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10 delicious one-dish dinner recipes

Discover our delicious autumn menu filled with warming one-pot favourites. From spicy Piri Piri

Chicken to an indulgent Orange Upside Down Pudding, our one-pot recipes are ideal for any

occasion and simple to make. All you need is tasty, wholesome ingredients and high quality

cookware that spreads heat gently and evenly. It is the perfect excuse to treat yourself to a

Shallow Casserole or Rectangular Roaster.

Florentine Pizza RollsCast Iron 33cm Signature Rectangular Roaster

Pizza dough swirls filled with a tomato, basil pesto, wilted spinach and a grated mozzarella cheese mix. Finished with a cheese topping and baked in a semolina dusted Roaster for a crunchy finish.

MAKES 12 ROLLS • PREPARATION TIME 10 minutesCOOKING TIME 20 minutes making + 1½ hours rising + 35 - 40 minutes in the oven

Method

1. Measure 200ml (7fl oz) of hot but not boiling water from the kettle into a heat - proof jug and top up to 400ml (14fl oz) with cold water. Stir in the dried yeast with the sugar and leave for 5 minutes for the yeast to activate then stir in the olive oil. The yeast is ready when the top has developed a thick foam.

2. Sieve the flour into a large warm bowl and stir in the salt. Make a well in the centre and pour in the warm yeasty liquid.

3. Work the mixture together using a large spatula or your hands until it leaves the sides of the bowl and forms a dough. The dough should be slightly wet, but not sticky – if it seems a little dry add a little more water.

4. Turn the dough out onto a lightly floured work surface; knead for 5 - 6 minutes until it becomes smooth and elastic. Return the dough to the bowl, cover with some oiled clingfilm and set to rise in a warm place until doubled in size. This will take around 40 – 60 minutes depending on the warmth of the rising place.

5. Turn the risen dough out onto a freshly floured work surface and knock out the air created during the first rising by kneading 3 - 4 times.

6. Roll out the dough, using a little more flour to stop the dough from sticking, into a rectangle 48 x 25 cm (19 x 10 inches). Spread the surface with the tomato purée followed by the pesto, leaving a 2cm (¾ inch) gap along both long sides of the dough. Scatter over the wilted spinach leaves, followed by the grated mozzarella and ¾ of the grated Cheddar cheese.

7. Dampen the long edge furthest away from you with a little water, then roll up the rectangle from the other side to enclose the filling. Make sure the work surface is well dusted with flour. Cut the roll into 12 rounds approximately 4 cm (1½ inches) thick using a large, sharp cooks knife, taking care not to squash the rolls.

8. Grease the roaster with butter and dust the surface with 2 - 3 tablespoons of the semolina or polenta. Place the dough rolls cut - side up into the roaster, forming 4 rows of 3 rolls each, leaving an equal amount of space around each one. Cover the roaster with a sheet of lightly oiled clingfilm and leave to rise in a warm place for 30 - 40 minutes or until doubled in size. To aid the rising process, warm the roaster first by placing it into a low heat oven for a few minutes.

9. Preheat the oven 15 minutes before the end of the second rising to 200°C / Fan 180°C / 400°F / Gas Mark 6.

10. Remove the clingfilm from the rolls, sprinkle over the remaining grated cheese and place the roaster on a central rack in the oven. Bake for 35 - 40 minutes.

Ingredients

DoughApprox. 400ml (14fl oz) hand-hot water1 tablespoon dried active yeast1 teaspoon sugar2 tablespoons olive oil 700g (1½ lb) strong plain flour + extra for rolling2 teaspoons salt

Filling5 - 6 tablespoons tomato purée5 tablespoons fresh chilled or jarred readymade basil pesto 300g (10½ oz) washed baby spinach leaves – wilted 150g (5oz) mozzarella cheese - drained and coarsely grated150g (5oz) mature Cheddar cheese - coarsely gratedBlack pepper

2 - 3 tablespoons coarse semolina or polenta - for dustingButter for greasing

Ingredients

For the filling2 tablespoons olive oil1 red onion - finely chopped2 x 400g cans chopped tomatoes1 x 230g-250g (175g drained weight) jar chargrilledred peppers in oil3 x 250g tubs ricotta cheese50g Parmesan cheese - finely grated2 tablespoons fresh marjoram leaves - finely chopped3 tablespoons fresh parsley - chopped1 large free-range egg - beaten20 sheets dried, egg lasagneSaltFreshly ground black pepper

