A quick, simple way to roast a chicken, retaining all the moisture and flavour. Using a lower oven temperature saves energy, too. Serve as part of a Caesar salad, in a wrap or as a roast.
Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.
Ideal for a lazy brunch this seasonal spiced, apple topped French toast is perfect for a lazy brunch with friends and family. Make the apple topping in advance and keep your French toast warm in a low oven to make feeding a crowd a breeze. This recipe is a clever classic to use your leftover bread.
Comforting, wholesome and healthy all at the same time, this baked porridge is a great breakfast for a crowd. Simply pop all the ingredients in the casserole and bake in the oven. It is also extremely versatile so why not trying changing-up the dried fruit and nuts depending on what you have in the cupboard.
What better way to use up a stale loaf of bread than making a warming bread and butter pudding. Try our savoury version with creamy blue cheese, salty Serrano ham and sweet leeks. This one-pot dish couldn’t be simpler but delivers on all flavour levels.
True comfort food in a one-pot recipe and cooked with ease in the Toughened Non-Stick casserole. Sautéed chicken pieces in a creamy white wine sauce with caramelised shallots, button mushrooms and fresh herbs. This rich and flavoursome French-inspired dish is somewhere between a sauté and a stew and is delicious served with either rice or creamed potatoes.
Use your Le Creuset Cast Iron Signature Shallow Casserole to make this frittata that's perfect for light lunches. It's packed full of nutritious spinach and flavoursome goat's cheese, topped with a pumpkin seed pesto.
A new take on a classic French salad. Pan-fried Salmon on a bed of spinach, topped with sweet potato, petit pois, and a zesty honey-mustard viniagrette.
