Taste of the City Magazine

Autumn/Winter 2017

TASTE OF THE CITY oday, more than ever, the metropolis is a

with fabulous ideas and recipes for relaxed

beacon for those who appreciate great

brunches and easy midweek suppers, while later on,

food: from the lively restaurants, cafes, and

celebrity cook Anna Barnett puts a modern twist on

supper clubs that flourish, to the fabulous city delis

festive dishes to enjoy over the holiday period. Not

and markets that provide ingredients and produce

least, we showcase this season’s Le Creuset new

from far and wide. These days, there’s very little an

colour collection, Marine. This deep contemporary

urban shopper isn’t able to track down for their

blue, offset with Flint, Satin Black, Cotton and

T

evening meal.

gleaming metallics, is not only a palette that’s bang

In this issue, we recognise all that and more. Our

on trend, but one that embraces cosmopolitan style

renowned guest chef Stevie Parle leads the way

with panache. Here’s to city life!

The iconic London skyline never fails to dazzle, especially as the sun sets.

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CONTENTS

4 THE URBAN KITCHEN Be inspired to bring a city vibe into your own kitchen 6 INTO THE BLUE Update your home with Le Creuset’s Marine collection 10 A SIMPLE APPROACH Meet chef Stevie Parle and discover why he loves city life, simple food and Le Creuset 1 3 L E T ’ S H AV E B R U N C H !

Kick weekends off in style with these laid-back recipes from guest chef Stevie Parle 16 THE COFFEE CLUB Our guide to choosing, brewing and enjoying the best coffee 18 CITY SLICK Give your kitchen a cool urban vibe with these designer tips 21 LET IT SHINE Go for gleaming good looks and performance with Le Creuset 3-ply Stainless Steel cookware 2 2 S P E E DY S U P P E R S Come home to guest chef Stevie Parle’s quick, easy and delicious midweek suppers

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26 CHRISTMAS IN THE CITY From busy streets to twinkling lights and celebrations with friends, the city is an exciting place to enjoy the holidays 2 8 F E S T I V E C E L E B R AT I O N Put a fresh spin on festive dishes with cook Anna Barnett’s new ideas for entertaining during the Christmas season 34 GIFTS FOR GOURMET LOVERS Discover the perfect present for food lovers with these stunning Le Creuset collections 3 7 W I N £ 7 5 0 W O R T H O F FA B U L O U S LE CREUSET PRODUCTS! Don’t miss the chance to transform your kitchen with the cookware of your choice 38 MADE WITH LOVE Get baking cakes, biscuits and more for delicious homemade gifts 42 WHITE CHRISTMAS Be inspired to decorate with a fresh Scandi look this festive season 46 MY LE CREUSET MEMORIES

Popular actress Sophie Thompson shares her memories of Le Creuset

THE URBAN KITC H E N Be inspired by a colour palette of neutral shades that are easy to live with and create a relaxing aesthetic.

Stoneware Dinner and Side Plate, Stoneware Cereal Bowl and Petite Casserole in Marine and Flint.

Set of Four Champagne Flutes.

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The cool colours of the Le Creuset Satin Black, Marine,

Cotton and Flint Collections embody urban chic.

I

t’s no surprise that food and drink is at the beating heart of our many

distinctive cities. Iconic emporiums, speciality shops, ancient market places and street food pop-ups, all form the mainstay of our city

communities. And today, thanks to a melting pot of flavours and influences,

together with a resurgence in artisan food and quality produce, the urban food scene has never been more diverse or exciting – not least when it

comes to sourcing incredible ingredients to cook in the warmth and comfort of home, away from the buzzing hubbub of the town.

Combine Le Creuset collections, from iconic Signature Cast Iron and

Stoneware to shiny 3-ply Stainless Steel for a striking open-shelf display.

THE LE CREUSET TASTE OF THE CITY RANGE REFLECTS THE TIMELESS, YET ALWAYS EVOLVING, NATURE OF URBAN LIFE Stoneware Stackable Ramekin in Marine. 3-ply Stainless Steel 16cm Saucepan and 24cm Shallow Casserole.

Signature Cast Iron 28cm Round Casserole and 24cm Round Casserole in Flint.

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INTO

THE

BLUE

Deep, dramatic and sophisticated... the stunning Le Creuset Marine collection is set to make waves in your kitchen this season.

Left to right. All in new Marine: Stoneware Cafetière. Grand Mug and Stoneware 350ml Mug. Signature Cast Iron 24cm Round Casserole and 20cm Round Casserole.

Signature Cast Iron 30cm Shallow Casserole. Stoneware Small, Medium and Large Rectangular Dish. Salt and Pepper Mills.

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W

hen it comes to interiors, after several years of soft neutral shades

dominating the colour palette, strong, confident hues are making

a definitive comeback – and deep, beautiful blue is undoubtedly

at the forefront.

‘Blues are especially popular in today’s interiors because the colour’s broad

spectrum makes it such a versatile choice,’ says Charlotte Cosby, Head of

Creative at Farrow & Ball. ‘Because blues have so many different tones, it can

create an array of different effects in any room, which means there’s always a

shade of blue for everyone.’

The new Le Creuset Marine cookware and serveware collection in a deep

contemporary blue is not only bang on trend, but creates a sophisticated

addition to a kitchen shelf or counter top, and of course, at the table. Make it

the hero of your arrangement, or team it with other pieces such as the Flint, Cotton or Satin Black ranges and not least, the gleaming 3-ply Stainless Steel

range (see page 21) to lift the scheme.

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MOODY BLUES Here’s how to make this soulful shade sing in your own home...

MAKE IT COSY. 'Strong colours such as Farrow & Ball’s Stiffkey Blue or Inchrya Blue create a dramatic and cocooning interior,’ advises Charlotte Cosby.

‘Using these deep blues on all four walls and the ceiling lowers the height of your space to create a cosy atmosphere that’s perfect for a room mainly used at night, such as a snug or TV room.’

MAKE IT THE FOCAL POINT. If you’re worried this hue will be too much in your decorating scheme, simply paint or paper one feature wall to draw the eye to a fireplace, architectural feature or even a view beyond the window. Alternatively, use it as a backdrop to showcase artwork, a magnificent mirror, beautifully arranged shelves or a collection of photographs.

GET INTO THE ZONE. In an open-plan living space, using deep colours on the walls in certain areas, such as a dining space beside the kitchen, is a very effective way to ‘zone’. Alternatively, painting a kitchen island, open shelving unit, or key piece of furniture will help to define the different spaces without dominating.

MARRY IT WELL. This dark aquatic blue works beautifully alongside shining copper or metallic pieces, and as a backdrop to various textures and materials in a scheme. Lift it with a shot of colour in one or two objects or accessories, such as chartreuse green, mustard yellow or teal.

“

Blues are especially popular in today’s interiors because the colour’s broad spectrum makes it such a versatile choice” CHARLOTTE COSBY H E A D O F C R E AT I V E , FA R R O W & B A L L

Stoneware 350ml Mug and Cafetière in Marine.

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This deep, rich shade of blue holds its own perfectly in a scheme, on display, or as a table

setting, but also works beautifully as a backdrop to brighter tones.

Top Shelf. All in new Marine: Stoneware Stackable Ramekins. Signature Cast Iron 26cm GrillitÂŽ. Stoneware Set of Two Egg Cups. Signature Cast Iron 20cm Round Casserole and 24cm Round Casserole.

Bottom shelf. Stoneware Heritage Soup Bowls. Stoneware Grand Mug. Stoneware Jug. Signature Cast Iron 30cm Shallow Casserole. Salt and Pepper Mills.

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A SIMPLE APPROACH Chef and restaurateur Stevie Parle is Le Creuset Living magazine’s guest chef this season. Here he reveals what influenced his culinary journey, the secret of a great dish, and what he wouldn’t be without in his own kitchen.

T

he toughest thing about being a

remember the absolute pleasure that came

chef,’ confides Stevie Parle, ‘is

from creating great dishes from scratch,’ he

rarely getting asked over to

says.

now

the

alchemy

someone’s for dinner.’ He laughs. ‘But I love

of combining a variety of ingredients

it if anyone cooks for me! Good food is

fascinates me. In baking, especially, how

good food. It really doesn’t have to

does a messy mixture of flour, butter, eggs

be complicated.’

and liquid all work together to become

Indeed, it’s that philosophy that underpins

something that is so wonderful? It’s magic.’

this quietly confident young chef’s whole

A GREAT START

approach to his craft. Relaxed, easy, no-fuss

Another perfect combination – food and

recipes that let the ingredients sing are Stevie’s hallmark style, and have gained him legions of fans via his books, newspaper columns, television work and, not least, his

travel – were also to prove inspirational to A love of travel and provenance has influenced Stevie’s innovative recipes and restaurants which celebrate

everything from British produce to authentic Italian cuisine.

five diverse London restaurants.

