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Cast Iron Petal Shallow Casserole

26 cm - 2.2L

329,00 €

Stoneware Coupe Dinner Plate

27 cm

24,00 €

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Cast Iron Round Casserole

24 cm - 4.2L

339,00 €

Stoneware Heritage Rectangular Dish with Lid

33 cm - 3.8L

137,00 €

Stoneware Heart Plate

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Cast Iron Bread Oven

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Set yourself up for success with the most important tool in the kitchen.

How to Clean Your Casserole

Cast Iron Cooking

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

Rolled Rib Eye Roast

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Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

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Cast Iron Oval Casserole

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Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

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Braised White Beans and Fennel with Greens

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The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

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Non-Stick Ceramic Shallow Casserole

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RECIPE

Seared Salmon in Coconut Green Curry

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.

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Non-Stick Ceramic Sauté Pan

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Banana Bread

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Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

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Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

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Non-Stick Ceramic Frying Pan

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Lavender and Lemon Mini Scones

DIFFICULTY

Average Average

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

+10 +10

These light and zesty scones are filled with fragrant lavender. Enjoy with afternoon tea or as a celebratory treat on special occasions.

Main INGREDIENTS

Flour

Ingredients

Method

Ingredients

175g cake flour
8ml baking powder
10ml caster sugar
1 pinch of fine salt
50g cold, diced butter
1 free-range large egg
1 free-range large egg yolk
75ml milk, room temperature
5ml – 10 ml lavender flowers, finely chopped
1 lemon, zested
Extra milk to brush

FOR THE LAVENDER SUGAR

50g caster sugar
15ml – 25ml lavender leaves

Method
1

Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Mini Muffin Tray.
2

Sift the flour, baking powder, caster sugar, and salt into a medium-sized bowl. Add the butter and, using the tips of your fingers, rub the dry ingredients into the cold butter to combine, forming a fine crumb texture.
3

Beat together the egg, egg yolk, milk, lavender flowers, and lemon zest and mix through. Add the wet ingredients to the dry ingredients, and using a fork, mix until a dough forms. Don’t overwork.
4

Lightly flour your work surface and tip the dough out. Lightly bring the dough together and pat it to about 2cm in thickness. Using a sharp knife, cut out 12 portions and place them into the tin. Lightly press down and brush with milk. Bake for 15 to 20 minutes.
5

Serve warm with clotted cream or double cream, lemon curd, and a sprinkle of lavender sugar.
6

To make the lavender sugar:
7

Place the sugar and lavender leaves in a pestle and mortar and bash until bright purple. Do this just before serving, as the colour changes quickly.

Tools for perfection

Offer

Stoneware Stackable Ramekin

8 cm - 0.2L

~~Price reduced from 17,00 € to~~ 11,00 €

-30%

Stoneware Petite Casserole

10 cm - 0.25L

27,00 €

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