10 delicious one-dish dinner recipes

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10 delicious one-dish dinner recipes
REF. 4406
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 Rolls
Cast Iron 33cm Signature Rectangular Roaster
MAKES 12 ROLLS • PREPARATION TIME 10 minutes
COOKING TIME 20 minutes making + 1½ hours rising + 35 - 40 minutes in the oven
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.
Ingredients
Dough
Approx. 400ml (14fl oz) hand-hot water
1 tablespoon dried active yeast
1 teaspoon sugar
2 tablespoons olive oil
700g (1½ lb) strong plain flour + extra for rolling
2 teaspoons salt
Filling
5 - 6 tablespoons tomato purée
5 tablespoons fresh chilled or jarred readymade basil pesto
300g (10 ½ oz) washed baby spinach leaves – wilted
150g (5oz) mozzarella cheese - drained and coarsely grated
150g (5oz) mature Cheddar cheese - coarsely grated
Black pepper
2 - 3 tablespoons coarse semolina or polenta - for dusting
Butter for greasing
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.
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
The 35cm Roaster is an ideal shape and size when it comes to cooking for a crowd. In this recipe it is
used 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
For the filling
For the cheese sauce
2 tablespoons olive oil
1 red onion - finely chopped
2 x 400g cans chopped tomatoes
1 x 230g-250g (175g drained weight) jar chargrilled
red peppers in oil
3 x 250g tubs ricotta cheese
50g Parmesan cheese - finely grated
2 tablespoons fresh marjoram leaves - finely chopped
3 tablespoons fresh parsley - chopped
1 large free-range egg - beaten
20 sheets dried, egg lasagne
Salt
Freshly ground black pepper
85g butter
85g plain flour
1 litre semi - skimmed milk
¼ teaspoon freshly grated nutmeg
50g Parmesan cheese - finely grated
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 a
time 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.
Braised Baby Squid Marinara with Chorizo
Cast 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 wine
sauce and finished with roughly torn herbs. This rustic tapas - inspired dish can be served as a starter,
main or part of a sharing meal.
Ingredients
6 small fresh squid (to yield a prepared body size
around 18cm / 7inches in length)
Or 6 ready prepared squid tubes 150g (5 ½ oz) each
Sauce
400g (14oz) can chopped tomatoes
1 tablespoon tomato purée
150ml (5fl oz) white wine
200ml (7fl oz) fish stock
2 teaspoons Thai fish sauce
½ teaspoon salt
½ teaspoon pepper
Handful fresh parsley - roughly chopped to garnish
Stuffing
2 tablespoons olive oil
100g (3 ½ oz) cooking chorizo - skin removed and cut
into small dice
1 small onion - finely chopped
3 cloves garlic - finely chopped
70g (2½ oz) fresh white breadcrumbs
Zest of one small lemon
2 teaspoons capers - chopped
1 tablespoon lemon juice
2 tablespoons fresh oregano
3 tablespoons fresh parsley
1 medium free-range egg - beaten
Salt and pepper to season
Cocktail sticks
Baking foil
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 purée and add the
wine, 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.
Cook’s notes
• Ready prepared squid tubes can be found frozen or defrosted at the supermarket.
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
Chicken portions marinated in a smoky paprika and fresh chilli rub, roasted together with skin - on new
potatoes and chunky cut peppers. This simple to prepare meal is perfect for the family, roasted in
around 30 minutes.
Ingredients
Spice rub
4 x chicken portions on the bone
Or
1 x medium whole chicken (approximately 1.5kg /3½ lb)
cut into quarters
2 tablespoons vegetable oil
600g (1lb 5oz) small new potatoes
2 red and 2 yellow peppers - cut into chunky pieces
Fresh oregano or parsley to serve
Salt to season
4 long red chillies, mild to medium heat - seeds
removed and roughly chopped
3 cloves garlic - chopped
25g (1oz) root ginger - chopped
1 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil
3 tablespoons lemon juice
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 everything
in 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.
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. If
not, return to the oven for 5 more minutes and test again.
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 Shallow
Casserole. 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 sauté
and a stew and is delicious served with either rice or creamed potatoes.
Ingredients
For the fricassée
1 x 1.2 to 1.3kg chicken - cut into 8 pieces
¾ teaspoon salt
½ teaspoon black pepper
2 teaspoons butter
2 teaspoons vegetable oil
175g shallots - peeled
175g button mushrooms
1½ tablespoons plain flour
1½ tablespoons Dijon mustard
150ml dry white wine
375ml hot chicken stock
1 small bay leaf
2 teaspoons fresh tarragon - chopped
1½ tablespoons fresh parsley - chopped
125ml full - fat crème fraîche
For the spring onion and herb pilaf
300g long -grain rice
600ml boiling hot water
2 bunches spring onions - trimmed, cleaned and thinly
sliced
1 tablespoon each chopped fresh tarragon, parsley
and chives
Salt and pepper
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 simmer
whilst 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 and
keep 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.
