we cook, sometimes it makes a refreshing change to give a favourite ingredient or dish a new lease of life by introducing different flavours or ideas that are not only delicious but really wake up the tastebuds at this time of year. Here, we take some of the season’s fabulous produce and give it all an enticing new twist...

ROAST BONED AND STUFFED LAMB LEG WITH BEETROOT AND A MINT, CAPER AND HONEY SAUCE This flavoursome roast lamb is made extra special with an unusual piquant sauce. PREPARATION TIME: 25 MINUTES COOKING TIME: APPROXIMATELY 1½ HOURS SERVES: 6-8 INGREDIENTS

STUFFING

1.25kg boned lamb leg

60g day-old breadcrumbs

Salt and pepper

Zest 1 orange

1 tablespoon light olive oil

1 clove garlic, crushed

2 bunches small to medium beetroot

1 teaspoon chopped thyme leaves

with leaves (peel and cut into wedges

2 teaspoons extra virgin olive oil

with stalks separated from leaves and

METHOD

Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4. 1. Open out the boned lamb leg, place skin side down and trim off any excess sinew and fat, then season well. 2. Mix all the ingredients for the stuffing and season. Spread out over the lamb, roll it up and tie it with butcher’s string. 3. Heat the casserole over medium to high heat with one tablespoon light olive oil, and brown the lamb lightly all over. Put to one side. 4. Mix the beetroot wedges in a bowl with the vinegar, herbs, orange peel and juice, one and a half tablespoons extra virgin olive oil and season. 5. Heat the casserole, adding the last tablespoon of oil over medium heat. Add the garlic cloves and cook for about a minute before adding the beetroot mixture, the red wine and water. Put the casserole lid on and cook over medium to high heat for 10 minutes. Remove from the heat and place the lamb on top. 6. Place in the oven and bake for about 40-45 minutes for pink lamb (or until the centre reaches 55˚C when measured with a meat thermometer). 7. Remove the lamb from the casserole, cover with foil and keep warm. The beetroot will most probably need cooking further, so increase the oven heat to 200˚C/ 180˚C Fan/ Gas Mark 6 and finish baking uncovered for a more roasted finish. Alternatively, put the lid on and finish cooking over low to medium heat on the hob. This will take about 10 minutes. 8. For the mint sauce, mix all the ingredients together, and pour into a serving bowl. 9. Separately, bring a saucepan of salted water to the boil and cook the beetroot stalks and leaves. The stalks will take longer so add these first. Dress lightly with some more extra virgin olive oil, salt and pepper.

chopped)

MINT SAUCE

2 tablespoons red wine vinegar

50g finely chopped mint leaves

2 bay leaves

2 tablespoons honey

3-4 sprigs thyme

2 tablespoons red wine vinegar

Peel of 1/2 orange

2 tablespoons boiling water

Juice of 1/2 orange

30g non-pareil capers, chopped if

2 ½ tablespoons extra virgin olive oil

preferred

COOK’S NOTE

6 cloves garlic, unpeeled and bashed

Salt, to taste

This dish can also be made using a bone-in leg of lamb. Make the stuffing

10. To serve, remove the string from the lamb and slice. Serve with the beetroot and any juices in the casserole along with the beetroot leaves and the mint sauce.

125ml red wine

and bake it separately until crisp, then serve with the finished dish for a

125ml water

welcome crunch.

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“

‘ This beautiful dish makes a wonderful alternative to the usual Easter lamb’

This fragrant roast lamb has been cooked using the Le Creuset Signature Cast Iron 30cm Shallow Casserole in Almond (£219/€260).

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The Le Creuset 3-ply Stainless Steel 24cm non-stick Chef's Pan (£145/€170) is the ideal choice for this seasonal risotto.

RISOTTO PRIMAVERA A good risotto should be nicely thickened and creamy, but still loose enough to flow out and cover the base of a plate when you serve it. METHOD

PREPARATION TIME: 10 MINUTES COOKING TIME: 25 MINUTES SERVES: 4 INGREDIENTS

50g Parmesan cheese, finely grated

2 bunches spring onions, trimmed

Leaves from 15g bunch fresh mint,

150g young carrots, trimmed and

finely shredded

scraped clean

4 tablespoons crème fraîche, to serve

1 litre chicken or vegetable stock

Salt and freshly ground white pepper

200g sugar snap peas

25g pea shoots or small watercress

200g freshly shelled petit pois peas

sprigs, to garnish

90g butter 225g risotto rice, such as Arborio or Carnaroli 4 tablespoons dry white wine or white vermouth

COOK’S NOTE Do try to use fresh stock as risotto is all about the flavour of a really good stock. This risotto is also lovely made with fresh goat’s cheese. Crumble 100g creamy rindless goat’s cheese and stir it in at the end with the mint and Parmesan cheese.

1. Thinly slice the spring onions, separating the white part from the green. Cut the carrots diagonally into 1cm thick slices and then bring the stock to the boil in a saucepan and keep hot over a low heat. 2. Drop the sugar snap peas and carrots into a pan of boiling salted water, bring back to the boil and add the shelled petit pois. Cook for 1 minute then drain. Refresh under cold water, then pop open and half the sugar snaps to expose the peas. Set to one side. 3. Melt 65g of the butter in a pan, add the white of the spring onions and cook gently for 1 minute. Add the rice, then stir to coat all the grains in the butter and cook for 1 minute. Add the white wine and simmer, stirring, until it has been absorbed. Add a large ladle of hot stock and simmer, stirring until it has all been absorbed before adding another. Continue like this, stirring all the time, until the rice is creamy but still with a little bite to it – this should take about 25 minutes. You might not need to use all the stock. 4. After the risotto has been cooking for 23 minutes, stir in the green spring onion tops with the last addition of stock if any left, and cook for 2 more minutes. Stir in the carrots, sugar snap peas, shelled peas and Parmesan cheese and cook for a minute or two to heat them through. 5. Melt the remaining 25g butter in a small pan and add the mint. Stir the mint butter in to the risotto, season to taste and spoon onto warmed plates. Spoon over the crème fraiche, scatter with the pea shoots or watercress sprigs and serve straight away.

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PORK CHOPS, PURPLE SPROUTING BROCCOLI AND CANNELLINI BEANS WITH PARSLEY AND ANCHOVY SAUCE Purple-sprouting broccoli makes a nice seasonal change from the usual green variety. This recipe is full of flavour and textures, looks impressive, yet takes very little time to make. PREPARATION TIME: 25 MINUTES COOKING TIME: APPROXIMATELY 20 MINS SERVES: 4 INGREDIENTS

PARSLEY AND ANCHOVY SAUCE

2 teaspoons light olive oil

15g picked parsley leaves with

1 teaspoon unsalted butter

some stalk, finely chopped

Salt and pepper

Zest 1 large lemon

4 bone-in pork chops (approx.

