As Winter sets in, warm your taste buds with delicious meals which are also quick and easy to make. Using our Le Creuset collection, we have prepared three recipes to see you through the cold snap, while the dishes themselves will last long after.
Savouring the flavours of the season, this wheat and dairy-free soup is equal amounts healthy and indulgent, and finished with a topping of cashews nuts.
1 tbsp olive oil
2 shallots, chopped or thinly sliced
2 cloves of garlic, peeled and thinly sliced
400g Portobello or brown mushrooms, washed, sliced or chopped
¼ tbsp dried thyme
¼ tbsp salt
¼ tbsp black pepper
25g roasted cashews
200ml almond milk
- Sauté the shallots and garlic in olive oil, until browned.
- Add the mushrooms and dried thyme, and cook until any excess juice has evaporated.
- Deglaze the pan with 25ml of water and allow to reduce slightly.
- Add salt, pepper, cashews and almond milk, and cook for 10 minutes over a medium heat.
- Serve warm.
Did you know? A cast-iron dish is suitable to use on all heat sources (it works wonderfully on induction hobs), is totally oven-proof and can even go under the grill and on the barbeque.
If you’re looking to impress family and friends, try this recipe for salt-roasted whole salmon with chilli salsa. The combination of citrus and spice is sure to delight.
1 whole salmon (10-12lbs), gutted, gills removed, scales left on
1 lemon, finely sliced
2 fennel bulbs, thinly sliced
½ bunch of fresh-flat leaf parsley
½ bunch of sage
½ bunch of fresh chives
18 cups rock salt
2 large eggs
For the chilli salsa:
1 fresh red chilli , deseeded
½ bunch fresh mint without stems
¾ tbsp extra-virgin olive oil
½ tsp white wine vinegar
Sea salt and freshly ground black pepper to taste
- Preheat the oven to 180ºC/gas 4.
- Wash the salmon well both inside and out, then pat dry with kitchen paper (leaving the scales on helps to keep in moisture as it cooks).
- Finely slice one lemon into rounds and stuff into the salmon cavity with the sliced fennel, parsley, sage and chives.
- Combine the rock salt, eggs and one cup of water in a large bowl, then evenly spread one-third of the salt mixture onto a lined casserole dish, making a slight hollow in the middle to hold the salmon snugly. Lay the salmon into the dish, then spoon over the remaining salt mixture, heaping it around and onto the salmon so that it’s evenly covered.
- Place the dish in the oven for around 40 minutes, or until cooked through. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after five seconds, it’s done.
- Meanwhile, make the salsa. Finely chop the chilli and mint leaves (discard stems), then place into a bowl with three-quarter tablespoons of extra-virgin olive oil and half a teaspoon of vinegar. Season to taste with salt and pepper, then set aside.
- Once cooked, remove the salmon from the oven and allow to cool for around 20 minutes. Using the tip of a knife, carefully slice into the salt, cutting all the way along the salmon spine, being careful not to slice into the fish. Gently lift the salt casing off the salmon and brush away any excess from the top. Transfer the fish to a large platter, then score along the spine, across the tail and under the gill, and peel back the skin.
- Portion up the salmon and serve with chilli salsa and lemon wedges on the side.
Tip: Once you have served your meal, wait for the dish to completely cool and then add hot, soapy water. Leave to soak for 10 minutes. You will find you can wipe it clean and rinse. Only use a sponge to clean, not a scourer as this will scratch and damage the enamel.
Indulgent Winter food at its best, this casserole marries deep, rich thyme and wine with a hint of sweetness – a great dish to share with friends.
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we recommend Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
Sea salt & pepper
2 tbsp tomato paste
250ml red wine
500ml vegetable stock
3 bay leaves
680g puy lentils
2-3 portobello mushrooms
10 champignon mushrooms
10 mall pearl onions, peeled
- Sauté the onions and garlic in olive oil until soft. Toss beets, carrots, thyme, salt and pepper into the pan, and cook for five minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, and simmer on low heat for 40 minutes. Meanwhile, prepare the lentils, mushrooms and pearl onions.
- Rinse the lentils under running water. Bring the water to a boil, add the lentils and lower to a medium heat. Let them simmer for 15 to 20 minutes, when they are almost cooked, add salt, then set the lentils aside.
- Heat olive oil in a pan. Lower the heat and sear the mushrooms and onions, stirring occasionally, until tender and golden in colour. Season to taste and set aside.
- Taste the stew, adding more wine, stock or herbs if you like. Add the mushrooms and onions, and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils (and potatoes if desired) and sprinkle with fresh thyme.
Did you know? Cast-iron dishes have great heat retention, keeping food warm for much longer. Place your casserole dish on the table and let guests help themselves. If you have leftovers, the dishes can also be kept in the fridge, or freezer, ready to serve again another day.