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‘Even

Stevie. Family holidays abroad had given him a taste of authentic local flavours, and after leaving school at just 16 (‘I couldn’t

wait – I found it so uncreative!’), he set off travelling for several

CHILDHOOD INFLUENCES

months in South East Asia where he was seduced by the

His interest in food started early. Growing up in Birmingham, his

incredible food he experienced. ‘I found the blend of sweet and

doctor parents loved cooking and encouraged their three

sour, hot and spicy just amazing. I wanted to eat like that all the

children to get involved from a young age. ‘I pretty much learnt

time,’ he says. ‘That fine balance of flavours is something I’ve

to cook using Le Creuset in our kitchen,’ Stevie recalls. ‘They

tried to achieve in my own dishes ever since.’

were in constant use, and still are. My wife Nicola and I have

He returned home knowing a culinary career lay ahead of him,

both inherited classic pieces from our mothers – including that

and a three-month stint at the famous Ballymaloe Cookery

iconic ‘Volcanic’ orange cast iron casserole, of course! It all lasts

School in Ireland helped him secure a place at The River Cafe in

forever, doesn't it?'

London where, at the age of 17, he was the youngest chef the

Those formative cooking years were inspired by old family

restaurant had ever employed. After three years, it was on to

recipes such as his Irish grandmother’s soda bread, as well as

acclaimed Petersham Nurseries Cafe, and Moro, before time in

well-thumbed recipe books by the likes of Keith Floyd and Ken

New York, and then Tokyo, where he began catering for private

Hom, not to mention The River Cafe Cook Book (a restaurant

dinner parties. This was to plant the germ of an idea which, once

that was to be instrumental in Stevie’s future career). ‘At

back in London, flourished into The Moveable Kitchen which took

weekends, my dad and I would often cook together, and I

over unused restaurants, often just for a night: ‘It was a pop-up ▶

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Stevie Parle at his London restaurant Craft,

using the Le Creuset Toughened Non-Stick

28cm Deep Frying Pan.

“

Even now the alchemy of combining a variety of ingredients fascinates me.

It's magic�

restaurant before anyone knew what a pop-up was,’ he laughs.

The venture was an immediate success and in 2009, aged only 24, Stevie established a

“

Part of the appeal of Le Creuset is that it is

with his writing and filming commitments, Stevie no longer has time to don his chef whites for regular service any more, though he maintains a close relationship with all his chefs.

temporary residence in designer Tom Dixon’s

oven to tableware. It’s

stunning showroom at Portobello Dock. ‘We

great to cook a dish that

food development at home,’ he explains. ‘I

only intended to open the restaurant during

looks fantastic, take the

wouldn’t be without Le Creuset in my kitchen.

London Design Week,’ he recalls. ‘That turned

whole thing to the table,

It’s tough, reliable and holds the heat evenly

into three months...and eight years’ later, we’re still there.’

and let everyone help themselves”

NEW DIRECTIONS In the intervening years, what became Dock Kitchen has been joined by four more London restaurants: Rotorino, Sardine, Craft, and the latest, Palatino, are all distinctly different but inspired by Stevie’s travels and the influences he has picked up along the way. ‘As well as the overall concept, I love being involved in the design of a restaurant,’ he says. ‘Creating a beautiful, relaxed space that people enjoy coming to is so fulfilling.’

With such a hectic schedule (there are two more restaurants due to launch soon) along

‘I still cook a lot however, and do most of my

which are all essential qualities when it comes to creating successful recipes. At the moment, for instance, I’m using the 3-ply Stainless Steel Shallow Casserole constantly: it’s perfect for so many dishes.’

FOOD FOR THOUGHT Nowadays, home for Stevie and Nicola,

together with their two sons Sam, six, and Rafe, four, is a remote cottage in rural Kent, although

this enterprising chef still loves the buzz of city

life and is enthused by the way the urban food

scene has evolved in recent years. ‘It’s great

that so many fantastic ingredients are readily

available now,’ he points out. ‘It means that

despite today’s hectic lifestyles, it’s easy to pick

up anything that’s required to cook quick,

flavour-packed, satisfying dishes when you get

home, whether you’re having a quiet dinner, or a relaxed get together with friends.’

‘As far as I’m concerned, that’s what great

cooking’s all about. Use good ingredients, keep

it simple, and enjoy... and maybe ask me over

once in a while!’

The restaurant at Craft has serious design credentials.

To find out more about Stevie’s work, books, columns, recipes and restaurants, go to: www.stevieparle.co.uk

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M

ore leisurely than breakfast, less formal

than lunch, brunch is fast

“

becoming a great way to entertain at home. Here our

A late-morning

gathering with family and friends

guest chef Stevie Parle shares

is a casual, fun and delicious way

some of his favourite recipes.

to kick off the weekend in style”

Brunch LET’S HAVE

The scrumptious Dutch Baby Pancake is made using the Le Creuset Signature Cast Iron 23cm Skillet in Marine.

See overleaf for recipe.

The Le Creuset Toughened Non-Stick 26cm Deep Frying Pan is used to

make the flavour-packed Chickpea, Tomato and Saffron Baked Eggs.

Dutch Baby Pancake A golden-brown popover that’s German in origin, this beautifully puffed pancake takes only minutes to prepare, before being baked in the oven.

PREPARATION TIME: 15 MINUTES COOKING TIME: APROX. 20 MINUTES MAKES: 1 PANCAKE

INGREDIENTS

TO SERVE

20g unsalted butter or

4 tablespoons crème fraiche

coconut oil

or coconut yoghurt

125ml of plain flour or

1 punnet fresh raspberries

buckwheat flour, sieved

4 teaspoons pistachios,

100ml whole milk

crushed

2 large eggs

2 tablespoons honey

30g caster sugar or coconut sugar ¼ nutmeg, grated ½ teaspoon ground cinnamon ¼ teaspoon black pepper

Chickpea, Tomato and Saffron Baked Eggs A spicy, warming and satisfying dish perfect for brunch, lunch or a light supper.

PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES SERVES: 2- 4

METHOD

1. Grease the inside of the Le Creuset Signature

INGREDIENTS

into the oven to pre-heat and to melt the butter. Do

2 tablespoons of olive oil

2. Add the olive oil to the Le Creuset Toughened Non-Stick 26cm Deep Frying Pan and heat gently on a low to medium heat. Add the onions, garlic and cumin to the pan and fry gently until the onions are soft but not browned.

METHOD

Pre-heat the oven to: 200°C/ Fan 180°C/ Gas Mark 5 Cast Iron 23cm Skillet with all of the butter and place

Small pinch of saffron strands 1 small sweet red onion, thinly sliced

not allow the butter to burn.

1 clove of garlic, chopped

2. Blend the flour, milk, eggs, sugar, nutmeg,

1 large pinch of cumin

cinnamon and black pepper in a Stoneware Bowl

2 tins of chickpeas, drained and rinsed

until smooth.

4 eggs

3. Pour the batter into the pre-heated skillet. Place

Small bunch fresh coriander, chopped

the skillet back in the oven to bake for 20 minutes or until puffed up and golden brown.

4. To serve, spoon in the crème fraiche and scatter

with the raspberries, crushed pistachios and honey.

Serve immediately.

Pinch of chilli flakes Pinch of sumac 150g mix of heritage tomatoes, sliced 2 tablespoons of natural yoghurt Sea salt and freshly ground black pepper

CHEF’S NOTE

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This dish has a real wow-factor quality and makes a

CHEF’S NOTE

great statement finale to a brunch. It’s fantastic with any

This recipe is delicious served with

fruit, so ring the changes whenever you make it, which

warm, crusty bread to soak up all

will be often!

the tasty juices.

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Pre-heat the oven to 200°C / 180°C Fan / Gas Mark 6 1. Infuse the saffron strands in a cup of warm water.

3. Add the chickpeas and saffron-infused water to the pan, stir gently to combine the ingredients and then simmer on a medium heat to create a stew-like consistency. Add a little more water if the mixture is too thick.