1 tablespoon lemon juice

175g each)

1 teaspoon Dijon mustard

2 garlic cloves, peeled and finely

4 anchovy fillets in oil, finely

sliced

chopped

3 sprigs rosemary

½ small round shallot, finely

Pinch chilli flakes

chopped

250ml chicken stock

1 clove garlic, crushed or finely

300g purple sprouting broccoli,

grated

split down the stalk up to the

3 tablespoons extra virgin olive oil

flowers

Salt and pepper

400g tin cannellini beans, drained and rinsed

METHOD

1. First make the parsley and anchovy sauce by mixing all the ingredients and set aside. (Be careful with the addition of salt as the anchovies are salty.) 2. Heat the pan with 1 teaspoon light olive oil and the butter over a medium heat until the butter is foaming. Season the pork chops, add to the pan and brown one side – this should take approximately 3 minutes. Reduce heat to low to medium, turn the chops over and cook for about 3 more minutes or until just done. Remove from the pan along with any of the juices remaining and keep warm. 3. Over low to medium heat, add the remaining teaspoon of light olive oil to the pan with the sliced garlic, rosemary and chilli flakes. 4. When the garlic is lightly golden, add the chicken stock and bring to the boil over medium heat with the lid on. 5. Add the purple sprouting broccoli, replace the lid and cook for about 5 minutes, turning halfway until just tender but still with a little bite. Add the cannellini beans and boil fairly rapidly with the lid off to evaporate and concentrate the liquid, stirring occasionally. 6. Return the pork chops to the pan along with any resting juices, cover and heat through briefly. 7. Divide the chops, broccoli and beans between plates and spoon the parsley and anchovy sauce over or pass around in a separate bowl.

The Le Creuset Toughened Non-Stick 26cm Sauté Pan (£155/€195) is the perfect choice for this fabulous dish, and looks great brought straight to the table.

COOK’S NOTE You could replace the pork chops with lamb chops or leg steaks, chicken breasts or thighs, and use chickpeas instead of cannellini beans if preferred.

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SEASONAL INFLUENCES Three lifestyle bloggers share their passion for enjoying seasonal produce

‘A dairy free diet has made me more inventive when it comes to making great food’

What seasonal produce do you most look forward to every year?

Jessica Simmons lives in Bracknell

fresh seasonal fish and seafood.

both work in food product

to cook our catch on the barbeque...there’s nothing like it!’

I love all of it, but especially rhubarb and asparagus, and I adore

Berkshire with her partner Simon, and

Simon’s uncle takes us mackeral fishing in Wales, and we love

development.

Do you grow your own produce?

She founded Nourishing Jessica

(nourishingjessica.com) in 2013 after being diagnosed as lactose intolerant.

Have you always been interested in healthy eating?

I was actually a chef in my late teens and early twenties, so

cooking has long been a big part of my life. It was only after I changed to a dairy-free diet, that I became really focussed though, and started cooking and eating in a different way. It’s not as difficult as you might think to cut out dairy, and the dishes I make are delicious, healthy and enjoyed by everyone.

How have you developed your own recipes?

I love experimenting and coming up with

We’ve only got an apartment (with no garden!) but Simon’s

family have an allotment and a big kitchen garden, and we’ve

got our own patch there which is great. Last year, we harvested loads of strawberries, chard and tomatoes and want to grow even more this year.

What’s your favourite ingredient in the dish you’ve made for us?

Asparagus is one of my favourite spring vegetables - I always

hunt it out at the farmers’ market. I use it in recipes like this one, or just

griddle the spears with a

little olive oil and salt. So simple and delicious.

from my cookbooks.. my shelves are

What are your tips for buying or using seasonal produce?

by the beautiful food photography on

little and often as locally

to be dairy free if necessary.

have preservatives and

recipes myself, but I also get so many ideas groaning with them! I love being inspired

It’s often best to buy

social media sites too, then I adapt dishes

grown produce won’t

so on, and you’ll need to eat them quickly.

Jessica’s healthy Griddled Trout with Balsamic-Roasted Vegetables and Charred Lemon and Wild Garlic Pesto is packed with seasonal goodness, and is so easy to make, using the new Le Creuset Signature Cast Iron 30cm Rectangular Grill. ‘I love this grill pan... it’s provides easy release which is essential when cooking fresh fish. It doesn’t take up too much room in my kitchen cupboard either!’

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‘I like to make easy seasonal dishes that look as good as they taste’ Lou Archell and her husband Dan Taylor created Little Green Shed in 2010 (www.littlegreenshed blog.co.uk). The site celebrates everything from food and lifestyle to family, travel and the great outdoors. The couple and their two sons, Charlie, 12 and Rufus, 10, live in the city of Bristol. What made you start your blog? Back in 2010, we had an allotment with a little green shed on it, hence the name! We wanted to teach our boys about the seasons and growing your own food, and that seemed a good, fun way to do it. Over the years, the site has gradually evolved into what it is now. What do the seasons mean to you?

I appreciate all the annual rituals and perennial

pleasures...In the spring, for instance, I always replenish

always something going on. Even a visit to our local greengrocer is a treat: I love all the colours, shapes and smells of the seasonal fruit and veg which is

displayed so beautifully. It’s impossible to resist - and it’s all good for you!

How would you describe your style of cooking? I like to keep the food I make simple and seasonal, and it’s important it looks really appetising. I also take time to make the table look lovely, especially when we’re entertaining, so I’ll always use fresh flowers and greenery, that mirrors the season, and beautiful tableware and cookware.’ What seasonal ingredients do you feel makes your dish for Le Creuset sing? I love the mix of fresh greens. The spring onions and peas, along with a generous handful of zingy justchopped mint - which grows so abundantly in my garden! - gives the couscous such a lift.’

Lou makes her fabulous Cumin Chicken with Giant Couscous, Courgette, Peas and Mint using 3-ply Stainless Steel 24cm Sauté Pan.

our herb garden, and there’s nothing like a walk in the woods in May when the air smells of wild garlic. In summer, we make elderflower cordial, and go to

pick-your-own farms, and I love it when the stone fruits like cherries and peaches arrive...these are all markers in the year.

What inspires you when it comes to seasonal produce? We live in a great foodie city which is so exciting - there’s

‘Growing my own fruit and veg has become a passion’ Rosie Chappel began her blog Cider with

Rosie (ciderwithrosie.com) eight years’ ago, and aims to document everyday joys,

especially life at home and happy times with family. She lives in Surrey with husband Jason and their toddler, Ottilie. What do you most enjoy about where

you live? We’ve recently moved to a cottage on a farm which is really in the middle of nowhere and it’s wonderful! Jason and I love the countryside and it means we’re really able to enjoy the changing seasons, and help our daughter learn to appreciate it all too.. Do you follow a seasonal calendar when it comes to diet? We are very conscientious about reducing our carbon footprint, and we are very conscientious about reducing our carbon footprint, and living in a

more environmentally-friendly way, so eating what’s in season here is really important. Not only that, I became a vegetarian three years’ ago before going vegan last year, so I’m more aware than ever how important it is to grow or source good, nutritious produce. Are you aiming to be largely self sufficient? I started to grow my own fruit and veg for the first time last year, and was thrilled by my success! We only had a tiny garden in our old house but I planted courgettes, lettuces, runner beans, potatoes and carrots everywhere, even in patio pots! Now that we’ve got plenty of land with our cottage, we’re creating four huge raised beds so I can really go to town - it’s so exciting! What favourite seasonal ingredient have you used in your dish for Le Creuset? I love the versatility of aubergines - and in this dish, the vegetable’s soft, buttery texture complements and contrasts beautifully with the other ingredients, providing a perfect balance of flavours.

