Embrace Autumnal flavours with this trio of wholesome dishes – all quick and easy to make. Our new Le Creuset Skillet and versatile white stoneware are the key ingredients…
The skillet dinner
Enjoy a flavour-filled meal cooked to perfection with our newest Le Creuset offering. The skillet is ideal for searing meat, poultry and fish, creating a browned caramelised surface and sealing in moisture – perfect for a delicious dinner for two.
½ tbsp olive oil
½ garlic clove, smashed
2 chicken thighs, skin on, bone in
Salt and pepper (to taste)
2 large shallots, sliced lengthways
½ tbsp balsamic vinegar
450g seedless red grapes, divided into small clusters
½ tbsp chopped rosemary
- Preheat oven to 200°C/fan 180°C/gas 6. Heat the oil in the skillet over a medium-high heat. Add the garlic and swirl to season the oil.
- Season the skin of the chicken generously with salt and pepper, then place skin-down in the hot skillet. Season the other side of the chicken with salt and pepper, and remove the garlic.
- Turning the heat to medium, sear the skin until crisp and golden (around six to seven minutes), then flip the chicken.
- Add the shallots and drizzle with the balsamic vinegar. Top with the grape clusters, nestled between the chicken thighs.
- Sprinkle with rosemary and place in the oven for 20 minutes. Once the chicken is cooked, return the skillet to the hob and bring to a quick simmer (to make sure the juices are cooked).
- Drizzle the pan juices over each portion to serve.
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, or on the barbeque!
The sharing dish
If you’re looking for new ideas for entertaining family and friends this Autumn, showcase the very best of the season with mouth-watering sides, such as roasted cabbage steaks and pumpkins – and serve with our collection of beautiful dishes.
1 large red cabbage
3 tbsp olive oil, plus enough to brush the cabbage
40g blanched hazelnuts
1 large red chilli, seeded and finely diced
A small bunch of shredded mint leaves
½ lemon, zested and juiced
1 tbsp maple syrup
- Heat the oven to 200°C/fan 180°C/gas 6. Remove any bruised or damaged leaves, then cut the red cabbage into 4 2cm-thick steaks, leaving the stalk on so they stay intact.
- Brush both sides with oil, season and put on a baking paper-lined tray. Roast for 30–40 minutes, until golden, so a knife can pierce the stalk easily. Turn the steaks over halfway through, and, if they’re browning too much before they’re tender, cover with foil and keep cooking.
- Toast the hazelnuts in a dry frying pan, until golden and toasted. Tip out and leave to cool, then roughly chop. Tip into a bowl with the chilli, mint, lemon zest and juice, maple syrup and three tablespoons of olive oil. Season and drizzle over the steaks.
- Serve with roasted pumpkins, or a pesto-ravioli dish.
The warming dessert
A seasonal crumble, with its rich and sweet flavours, was made for serving with ice cream and a digestif. Prepare before dinner and keep warm in the oven in our Stoneware Oven Dish.
2 Bramley apples (approximately 300g) peeled and cubed
150g cup blackberries
1 tbsp coconut sugar, or brown sugar
3 tbsp water
150g ground almonds, or almond flour
1 tsp blackstrap molasses
1 tbsp coconut sugar, or brown sugar
1½ tsp ground ginger
1 tsp mixed spice, or pumpkin-pie spice mix
A pinch of salt
3 tbsp mild olive oil
- Preheat the oven to 180°C/fan 160°C/gas 4. Add the fruit, coconut sugar and water to a saucepan. Simmer for five to eight minutes, until soft.
- Meanwhile, make the crumble top by adding all the crumble ingredients, except the oil, and mix together. Add the oil in a tablespoon at a time, until the mixture begins to clump together.
- Once the fruit is soft, add to a baking dish and top with the crumble mixture.
- Bake for eight to 10 minutes, until the topping is crisp and golden. Serve with a scoop of vanilla ice cream.