For the cheese sauce85g butter85g plain flour1 litre semi - skimmed milk¼ teaspoon freshly grated nutmeg50g Parmesan cheese - finely grated

Roasted Pepper Cannelloni Toughened Non-Stick 35cm Rectangular Roaster

SERVES 8 - 10

PREPARATION TIME 15 minutes • COOKING TIME 55 minutes + 30 - 40 minutes in the oven

Method

Preheat the oven to 180°C / Fan 170°C / 350°F / Gas Mark 4

1. Heat the oil in the roaster on the hob; add the onion and some seasoning. Cook over a low heat, stirring occasionally, for 10 minutes until the onion is soft and translucent. Add the tomatoes and simmer for a further 10 minutes, until the juices have reduced and thickened slightly. Adjust the seasoning to taste.

2. Drain the jar of peppers well. Chop the flesh into small pieces. Put the ricotta cheese into a mixing bowl and stir in the Parmesan cheese, chopped red peppers, marjoram, parsley, beaten egg and some salt and pepper. Mix well.

3. Bring a large pan of salted water to the boil. Drop 10 of the lasagne sheets into the boiling water, one at atime and cook for 5 minutes, stirring occasionally to ensure that they don’t stick together. Remove with a slotted spoon to a bowl of cold water, then lift out and lay side by side on a clean tea towel to drain. Repeat with the remaining lasagne sheets.

4. Spoon some of the ricotta mixture along the short edge of each sheet of lasagne, roll them up and lay them side by side, in two long rows over the top of the tomato sauce.

5. For the cheese sauce place the butter, flour and milk into a large saucepan. Heat, whisking constantly, until the mixture boils and thickens. Add the nutmeg and season well. Pour the sauce over the cannelloni,covering them completely and sprinkle the Parmesan cheese over the top.

6. Cook in the centre of the oven for 30 - 40 minutes, until bubbling hot and the top is golden brown.

7. Serve with a crisp green salad and crusty bread.

The 35cm Roaster is an ideal shape and size when it comes to cooking for a crowd. In this recipe it isused for an “easy to assemble” cannelloni which can be cooked and served from the one dish, and the

non-stick coating makes cleaning the pan a breeze!

Ingredients

6 small fresh squid (to yield a prepared body sizearound 18cm / 7inches in length)Or 6 ready prepared squid tubes 150g (5½ oz) each

Sauce400g (14oz) can chopped tomatoes1 tablespoon tomato purée150ml (5fl oz) white wine200ml (7fl oz) fish stock2 teaspoons Thai fish sauce ½ teaspoon salt½ teaspoon pepper Handful fresh parsley - roughly chopped to garnish

Stuffing2 tablespoons olive oil100g (3½ oz) cooking chorizo - skin removed and cutinto small dice1 small onion - finely chopped3 cloves garlic - finely chopped70g (2½ oz) fresh white breadcrumbsZest of one small lemon2 teaspoons capers - chopped1 tablespoon lemon juice2 tablespoons fresh oregano3 tablespoons fresh parsley1 medium free-range egg - beaten Salt and pepper to season

Cocktail sticksBaking foil

Braised Baby Squid Marinara with Chorizo Ca st Iron 29cm Signature Rectangular Roaster

SERVES 4 • PREPARATION TIME 15 minutes • COOKING TIME 1¼ hours

Tender baby squid tubes filled with a smoky chorizo stuffing, baked in a tomato, garlic and white winesauce and finished with roughly torn herbs. This rustic tapas - inspired dish can be served as a starter,

main or part of a sharing meal.

Cook’s notes

• Ready prepared squid tubes can be found frozen or defrosted at the supermarket.

Method

Preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 5

1. To prepare the squid; remove the tentacles by pulling them away from the body, trim off the eyes, the beak and discard along with the innards and the quill. Chop and reserve the tentacles for later. Remove the wings and the membrane from the squid body and rinse in cold water. Omit this stage if using ready prepared tubes.

2. On the hob, heat the olive oil in a frying pan over a medium heat, add the chorizo with the onions and stir-fry for 3 - 4 minutes. Add the garlic and the chopped tentacles if using and cook for 2 minutes more.