Rosie’s delicious Griddled Aubergine, Smoked Paprika and Miso Chickpea Salad uses the Le Creuset Toughened Non-Stick Grill to cook the aubergines in the recipe.

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P A N P E R F E CT BE INSPIRED WITH SMART WAYS TO MAKE THE MOST OF THE REMARKABLE PANS FROM LE CREUSET

hink Le Creuset frying pans are just

for cooking on the hob? Think again. The durability and versatility of the

entire range means these resourceful pans can be successfully used for oven dishes too, from roasts to bakes and more. Their ability to distribute heat evenly means perfect results – and no soggy bottoms! – every time, so be inspired by these fabulous sweet and savoury baking recipes, and enjoy cooking clever...

From top right, Signature Cast Iron 23cm Skillet in Rosemary £105/€125, Marine, Almond and Teal, Toughened Non-Stick 26cm Deep Frying Pan £120/€150, 3-ply Stainless Steel 24cm non-stick Frying Pan £115/€135.

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Keep it fresh...

Go for classic...

...with this asparagus, ricotta, and Parmesan

...with melting taleggio cheese and grilled

option, finished with lemon-infused olive oil and a scattering of chilli flakes.

artichokes in oil, given a rustic flourish with roughly torn Parma ham, and a drizzle of olive oil.

Our Cauliflower Crust Pizzas are all made using the Le Creuset Cast Iron 23cm Skillet £105/€125. Clockwise from top left: Rosemary, Marine, Teal and Almond. For complete recipes, go to www.lecreuset.co.uk

Make it Med...

Pack a punch...

...with this Italian combination of grilled

... with sun-blushed tomatoes,

aubergine slices, tomato and basil sauce, mozzarella and pecorino cheese.

anchovies, black olives, and garlic in this bold, flavoursome option.

IT’S ALL ABOUT THE BASE... Move away from the dough! The new, healthy way to make fast, fresh pizza is with a cauliflower crust (with simple toppings). The Le Creuset Cast Iron Skillets are perfect for this all-time favourite dish because the cast iron allows for the necessary high temperature to be reached in order to achieve a perfectly cooked, even, crusty base – bellisima!

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The Le Creuset Toughened Non-Stick 26cm Deep Frying Pan (£120/€150) is ideal for this Apple, Blackcurrant and Cassis Crumble.

APPLE, BLACKCURRANT AND CASSIS CRUMBLE Just one pan is used to make this delicious crumble, from poaching the fruit to baking it in the oven. The addition of cassis gives this all-time favourite a fabulous twist. PREPARATION TIME: 35 MINUTES COOKING TIME: 20-25 MINUTES SERVES: 8 INGREDIENTS 1 kg cooking apples 75g golden granulated sugar 175g blackcurrants, topped and tailed 4 tablespoons Cassis liqueur CRUMBLE TOPPING 225g plain flour 125g firm butter, diced 75g golden granulated sugar 60g rolled porridge oats

COOK’S NOTE Adding the rolled porridge oats to the crumble mix provides an extra, healthy crunch.

METHOD

Pre-heat the oven to 180˚C / Fan 170˚C / Gas Mark 4. 1. Peel, quarter and thickly slice the apples. Transfer to the pan with the sugar and blackcurrants and add 1 tablespoon of water. Cover with the lid and simmer gently for 15 minutes, or until the fruit has softened. Remove from the heat, uncover and cool for 30-40 minutes. Stir in the Cassis liqueur. 2. Put the flour and butter into a bowl. Rub the butter into the flour until the consistency resembles breadcrumbs (or process in a food processor for 30 seconds). Stir in all but 1 tablespoon of the sugar and all of the oats. Spoon this evenly over the fruit in the pan. Press down very lightly and sprinkle the remaining sugar over the top. 3. Bake, uncovered, in the centre of the oven for 20-25 minutes, or until the crumble is firm and pale golden brown. Serve with lightly whipped cream or vanilla ice cream.

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CHOCOLATE ITALIAN PANFORTE Traditionally made in a shallow pan, this classic Italian sweet treat with a chocolate twist, is baked in the oven and has a chewy candy-like texture. PREPARATION TIME: 10-15 MINUTES COOKING TIME: 30-35 MINUTES SERVES: 10-12 INGREDIENTS 250g mixed nuts, such as Brazils, hazelnuts, almonds, pecans, pistachios without shells and husks 115g plain flour 25g cocoa powder 1 teaspoon ground cinnamon Zest of 1 orange 85g glacé cherries 85g candied orange and lemon peel 100g dark chocolate, melted 200g honey 200g light brown sugar 2 tablespoons brandy or rum 1 tablespoon icing sugar for dusting A little butter for greasing Rice paper

METHOD

Pre-heat oven to 170°C / Fan 150°C / Gas Mark 3. 1. Place the nuts in the frying pan over a low to medium heat and toast until lightly golden, then remove to a plate, cool and reserve. 2. Combine the flour, cocoa powder, cinnamon and orange zest in a medium-size, heatproof bowl and stir in the cooled nuts along with the cherries. Set to one side. 3. Break up the chocolate into small pieces, place in a heatproof bowl and sit over a pan of hot water to melt (don’t let the bowl touch the water). 4. Place the honey and light brown sugar with the brandy or rum in a small pan over a low heat. Once the sugar has melted, bring the contents to a slow simmer and cook for 2-3 minutes. 5. Stir the hot honey syrup and the melted chocolate into the flour and nuts. Combine all the ingredients well. 6. Lightly grease the frying pan with a little butter and line the base with a disc of edible rice paper (or baking parchment). Tip the mixture into the pan and use a spatula to smooth over the top. 7. Bake in the centre of the oven for 30-35 minutes, then remove. The mixture will firm up as it cools. 8. When the panforte is cool, dust with icing sugar before removing from the pan, and serve cut into thin slices.

The Le Creuset 3-ply Stainless Steel 24cm non-stick Frying Pan (£115/€135), is perfect for the delicious Chocolate Italian Panforte.

COOK’S NOTE Rice paper makes the Panforte easy to handle, and is edible. If not available use baking parchment but remove before slicing and serving. Stored in airtight container, this sweet sensation will keep for several weeks. Delicious and colourful Chicken Pilaf is made using the Le Creuset 20cm Signature Cast Iron Casserole.

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The great

OUTDOORS Explore the pleasures of coast and country with our essential guide to making the most of long days and warm evenings surrounded by nature

CHEFâ&#x20AC;&#x2122;S NOTE This is a brilliantly versatile recipe that goes particularly well in this pan. You can make it without chicken, with cauliflower, or nuts or spring vegetables the technique is the same.

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eing among nature is one of life’s great pleasures, and in the UK, we enjoy some of the most beautiful countryside and coastline in the world... can anything be better than a woodland picnic or a barbecue on the shore after a day catching the waves? Being outside in the fresh air releases moodenhancing endorphins, while sharing good times outside with friends and family creates memories that remain long after summer is over. And as for all the al fresco feasts we relish on such occasions, it’s undoubtedly true that food always tastes better outside...

Signature Cast Iron 23cm Skillet in Teal and Marine £105/€125, Signature Cast Iron Grillit® in Marine and Teal £115/€135.