4. Check the seasoning and add a little salt and black pepper, to taste, if desired.

5. With the back of a large spoon, make 4 small wells in the mixture then break an egg into each. Put the frying pan into the pre-heated oven and bake until the eggs are cooked but the yolks are still a little runny (5-10 minutes).

6. Sprinkle with the coriander, chilli and sumac and add the sliced tomatoes. Finish with a drizzle of yoghurt on top.

Toast WITH

A

Nobody can resist hot, crunchy toast and these delicious variations from our guest chef Stevie Parle have been inspired by four lively European cities. Use the best open, crusty sourdough bread you can find and heat up the Grillit® !

TWIST

Smoked Salmon with Boiled Egg Capture the essence of Copenhagen with this delicious combination of smoked salmon and egg, given extra pep with salty capers and a sprinkling of parsley.

Asparagus and Marmite Hollandaise It’s London calling with a dash of Marmite lifting the rich Hollandaise sauce to a new level – fabulous with asparagus in this delicious topping.

Ricotta and Minted Figs Fresh, light and irresistible, this sweet combination has been inspired by

Steak Tartare

beautiful Greek figs and honey,

A Parisian bistro classic, steak tartare

together with a hint of mint.

Take a bite and think of Athens!

is a sophisticated dish that’s been adapted to make this option, finished with thinly sliced shallots.

To be truly authentic, top with a quails egg yolk.

These four beautiful toast recipes have been made in the Le Creuset Signature Cast Iron 26cm Grillit®. For complete recipes and top toast tips, go to www.lecreuset.co.uk

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C

Th e

COFFEE C

L

U

offee has been grown and traded throughout the world since the 15th century and today over 80 countries produce coffee, though the majority of beans come from just four: Brazil, Columbia, Indonesia and Vietnam.

There are just two fundamental types of bean: the Robusta and Arabica. The first grows at low altitude, has a higher caffeine content and a strong, bitter taste, whilst Arabica, grown at high altitude, is smoother and more acidic.

Variations also occur depending on climate, location and soil, all of which help to produce different characteristics and flavour.

B

Rich and fragrant, there’s nothing like the taste and aroma of freshly made coffee to make the day a better one.

Here’s how to get the most from your brew.

FULL OF BEANS ‘We have become a nation of coffee connoisseurs,’ says Chris Stemman, Executive Director of the British Coffee Association.

‘Good-quality coffee has not only become more popular on the high street, but most importantly, we’ve also moved on from just drinking instant at home now that we have much greater access to a variety of goodquality coffee to make it ourselves. Altogether, we drink an incredible 55 million cups every single day in the UK.’

.

------------------------- -------------------------

ARTISTIC FLOURISH Decorating the frothy steamed milk that’s poured over black coffee with beautiful patterns and symbols is known as Latte Art and has taken the professional coffee world by storm in recent years.

KNOW YOUR BEANS • Choose Fairtrade varieties every time: this means that farmers worldwide receive a fair price for their produce to cover the basic cost of sustainable farming. International Coffee Day on the 1st October, 2017, aims to bring coffee lovers across the world together to recognise the farmers and workers who grow our much-loved beans.

• Don’t go for ready-ground varieties: coffee degrades quickly after roasting, so it won’t have the same freshness and flavour as just ground. Source beans from a specialist or online shop so you can be assured that they haven't been sitting on a supermarket shelf for a while.

• Buy in small quantities so you replenish often. Keep sealed in an airtight container away from the light (not in the fridge) and invest in a decent grinder that will be quick and simple to operate so you use it often.

-------- •

“

Coffee beans from different origins, together with roasting techniques, produce very different tastes which people love to explore nowadays” CHRIS STEMMAN, EXECUTIVE DIRECTOR, BRITISH COFFEE ASSOCIATION

TH E PE R FE CT B R EW

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The Le Creuset Cafetière with stainless steel press not only looks fabulous, it’s so easy to use, too. Follow our guide to making great coffee...

1

2

4

5

HEAT THE WATER but don’t let it go right to the boil as this will scorch the coffee. Use unfiltered water if possible so that the taste is not in any way contaminated. This is especially important in hard-water areas.

POUR THE HOT WATER slowly into the Cafetière to the halfway mark, then pause for a few seconds: when water hits coffee grounds carbon dioxide is released, which makes them grow and rise. This is known as ‘the bloom’. Continue filling to just below the spout. Place the lid on top, with the stainless steel press raised, and leave for three to four minutes.

GRIND YOUR BEANS They should be coarsely ground for a Cafetière immediately before use: otherwise they’ll lose many of the essential compounds which give coffee such a beautiful aroma and flavour.

MEANWHILE HEAT YOUR CUPS

OR MUGS with hot water.

The range of Le Creuset Stoneware mugs – from generous Grand to chic Espresso – means there’s a size to suit every occasion, from lazy breakfasts to smart supper parties.

3

MEASURE OUT CAREFULLY Four tablespoons for the regular Cafetière and just under two for the Petite Cafetière is a good guide, but adapt the quantities to suit your own taste.

6

ONCE THE COFFEE HAS BREWED, slowly press down the plunger so that the grounds are pushed to the bottom of the Cafetière and held there by the stainless steel press.

Pour, serve and enjoy!

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cityslick Give your kitchen a cool urban look with these designer tips and tricks.

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This fabulous open-plan urban kitchen features Signature Cast Iron,

3-ply Stainless Steel, Toughened Non-Stick, Stoneware, Salt and Pepper

Mills and Wine Accessories. For the full range, visit www.lecreuset.co.uk

ndustrial style has long been a popular choice in interior design, and is well known for its use of raw, rugged natural materials, such as wood, steel, stone, along with clean, unfussy detail. Even if you don’t happen to live in a trendy loft space, you can still achieve the look in your own kitchen with a few clever details, smart kit, and stylish accessories.

I

THE BASICS Diana McKnight, Director of Studies at KLC School of Design provides some essential insider secrets to getting it right

Surface materials Choose light-absorbing materials mixed with light-reflecting surface finishes: consider wood, stone or granite with steel, glass or zinc, for instance. Also look at reconstituted stone products such as quartz, and marble – especially white with grey veining – as these provide paredback style. Oak or ash, sealed with an oil finish, look great in an industrial setting and offer a softer counterpoint in the overall scheme, while stand-alone pieces, such as an island with a stainless steel finish, make a dramatic focal point.

Wall and floor finishes Classic metro tiles used for splashbacks always look urban and smart. Alternatively, polished or raw concrete on walls or flooring add an authentic edge, while clear or coloured glass panels or surfaces reflect light and provide clean lines. Hammered copper panels are also finding favour with interior designers, and provide an especially intriguing finish.

Lighting Mix salvage finds with new designs and fit industrial pendants, which are extremely effective as a focal point over, for instance, a kitchen island. LED lights situated underneath wall-mounted cupboards shed essential light over the worktop, but also add ambience after dark.

Equipment Stainless steel is an obvious choice for ovens and industrial-style fridges but also take a look at modern kitchen essentials such as instant boiling water taps, chromefinish coffee machines, even a suspended ventilation extractor.

These all help to add to the sense of modern urban chic.

Shelving While a lot of necessary kitchen equipment can

be stored in cupboards to maintain a clean, unfussy look, use open shelves to display smart items and accessories that employ interesting shapes and textures.

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ESSENTIAL ELEMENTS One of the easiest ways to bring a punch of

industrial chic into your kitchen is with an arsenal of great-looking cookware. This is not the place for

delicate porcelain or decorative pieces; instead,

choose robust, beautifully designed items that are

as functional as they are stylish, and can take the demands of a busy kitchen.

Avoid matching everything too precisely, but

Even if you don’t happen to live in a trendy loft space, you can still achieve the look with a few clever details, smart kit and stylish

exercise some restraint, too. Here, for instance,

we’ve simply combined essentials from the

accessories

Le Creuset Marine and Flint collections with

Toughened Non-Stick and 3-ply Stainless Steel for a look that’s cohesive, but not contrived. Finally,

soften the feel slightly with pots of herbs and

plants, a few cookbooks and tactile wooden accessories. This kitchen style may be industrial,

but it is still, after all, the heart of your home!

Combine great-looking

cookware with chefs’ essentials – like this stunning display of

Professional Kitchen Knives – for a kitchen that means business...

Toughened Non-Stick 26cm Sauté Pan. 3-ply Stainless Steel 20cm Saucepan. 20cm Bread Knife with Olive Wood Handle. 20cm Chef's Knife with Stainless Steel Handle.