3. Combine the breadcrumbs, lemon zest, capers, lemon juice and herbs in a bowl and stir in the contents of the frying pan. Add the egg, combine everything together and season to taste with salt and pepper.

4. Fill the squid tubes with the stuffing, dividing the mixture equally. Secure the ends of each tube with cocktail sticks.

5. Place the stuffed squid into the roaster, pour in the chopped tomatoes mixed with the tomato pur ée and add thewine, fish stock, fish sauce, salt and pepper.

6. Cover the roasting dish with foil and bake in the oven for 50 - 55 minutes turning the squid occasionally during cooking.

7. Transfer the stuffed squid to a dish and remove the cocktail sticks.

8. Place the roaster onto the hob top over a medium heat, reduce the sauce to a coating consistency and season to taste.

9. To serve, cut the squid in half diagonally and arrange into serving dishes. Coat with the tomato sauce and sprinkle over some fresh parsley.

Ingredients

4 x chicken portions on the bone Or1 x medium whole chicken (approximately 1.5kg/3½ lb)cut into quarters2 tablespoons vegetable oil600g (1lb 5oz) small new potatoes 2 red and 2 yellow peppers - cut into chunky piecesFresh oregano or parsley to serveSalt to season

Spice rub4 long red chillies, mild to medium heat - seeds removed and roughly chopped3 cloves garlic - chopped25g (1oz) root ginger - chopped1 teaspoon salt2 teaspoons smoked paprika1 teaspoon dried oregano1 teaspoon dried thyme2 tablespoons olive oil3 tablespoons lemon juice

Piri Piri Chicken with Roasted Baby Potatoes and Peppers

Cast Iron 33cm Signature Rectangular Roaster

SERVES 4 PREPARATION TIME 10 minutes • COOKING TIME 10 minutes + 25 - 30 minutes in the oven

Method

Preheat the oven to 220°C / Fan 200°C / 425°F / Gas Mark 7

1. Make several diagonal deep cuts through the skin and meat of each piece of chicken. This will allow for the rub to penetrate the meat and the heat to reach the bone speeding up the cooking time.

2. Put the spice rub ingredients into a mini processor and blend to a smooth paste. Place the scored chicken portions into a bowl, pour in the rub and coat the meat well pushing the paste into all the cuts. Set to one side and leave to marinate for at least 15 - 20 minutes.

3. Whilst the chicken is marinating set a pan of lightly salted water on the hob and partly cook the potatoes for 4 - 5 minutes. Drain and set to one side.

4. Heat the 2 tablespoons of vegetable oil in the roaster over a low to medium heat on the hob. Lift the chicken pieces from the marinade, shake off any excess back into the bowl and retain it for later. Add the chicken pieces to the hot oil, sear on all sides then remove them onto a plate. This will take 4 - 5 minutes.

5. Add any retained marinade to the roaster, tip in the drained potatoes, the chopped peppers and coat everythingin the pan juices.

6. Return the seared chicken pieces to the roaster, pushing them down into the vegetables. Season well with salt and place into the oven to roast for 25 - 30 minutes or until the chicken is cooked through.

7. Sprinkle over some freshly torn oregano or parsley and serve the one pot meal in the roaster.

Chicken portions marinated in a smoky paprika and fresh chilli rub, roasted together with skin - on newpotatoes and chunky cut peppers. This simple to prepare meal is perfect for the family, roasted in

around 30 minutes.

Cook’s notes• Chillies can vary greatly in heat, taste a little before using to gauge the heat and adjust the quantity used. To increase

the heat, include some of the seeds.• By searing the chicken pieces in the roaster, it allows the roaster to heat up reducing the amount of time in the oven

and saves on washing up too.• Chickens vary in shape and size, which means some can take a little longer to cook than others. To test whether the

chicken is cooked through, stick a knife into the deepest part of the chicken and if the juices run clear it is cooked. Ifnot, return to the oven for 5 more minutes and test again.

