Thank you to everyone who joined us for our Cookery Masterclass with Le Creuset. We hoped you learned as much as we did!
As promised, we've shared the wonderful recipes that Ali and Suzanne cooked in the Le Creuset Kitchen below.
We'd love to see any of your creations so please tag us on Instagram.
All made using the iconic Le Creuset cookware, which can be shopped online here and in-store at our Home Department on the Third Floor.
Pea and Courgette Soup with Yoghurt & Minted Almond Salsa
Cooking Time - 35 minutes
Preparation Time - 15 minutes
30ml (2 tablespoons) olive oil 1 brown onion, finely diced 200g (3 medium) courgette, diced 300g (2¼ cups) fresh shelled peas or frozen peas 4 cups (1 Litre) vegetable or chicken stock 20g (1 cup) fresh mint leaves A generous handful flat leaf parsley 15ml (1 tablespoon) lemon juice 125ml (1/2 cup) natural yoghurt, plus extra to serve Sea salt flakes and freshly cracked black pepper
For the Minted Almond Salsa
100g almonds, roasted and roughly chopped A large bunch of mint, leaves picked and finely chopped Several sprigs of fresh dill, roughly chopped Zest of 1 lemon 45ml (3 tablespoons) lemon juice 60ml (1/4 cup) extra virgin olive oil Sea salt flakes and freshly cracked black pepper
1. Heat the olive oil in the Le Creuset 22cm Cast Iron Signature Round Casserole. Add the onion and sauté over a medium heat until softened, about 12-15 minutes. Add in the courgettes, season lightly, then cook for 3-4 minutes. Add the peas and stock, cover partially with the lid and simmer for 15 minutes.
2. Stir through the mint, parsley, and lemon juice. Using an immersion blender, puree the soup until smooth. Add the yoghurt and heat through gently. 3. Ladle into bowls and serve with extra yoghurt drizzled on top and a spoonful of minted almond salsa.
Spinach & Goat’s Cheese Frittata with Pumpkin Seed Pesto
Cooking Time - 40 minutes
Preparation Time - 15 minutes
Olive oil, for cooking 1 brown onion, finely diced 1 bunch organic spinach, centre rib removed and roughly chopped 8 extra-large eggs 125ml (1/2 cup) Greek yoghurt 5ml (1 teaspoon) dried oregano Salt and freshly cracked black pepper A small bunch of flat leaf parsley, roughly chopped A handful of dill, roughly chopped 100g goat’s cheese Grated Parmesan cheese, to serve
For the Pumpkin Seed Pesto
20g basil leaves A generous handful flat leaf parsley, stems removed 1 clove garlic 80g pumpkin seeds, toasted Zest of 1 lemon 15ml (1 tablespoon) lemon juice 35g (1/2 cup) grated Parmesan cheese 125ml (1/2 cup) extra virgin olive oil Salt and freshly cracked black pepper
1. For the pesto, place the basil, parsley, garlic, and pumpkin seeds in a processor. Pulse until the herbs and seeds are broken down but with some texture. Add the lemon zest and juice, Parmesan, and olive oil. Season lightly with salt and black pepper. Blitz briefly to combine.
2. Preheat the oven to 200°C/180°C fan/gas mark 6.
3. Heat 1 tablespoon of olive oil in a Le Creuset 26cm Cast Iron Signature Shallow Casserole. Add the onion and sauté over a medium heat until softened, about 8 minutes. Add the spinach and wilt down, about 3-4 minutes. Season lightly.
4. Place the eggs and yoghurt in a mixing bowl and whisk to combine. Season with oregano, salt, and black pepper. Add the parsley and dill. Pour the egg mixture over the spinach. Top with goat’s cheese. Bake for 25-30 minutes until golden.