15cm Chef's Knife with Olive Wood Handle. 13cm Santoku Knife with Stainless Steel Handle. 9cm Vegetable Knife with Olive Wood Handle.

Professional Stainless Steel Balloon Whisk. Signature Cast Iron 24cm Round Casserole in Marine and Stoneware Large Utensil Jar in Flint.

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The Le Creuset 3-ply Stainless Steel Collection is stylish, reliable and versatile – and adds a modern, sophisticated look to the kitchen. oday’s metallic trend is not going away any time soon, and in cookware especially, it always looks smart and professional, while adding an element of drama to a kitchen scheme. ‘Stainless steel works wonderfully when set against a cool, contemporary colour palette such as grey, white and neutral tones,’ says interior stylist Diana Civil. ‘Alternatively contrast it with darker shades such as black and dark blue, introducing touches of brilliant copper for added pop.

For maximum effect, display a collection of key pieces on open shelves in your kitchen, and see metallics add an exciting edge to your kitchen scheme.’

T

SHINE

Top shelf, left to right. Stainless Steel Kone Kettle.

From the 3-ply Stainless Steel Range: 24cm Sauté Pan

with Lid, 20cm non-stick Chef's Pan, 16cm Saucepan and 18cm Saucepan.

2nd shelf, left to right. 30cm non-stick Frying Pan,

24cm non-stick Chef's Pan, 20cm non-stick Omelette

Pan, 14cm Saucepan, 28cm non-stick Frying Pan, 24cm non-stick Frying Pan and 20cm non-stick Omelette Pan.

3rd shelf, left to right. 30cm Shallow Casserole, 26cm

Shallow Casserole, 24cm Shallow Casserole, 18cm Saucepan, 20cm Saucepan and 20cm Steamer.

Bottom shelf, left to right. 35cm Roaster, 20cm Deep Casserole and 24cm Deep Casserole.

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S E N SATI O N A L

SUPPERS Come home to a delicious, satisfying meal that will be on the table in next to no time. Our guest chef Stevie Parle shares his go-to quick and easy midweek dishes.

.

-------------------------- -------------------------Chicken Pilaf Pilaf is believed to have originated in ancient Persia, and here those middle-eastern flavours have been used to create a gently spiced and flavoursome dish.

PREPARATION TIME: 5 MINUTES PLUS 1 HOUR SOAKING TIME COOKING TIME: 30-35 MINUTES SERVES: 4

METHOD

1. Place the Signature Cast Iron 24cm Round Casserole on a low heat and melt the butter with a splash of oil in the pan.

2. Add the onions with a pinch of salt and sprinkle in the allspice and cinnamon.

INGREDIENTS 40g salted butter A splash of olive oil 2 onions, thinly sliced 1 teaspoon allspice berries, finely crushed 1 cinnamon stick 4 organic and free-range chicken legs 2 teaspoons sumac or ½ lemon ½ teaspoon chilli flakes A handful of sultanas A large handful of walnuts, roughly chopped 250g basmati rice, soaked for an hour

3. Fry the onions over a low heat for 5 minutes until soft.

4. Season the chicken legs with salt and generously cover with the sumac (or rub with the ½ a lemon) and chilli flakes.

5. Turn the heat up to medium and add the chicken to the onions. Fry the chicken on both sides for about 8 minutes until it begins to colour, being careful not to let the onions burn.

6. Stir in the sultanas and walnuts and drain the rice before adding it to the pan.

7. Season with salt, then pour over boiling water from a kettle so the water comes 2cm above the rice. Cover and cook for 5 minutes, before turning the heat down to low and cooking for another 5 minutes.

8. Leave to rest off the heat for 10 minutes, then remove the lid and check that the chicken is cooked. If not, return to the heat or put into a hot oven for a few minutes.

A handful each of parsley, dill and mint leaves, roughly chopped

9. Fork-up the rice to separate the grains and stir through the chopped herbs.

2 tablespoons Greek-style yogurt, to serve

10. To serve top with the Greek yogurt and a scattering of pomegranate seeds and pistachios.

1 pomegranate, seeded, to garnish 20g pistachios, crushed to garnish

CHEF’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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The Chicken Pilaf is finished with a scattering of jewel-like pomegranate seeds, crushed pistachios and mint

Delicious and colourful Chicken Pilaf is made using the Le Creuset 24cm Signature Cast Iron Casserole.

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If available, palourde clams are perfect in this dish

This moreish, satisfying dish has been cooked in the Le Creuset 3-ply Stainless Steel 26cm Shallow Casserole.

Clams with Chorizo and Cannellini Beans In Italy, this dish might be called ‘Vongole in Padella’. Padella literally means in the pan.

This impressive but easy recipe is ideal for a midweek supper and with not much washing up required either!

PREPARATION TIME: 5 MINUTES COOKING TIME: 30-35 MINUTES SERVES: 4

INGREDIENTS

METHOD

1. Add the oil to the pan and heat gently over a low to medium heat.

2. Gently fry the chorizo until it begins to colour and release its lovely oils.

Add the clams, stir once, gently, then add the wine.

Approx. 140g fresh chorizo sausage, cut into large chunks

3. Place the lid on top and leave to cook for three minutes before adding the beans and cooking for a further minute or until they are heated through.

750g clams, in their shells, rinsed thoroughly. Discard any that

4. Remove the pan from the heat and discard any unopened clams.

10ml olive oil

are open before cooking and any that remain closed after cooking.

200ml Albariño white wine 300g cooked/tinned white beans, preferably cannellini

5. Sprinkle over the chopped parsley, paprika and a drizzle of olive oil. Either serve directly from the Shallow Casserole at the table or transfer to individual serving bowls. Serve with the garlic sourdough toast.

A handful of fresh parsley leaves, roughly chopped TO SERVE

CHEF’S NOTES

4 large slices sourdough toast rubbed with cut garlic and

You can add whatever you like to this recipe: swap the chorizo for pancetta, pasta instead of beans, dried mushrooms, fresh peas – it can all go in the ‘padella’.

Albarino wine can be substituted for any other good quality dry white wine if preferred.

drizzled with oil A pinch of smoked paprika

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Autumn Vegetables with Farro and Mozzarella This substantial vegetarian dish uses farro, an ancient grain known for its health qualities. If you can’t find it, pot barley is just as good.

PREPARATION TIME: 25 MINUTES COOKING TIME: 35 MINUTES SERVES: 2-3

METHOD

Pre-heat the oven to 220°C / Fan 200°C / Gas Mark 6

INGREDIENTS

1 preserved lemon, quartered

50g farro or pot barley

12 black olives, stoned

½ small sweet squash (about 250g) or 1

A few sprigs of thyme

large sweet potato, thinly sliced

½ lemon, juiced

2 heritage carrots, cut in half lengthways

2 balls of fresh buffalo mozzarella

and chopped in smaller chunks

HERB OIL

2 tablespoons of rapeseed oil

4 tablespoons olive oil

1 courgette, thinly sliced

15g of fresh parsley, mint and basil,

1 ripe tomato, chopped in quarters

mixed together and roughly chopped

1 red pepper, thinly sliced

2 balls of fresh buffalo mozzarella

2 small garlic bulbs, cut in half

CHEF’S NOTE The vegetables in this dish are cooked al dente. For softer vegetables leave in the oven for an additional 10 minutes.

1. Cook the farro or pot barley in a saucepan according to the pack instructions.

2. Place the butternut squash or sweet potato and heritage carrots in saucepan of boiling water and blanch on a medium heat for 15 minutes. Drain and set to one side.

3. Coat the Stoneware 26cm Heritage Stoneware Dish with the 2 tablespoons of rapeseed oil and arrange the butternut squash or sweet potato, carrots, courgette, tomato, pepper and garlic in an even layer in the dish, then add the preserved lemon, olives and sprigs of thyme.

4. Cover with scrunched- up baking paper and then roast in the oven for 20 minutes or until all the vegetables are soft and browned.

5. Remove from the oven, stir in the cooked grains, the juice from the lemon and a good pinch of salt and freshly ground pepper.

6. To make a fragrant herb oil, combine the chopped herbs and olive oil in a Stoneware Ramekin.

7. To serve, tear up the mozzarella and scatter over the vegetables in the dish, then drizzle with the herb oil.

The torn mozzarella gives this vegetarian dish a delicious contrast of flavour and texture

This seasonal dish looks so appetising in the Le Creuset Stoneware 26cm Heritage Rectangular Dish in Marine.

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CHRISTMAS I N TH E C ITY Get caught up in the magic and excitement of the metropolitan festivities.

