GOING DUTCH

These classic dishes showcase how versatile a heavy cast iron dish can be

SMOKED FISH PIES WITH SCALLOP POTATOES There is little better than a good fish pie

ROASTED TURKEY BREAST WITH PROSCIUTTO & CRANBERRY GRAVY Serve with fruity festive gravy

MAC ’N’ CHEESE For a crispier topping you can pop it under a hot grill just before serving

BAKED ORCHARD FRUIT COBBLER WITH CINNAMON CRÈME FRAÎCHE This can easily be adapted to any time of year

SMOKED FISH PIES WITH SCALLOP POTATOES

There is little better than a good fish pie. Here, the topping is scallop potatoes, rather than mashed potato or pastry, and it works really well. You can vary the fish if you like, but try to use some smoked fish as it adds a terrific depth of flavour.

4SERVES

INGREDIENTS 100g butter 2 leeks, thinly sliced 3 sticks of celery, thinly sliced 40g plain flour 350ml whole milk 150ml single cream 50g mature cheese such as Cheddar or Monterey Jack, grated 200g frozen leaf spinach, thawed 250g skinless salmon fillet 250g smoked haddock fillet, skinned 150g cooked peeled prawns 750g potatoes, such as Yukon Gold, King Edward, or Desiree sea salt and freshly ground black pepper green beans, to serve (optional)

METHOD

Preheat the oven to 190°C/fan 170°C/gas 5. Melt half the butter in a frying pan over a medium heat and fry the leeks, celery, and a little salt and pepper for 10 minutes until soft but not browned. Stir in the flour and cook for a further 1 minute. Gradually add the milk and cream, stirring constantly, until the sauce is smooth. Bring to the boil, still stirring, and simmer gently for 2 minutes until thickened. Remove from the heat and stir in three-quarters of the grated cheese. Cover the entire surface with clingfilm and set aside to cool. Drain the spinach, squeeze out the excess water, then chop finely. Cut the salmon and smoked haddock into bite-sized pieces and cut the prawns in half. Stir the spinach, fish, prawns, and a little pepper into the leek sauce, then divide equally between 4 x 250ml individual Dutch ovens. Smooth flat.

Thinly slice the potatoes using either a mandolin or a very sharp knife. Melt the remaining butter and season with a little pepper. Arrange the potatoes in overlapping layers over the filling, brushing each layer with the melted butter. Finally, scatter over the remaining cheese. Bake in the preheated oven for 30–35 minutes until the potatoes are golden and the filling bubbling. Serve with green beans, if wished.

TIP

You can use a 2–3 litre Dutch oven rather than individual dishes if you wish. If so, cook for an extra 10–15 minutes until the topping is golden.

ROASTED TURKEY BREAST WITH PROSCIUTTO & CRANBERRY GRAVY

Turkey breast meat can be a little dry, especially when it is cooked as part of a whole bird. Here the breast only is stuffed, wrapped in prosciutto, and cooked as a dish in itself. Depending on availability, you can use either 1 large turkey breast of around 1.5kg or 2 x 750g smaller breast fillets. Serve with this fruity festive gravy and your favourite vegetable accompaniments.

8SERVES

INGREDIENTS 1.5kg turkey breast fillet (or 2 smaller fillets), skinned 2 tablespoons each of freshly chopped rosemary and sage 2 garlic cloves, crushed grated zest of 2 lemons 60ml extra virgin olive oil 12 large slices prosciutto 25g butter FOR THE CRANBERRY GRAVY 1 tablespoon plain flour 125ml white wine 250ml chicken stock 75g cranberry sauce sea salt and freshly ground black pepper

METHOD

Preheat the oven to 200ºC/180ºC fan/Gas 6.

Take the turkey and, using a sharp knife, slice a pocket into the thicker side as far as you can without cutting it in half. Mix the rosemary, sage, garlic, lemon zest, 2 tablespoons of the oil, and salt and pepper together and spread the mixture into the prepared pocket. Wrap the whole breast in slices of prosciutto and secure in place at 2cm intervals with kitchen string.

Heat the butter and remaining oil together in an oval 4-litre Dutch oven and sear the turkey roll for 5 minutes until golden all over. Transfer the pan to the preheated oven and roast for 40 minutes or until the juices run clear when spiked with a skewer. Remove the pan from the oven and carefully lift out the turkey roll. Wrap in a double layer of foil and rest for 10 minutes.