5. Serve with pumpkin seed pesto and extra Parmesan.
Greek Lamb Koftas with Pomegranate & Pistachio Salsa
Cooking Time - 15 minutes
Preparation Time - 20 minutes
500g free range lamb mince ¾ teaspoon salt 35g (1/2 cup) fresh brown breadcrumbs 2 spring onions, finely diced Zest of half a lemon 5ml (1 teaspoon) dried oregano ½ teaspoon ground coriander Several sprigs fresh mint, finely chopped 50g feta, crumbled 1 egg, lightly whisked Fresh lemon juice, to finish Freshly cracked black pepper Homemade or store-bought hummus and flatbreads, to serve
To make the Pomegranate & Pistachio Salsa
80g pistachio nuts, toasted and roughly chopped ½ cup pomegranate arils 3 spring onions, thinly sliced a generous handful mint, leaves picked and roughly chopped 1 garlic clove, minced 1 heaped tablespoon preserved lemon, finely diced (or the zest of 1 lemon) 15ml (1 tablespoon) honey 30ml (2 tablespoons) lemon juice 60ml (¼ cup) extra virgin olive oil salt and freshly cracked black pepper, to taste
1. For the salsa, place all the ingredients in a shallow bowl and mix to combine. Chill until ready to serve.
2. Place the lamb and all the remaining kofta ingredients in a large bowl. Mix to combine. Divide into 8 portions. Press and shape the meat onto skewers. This recipe makes 8 skewers.
3. Heat the Le Creuset Toughened Non-Stick 35cm Rectangular Grill until hot. Drizzle the koftas with olive oil and cook until golden on all sides and cooked through.
4. Serve with the pistachio salsa, hummus and warmed flatbreads
Kale and Chickpea Curry
Olive oil 1 red onion, finely diced 4 cloves garlic, minced 5cm thumb of ginger, minced 5ml chilli flakes 5ml turmeric powder Salt and pepper to taste 2 x 400g tins of chickpeas 500ml vegetable stock 250ml whipping cream 200g kale Juice of 1 lemon 10g fresh thyme, picked
Blistered tomatoes, Feta, Olives
1. Place a Le Creuset 30cm Toughened Non-Stick Sauteuse on medium heat with a drizzle of olive oil. Once hot, add the onion and stir for about 2-3 minutes until fragrant.
2. Add the garlic and ginger and fry for a further minute. Add the chilli flakes and turmeric and stir until the spices are toasted and fragrant. Next, add salt and pepper to your preference.
3. Add both tins of chickpeas, reserving the liquid (this will be used to thicken the curry). Allow the chickpeas to gain colour from the turmeric and break down, constantly stirring for about 5 minutes.
4. Once the chickpeas have broken down slightly, add the vegetable stock. Simmer for 30–40 minutes, stirring frequently.
5. Taste and adjust your seasoning here if necessary. Add the kale and stir for 3-4 minutes until the kale has wilted. Stir through the cream, lemon juice, and thyme and taste for seasoning.
6. Serve with the blistered tomatoes, olives, feta, and extra chilli if desired.
Spiced Rum and Pineapple Upside Down Pudding
Cooking Time - 35 minutes and 10 minutes for custard
Preparation Time - 10 minutes
200g soft butter, 200g soft brown sugar, 4 medium eggs, 200g self raising flour, 1 level teaspoon baking powder, 45ml spiced rum
80g dark brown sugar, 80g butter 1 teaspoon ground Allspice, 45ml Spiced Rum, 7 pineapple rings (tinned or fresh), 7 star anise (decoration and flavour only)
Pre heat the oven 180C fan, gas mark 5
1. To make the sauce place the dark brown sugar, butter, allspice, and rum into a Le Creuset Toughened Non-Stick Sauteuse and over a medium heat bring to the boil for 2 minutes. Leave in the pan to cool a little.
2. To make the sponge place the butter, sugar, eggs, flour, baking powder and rum into a bowl and mix by hand for 5 minutes in a mixer 2 minutes to form a smooth batter.
3. Place the pineapple rings around the base of the pan sitting them in the sauce.
4. Place a star anise in the centre of each pineapple ring.
5. Gently spread the sponge mixture over the top of the pineapple rings and bake for 35 minutes or until a skewer comes out clean.
6. Leave to sit for 10 -15 minutes and then place a large plate over the pan and invert the pan to tip the pudding out.
Apple Galette with Ginger and Honey
Cooking Time - 50-55 minutes
Preparation Time - 20 minutes + 1 hour resting time
For the pastry crust
175g plain flour plus extra for rolling, Pinch of salt 90g butter, chilled and cut into small cubes, 1½ tablespoons caster sugar, 2½-3 tablespoons cold water
For the filling
2 large or 3 medium crisp dessert apples, 100g ground almonds, 55g Demerara sugar plus 1 tablespoon extra for dusting, 70g stem ginger, drained of syrup and finely diced, 1½ tablespoons runny honey or syrup from the ginger, 2 tablespoons lemon juice, 2 tablespoons melted butter
Pre-heat oven to 190°C / 170°C Fan / Gas Mark 5
1. To make the pastry, sift the flour and salt into a bowl, add the chilled, diced butter and rub together until the mixture resembles breadcrumbs. Stir in the sugar, add the water, and bring the dough together into a ball using a spatula, wrap in cling film and rest in a cool place for 1 hour.