▲

Opposite from left to right, Stoneware Petite Casseroles in Marine, Rosemary and Teal £19/€28, Tumblers £52/€62, Signature Cast Iron 30cm Rectangular Grill in Volcanic £120/€150, Stoneware Pasta Bowl in Teal £16/€20, Stoneware Dinner Plate in White £18/€23, Toughened Non-Stick 35cm Rectangular Grill £130/€160, Signature Cast Iron 30cm Shallow Casserole in Rosemary £219/€260 and Stoneware Jug in Marine £23/€33.

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Whether you always head for a favourite spot or want to explore somewhere new, there’s nothing like sharing good times and great food with friends and family outside

Fresh air From left to right, Signature Cast Iron 30cm Deep Square Grill in Volcanic £160/€200, Stoneware Pasta Bowl in Teal £16/€20, Stoneware Dinner plate in White £18/€23, Tumblers £52/€62, Toughened Non-Stick 32cm Rectangular Grill £130/€160, Signature Cast Iron 30cm Rectangular Grill in Volcanic £120/€150, Stoneware Petite Casseroles £19/€28 in Marine, Rosemary and Teal.

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here’s something about the very word

‘picnic’ that conjures up a sense of fun and spontaneity few of us can resist, and

nowadays, eating outside is more popular than ever, due perhaps to the availability of al fresco-friendly food, smart ways to transport it and no doubt, the rise in popularity of the barbecue. So, whether you make for our magnificent coastline or the rolling countryside here’s how to make your day out a great one…

PICNIC POINTERS Smart moves. If you’re driving to your destination, it makes sense either to transport dishes in the cookware you’ve made it in, or bring what pans or dishes you plan to use once on site. It means you don’t have to transfer prepared food to other containers, looks great, and saves on washing up later. Stay cool. A tightly-packed cool bag holds its chill better than a half-full one. Place most perishable items on top of ice packs at the bottom, then tuck in everything else that needs to stay cool, with items that could get squashed on the very top. Remember the extras. Pop in salt and pepper, sachets or mini jars of condiments; prep salad dressings or relishes at home and decant into screw top jars; make savoury butters in advance and keep in the cool box; put fresh herbs in a plastic container just before leaving home; don’t forget coffee, teabags, milk and sugar - and a big thermos of hot water! Essential kit. Be sure to pack the following: picnic plates, cups, glasses; paper napkins, towels and wet wipes; small cutting boards (double up as flat surfaces for serving); knives, tongs and serving utensils; corkscrew and bottle opener (the Le Creuset Waiters Corkscrew does both); bin bags; waterproof-backed picnic rug; blankets; solar or battery-operated lanterns for after dark; basic first aid kit; bat and ball, frisbee etc.

Clockwise, Signature Cast Iron 20cm Round Casserole £169/€200, Stoneware Medium Storage Jar £25/€32, Stoneware Small Storage Jar £20/€26, Signature Cast Iron 24cm Round Casserole £209/€250, Pepper Mill £29/€38, Stoneware Jug £23/€33, Professional Medium Spatula £14/€18 all in Teal and a 3-ply Stainless Steel 26cm Shallow Casserole £145/€180.

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SURF AND TURF MIXED GRILL Created in the USA, surf and turf literally means food from land and sea, invariably steak and

This classic combo is made in the Le Creuset Signature Cast Iron Deep Square Grill in Volcanic (£160/€200).

lobster, prawns or shrimps, which are griddled or barbecued and served together.

PREPARATION TIME: 10 MINUTES COOKING TIME: 10 MINUTES SERVES: 2 AS A MAIN, FOUR AS PART OF A PICNIC INGREDIENTS 1 corn on the cob, cut across into 4 thick slices 2 small, uncooked lobster tails 12 large raw peeled prawns 2 small vine tomatoes, halved 2 tablespoons olive oil Juice ½ un-waxed lemon (approximately 1½ tablespoons) 1 tablespoon fresh thyme leaves, roughly chopped 2 x 150g pieces fillet steak 1 large un-waxed lemon, cut into chunky quarters Sea salt flakes and freshly ground black pepper FOR THE HERB AND GARLIC BUTTER 25g butter 1½ teaspoons chopped parsley 1½ teaspoons chopped chives 1 fat garlic clove, very finely chopped

METHOD

1. Drop the pieces of sweetcorn into a pan of boiling salted water and cook for 5-6 minutes until tender. Drain well and set aside. 2. Cut the lobster tails in half lengthways and pull out and discard the dark grey thread running along its length. Put the lobster, prawns, sweetcorn pieces, tomato halves, olive oil, lemon juice, half of the thyme and some freshly ground black pepper into a mixing bowl and toss together well. Rub either side of each piece of steak with a little more oil, sprinkle with the remaining thyme and season with pepper.

of sweetcorn to the grill. Cook for 2 more minutes. Turn the lobster, tomatoes and sweetcorn over and add the prawns to the grill. Cook the prawns for 1 minute on each side, continuing to turn the pieces of sweetcorn as they brown. 6. Once everything is cooked, remove the grill from the heat and drizzle over the herb and garlic butter. Scatter with some sea salt flakes and serve straight away with a green leaf or potato salad. (If you are making this at home, skinny fries make a great accompaniment).

3. Put the ingredients for the herb butter into a small pan and melt together over a low heat, then set to one side. (See Cook’s Note, below). 4. Heat the dry grill pan over a medium heat for a few minutes until hot. Add the pieces of lemon, flesh side down and chargrill for 1 minute on each cut side until marked with the lines of the grill. Remove to a small plate and keep to one side. 5. Add the pieces of steak to the grill pan and cook for 4 minutes. Turn the steaks over (this will give you steak that is medium-rare) and add the pieces of lobster, cut-side down, the tomato halves and the pieces

COOK’S NOTE If you are making the Surf and Turf for a barbecue picnic, make the herb butter in advance and transport in a plastic container.

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GRILLED MACKEREL, SPRING SALAD AND HORSERADISH DRESSING Spiced with a peppery horseradish sauce, this light dish is not only good for you thanks to the oily mackerel, but can be enjoyed guilt-free as it’s a sustainable fish. PREPARATION TIME: 20 MINUTES COOKING TIME: APPROXIMATELY. 8-10 MINS SERVES: 4 INGREDIENTS

FOR THE DRESSING

8 spring onions

4 tablespoons prepared

4 mackerel fillets,

horseradish

approximately 90g each

1 teaspoon cider vinegar

2 teaspoons light olive oil

½ teaspoon Dijon mustard

Salt and pepper

2 tablespoons light olive oil

2 heads chicory, separated into

1 tablespoon extra virgin

leaves

olive oil

70g watercress

Salt and pepper, to taste

150g radishes, finely sliced

2 teaspoons chopped chives

Salt and pepper, to taste

2 teaspoons chopped dill

METHOD

1. First make the dressing: whisk the horseradish, vinegar and mustard together, then slowly whisk in the oils. Season, then add about 1½ teaspoons of the chives and dill. 2. Lightly brush the ribbed grill with oil and preheat on the hob on a low to medium heat. Test the temperature of the pan (see Cook’s Note) before adding any of the ingredients. 3. Trim spring onions if necessary then grill for about 1½ minutes on each side until nicely charred in places but retaining a little bite. 4. Brush the mackerel fillets with oil and season. Grill skin-side down first for about 1 to 1 ½ minutes or until nicely coloured. Turn over and cook for about another minute. Remove from the grill, and place one on each plate. 5. Lightly dress the salad ingredients with about half the dressing and divide between the plates. 6. Drizzle on the rest of the dressing, sprinkle on the remaining herbs and serve.