Meanwhile, make the gravy. Place the pan on a medium heat on the stovetop, add the flour, and stir for 30 seconds until blended. Gradually whisk in the wine, stirring until the mixture comes to the boil. Simmer for 5 minutes, then stir in the chicken stock and cranberry sauce. Cook for a further 5 minutes until the sauce is thickened slightly and glossy, adjust seasoning to taste.

Pour any turkey juices collected in the foil into the gravy, then carve the breast and serve with cranberry gravy.

Note: If using smaller turkey breast fillets, you only need to cook them for about 25 minutes.

MAC ’N’ CHEESE

This version of the classic macaroni cheese can be made in individual mini Dutch ovens if you want (reduce the baking time to 20 minutes). If you are vegetarian, you could either omit the bacon or use your favourite vegan bacon instead. For a crispier topping you can pop it under a hot grill just before serving.

4SERVES

INGREDIENTS 250g macaroni 750ml whole milk 2 bay leaves 2 sprigs of fresh thyme, bashed a little freshly grated nutmeg 50g butter 125g smoked bacon rashers, rind removed, chopped 1 onion, finely chopped 50g plain flour 100g freshly grated Cheddar 4 tablespoons freshly grated Parmesan 50g dried breadcrumbs (or panko crumbs) sea salt and freshly ground black pepper crisp green salad, to serve

METHOD

Plunge the pasta into a large saucepan of lightly salted, boiling water and cook according to the packet instructions until al dente. Drain well and set aside.

Place the milk in a saucepan with the bay leaves, thyme sprigs, nutmeg, and a little salt and pepper. Heat the milk gently until it just comes to the boil, then immediately remove from the heat. Let it sit for 15 minutes, then strain and discard the herbs.

Preheat the oven to 190°C/fan 170°C/gas 5.

Melt the butter in a 3–4 litre Dutch oven, add the bacon, and fry over a medium heat for 3–4 minutes until golden. Remove with a slotted spoon and set aside. Add the onion and fry gently for 5 minutes until softened. Stir in the flour and cook for 1 minute. Gradually add the strained milk, stirring constantly, until the mixture is smooth. Bring to the boil, still stirring, and cook for 2 minutes. Season to taste.

Stir in the cooked macaroni, bacon, Cheddar and half the Parmesan. Combine the remaining Parmesan with the breadcrumbs and scatter over the top of the macaroni. Transfer to the preheated oven and bake uncovered for 15–20 minutes until the cheese is bubbling and golden brown.

Serve with a crisp green salad.

BAKED ORCHARD FRUIT COBBLER WITH CINNAMON CRÈME FRAÎCHE

This is such a versatile dish as it can easily be adapted to any time of year, using pretty much any fruit you like. For example, in summer when berries and stone fruit are at their best, combine peaches and raspberries, or earlier in the summer cherries and apricots.

6SERVES

INGREDIENTS 8 large plums 3 pears 250g fresh blackberries 1 tablespoon crème de cassis (optional) 4 tablespoons soft brown sugar FOR THE COBBLER TOPPING 180g plain flour 11/2 teaspoons baking powder a pinch of salt 75g unsalted butter, diced 50g granulated/caster sugar 125–150ml buttermilk

FOR THE CINNAMON CRÈME FRAÎCHE 150g crème fraîche 2 teaspoons icing sugar, sifted a little ground cinnamon

METHOD

Preheat the oven to 190°C/fan 170°C/gas 5.

Halve, stone, and thickly slice the plums. Peel, core, and thinly slice the pears. Wash and dry the blackberries. Place the fruit in a bowl, add the cassis (if using) and brown sugar, and stir well to combine. Transfer the fruit to a 2 litre Dutch oven.

To make the topping, sift the flour, baking powder, and salt into a bowl and rub in the butter to make fine crumbs. Stir in the sugar. Work in enough buttermilk to bring the mixture together to make a slightly sticky dough. Spoon mounds of the topping over the fruit layer, allowing some fruit to remain uncovered.

Transfer the pan to the preheated oven and bake uncovered for 30–35 minutes until the topping is risen and golden and the fruit is oozing rich juices. Check halfway through and cover the pan with the lid if the top is beginning to over-brown.

Meanwhile, make the cinnamon crème fraîche. Stir the crème fraîche, sugar, and cinnamon together until combined. Serve with the fruit cobbler.

Recipes taken from The Dutch Oven Cookbook by Louise Pickford, with photography by Ian Wallace. Published by Ryland Peters & Small, £16.99.