2. Peel the apples, cut into quarters, and remove the cores. Cut each quarter into 3 or 4 slices and reserve. Sprinkle the apples with 2-3 teaspoons of the lemon juice to prevent from browning.
3. Roll out the dough on a flour-dusted worktop to a circle approximately 30cm in diameter.
4. Brush the inside of a Le Creuset Cast Iron Casserole Lid with a little of the melted butter and line with the rolled-out pastry, it should just sit proud of the rim.
5. Combine the ground almonds, Demerara sugar and chopped stem ginger together and spoon into the pastry-lined pan, arrange the sliced fruit on top in a neat circle pattern starting from the centre and working outwards.
6. Mix the honey or ginger syrup with the lemon juice and brush over the top of the fruit.
7. Wet the inside exposed edges of the pastry with a little water and fold it into the pan, gently pressing together where the pastry overlaps. This can be in 5 or 6 places and should look quite rustic. Brush the top of the turned-over pastry with the remaining melted butter and sprinkle with the extra Demerara sugar.
8. Bake the galette in the centre of the pre-heated oven for 50-55 minutes until golden brown and crisp. If your oven has an uneven temperature turn the skillet halfway during baking to ensure an even colour.
9. Serve warm or at ambient temperature with Crème Anglaise, whipped cream, honey yoghurt or ice cream.
• If transferring to a serving plate allow to cool in the lid for a few minutes before removing as this will allow for the galette to firm up. Alternatively, the dessert can be served in the lid; the heat from baking will be retained which will keep it warm and ready for serving.
• Other fruits such as apricots, plums, peaches, pears, or a combination also work well. Cut fruit in half and remove any stones or core. Leave smaller fruit in half and slice larger fruit.
Iced Pecan & Maple Syrup Rolls
Cooking Time 25-30 minutes
Preparation Time 25-30 minutes + 1hr 25-30 minutes resting time
550g strong flour plus extra for kneading and rolling, 2 teaspoons cinnamon, 1¼ teaspoons salt, 2 teaspoons of fast-acting dried yeast, 70g butter plus a little extra to grease the tin, 350ml cool milk, 1 large egg, beaten
30g butter, 175g pecan nuts, very finely chopped or lightly processed, 100ml maple syrup, 2 teaspoons cinnamon
175g icing sugar, 2-3 tablespoon hot water, 30g melted butter
1. Sift the flour and cinnamon into a bowl, stir in the salt and dried yeast. Melt the butter for the dough in a small pan, remove from the heat, add the cool milk and whisk in the beaten egg.
2. Add the wet ingredients to the dry and work together to form a soft dough. Turn out on to a floured work surface and knead for about 5 minutes until the dough is stretchy, smooth, and no longer sticky. Add a little more flour if necessary.
3. Place the dough ball back into the bowl, cover with oiled cling film and set in a warm place to double in size. This will take up to 1 hour.
4. To make the filling melt the butter and mix in the very finely chopped or lightly processed pecans with the maple syrup and the ground cinnamon. Set to one side.
5. Knock the dough back to its original size and roll out to a rectangular shape approximately 45-50cm x 25cm. Cover the rolled surface of the dough with the nut mixture, spreading evenly into the corners. Roll up the dough from the longest side with the shortest sides at the ends. Cut in to 15 equal pieces, about 3cm in width.
6. Place the buns into a Le Creuset Cast Iron 30cm Shallow Casserole cut ends up. Leave to rise in a warm place for a further 25-30 minutes or until well risen and the buns are filling the tin. Whilst the buns are rising pre-heat the oven to 190°C /170°C fan/Gas Mark 5. Bake for 25 - 30 minutes until puffed up and golden.
7. Place the icing sugar into a bowl, add enough hot water to make a runny coating consistency and beat in the melted butter.
8. Coat the tops of the baked buns with the icing.
• Best eaten on the day of baking.