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From sparkling city streets to good times with friends and family,

there’s so much to enjoy in town over the festive season.

F

rom bustling Christmas markets with their irresistible aromas of

roasting chestnuts and mulled wine, to the twinkling lights and

breathtaking decorations that turn our urban streets, squares

and shopfronts into scenes straight from a fairy tale, there is nowhere as enticing as the city at this time of year. Nowadays, too, the festive season

is far more than just a few days with our nearest and dearest; in the city, especially, with so much to do and enjoy, there is scope to celebrate a

less traditional yule, with socialising and entertaining that is not so regimented, more unexpected... and possibly more fun!

Food is for sharing, whether it’s

an informal fondue, or you set the table specially. The Le Creuset Cotton range, right, makes a stunning impression.

Above. Signature Cast Iron 24cm Round Casserole in Cotton and Stoneware Petite Casserole in Cotton.

Left. Cast Iron Gourmand Fondue Set. Salt and Pepper Mills in Cerise.

Set of Four White Wine Glasses. Cooler Sleeve in Cerise.

THERE IS SCOPE TO CELEBRATE A LESS TRADITIONAL YULE, WITH SOCIALISING AND ENTERTAINING |

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FESTIVE Celebration Bring friends and family

together over the festive period with cook Anna Barnett’s fresh take on seasonal dishes that both surprise and delight.

The Le Creuset Flint and Cotton

collection, together with elegant

glassware, sets the scene for this

easy-going gathering.

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T

hese days, the festive season lasts far longer than a few

packed days centred around the classic Christmas feast.

Now, our celebrations may extend over several weeks,

PARTY PIECES

giving us the chance to catch up with friends and family we

Follow Anna’s tips for a brilliant gathering...

opportunity to entertain in a more relaxed and unexpected way,

• Make some dishes that actually taste better the next day (such as my Beet Bourguigon). It take a lot of the pressure off. As you can cook them in advance and just take out of the fridge to heat up when you’re ready.

won’t necessarily see on the big day itself. It also provides an with seasonal dishes that break with tradition but which are still

special and, of course, completely delicious.

Cook and food writer Anna Barnett is a huge fan of big informal

gatherings and regularly hosts pop-up supper clubs and eclectic

parties for friends at the converted Hackney pub she shares with her husband and close friends.

A FRESH APPROACH ‘When I was growing up at home in Suffolk, our Sunday lunches

frequently turned into all-day events with 18 or more of us

crammed around the table,’ she recalls. ‘I think it instilled in me a

real love for gathering and feeding people and now there’s

nothing I like more than having friends over, whether it’s a

special occasion, or an impromptu get together.’

When it comes to festive entertaining, Anna is a big fan of trying

something new. ‘I love a traditional Christmas roast with all the

trimmings, but there’s only so much turkey and pudding you can eat,’ she grins. ‘Not only that, people want different food from

time to time that is fresh and unexpected. My husband is a

vegetarian, for instance, so I always serve a few great meat-free dishes that, needless to say, everyone tucks into with relish!’

Whether you’re spending this festive season with family or

enjoying time out with friends, Anna’s exciting recipes are

guaranteed to impress and will be remembered and recreated

long after the last mince pie has been eaten...

▶

• Serve everything on big platters and in bowls that can be passed around the table rather than serving food on individual plates which is so time-consuming to get ready.

It’s better to let people help themselves!

• Mix things up – I always include a great vegetarian dish or two when I’m cooking for a crowd. Even the most die-hard meat eaters rarely notice and tuck in with enthusiasm.

• Ask for help! Don’t do it all yourself – get guests to bring a dish, lay the table, serve the drinks... it all helps to make the atmosphere feel warm and convivial.

• Think about the accompaniments to your main dishes... everything from great side dishes to vibrant fresh salads.

I also bring out a huge selection of condiments, pickles and chutneys that bring it all to life.

• Have a selection of containers to hand so people can take home a goodie bag of leftovers afterwards – if there’s anything left, of course...

• Always make more (and even more!) roast potatoes than you think you’ll need. They are undoubtedly everyone’s favourite and will always go down a storm.

Signature Cast Iron 28cm Round Casserole in Cotton and Set of Four Bordeaux Wine Glasses.

For more about Anna’s work, her recipes and blogs, go to: www.annabarnettcooks.co.uk

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A medley of vibrant ingredients make this delicious casserole a winner

The Charred Sprouts and

Chorizo Stew has been made in the Le Creuset Signature Cast

Iron 28cm Round Casserole.

Charred Sprouts and Chorizo Stew with Chestnuts and Dates For me Baby Brussels sprouts and chorizo are an unrivalled combination, a duo of flavours that were meant for each other. Add in the sweet richness of the dates and one bowl won’t be enough! I love the ease of this dish, the bold flavour and spice from the chilli and chorizo.

PREPARATION TIME: 15 MINUTES COOKING TIME: 50 MINUTES SERVES: 6 INGREDIENTS

METHOD

Rapeseed oil

1. In a Signature Cast Iron 28cm Round Casserole, add a generous amount of rapeseed oil, then add in the onions and garlic. Cook over a low to medium heat until the onions turn translucent.

1 white onion, roughly chopped 4 cloves of garlic, minced 500g Spanish chorizo ring, roughly chopped into 2½cm lengths 4 sprigs of rosemary, save 2 to add just before serving 150g Medjool dates, roughly chopped and stones removed 1 teaspoon smoked paprika ½ teaspoon chilli flakes 1 small glass of white wine 3 tins of butter beans 200g pre-cooked chestnuts 3 tins of cherry tomatoes 500ml good quality chicken stock Several generous pinches of sea salt flakes Freshly ground black pepper GARNISH 500g good quality chorizo ring, roughly chopped into 2½cm lengths 1kg baby Brussels Sprouts, left whole 1 sourdough loaf, charred or left fresh

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2. Next add in the chorizo and allow this to darken and crisp up a little, then add two sprigs of rosemary, dates, paprika, chilli flakes and stir. Cook for a minute or so before adding the white wine, then increase the heat to medium and bring to the boil.

3. Next add in the butter beans, chestnuts, tinned cherry tomatoes and chicken stock plus a little seasoning. Allow the casserole to simmer over a low to medium heat for 35-45 minutes until rich and sweet, adjusting the seasoning to your taste.

4. Using a Signature Cast Iron 26cm Grillit® or Frying Pan, char both the sprouts and second ring of chopped chorizo until blackened around the edges. Mix together both the chorizo and sprouts so they become coated in the flavoursome oil from the chorizo.

5. Once everything is cooked, serve the stew with a generous topping of the charred sprouts and crispy chorizo with slices of sourdough bread.

Slow-roasted Allspice Clove and Rosemary Short Rib with Kale Polenta This dish is my go-to winter warmer, packed full of flavour: a concoction of earthy spices, clove, allspice and rosemary combined with the completely indulgent and decadently creamy polenta. Perfect for feeding a crowd and requires minimum effort and time in the kitchen.

PREPARATION TIME: 20 MINUTES MARINATING TIME: 1 HOUR OR OVERNIGHT COOKING TIME: 5½ HOURS SERVES: 6-8 INGREDIENTS 2.5kg beef short rib or 8 individual short ribs 2 tablespoons Dijon mustard 250g baby shallots 5 sprigs of fresh rosemary 250ml good quality beef stock SPICE RUB 1 teaspoon freshly ground black pepper 1 teaspoon allspice berries ½ teaspoon cloves ½ teaspoon freshly ground nutmeg 1 teaspoon dried thyme 1 teaspoon dried oregano GLAZE 3 tablespoons molasses

Slow-roasted Allspice Clove and Rosemary Short Rib has been made in the Le Creuset 3-ply Stainless Steel 35cm Roaster.

METHOD 1. Allow the short rib to come to room temperature then place in the 3-ply Stainless Steel Roaster.

Coat the meat with a layer of Dijon mustard.

2. Blitz the spice rub ingredients, or mix together by hand, then add the mix in an even layer over the mustard-covered short rib. Cover and allow the meat to marinate for a minimum of 1 hour, or overnight if you have time.

2 tablespoons golden syrup or maple syrup

3. Pre-heat the oven to 170ºC / Fan 150°C / Gas Mark 3.

A generous sprinkle of sea salt flakes

4. Place the roaster with the marinated meat into the oven and allow it to cook for around 5 hours, checking on it every now and then and basting with any excess juices that are released from the meat.