COOK’S NOTE To check if the grill is hot enough, add a few drops of water to the hot surface. If the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and no sizzle, continue to heat the pan, then test again. Do not heat the empty grill for more than two minutes.

The Le Creuset Toughened Non-Stick 35cm Rectangular Grill (£130/€160) has been used for this delicious fishy fare: it should not be placed directly on a barbecue, however. Use it on the hob, before taking outside for an al fresco meal.

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MEDITERRANEAN VEGETABLES AND CHICKEN KOFTA KEBABS A kofta is a savoury ball of spiced meat or vegetables traditionally eaten inside pitta bread pockets together with a fresh dip and vegetable salads in Middle Eastern and Indian countries.

PREPARATION TIME: 35 MINUTES COOKING TIME: 8 MINUTES SERVES: 8 INGREDIENTS KOFTA KEBABS 500g minced chicken (a mix of breast and thigh is ideal) 25g day-old breadcrumbs, soaked in 2 tablespoons water, to soften Salt and black pepper 1 garlic clove, crushed 1 teaspoon light cooking olive oil 2 spring onions, finely sliced 1 chopped red chilli ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon turmeric 1 tablespoon chopped fresh mint 1 tablespoon chopped parsley 1 tablespoon chopped coriander 35g chopped pistachio nuts VEGETABLE KEBABS 8 whole red vine cherry tomatoes 8 whole yellow vine cherry tomatoes 1 red pepper, cut into 8 small pieces 1 yellow pepper, cut into 8 small pieces 1 each small green and yellow courgettes, each cut into 8 x 1cm thick slices 2 small red onions, each cut into 8 small wedges 2 tablespoons light cooking olive oil or rapeseed oil CACIK SALAD

METHOD

200g piece cucumber, seeded and finely diced

1. For the kofta kebabs, put all the ingredients into a mixing bowl with ½ teaspoon of salt and some pepper and mix together well with your hands. Divide the mixture into 8 evenly sized pieces then shape into short stumpy sausages and thread on to 8 metal skewers.

250g Greek-style natural yogurt 1 garlic clove, crushed Leaves from ½ small bunch fresh mint, finely shredded TO SERVE 1 Little Gem lettuce, shredded 15g coriander ½ lemon 8 wholemeal pitta breads Aleppo pepper flakes

COOK’S NOTE These kebabs can also be successfully made with minced beef. The addition of 1 teaspoon of nigella /kalonji seeds to the mixture goes particularly well with the beef.

The Le Creuset new Signature Cast Iron 30cm Rectangular Grill in Volcanic (£120/€150) is ideal to make these tempting Koftas.

2. For the vegetable kebabs, put all the prepared vegetables into a bowl with one tablespoon of olive oil and some seasoning and toss together well. Thread the vegetables alternately on to another 8 skewers. 3. For the cacik salad, simply mix the ingredients together in a bowl and season to taste. Spoon into Stoneware Petite Casseroles to serve. 4. Heat the grill dry over a medium heat for a few minutes until hot, then lightly oil it with a basting brush. Lay the 4 chicken and 4 vegetable skewers side by side on the grill and cook for about 8 minutes, turning every 2-3 minutes until cooked through and nicely browned. Keep warm while you repeat with the rest. 5. To serve, shred the gem lettuce, chop the coriander and season it all with lemon juice, salt and pepper. Lightly toast the pitta breads and slit them open along one side to make a pocket. Take care of the steam. Fill each one with some of the gem lettuce. Place one kofta kebab and one vegetable kebab inside each pocket and slide out the skewers. Spoon in some of the cacik salad, sprinkle on Aleppo pepper and serve straight away.

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SUMMER BERRY TIRAMISU POTS The Italian meaning of ‘tiramisu’ means a pick-me-up. This version, made with summer berries and lemon in place of the traditional coffee and chocolate, is guaranteed to make you feel uplifted! PREPARATION TIME: 10 MINUTES COOKING TIME: 2-3 MINUTES SERVES: 4

INGREDIENTS BERRY COMPOTE 150g mixed redcurrants and blackcurrants 75g blueberries 2 tablespoons caster sugar Juice of 1 small lemon (approx. 3 tablespoons) Juice of 1 orange (approx. 3 tablespoons) 200g fresh raspberries MASCARPONE CREAM 250g tub mascarpone cheese 2 tablespoons caster sugar Finely grated zest of 1 small lemon 3 tablespoons Greek-style natural yoghurt TO ASSEMBLE 16 sponge fingers Icing sugar, for dusting 4 small fresh mint sprigs, to decorate

METHOD

1. For the compote, put 100g of the mixed redcurrants and blackcurrants plus 50g of the blueberries into a small pan with the sugar, lemon juice and orange juice. Place over a medium heat and allow to heat through gently, swirling the pan now and then, until the sugar dissolves and the berries just burst and release all their juices. Stir in 150g of the raspberries and then tip the mixture into a sieve set over a shallow dish in order to collect all the syrup. 2. Beat the mascarpone, caster sugar and lemon zest together in a bowl until smooth and then stir in the yoghurt. 3. Dip the sponge fingers one at a time into the warm berry syrup, leave them to soften slightly and then use them to line the base of 4 petite casseroles, cutting them where necessary to fit. Spoon one-quarter of the berry mixture into each pot and then cover with the mascarpone cream. Reserve the remaining berry syrup for later. 4. Mix the remaining berries together and use to decorate the top of each pot, then chill for 1 hour. Drizzle with the remaining syrup, then dust with a little icing sugar and decorate with the mint sprigs just before serving.

Le Creuset Stoneware Stoneware Petite Casseroles in Rosemary, Almond and Marine (£19/€28) are perfect for these delightful desserts.

COOK’S NOTE For a slightly more adult version of this pudding, use 2 tablespoons of limoncello in place of the lemon juice.

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Natural Enhance your kitchen or al fresco table with these irresistible Le Creuset collections - they make wonderful gifts, too... 2 4 1

SECRET GARDEN 14

Fresh Rosemary is offset with the versatile Almond range in this harmonious blend 7

8 12

1. Stoneware Espresso Mugs in Rosemary £12/€16, 2. Signature Cast Iron Grillit® in Rosemary

Grand Mug in Rosemary and Almond £17/€24, 10. 3-ply Stainless Steel 24cm non-stick Chef's

30cm Shallow Casserole in Almond £219/€260, 5. Beechwood Salt and Pepper Mills £29/€38

Rosemary £23/€33, 13. Stoneware Stackable Ramekins in Almond and Rosemary £10/€14, 14.

Casserole in Rosemary £209/€250, 8. Wooden Waiters Corkscrew £32/€42, 9. Stoneware

£8.50/€12.50 16. Signature Cast Iron 16cm Saucepan in Almond £135/€155.