For the fricassée1 x 1.2 to 1.3kg chicken - cut into 8 pieces¾ teaspoon salt ½ teaspoon black pepper2 teaspoons butter2 teaspoons vegetable oil175g shallots - peeled175g button mushrooms1½ tablespoons plain flour1½ tablespoons Dijon mustard150ml dry white wine375ml hot chicken stock1 small bay leaf

2 teaspoons fresh tarragon - chopped1½ tablespoons fresh parsley - chopped125ml full - fat crème fraîche

For the spring onion and herb pilaf300g long -grain rice600ml boiling hot water2 bunches spring onions - trimmed, cleaned and thinlysliced1 tablespoon each chopped fresh tarragon, parsleyand chivesSalt and pepper

Chicken and Mushroom Fricassée with Spring Onion and Herb Pilaf

Toughened Non-Stick 26cm Shallow Casserole

SERVES 3 - 4 • PREPARATION TIME 10 minutes • COOKING TIME 1 hour

True comfort food in a one-pot recipe and cooked with ease in the Toughened Non-Stick ShallowCasserole. Sautéed chicken pieces in a creamy white wine sauce with caramelised shallots, button

mushrooms and fresh herbs. This rich and flavoursome French-inspired dish is somewhere between a sautéand a stew and is delicious served with either rice or creamed potatoes.

Cook’s notes

• Crème fraîche is a thick French soured cream with a fat content around 40%. Double cream with 2 teaspoons of lemonjuice stirred through can be substituted for the crème fraîche.

• Tarragon can be substituted for thyme if prefered.

Method

1. Season the chicken portions with the salt and pepper.

2. Heat the butter with the oil in the casserole over a medium heat and sauté the chicken pieces in two batches. Starting with the chicken skin-side down, brown well on all sides then transfer to a dish. This will take around

8 - 10 minutes in total.

3. Add the shallots to the residue of oil in the casserole and cook over a low heat for 5 - 6 minutes until golden and caramelised. Stir in the mushrooms and continue to cook for 2-3 minutes more.

4. Stir the flour and mustard into the shallots and mushrooms. Pour in the wine and bring the contents to a simmerwhilst stirring. Once thickened and glossy add the hot stock and the bay leaf.

5. Return the browned chicken pieces to the casserole, bring the contents back to a simmer and cook for 20 minutes with the lid on. Remove the lid and continue to cook for 10 -12 minutes more to allow the sauce to reduce to a coating consistency. Stir occasionally.

6. Meanwhile, make the spring onion and herb pilaf. Rinse the rice under cold water until the water runs relatively clear, then drain, tip into a large saucepan and add ½ teaspoon of salt and the boiling water. Bring to the boil, cover with a lid, reduce the heat to low and leave to cook for 12 - 15 minutes until the grains are just tender. Remove the lid, fluff up the grains with a fork, re-cover and set to one side. Melt the butter in another medium -sized pan, add the spring onions, season lightly with salt and pepper and cook for 2 minutes until just soft. Uncover the rice once more, add the spring onions and herbs and gently fork together until well mixed. Cover andkeep warm.

7. Stir in the chopped herbs along with the crème fraîche to the fricassée and simmer for a final 2 - 3 minutes. Adjust the seasoning to taste, remove the bay leaf and serve with the spring onion pilaf.

Ingredients

1.2 - 1.3 kg (3lb) trimmed pork rib racks

Bourbon glaze100g (4oz) dark brown sugar150ml (5fl oz) cider vinegar100ml (4fl oz) bourbon whiskey3 tablespoons Worcestershire sauce6 tablespoons tomato ketchup1½ teaspoons smoked paprikaSplash of Tabasco® sauce to taste - optional1 teaspoon garlic salt 1 teaspoon coarse ground pepperFresh oregano to serve

Pork Ribs with Sticky Bourbon BBQ Glaze Cast Iron 33cm Signature Rectangular Roaster

SERVES 4 • PREPARATION TIME 5 - 10 minutes • COOKING TIME 2 hours

Simple to create with little effort, you can cook this recipe in just one dish.These delicious sticky ribs can be served as a main meal with corn on the cob, fries and a salad

or part of a sharing platter.

Cook’s notes

• Ask the butcher to cut the ribs for you, choose trimmed back ribs or ribs from the shoulder end that have a reasonableamount of meat.

• Sticky cooking residues from recipes such as this are easy to clean from the enamel roaster. Simply fill with warm soapy water, leave it to stand and once the residue has released, empty, wash and dry.

Method

Preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 4

1. Trim any tough membranes from the bony side of the ribs.

2. Combine the marinade ingredients in the roaster, place over a low to medium heat on the hob and stir until the sugar has dissolved.