KALE POLENTA 3 large handfuls of kale Small handful of parsley 200ml milk 800ml salted water 200g good quality polenta 60g salted butter 100g Parmesan cheese, grated ½ teaspoon freshly grated nutmeg Freshly ground black pepper and sea salt

5. For the final hour of cooking, add the shallots, rosemary and beef stock to the roaster, mix together the glaze ingredients and use to coat the short rib and continue to cook until the meat is completely tender and almost falling off the bone. Allow the meat to rest for half an hour once cooked.

6. For the kale polenta begin by blanching the kale in a saucepan of salted boiling water for 1 minute then remove, drain and finely chop both the kale and the parsley, add a drizzle of olive oil then mix together in a bowl. Leave this to one side to sprinkle over the polenta once cooked.

7. Next gently warm the 200ml of milk with the 800ml of salted water in a large saucepan and add a generous sprinkle of freshly ground black pepper. Once almost boiling slowly pour in the polenta and use a whisk to combine the mixture. Continue to whisk for 3-4 minutes, ensuring no lumps form. Once combined, reduce the heat to a low simmer and allow to cook for around 40 minutes, stirring with a wooden spoon occasionally.

8. When the polenta is ready, add the butter and stir until thoroughly combined. Finally, add the Parmesan and check to see if the seasoning needs adjusting.

9. Add the polenta to the roaster, with the short rib, serve with more freshly ground black pepper, the grated nutmeg, a drizzle of olive oil and an extra sprinkle of Parmesan.

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Beet Bourguignon This is a favourite in my household and come the winter months we make up batches to see us through the week. If you’re short on time or have guests over, then this is a great hearty and filling dish that is easy to whip up and doesn’t cost a fortune. It’s also a great way to use up left over vegetables and herbs and tastes even better the next day.

PREPARATION TIME: 15 MINUTES COOKING TIME: 50 MINUTES SERVES: 6- 8 INGREDIENTS A generous glug of rapeseed oil 2 large white onions, diced 5 cloves of garlic, crushed 12 -15 medium/large beetroot, ends trimmed and cleaned (or peeled if preferred) then halved or quartered depending on size 250g baby carrots, ends trimmed 3 bay leaves 5 sprigs of fresh thyme 470ml of good quality red wine 1.5L vegetable stock 2 tablespoons Dijon mustard 4 tablespoons Marmite 250g pearl barley Several generous pinches of sea salt flakes Freshly ground black pepper A generous shake of white pepper GARNISH A generous glug of rapeseed oil 250g Girolle, Chanterelle or Oyster mushrooms A handful of sage leaves This Beet Bourguignon recipe has been made using the

METHOD

Le Creuset 3-ply Stainless Steel 24cm Deep Casserole.

1. Begin by gently heating the rapeseed oil in the 3-ply Stainless Steel 24cm Deep Casserole over a medium heat. Dice the onions and crush the garlic then add them to the casserole and cook over the medium heat, for 5-6 minutes until the onion turns translucent.

4. In a large non-stick frying pan, heat a generous amount of oil on a low to medium heat, season with salt and pepper and once piping hot throw in the mushrooms, only turning once when they begin to darken and crisp up.

2. Next add the beetroot, carrots, bay leaves, thyme, red wine and vegetable stock. Once almost boiling add the mustard, Marmite and finally the pearl barley. Cook over a medium to low heat for at least thirty minutes adding extra stock should you need it and giving it a stir every ten minutes or so.

5. Once the mushrooms are cooked push to one side of the frying pan. Add the handful of sage leaves, (pre-picked from the stalk). Allow them to turn crispy in the pan, this should take around thirty seconds or so and then remove the pan from the heat.

3. Next add the seasoning and cook for an additional 10 to 15 minutes.

6. Once the Bourguignon is ready, serve topped with crispy mushrooms and fried sage.

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It’s always a good idea to include a colourful vegetarian option – this one ticks all the boxes

This fabulous dessert has been made in the Le Creuset Signature Cast Iron 30cm Shallow Casserole.

Ginger Biscuit and Apple Frangipane Tart A real dinner party show stopper with apple rose decoration, this is my ultimate flavour combination, especially once doused in spiced eggnog custard. The ginger biscuit base adds crunch while the frangipane offers a generous soft and creamy layer for the apples to sit in. Think of this as an upside down crumble with a difference.

PREPARATION TIME: 45 MINUTES COOKING TIME: 35-40 MINUTES SERVES: 8-10 INGREDIENTS BISCUIT BASE 400g ginger crunch biscuits, finely blitzed 110g butter ½ jar stem ginger in syrup FRANGIPANE 150g butter 150g caster sugar 4 organic/free range eggs 2 teaspoons almond extract ¼ teaspoon vanilla extract 150g ground almonds TOPPING 20 Pink Lady® apples, sliced with a mandoline into rounds 250ml orange juice 200g caster sugar 250g melted butter

METHOD

Preheat the oven to 160ºC / 140ºC Fan / Gas Mark 3 1. Begin by blitzing the biscuits into a fine crumb and then melt the butter and finely chop the stem ginger.

2. Next, combine the biscuits, stem ginger and melted butter together in a bowl and then firmly press the mixture into the base and sides of the Signature Cast Iron Shallow Casserole.

Aim for the base and sides to be equal thickness, just under half a centimetre or so.

3. Place the casserole into the pre-heated oven and allow the base to cook for 5-10 minutes until the biscuit base looks like it is set. Remove from the oven and allow to cool.

4. For the frangipane mixture, combine the butter and sugar, whipping until it becomes lighter in colour and fluffy in consistency. Then add in the eggs followed by the almond extract, vanilla paste and finally the ground almonds. Mix together well.

5. Spoon the frangipane mixture over the biscuit base and place into the oven at 170ºC / Fan 150 ºC / Gas Mark 3½. Cook until it begins to turn golden. This should take around 20 minutes.

6. While the frangipane is cooking, take a mandoline and slice the Pink Lady® apples. Once sliced place in a large bowl filled with the orange juice and sugar, this will help to soften the apples so you can mould and roll them into the rose shapes without them snapping.

7. Allow the apples to soak for at least 10 minutes or until the frangipane is cooked.

8. To make the apple roses, begin by rolling one apple slice, place another slice around this and repeat until you have a rose-like flower. Cut a small hole in the top of the frangipane and place the rose into the hole to ensure it stays in place. Repeat the process.

9. Once you have covered the entire base with apple roses sprinkle with icing sugar and serve straight to the table with a warm spiced eggnog custard.

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G I FTS F O R

G O U R M E T S For foodie fans and coffee connoisseurs, Le Creuset have present ideas that are guaranteed to whet their appetite.

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1

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TH E B R E A K FA ST LOVE R...

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...likes nothing more than a delicious brunch washed down with lots of fresh, fragrant coffee.

The fabulous Flint collection

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serves it all up in style.

7

8

14 11

9

12

1. 3-ply Stainless Steel 20cm non-stick Chef's Pan £79/€99 2. Oven Mitt in Flint £23/€33 3. Stoneware Set of Two Egg Cups in Flint £16/€23 4. Toughened Non-Stick 26cm Deep Frying Pan £120/€150 5. Stoneware Petite Cafetière in Flint £35/€45 6. 3-ply Stainless Steel 14cm Saucepan £69/€88 7. Stoneware Grand Mug in Flint £16.50/€24 8. Stoneware 350ml Mug in Flint

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£15/€21 9. Stainless Steel Traditional Kettle £105/€130 10. Stoneware Espresso Mugs in Flint £12/€16 each 11. Handle Glove in Flint £8/€12 12. Signature Cast Iron 26cm Grillit® in Flint £110/€135 13. Stoneware Medium Storage Jar in Flint £22/€32 14. Stoneware Small Storage Jar in Flint £18/€26 15. Toughened Non-Stick 24cm Crêpe Pan £89/€115.

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5 1 4

3

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TH E DESIGN LOVE R...

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... enjoys planning a special dinner for friends and family. The new Marine collection – with its oven-to-table credentials – is a recipe for success.

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1. Set of Four White Wine Glasses £49/€62 2. LMG10 Lever Model £169/€215 3. Signature Cast Iron 28cm Round Casserole in Marine £249/€310 4. Stoneware Medium Heritage Dish in Marine £39/€49 5. Stoneware Small Heritage Dish in Marine £29/€39 6. Professional Stainless Steel Ladle £30/€40 7. Stoneware Heritage Soup Bowls £15/€21 each 8. Toughened Non-Stick

28cm Deep Casserole £189/€240 9. Signature Cast Iron 30cm Shallow Casserole £209/€260 10. Stoneware Stackable Ramekin in Marine £10/€14 11. Professional Stainless Steel Slotted Spoon £25/€35 12. Stoneware Jug in Marine £23/€33 and 13. 3-ply Stainless Steel 35cm Roaster £175/€220.