£115/€135, 3. Stoneware Medium Storage Jar in Rosemary £25/€32, 4. Signature Cast Iron each, 6. Stoneware Small Storage Jar in Almond £20/€26, 7. Signature Cast Iron 24cm Round

Pan £145/€170, 11. 3-ply Stainless Steel 14cm Saucepan £69/€88, 12. Stoneware Jug in

Stoneware Petite Casserole in Almond £19/€28, 15. Stoneware Egg Cup in Rosemary

NK PAGES 36-47 v7_Layout 1 19/01/2018 09:48 Page 2

5 2 4 1

3 6

15 7

C OA STA L PAT H

14 13

The shifting light and shade of the sea is perfectly captured in Le Creuset’s intriguing Teal and Marine collections

12 11

1. 3-ply Stainless Steel 20cm Saucepan £120/€140, 2. Stoneware Mug in Teal £15/€21,

11. Cooler Sleeve in Teal £20/€30, 12. Toughened Non-Stick 24cm Shallow Frying Pan

3. Stoneware Jug in Teal £23/€33, 4. Salt and Pepper Mills in Marine and Teal £29/€38 each,

£95/€120, 13. Oven Mitt in Marine £25/€33, 14. Professional Silicone Medium Spatula in Teal

£125/€155, 7. Stoneware Mug Marine £15/€21, 8. Stoneware Butter Dish in Marine £30/€40,

Classic Teapot in Marine £40/€49.

5. Stoneware Egg Cup in Marine and Teal £8.50/€12.50, 6. Toughened Non-Stick Paella Pan

9. Pot holder in Marine £17/€23, 10. Stoneware Petite Casserole in Marine £19/€28,

£14/€18, 15. Signature Cast Iron 24cm Round Casserole in Teal £209/€250, 16. Stoneware

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4 5

3 6

SUMMER MEADOW

The lushness of wild flowers inspires this bright and beautiful combination of the Chiffon Pink, Volcanic, Berry and Almond colour palettes

8 9 15

11 13

1. Salt and Pepper Mills in Pink £29/€38, 2. Professional Stainless Steel Slotted Turner

£28/€40, 3. Stoneware Egg Cup in Chiffon Pink £8.50/€12.50, 4. Signature Cast Iron 20cm

Round Casserole in Volcanic £160/€200, 5. Stoneware Stackable Ramekin in Volcanic and Chiffon Pink £10/€14, 6. Double Oven Glove in Almond £26/€36, 7. Signature Cast Iron 20cm

Round Casserole in Chiffon Pink £160/€200, 8. Stoneware Dip Bowls in Almond and Volcanic £7.50/€11, 9. Stoneware Mug in Volcanic £15/€21, 10. Stoneware Butter Dish in Almond

£30/€40, 11. Professional Stainless Steel Spoon £28/€40, 12. Signature Cast Iron 20cm Round

Casserole in Berry £209/€240, 13. Stoneware Petite Casseroles in Chiffon Pink and Volcanic

£19/€28, 14. Stoneware Mug in Chiffon Pink £15/€21, 15. Signature Cast Iron 20cm Round

Casserole in Almond £160/€200, 16. Stoneware Small £20/€26 and Medium £25/€32 Storage

Jar in Chiffon Pink and Volcanic,

17. Stoneware Egg Cup in Volcanic £8.50/€12.50,

18. Stoneware Fluted Flan Dish in Almond £36/€45.

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From the top, Signature Cast Iron 24cm Round Casserole in Teal £209/€250, Stoneware Fluted Flan Dish in Almond £36/€45, Stoneware Dip Bowl in Rosemary £7.50/€11, 3-ply Stainless Steel 24cm Shallow Casserole £130/€150, Stoneware Stackable Ramekin in Volcanic £10/€14, Stoneware 29cm Rectangular Dish in Teal £29/€39 and White Wine Glasses £52/€62.

Bring a

DISH SHARE THE LOAD WHEN IT COMES TO ENTERTAINING WITH A RELAXED POT-LUCK SUPPER THAT NOT ONLY PROMISES TO BE FUN, BUT GIVES EVERYONE THE CHANCE TO TRY SOMETHING NEW – AND THAT’S ALWAYS AN ICE BREAKER!

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This flavour-packed frittata is made using the Le Creuset Stoneware 29cm Rectangular Dish in Teal (£29/€39).

OVEN-BAKED ROASTED SQUASH, SUNDRIED TOMATO, GREEN LEAF AND FETA FRITTATA In Italy, a frittata is simply a tortilla-like omelette made with any fresh seasonal vegetables that are to hand. So, feel free to add vegetables and cheeses that you have readily available. Pretty much anything goes!

PREPARATION TIME: 50 MINUTES COOKING TIME: 50-60 MINUTES SERVES: 4-6 INGREDIENTS 4 small red onions (approximately 350g) 500g prepared butternut squash 3 tablespoons olive oil, plus extra for greasing 250g baby leaf spinach, washed 8 large eggs 150ml double cream 40g finely grated Parmesan cheese 75g sun-dried tomatoes in oil, drained and thinly sliced 200g feta cheese, crumbled Salt and freshly ground black pepper

COOKS NOTE If you are short on time, replace the roasted vegetables with ones that are quicker to cook: spring onions, broccoli and halved cherry tomatoes combined with the spinach, sundried tomatoes and feta is a delicious alternative, for instance.

METHOD

Preheat the oven to 180°C/ Fan160°C/ Gas Mark 4. 1. Peel the red onions, leaving the root intact, then slice through the root into thin wedges. Cut the prepared butternut squash into 2.5cm sized pieces. Put the squash and onion wedges into a roasting tin with 2½ tablespoons of the olive oil and some seasoning, then toss together. Spread out in an even layer and roast for 30 minutes, or until both are just tender. 2. Heat a large non-stick pan over a medium heat, add the spinach leaves and cook for 1-2 minutes until they have wilted down into the base of the pan. Tip into a colander and gently press out the excess liquid. Season lightly with salt and pepper. 3. Lightly grease the rectangular dish with olive oil. Beat the eggs and cream together with 25g of the Parmesan cheese and some seasoning. Arrange half the roasted butternut squash, onion wedges, spinach, sun-dried tomatoes and feta cheese in the dish and pour over half of the egg and cream mixture. Repeat the process once more and then sprinkle the top with the remaining Parmesan cheese. 4. Transfer the dish to the oven and bake for 50-60 minutes until the frittata is set, covering loosely with a sheet of foil towards the end of cooking, to prevent it from over-browning. Serve hot, ambient or leave to go cold. The dish can also be prepared and kept for a couple of days to be served cold.

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STUFFED PEPPERS WITH RAINBOW CHARD, BEEF, LEEKS, PINE NUTS AND CURRANTS Rainbow chard is a great leafy vegetable that is becoming increasingly available. Packed with with antioxidants, it’s great in this colourful pepper dish. PREPARATION TIME: 35 MINUTES COOKING TIME: APPROXIMATELY 1½ HOURS SERVES: 6 INGREDIENTS

185ml chicken stock

1 tablespoon light olive oil

15g parsley, chopped

3 tablespoons extra virgin olive oil

30g currants

3 medium red peppers

30g pine nuts

3 medium yellow peppers Salt and pepper

SAUCE: 2 bay leaves

STUFFING:

100g baby plum tomatoes, halved

1 large leek, diced

250ml chicken stock

1 teaspoon ground allspice 250g rainbow chard, stalks sliced finely and leaves roughly chopped 75g long-grain rice 450g minced beef (not too lean) 75g baby plum tomatoes, diced

TO SERVE: Greek yoghurt or labneh Lemon wedges Extra virgin olive oil, to drizzle Bread

METHOD

Preheat the oven to 180°C/ Fan160°C/ Gas Mark 4.