3. Place the racks of ribs into the roaster, meat -side down and coat well in the marinade.

4. Cover the roasting dish tightly with foil and place into the oven to cook for 1½ -2 hours or until the meat has become tender. During cooking, turn the ribs and brush with the marinade 2 -3 times.

5. Remove the foil cover, turn the ribs so they are meat-side up and brush with the marinade once more. Return the roaster to the oven and cook uncovered for a further 20 - 30 minutes, brushing again with the marinade half way through the cooking time. If the liquid in the roaster has become dry add a splash of hot water to loosen it.

6. Remove the roaster from the oven and use a basting brush dipped in hot water to release the delicious caramelised juices from the edges of the pan. Brush the remaining marinade left in the roaster over the cooked rib racks.

7. To serve, transfer the ribs to a board or serving platter and sprinkle with some fresh oregano leaves. The ribs can be sliced and shared at the table.

Ingredients

Ingredients

450g carrots - cut into large chunks450g celeriac - cut into large chunks650g roasting potatoes - cut into even sized chunks4 tablespoons vegetable oil2 medium-sized red onions - cut into quarters6 large sage leaves6 fresh bay leaves3 garlic cloves - halved6 lean, on the bone loin pork chopsFreshly ground black pepper

For the cider gravy1 heaped tablespoon plain flour250ml dry cider250ml hot, brown stock1 level teaspoon Dijon mustardSaltFreshly ground black pepper

Pork Chop and Vegetable Roast with Cider Gravy

3-ply Stainless Steel 35cm Rectangular Roaster

SERVES 6PREPARATION TIME 15 minutes • COOKING TIME 10 - 15 minutes + 55 - 60 minutes in the oven

In this recipe pork chops are roasted over a selection of root vegetables to make a substantial, but speedy, roast ideal for week-night cooking. The vegetables can be changed to suit different tastes,

or you can use just potatoes and onions. The Roaster can be used on the hob to make a delicious, cider-flavoured, gravy.

Method

Preheat the oven to 190˚C / Fan 170°C / 375°F / Gas Mark 5

1. Put the prepared carrots, celeriac, potatoes and a little salt into a large saucepan. Cover with boiling water, bring back to the boil and simmer for 4 minutes. Drain well.

2. Heat the oil in the roaster. Tip the blanched vegetables and red onions into the hot oil and spread them evenly. Put the sage leaves, bay leaves and pieces of garlic amongst them; season with a little black pepper. Roast for 20 minutes.

3. Meanwhile, slice away the rind of each chop if necessary and then snip the fat at 1cm intervals, to stop the chops from curling during cooking.

4. Remove the pan from the oven and stir the vegetables. Lay the pork chops over the top of the vegetablesand drizzle with a little oil and seasoning. Return the pan to the oven and roast for a further 35 - 40 minutes, until the chops are golden brown and tender.

5. Transfer the chops and vegetables to warmed serving dishes and keep hot.

6. Place the roaster over a medium heat on the hob. Stir the flour into the oils and residues in the pan and cook, stirring, until all the oils are absorbed. Gradually add the hot stock, cider and Dijon mustard. Stir until boiling and thickened. Season to taste.

7. Serve the roasted vegetables and chops with the cider gravy and green vegetables.

Ingredients

Pastry crust225g (8oz) plain flour + extra for rollingPinch salt125g (4½oz) butter - chilled and cut into small cubes2 tablespoons caster sugar2½ tablespoons cold water

Filling4 large or 5 small (approx. 650g / 1lb 7oz) crispdessert apples 140g (5oz) ground almonds55g (2oz) Demerara sugar + 1 tablespoon extra fordusting100g (3½oz) stem ginger - drained of syrup and finelydiced2 tablespoons runny honey3 tablespoons lemon juice 2½ tablespoons melted butter2-3 tablespoons stem ginger syrup - for glazing

Apple Galette with Ginger and HoneyCast Iron 30cm Signature Shallow Casserole

SERVES 6 - 8

PREPARATION TIME 20 minutes + 1 hour resting time • COOKING TIME 50 - 55 minutes

This French - inspired dessert made in the Shallow Casserole, is a cross between a pie and a tart. Butterypastry lines the pan with a sweet almond, ginger, fresh fruit filling and a honey glaze.

The pastry dough is simply turned over around the edges to enclose most of the filling and finished with a sugar crusting before baking.