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TH E PA R T Y H O STE S S... ... is always happy to entertain, and with these elegant black and white options, it’s easy to do so in style, be it an intimate supper party or a brilliant buffet.

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13

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1. Salt and Pepper Mills in Black £28/€38 each 2. Stoneware Condiment Pot in Satin Black

£22/€32 3. 3-ply Stainless Steel 26cm Shallow Casserole £140/€180 4. TM300 Table Model in Brushed Antique Copper £69/€80 5. SW-101 Crown Sparkling Wine Stopper £30/€40 6. SW100 Sparkling Wine Opener £22/€32 7. WA-126 Cooler Sleeve in Black £20/€30 8. Stoneware Petite Casserole in Cotton and Satin Black £19/€28 9. Waiters’ Corkscrew and Stopper Gift Set

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in Wood £55/€69 10. Signature Cast Iron 30cm Shallow Casserole in Satin Black £209/€260 11. Professional Stainless Steel Ladle £30/€40 12. Professional Stainless Steel Non-Stick Turner

£28/€38 13. Professional Stainless Steel Slotted Spoon £25/€35 14. Toughened Non-Stick 35cm Roaster £140/€180 15. 3-ply Stainless Steel 16cm Saucepan £115/€140 16. LMG10 Lever Model and Foil Cutter £169/€215 17. Toughened Non-Stick 24cm Deep Casserole £149/€190.

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WIN! £750 WORTH OF LE CREUSET Tempted by all the beautiful Le Creuset cookware in this issue? Here’s your chance to win the collection of your choice.

W

hether you need brand new kitchen essentials, want to add to what you already own and love, or are simply

HOW TO ENTER To enter, all you have to do is go to

tempted to treat yourself to something really special – not least, our gorgeous new Marine

collection – this is an opportunity not to be missed!

We’re giving you the chance to win a bumper £750

worth of Le Creuset items in this fabulous

competition. From our shining 3-ply Stainless Steel

to robust Stoneware, reliable Toughened Non-Stick

lecreuset.co.uk/citycompetition, provide your details and answer the following question:

Which new colour has Le Creuset launched as part of the Taste of the City collection?

and the iconic Cast Iron collection, along with a

multitude of other cookware accessories, you’ll be spoilt for choice.

Toughened Non-Stick 20cm Deep Casserole £139/€180. Signature Cast Iron 26cm Shallow Casserole in Cotton £179/€225. Signature Cast Iron 20cm Round Casserole in Marine £159/€200.

Signature Cast Iron 24cm Round Casserole in Satin Black £199/€250. 3-ply Stainless Steel 14cm Saucepan £69/€88.

The closing date for this competition is the 31st December 2017. The winner will be notified by the 31st January 2018. The competition prize will be delivered to the winner by courier within 28 days of being notified. Standard terms and conditions apply. For more information and recipes from Le Creuset Taste of the City, go to: www.lecreuset.co.uk

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This cake has been made

in the Stoneware Small

Heritage Dish in Cotton.

Love MADE

WITH

Give homemade cakes and biscuits – presented in Le Creuset’s famous Bakeware and Stoneware – for festive gifts that not only taste wonderful, but will get the lucky recipients baking too!

I

n today’s fast-paced, consumer world,

sometimes the simplest things mean so

much more and giving a gift that you’ve

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your very own festive bake-off. It doesn’t end

with the goodies, either... present your bakes in

taken the time to make yourself is guaranteed

Le Creuset Toughened Non-Stick Bakeware or

delicious recipes are so easy to make – just get

receiving end of a homemade gift yourself.

to receive a delighted response. These

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organised, set aside an afternoon, and enjoy

Stoneware and next year, you might be on the

Sticky Gingerbread

Soft Amaretti Biscuits

This delicious cake, fragrant with seasonal

These little biscuits are irresistible. For extra flavour, add fresh

spices, is so easy to make. Serve with a dollop

lemon zest to the dough.

of Crème fraîche for a fabulous dessert.

PREPARATION TIME: 10 MINUTES COOKING TIME: 1 HOUR 30 MINUTES MAKES: 8-10 SLICES

PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES PER BATCH MAKES: 24

INGREDIENTS 2 egg whites 170g caster sugar 170g ground almonds Pinch salt

PERFECT

INGREDIENTS

1 tsp vanilla extract

150g golden syrup

GIFT

25g black treacle

Divide up the biscuits to make

on desired strength

several delicious presents! Pop a

Butter for greasing

65g soft butter 65g soft brown sugar

stack into airtight lidded glass jars

125g plain flour, sieved

and present with the baking tray,

¼ teaspoon salt

¼-½ teaspoon natural almond extract, depending

Icing sugar for dusting or 100g dark chocolate, melted, for dipping

finished with a ribbon.

½ teaspoon bicarbonate of soda 2 level teaspoons ground ginger ½ level teaspoon mixed spice

METHOD

1 large egg

Pre-heat the oven to 170°C / 150°C Fan / Gas Mark 3

65ml milk 30g stem ginger in syrup

1. Place the egg whites into a scrupulously clean large bowl and whisk continuously until they form stiff peaks.

METHOD

2. Fold in the sugar, ground almonds, salt, vanilla and almond essence to make a firm paste, taking care not to overwork the mixture.

Pre-heat the oven to: 160°C / 140°C Fan / Gas Mark 3 1. Line the dish with a piece of greaseproof paper.

2. Put the syrup, treacle, butter and brown sugar into the saucepan. Place over a low heat and melt together. Cool slightly.

3. Mix together the brown sugar, plain flour, salt, bicarbonate of soda, ground ginger and mixed spice.

Beat the eggs and milk together. Add a little of the dry ingredients and a little of the egg mixture to the melted ingredients until all are mixed together. Beat until smooth.

4. Rinse the syrup from the ginger, dry and finely chop. Stir into the batter.

3. Very lightly grease the 27cm small baking tray with a little butter. Using half the paste, scoop a rounded teaspoon for each biscuit and repeat until you have 12 biscuits. Lightly roll each into a ball and place onto the tray spacing 2cm apart.

4. Bake the biscuits for 15 minutes until well risen and evenly golden brown. Allow to cool and firm up on the tray for a few minutes before carefully lifting onto a wire rack using a round ended spatula or turner.

5. Wipe away any residue from the Baking Tray and then repeat stages 3 and 4 with the remaining paste.

6. Once all the biscuits are baked and cooled, dust them with icing sugar or half dip into melted dark chocolate and allow to set.

7. Store the biscuits in an airtight container.

5. Pour the batter into the lined dish. Bake in the centre of the oven for 35-40 minutes until the top is deep golden brown and springy to the touch.

6. Cool in the dish for 15 minutes before turning out on to a cooling rack. Cool thoroughly and if possible store for 1-2 days before cutting.

PERFECT

GIFT Thoroughly wash then re-line the dish with greaseproof paper and carefully place the cake back inside.

Tie with ribbon and attach the handwritten recipe.

The Le Creuset Toughened Non-Stick Bakeware 27cm Small

Baking Tray is used for making these delicious little biscuits.

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Raspberry Heart Friands Friands are delicious almond sponges made with whipped egg white for lightness.

PREPARATION TIME: 10 MINUTES COOKING TIME: 20-25 MINUTES MAKES: 6 INGREDIENTS 15g icing sugar plus extra for dusting 30g plain flour 100g ground almonds Zest ½ lemon 3 large egg whites 1 teaspoon vanilla extract 115g butter, melted and cooled 100g fresh raspberries

Fresh raspberries add a burst of colour and a wonderful sharp contrast to the sweet little cakes

These delicious cakes are made using the Le Creuset

Toughened Non-Stick Bakeware 6-cup Heart Tray.

METHOD

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

1. Sift the icing sugar and flour into a medium-sized bowl to remove any lumps, then stir in the ground almonds and lemon zest.

2. Whisk the egg whites until they form peaks and add to the almond mixture along with the vanilla extract and the melted butter. Combine the ingredients using a folding action, then lightly stir in two-thirds of the raspberries.