1. Cut the tops off the peppers, deseed and remove any membrane. Over a medium heat, heat the casserole with one tablespoon light olive oil and cook the peppers on their sides, turning frequently to colour slightly and soften a little. This should take about 3 minutes. Remove the peppers from the casserole onto a plate and leave to one side. Reduce the heat to a low to medium temperature. 2. For the stuffing add 1 tablespoon of extra virgin olive oil to the casserole and cook the leeks until soft and lightly coloured which should take about 5 minutes. Put these into a large bowl. 3. Return the casserole to a low to medium heat, add another tablespoon of the extra virgin olive oil and add the rice and chard stalks. Cook for about 3 minutes, stirring occasionally, add the allspice, stirring for about 30 seconds, then add 185ml chicken stock. Season and place the lid on and cook for about 8 minutes until most of the liquid is absorbed. Add the chard leaves to this and pop the lid back on and allow them to wilt in the steam for a few minutes. Add this mixture to the leeks. 4. Add chopped tomatoes, parsley, minced beef, currants and pine nuts to the bowl and season well. 5. Stuff the peppers with the mixture. 6. Clean the casserole if you wish before heating with the rest of the olive oil and add the halved baby plum tomatoes, bay leaves and chicken stock. Season and then put the peppers into the casserole and place the pepper

The versatile Le Creuset Signature Cast Iron 24cm Round Casserole in Teal (£209/€250) is used to cook this savoury dish from start to finish.

tops on. Put the lid on the casserole and bring the stock to the boil over medium heat. Place the casserole into the oven on the middle shelf and bake for 50 minutes. Remove the lid and increase the oven temperature to 200°C/ Fan 180°C/ Gas Mark 6 and cook the peppers for about another 30 minutes until nicely coloured and cooked through.

COOK’S NOTE This dish can be made in advance and reheated at 180°C/ Fan 160°C/ Gas Mark 4 for about 30 minutes. You can replace the beef with pork or lamb if preferred.

7. Serve the peppers with the cooking juices (which you can boil down to thicken if you wish), a dollop of yoghurt and a squeeze of lemon.

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The stylish Le Creuset 3-ply Stainless Steel 24cm Shallow Casserole (£130/€150) is perfect to make this delicious cake.

PLUM, STRAWBERRY AND PISTACHIO POLENTA CAKE Made with polenta and finely ground nuts, this cake is moist with a wonderfully light and crumbly texture, and is especially delicious served with the rose-scented cheesecake cream. PREPARATION TIME: 20 MINUTES COOKING TIME: APPROXIMATELY 90 MINS SERVES: 10-12

INGREDIENTS 125g soft butter, plus extra for greasing 4 ripe but firm deep red plums (approx. 200g) 200g shelled, unsalted pistachio nuts 250g caster sugar 3 medium eggs 60g Greek-style natural yoghurt 200g dried polenta 75g self-raising flour Finely grated zest and juice of 1 small lemon 150g small strawberries, halved 2-3 tablespoons honey, warmed ROSE-SCENTED CHEESECAKE CREAM 150g full-fat cream cheese, such as Philadelphia ¼ teaspoon rose water, or to taste 25g icing sugar

METHOD

Preheat the oven to 170°C/ Fan150°C/ Gas Mark 3½. 1. Grease the casserole dish with butter and line the base with a 19cm disc of non-stick baking paper. Halve the plums, discard the stones and cut the fruit into wedges. 2. Put the pistachio nuts into the bowl of a food processor and coarsely grind. Add 50g of sugar and grind once more until really fine and the texture of ground almonds. 3. Beat the butter in a separate bowl for 1 minute until soft. Add the remaining sugar and beat for 5 minutes until light and fluffy. Beat in 50g of the ground pistachio nuts, followed by the eggs, one at a time. Fold in the remaining ground pistachio nuts, yogurt, polenta, flour, lemon zest and juice. 4. Spoon the cake mixture into the prepared casserole and arrange the plum wedges and strawberry halves on the top. Bake for 1½ hours or until a skewer, pushed into the centre of the cake, comes out cleanly. Remove from the oven, brush the surface with the warmed honey and leave to cool. 5. Meanwhile, for the cheesecake cream, beat the cream cheese, rose water and icing sugar together in a bowl until smooth. Lightly whip the cream in another bowl into soft peaks. Fold this into the cream cheese mixture with the yogurt. Spoon into a Stoneware Petite Casserole or two and decorate with the dried rose petals, freeze-dried strawberries or pomegranate seeds and extra chopped pistachio nuts. Serve with the cake.

100ml double cream 50g Greek-style natural yoghurt Dried rose petals/freeze-dried strawberries/pomegranate

COOK’S NOTE

seeds/extra chopped pistachio nuts, to decorate – choose any

If you are not fond of the flavour of rose water in the cheesecake cream, simply add the finely

combination to decorate the cream for the cake

grated zest of 1 lemon instead.

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RASPBERRY AND WHITE CHOCOLATE TART WITH A HAZELNUT PASTRY CRUST This dessert is perfect for entertaining. The tartness of the raspberries balances the sweetness of the white chocolate to create a luxurious dessert perfect for any time of the year. PREPARATION TIME: 1 HOUR, PLUS 20 MINUTES CHILLING COOKING TIME: 1 HOUR SERVES: 10-12

INGREDIENTS HAZELNUT PASTRY 100g chilled butter, cut into small pieces, plus extra for greasing 50g toasted chopped hazelnuts 175g plain flour 50g icing sugar 1 large egg yolk 1½ teaspoon ice cold water WHITE CHOCOLATE FILLING 350ml double cream 150ml full fat milk ¼ teaspoon salt 1 teaspoon vanilla paste 400g good quality white chocolate, broken into small pieces 3 medium eggs, lightly beaten COULIS 250g fresh raspberries 6 tablespoons icing sugar Juice of half a lemon TO SERVE 200g raspberries Icing sugar, to dust

The Le Creuset Stoneware Fluted Flan Dish in Almond (£36/€45) is ideal for this indulgent tart.

METHOD

1. Put the hazelnuts in a food processor until coarsely ground. Add 4 tablespoons of the flour and grind once more until they resemble the texture of ground almonds. Add the remaining flour, icing sugar and butter and process until the mixture looks like fine breadcrumbs. 2. Mix the egg yolk with the water, add to the food processor bowl containing the other pastry ingredients and process briefly until the mixture comes together into a ball. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20-30 minutes. 3. Remove the pastry from the fridge, roll out thinly and use to line the base and sides of the flan dish, crimping the edges with your fingers to create a fluted finish. Prick the base with a fork and chill for a further 20 minutes. 4. Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6. Line the pastry case with foil and a thin layer of baking beans and bake for 20-25 minutes, until the edges are golden brown. Remove the foil and beans and return to the oven for 8 minutes, until the base of the case is

golden brown. Remove the pastry case from the oven and lower the temperature to 170°C/ Fan 150°C/ Gas Mark 3 ½. 5. For the filling, heat the cream, milk and salt together in a pan until just simmering. Remove from the heat, add the white chocolate and stir until smooth. Cool for 15 minutes, then add the vanilla and stir in the beaten egg. Strain the mixture through a sieve into the pastry case and bake for 30 minutes or until just set. The centre should still be slightly wobbly. Remove from the oven and leave to go cold. 6. For the raspberry coulis, simply place all the ingredients in a tall narrow jug and use a stick blender to blend smooth. You can pass it through a sieve if you prefer a smoother sauce. 7. Serve the tart in the dish, topped with the fresh raspberries, the coulis and a dusting of icing sugar.