Method

Preheat the oven to 190°C/ Fan 170°C/ 375°F/ Gas Mark 5

1. For the dough - 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 ballusing a spatula, wrap in clingfilm 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 browning.

3. Roll out the dough very thinly on a flour - dusted worktop to a circle 38cm (15 inches) in diameter.

4. Brush the base of the casserole with a little of the melted butter and line the base and sides with the rolled out pastry, allowing the excess to stand 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 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 6 or 7 places and should look quite rustic.

8. Brush the top of the turned- over pastry with the melted butter and sprinkle with the extra Demerara sugar.

9. Bake the galette in the centre of the preheated oven for 50 - 55 minutes until golden brown and crisp, covering it with a sheet of loose foil, once it is nicely browned.

10. Remove the galette from the oven and brush the apples with the stem ginger syrup. Serve warm or at ambient temperature with vanilla custard, whipped cream, honey yogurt or ice cream.

Caramelised oranges4-5 small oranges2 tablespoons brandy 55g butter85g caster sugar4 tablespoons water

Pudding175g softened butter175g soft light brown sugar3 large eggsZest of 2 oranges2 teaspoons vanilla extract140g self-raising flour1 teaspoon baking powder55g ground almonds2 tablespoons milk or cream

Caramelised Orange Upside Down Pudding3-ply Stainless Steel 24cm Shallow Casserole

SERVES 6-8

PREPARATION TIME 10 -15 minutes • COOKING TIME 45 -50 minutes plus a few minutes standing time

The buttery caramel and orange sauce, with a hint of brandy and fresh orange slices, delivers flavours reminiscent of the well-known French classics Crêpes Suzette and Tarte Tatin. The caramelised

oranges are topped with a moist orange-scented vanilla sponge and baked to perfection in the Shallow Casserole.

Cook’s notes

• A gentle heat is best for cooking the toffee sauce as this will achieve an even colour and prevent burning.

Method

Preheat the oven to 180 °C / Fan 160°C / 350°F / Gas Mark 4

For the oranges

1. Zest 2 of the oranges with a fine grade zester and reserve for later.

2. Using a small sharp knife peel the white pith from all the oranges. Slice the peeled orange across the segmentsinto 1cm thick rounds, place them in a bowl and pour over the brandy and set to one side.

3. Heat the butter, sugar and water together in the casserole over a low heat. Once all the sugar has melted increase the heat a little to maintain a slow bubbling boil and cook the mixture until it reaches a toffee-brown colour. This process will take around 10 minutes. Move the pan away from the heat and add the marinating liquid from the sliced oranges. This will stop the cooking process. Take care as the caramel is very hot and may spit a little. Return the pan to the heat and stir for a minute or two until everything has amalgamated in a toffee-like sauce.

4. Arrange the orange slices slightly overlapping in a spiral pattern on top of the toffee sauce.

For the pudding

1. Cream the softened butter with the sugar until light. Beat in the eggs, reserved orange zest and vanilla extract followed by the flour, baking powder, ground almonds and milk.

2. Spoon the mixture in small amounts on top of the oranges, starting around the outside of the dish and finishing in the centre. Smooth over the top with a spatula and bake for 35 - 40 minutes or until the centre springs back when depressed and a skewer pushed into the centre of the pudding comes away clean. If necessary, cover the pudding with a loose sheet of foil once it has become nicely brown.

3. To serve, allow the pudding to stand for 5 minutes before placing a deep plate or flat serving platter over the topof the casserole and inverting.

4. Serve warm with Chantilly cream, vanilla custard or ice cream

Ingredients

Ingredients

1kg (2¼ lb) plums - cut in half and stones removed

Hazelnut crumble topping175g (6oz) plain flour

150g (5oz) chilled butter - cut into cubes

150g (5oz) hazelnuts - coarsely chopped

100g (4oz) Demerara sugar + 2 extra tablespoons

Spiced vanilla syrup6 tablespoons water

1½ tablespoons lemon juice

6 tablespoons light brown sugar

1½ tablespoons vanilla bean paste with seeds

1½ teaspoons ground cinnamon1 ⁄3 teaspoon black cardamom seeds - crushed

Spiced Vanilla Plums with Hazelnut CrumbleCast Iron 29cm Signature Rectangular Roaster

SERVES 6

PREPARATION TIME 10 minutes • COOKING TIME 7- 8 minutes + 35 - 40 minutes in the oven

Ripe plums with a cinnamon, cardamom seed and vanilla bean syrup, topped with a crunchy hazelnut crumble.

