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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

23 cm

24,00 €

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Cast Iron Bread Oven

24 cm - 1.6L

279,00 €

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Cast Iron Cooking

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

Rolled Rib Eye Roast

RECIPE

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!

WE USED

Cast Iron Oval Casserole

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Cauliflower Coconut Curry

RECIPE

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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Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

RECIPE

Braised White Beans and Fennel with Greens

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.

WE USED

Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

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

RECIPE

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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Lemon Baked Cheesecake

DIFFICULTY

Easy Easy

PREP TIME

Under 1 Hr. Under 1 Hr.

COOK TIME

Under 2 Hrs. Under 2 Hrs.

SERVES

8-10 8-10

This classic baked cheesecake is a crowd-pleasing favourite – spoon over some strawberries or a berry coulis just before serving.

Main INGREDIENTS

Dairy

Eggs

Flour

FOR THIS RECIPE WE LOVE TO USE

Springform Tin

40,00 €

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Ingredients

Method

Ingredients

For the pastry:

375g cake flour
1 pinch of salt
225g butter, cold and cubed
75g caster sugar
1 free-range large egg, beaten

For the filling:

2 lemons, zested
200g caster sugar
6 free-range large eggs, room temperature
600g full-fat cream cheese, room temperature
250ml cream

Method
1

For the pastry:
2

Whisk together the flour, salt, and sugar. Make a well in the centre and add the butter. Using your fingers, rub together the butter and flour with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the eggs and, using a fork, bring the mixture together until a dough forms. Add a splash of cold water if the pastry seems a little dry. Don’t overwork the pastry. Wrap in cling film and press down to form a disk. Chill the pastry for 30 minutes.
3

Lightly grease a Le Creuset 24cm Springform Cake Tin. Once the pastry has chilled, flour your work surface, then roll out the pastry into a large disk and line the base and sides of the tin. Trim off excess pastry and place the tin back into the fridge for 10 minutes. Once the pastry has chilled in the tin, place a large piece of baking paper inside and fill the tin with blind baking beans. Blind bake at 180°C/gas mark 6 for 30 minutes. Remove from the oven and allow to cool.
4

Increase the oven temperature to 200°C/gas mark 7. Rub the lemon zest into the caster sugar to allow for maximum flavour. For the filling, place the cream cheese, sugar, and lemon zest into the stand mixer bowl fitted with the paddle attachment and beat until smooth. Add the eggs one at a time and beat until combined. Lastly, add the cream and beat on low until combined. Pour the mixture into the pastry and bake for 25 minutes; lower the temperature to 180°C/gas mark 6 and bake for 35 minutes until golden brown. Leave in the oven (switched off) with the door slightly ajar to let it cool completely. The cheesecake is best chilled in the fridge overnight.