3. Divide the mixture equally between the 6 cups in the Heart Tray and top with the remaining raspberries.

4. Bake in the centre of the pre-heated oven for 20-25 minutes or until the centre springs back when touched.

5. Allow the friands to firm up in the tin for a few minutes before turning out onto a cooling rack. To serve, dust with icing sugar.

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PERFECT

GIFT Thoroughly wash and dry the Le Creuset 6-cup Heart Tray, then gently place the friands back in each cup. Wrap loosely in a cellophane ‘tent’, secure with a ribbon and a recipe tag and gift straight away!

Star Ginger Biscuits These snappy little stars make

These star shaped biscuits are made using the Le Creuset

Toughened Non-Stick Bakeware Rectangular Baking Sheet.

a great gift option as the dough can be kept in the fridge for up to two days before baking.

PREPARATION TIME: 5 MINUTES + 30 MINUTES CHILLING COOKING TIME: 6-8 MINUTES MAKES: 48

INGREDIENTS 150g soft butter 115g caster sugar 3 tablespoons golden syrup or honey 1 egg 340g self-raising flour 1 teaspoon bicarbonate of soda 2 teaspoons ground ginger

PERFECT

GIFT Pack biscuits in individual gift bags then place each bag on top of a baking sheet.

Wrap both with cellophane and secure with ribbon. Alternatively, present biscuits with a Le Creuset mug instead.

METHOD

1. Cream together the butter, sugar and golden syrup in a bowl.

2. Add in the flour, bicarbonate of soda and ginger and mix together 3. Mix the egg into the ingredients to form a dough.

4. Chill the dough for 30 minutes in a refrigerator.

5. Pre-heat the oven to 180ºC / Fan 160ºC / Gas Mark 4.

6. Dust a work surface with flour and roll the dough out to 3mm thick.

7. Cut out 48, 7cm stars. Place 12 of the stars onto the Toughened Non-Stick Bakeware Baking Sheet (do not grease) and bake for 6-8 minutes until cooked through.

These ginger gems are great any time of year – just change the cutter to suit the occasion!

8. Leave to cool for a couple of minutes on the baking sheet and then using a palette knife lift the biscuits onto a cooling wire to cool completely.

9. Repeat with the remaining mix until you have baked all the stars.

10. Dust with icing sugar to serve.

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Christmas

WHITE Give your festive decorating scheme a simple modern feel this year with these Scandi-inspired looks.

Signature Cast Iron 28cm Round Casserole in Cotton.

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hile a traditional festive decorating scheme undoubtedly has its place, a total contrast to all the colourful reds, greens and glitz can make a refreshing, but no less magical, change. A predominantly white scheme not only feels elegant and crisp but

W

encapsulates the pared-back Scandinavian style that is so on trend right now. Be inspired by these stylish ideas for the table, set off with the Le Creuset beautiful Cotton Cast Iron collection and timeless white Stoneware. All is calm, all is white... â–ś

The stunning Cotton

collection from Le Creuset is clean, refreshing and beautifully restrained,

especially when combined with an all-white setting.

Signature Cast Iron 30cm Shallow Casserole and 28cm Round Casserole in Cotton.

Stoneware Petite Casserole in Cotton, Stoneware Side Plate, Dinner Plate and Pasta Bowls in White.

Set of Four White Wine Glasses.

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Signature Cast Iron 30cm Shallow Casserole and

Signature Cast Iron 28cm Round Casserole in

Cotton. Stoneware Petite Casserole in Cotton, Stoneware Side Plate, Dinner Plate and set of

four Pasta Bowls in White.

Less is more when it comes to this seasonal decorating scheme

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Cast Iron 28cm Round Casserole and 30cm Shallow Casserole in Cotton.

Stoneware Petite Casserole in Cotton.

Light, pretty dishes, such as the Pear and Ginger Crumble are perfect in

WO N D E R F U L

the Stoneware Stackable Ramekin in

W H I T E

Cotton. For the recipe, go to

www.lecreuset.co.uk

This simple decorative look is so easy to achieve in your home and at the table.

• Combine a variety of textures and tones, from faux fur throws to starched linen, to stop a white scheme appearing bland and flat.

Left. Stoneware Egg Cup in Cotton.

Salt and Pepper Mills in White.

• Introduce sparkle and shine with an abundance of white or clear fairy lights, flickering candles, shiny baubles and gleaming glassware.

• Add natural greenery to the setting, such as pine and spruce. Big skeletal branches look wonderful entwined with strings of tiny lights.

• Transform holly sprigs and pine cones with silver or white spray paint.

• Simple tableware, such as the Le Creuset dinnerware collection, is essential to the overall finish, while oven to table cookware, like the Cotton collection, is both beautiful and practical.

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MY LE C R E U S ET M E M O R I E S The popular actress Sophie Thompson reveals how generations of family cooks influenced her own culinary skill.

S

ophie Thompson is an awardwinning actress of film, theatre and television whose many

credits include Four Weddings and a Funeral, Into the Woods, Guys & Dolls, Jericho and Detectorists. In 2014, she won Celebrity Masterchef, and shortly after she released her cookbook, My Family Kitchen, which celebrates four generations of favourite family recipes.

Sophie lives in North London with her sons, Ernie, 20, and Walter, 16.

‘I ’ve always loved cooking, but it wasn’t until I entered Celebrity Masterchef that I began to appreciate I actually come from a line of really good cooks. My mum [the actress Phyllida Law] was fantastic in the kitchen, as was her mum, my Granny Megsie, and my paternal Grandmother, Grandma Annie. My uncle James was a

“

brilliant baker and even had his own cafe in Scotland.

At the end of the

‘My Granny Megsie always had a big old

day, sharing a meal with those you love is all

stockpot on the stove at her cottage on the

about the occasion… It's breaking bread

west coast of Scotland. She’d add all sorts

together and being in one another's company’’

of ingredients as it was bubbling away, and I remember how wonderful my sister Emma and I thought everything tasted when we visited her.

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▶

‘As a child, there were definitely family

when friends and family come for

favourites in our house. My mum used to

meals, like Salmon steaks with Scotch

make a big pot of traditional Scottish mince

whisky and brown shrimp sauce. I eat

and tatties – it’s something I still make now in

fish but not meat – though I’m happy

exactly the same way – while my dad [the

to cook a joint or whatever for Sunday

Magic Roundabout narrator Eric Thompson]

lunch with all the trimmings for

would grate cheese on a tin plate, leave it on

everyone. At Christmas, we don’t

the hob to cook, add a shake of Lea & Perrins

usually go for the traditional dinner.

Worcestershire Sauce, then eat it with a hunk

Last year, for instance, I made Lobster

of bread. Perfect comfort food.

Thermidor... how retro!

‘Mum loved to entertain and would always

‘At the end of the day, though, sharing

make the table or buffet look fantastic with

a meal with those you love is all about

artistic touches like leaves from the garden,

the occasion. I enjoy making the table

and I remember the big orange ‘Volcanic’

look special with lovely tableware. My

Le Creuset casserole would often take pride

Le Creuset always takes centre stage,

of place. Recently, I treated myself to a new

just like my mum’s did! It’s the act of

Le Creuset casserole

one in exactly that colour, just because it

breaking bread together and being in

would often take pride

brings back so many wonderful memories...

one another’s company that makes it

‘I love gathering and feeding people, and

all so special – and that’s what matters

have always gone for a casual style, plonking

most, isn’t it?’

a big pot straight from the oven in the middle of the table and letting everyone dig in. When

“

I remember the big orange ‘Volcanic’

of place’’

My Family Kitchen by Sophie Thompson is published by Faber & Faber, £22.

I went on Masterchef, I had to cook with more finesse, however, and now I sometimes like to create dishes that are a touch more complicated and are beautifully presented...

I learnt so much, and it’s great to put it all into practice with a bit more confidence!

‘When I was asked to write my cookbook, it seemed the most obvious thing to include all the wonderful recipes that have been passed down through the family, or donated by friends over the years. These are recipes that are truly important to me and are constantly being used when I’m cooking at home.

I wouldn’t be without them!

‘The book includes dishes I frequently make

CREDITS

EDITORIAL

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

Editor Sharon Parsons Design The Cassedy Design Company

Photography David Cotsworth

Home Economist Henrietta Clancy

Stylist Aurélien Farjon

Stock Photography Istock Getty Images Shutterstock

Stylist Assistant Elena Fantuzzi

STOCKISTS Available at www.lecreuset.co.uk, Le Creuset Retail Stores and authorised Le Creuset stockists.

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

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U N W R A P P E D

REF. CODE. 4610

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