Cook’s notes • If black cardamom seeds are not available crush 4 - 5 whole green cardamom pods and remove the black seeds.

• There are many different types of plums to choose from, select a variety such as Victoria as they are sweet with a good flavour and a pretty purple colour.

• You can find vanilla extract with seeds in all good supermarkets.

Method

Preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 4

1. Make the crumble by placing the flour and butter cubes into a bowl. Rub the butter into the flour until the

mixture resembles breadcrumbs then stir in the chopped hazelnuts and the sugar. Set to one side.

2. Melt the syrup ingredients together in the roaster over a low heat on the hob. Toss in the plum halves,

coat well in the syrup and continue to cook whilst stirring for 5 - 6 minutes until the fruit begins to soften

a little. Remove from the heat.

3. Spread the crumble mix over the top of the fruit and sprinkle over the 2 extra tablespoons of Demerara

sugar. Place into the oven and cook for 35 - 40 minutes until golden. Serve with custard, whipped cream

or ice cream.

Cast Iron Rectangular RoasterMany recipes can be cooked completely in thisCast Iron Roaster as it is ideal on the hob, inthe oven and under the grill. It is also ideal formarinating food as the enamel surface does

not absorb odours or stain and it makes a greatserving dish keeping your food warmer forlonger. Available in a range of colours it will

last you a lifetime.

Toughened Non-Stick Shallow CasseroleThe perfect hob-to-oven-to table pan, the

Shallow Casserole is ideal for creating quick andtasty one-pot recipes. The easy release non-stick surface releases food with ease and is a

dream to clean. Our ultimate non-stick…guaranteed for life.

MillsThese elegant Salt and Pepper Mills areperfect for accessorising your kitchen ortable. Made from superior quality ABSplastic. The hardened ceramic grinder isideal for cracking peppercorns and will

not corrode when grinding salt.

3-ply Stainless Steel RoasterSupremely versatile, the beautiful 3-plyStainless Steel Roaster is perfect forcreating traditional family roasts

through to baking a tasty homemadelasagne or for quick one-pan meals. For

a lifetime of delicious cooking.

Cast Iron Shallow CasseroleThis exceptionally versatile casseroleis a 4 in 1 pan which can sauté, simmer,bake/roast and serve. It is perfect for

baking crisp pastry pies, but alsocooking stir- fries, risottos, paella,

casseroles, cakes, desserts and breadssuch as focaccia. The wide base andlarge domed lid also makes this shapeideal for roasting tricky shaped joints

such as lamb shoulder.

Shallow Casserole Rectangular Roaster

Shallow Casserole

Shallow Casserole

Shallow Casserole 26 cm 2-4 2 L 2118026 � � � � � � � � � �

30 cm 4-8 3.2 L 2118030 � � � � � � � � � �

VOLCANIC 09

CERISE 06

CHIFFON PINK 401

CASSIS 34

MARSEILLE 20

TEAL 17

COASTAL BLUE 42

COTTON 431

ELYSEES YELLOW 485

ALMOND 68

SLATE 12

SATIN BLACK 00

Signature Cast Iron

Product size portion capacity referencesize

The One Pot collection

Rectangular Roaster 29 cm 2-4 2.8 L 2018429 � � � � � � �

33 cm 4-8 4.9 L 2018433 � � � �

37 cm 8+ 6.6 L 2018437 �

3-ply Stainless Steel Product size capacity reference

Shallow Casserole 24cm 2.3 L 962039240

30 cm 4.8 L 962028300

Rectangular Roaster 35cm 961022701

Shallow Casserole with Glass Lid 24 cm 2.3L 962007240

26 cm 3 L 962007260

30 cm 4L 962002301

Rectangular Roaster 35 cm 967005350

Signature Cast Iron

3-ply Stainless Steel

Toughened Non-Stick

Rectangular Roaster

Toughened Non-Stick Bakeware

Toughened Non-Stick

Toughened Non-Stick Bakeware

Rectangular Roaster

Rectangular Roaster

Rectangular Roaster External 39 x 33 x 7cmInternal 33 x 29 x 6.5cm 941005390

new

Product size reference

For full details of all Le Creuset cookware ranges and for more recipe ideas visit: www.lecreuset.co.uk