COOK’S NOTE Serve this tart as soon as possible after making so that the pastry case remains nice and crisp.

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SEASONAL STA R S

Our calendar of spring and summer’s homegrown produce means you can see at a glance what there is to look forward to in the months ahead. While the list is by no means exhaustive – and many of the varieties are in abundance over several months in high summer, it will undoubtedly inspire you when it comes to growing, cooking and eating!

AUGUST

APRIL

JUNE

ASPARAGUS

AUBERGINES

DAMSONS

JERSEY ROYAL

BEETROOT

FIGS

NEW POTATOES

BROAD BEANS

PEAS

MAY

PURPLE SPROUTING

LETTUCE AND

BROCCOLI

SALAD LEAVES

RADISHES

NEW POTATOES

ROCKET

SPRING ONIONS

SAMPHIRE

WATERCRESS WILD GARLIC RADISHES ROCKET SPINACH

BILBERRIES

J U LY

BLUEBERRIES

ARTICHOKES

CHERRIES

CHILLIES

COURGETTES

FENNEL

FIGS

FRENCH BEANS

GREENGAGES

GOOSEBERRIES

PLUMS

NEW POTATOES

RUNNER BEANS

PEPPERS

SWISS CHARD

STRAWBERRIES TOMATOES

CUCUMBER

LOGANBERRIES PLUMS POTATOES RADISHES RASPBERRIES REDCURRANTS RUNNER BEANS

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WIN!

A S TAY AT T H E B L A C K S WA N Here’s your chance to enjoy dinner for two and an overnight stay at this unique Michelin-starred restaurant Le Creuset is delighted to offer one lucky couple the opportunity to spend a memorable night at Tommy Banks' family owned restaurant, The Black Swan in Oldstead, on the beautiful North York Moors. Lauded with awards, this characterful restaurant with rooms promises a wonderful stay. The individually designed bedrooms boast comfortable king-sized beds, statement bathrooms and thoughtful touches, while downstairs in the charming restaurant, you’ll enjoy the renowned seasonal Tasting Menu, created by Tommy and his team from local and homegrown produce. After a great night’s sleep, you can take time to explore the picturesque local area, or simply stride out on the moors to get some fresh Yorkshire air!

WORTH

£390 The prize is for one reader, plus guest. It includes a night’s stay at The Black Swan, plus dinner for two. Drinks are not included.

To enter, all you have to do is go to:

www.lecreuset.co.uk/naturecompetition and provide your details as requested.

Note: Due to high demand, the winner may need to wait at least six months for a reservation. For more information about The Black Swan, go to www.blackswanoldstead.co.uk The closing date for the competition is 30th June 2018. The winner will be notified by 31st August, 2018. Standard terms and conditions apply. See lecreuset.co.uk for full terms and conditions.

NK PAGES 36-47 v7_Layout 1 19/01/2018 09:49 Page 11

Signature Cast Iron 24cm Round Casserole in Almond £209/€250.

MY LE CREUSET

M E M O R I E S The chef Gill Meller explains how his love of nature and the changing seasons has influenced the way he cooks ill Meller is a chef, cookery teacher, food writer, and executive Head Chef at River Cottage where he’s worked alongside Hugh Fearnley-Whittingstall for 12 years. His first independent cookery book ‘Gather’ was published in 2016 and acclaimed for its honest approach to seasonal cooking. Gill and his wife Alice have two daughters, Isla 20, and Coco 12, and live in Dorset. 46

‘I was a real country boy – I grew up in the Dorset countryside and loved being outside in the fields and woods. I was really interested in falconry and that in itself was a real insight into nature’s rhythms because you have to note everything, from the way the seasons change to the way a day evolves. It was absorbing and gave me such an appreciation of the landscape and nature. I loved making a campfire in the woods near home. I would pinch my mum’s Le Creuset casserole and make some sort of

NK PAGES 36-47 v7_Layout 1 19/01/2018 09:49 Page 12

simmering concoction from nettles and weeds, then try to get my

asked me to join him working at River Cottage, I was over the

brother and friends to eat it. I’m not sure if that was the best start

moon. It’s been an inspirational journey, not least because the

to a career in food, but I think it sowed the seeds!

ethics and principles of the business completely mirror my own

Mum had loads of Le Creuset cookware which she used all the

approach to food.

time. One thing I remember in particular is a small brown milk pan with a wooden handle and a stainless steel eyelet at the end to hang it up: mum used it for making porridge and sauces, or boiling eggs. As a family, we ate together a lot, and the whole experience of cooking and eating together has undoubtedly shaped me.

I always cook seasonally and will adapt a dish according to what’s around. It’s much more reactive... I like to see what’s growing, or in the farm shops. I believe that cooking is almost a sub-conscious process: understanding flavours and how they work together, and getting the most out of them is what it’s all about. I called my first book Gather to

When I left school at 16, I didn’t

illustrate the way that good, simple

really know what I wanted to do,

ingredients are ‘gathered’ to create

though I did feel a desire to pursue

dishes, as well as the way we bring

something creative. I initially studied

people together to share food.

art and photography, and there’s

When I started to think about the

something about creating dishes

theme for my next book which is

that has a similar approach: there’s the

composition

published this summer, I realised

flavours,

that everything to do with food is

combined with the visual effect on

based on memory: a dish or

the plate and so on. It’s something

combination of flavours must be

that’s always stayed with me.

rooted somewhere, even if the

Alice and I had our eldest

recipe is a twist on the original idea.

daughter Isla when we were very young, and after a couple of years,

Our memories of food are also

the three of us set off on a road trip

rooted in place. For most of us, the

around Europe in a camper van. As

kitchen is where everything happens

we were on a strict budget, I’d pick

at home, and that’s certainly the

up the most incredible produce at

case in my own home. Alice and our

the local markets. It was a defining

two daughters are great cooks, and

period as I fully realised that the

some of the Le Creuset that we use

success of everything we eat comes down to great ingredients – it’s what drives every single dish I make to this day. When we got back to Dorset I started to forge a career in food. When Hugh Fearnley-Whittingstall

CREDITS

EDITORIAL

LE CREUSET LIVING Created by Talk Production www.talk-production.com

Editor Sharon Parsons Design The Cassedy Design Company

“

‘ It’s lovely to think that if people make my dishes for their family and friends, they’re also creating memories of a time and place to take with them’

Photography David Cotsworth Stylist Aurélien Farjon Stylist Assistant Elena Fantuzzi

Home Economists Beatrice Ferrante Debbie Major Sue Cutts Judith Harper Stock Photography Istock Shutterstock

every day has been passed down from our families... although I’m not quite sure what happened to that little brown saucepan, if I’m honest! Gather by Gill Meller is published by Quadrille, £25 Photographs by Andrew Montgomery.

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