Cook’s notes
• Crème fraîche is a thick French soured cream with a fat content around 40%. Double cream with 2 teaspoons of lemon
juice stirred through can be substituted for the crème fraîche.
• Tarragon can be substituted for thyme if prefered.
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.
Ingredients
1.2 - 1.3 kg (3lb) trimmed pork rib racks
Bourbon glaze
100g (4oz) dark brown sugar
150ml (5fl oz) cider vinegar
100ml (4fl oz) bourbon whiskey
3 tablespoons Worcestershire sauce
6 tablespoons tomato ketchup
1½ teaspoons smoked paprika
Splash of Tabasco® sauce to taste - optional
1 teaspoon garlic salt
1 teaspoon coarse ground pepper
Fresh oregano to serve
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.
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 reasonable
amount 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.
Pork Chop and Vegetable Roast
with Cider Gravy
3-ply Stainless Steel 35cm Rectangular Roaster
SERVES 6
PREPARATION 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.
Ingredients
450g carrots - cut into large chunks
450g celeriac - cut into large chunks
650g roasting potatoes - cut into even sized chunks
4 tablespoons vegetable oil
2 medium-sized red onions - cut into quarters
6 large sage leaves
6 fresh bay leaves
3 garlic cloves - halved
6 lean, on the bone loin pork chops
Freshly ground black pepper
For the cider gravy
1 heaped tablespoon plain flour
250ml dry cider
250ml hot, brown stock
1 level teaspoon Dijon mustard
Salt
Freshly ground black pepper
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 vegetables
and 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.
Apple Galette with Ginger and Honey
Cast 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. Buttery
pastry 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.
Ingredients
Pastry crust
225g (8oz) plain flour + extra for rolling
Pinch salt
125g (4½oz) butter - chilled and cut into small cubes
2 tablespoons caster sugar
2 ½ tablespoons cold water
Filling
4 large or 5 small (approx. 650g / 1lb 7oz) crisp
dessert apples
140g (5oz) ground almonds
55g (2oz) Demerara sugar + 1 tablespoon extra for
dusting
100g (3½oz) stem ginger - drained of syrup and finely
diced
2 tablespoons runny honey
3 tablespoons lemon juice
2½ tablespoons melted butter
2-3 tablespoons stem ginger syrup - for glazing
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 ball
using 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 Orange Upside Down Pudding
3-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.
Ingredients
Caramelised oranges
Pudding
4-5 small oranges
2 tablespoons brandy
55g butter
85g caster sugar
4 tablespoons water
175g softened butter
175g soft light brown sugar
3 large eggs
Zest of 2 oranges
2 teaspoons vanilla extract
140g self-raising flour
1 teaspoon baking powder
55g ground almonds
2 tablespoons milk or cream
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 segments
into 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 toffeelike 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 top
of the casserole and inverting.
4. Serve warm with Chantilly cream, vanilla custard or ice cream
Cook’s notes
• A gentle heat is best for cooking the toffee sauce as this will achieve an even colour and prevent burning.
Spiced Vanilla Plums with Hazelnut Crumble
Cast 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.
Ingredients
1kg (2¼ lb) plums - cut in half and stones removed
Hazelnut crumble topping
175g (6oz) plain flour
150g (5oz) chilled butter - cut into cubes
150g (5oz) hazelnuts - coarsely chopped
100g (4oz) Demerara sugar + 2 extra tablespoons
Spiced vanilla syrup
6 tablespoons water
1½ tablespoons lemon juice
6 tablespoons light brown sugar
1 ½ tablespoons vanilla bean paste with seeds
1½ teaspoons ground cinnamon
1 ⁄ 3 teaspoon black cardamom seeds - crushed
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.
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.
Cast Iron Rectangular Roaster
Many recipes can be cooked completely in this
Cast Iron Roaster as it is ideal on the hob, in
the oven and under the grill. It is also ideal for
marinating food as the enamel surface does
not absorb odours or stain and it makes a great
serving dish keeping your food warmer for
longer. Available in a range of colours it will
last you a lifetime.
Toughened Non-Stick Shallow Casserole
The perfect hob-to-oven-to table pan, the
Shallow Casserole is ideal for creating quick and
tasty one-pot recipes. The easy release nonstick surface releases food with ease and is a
dream to clean. Our ultimate non-stick…
guaranteed for life.
Cast Iron Shallow Casserole
This exceptionally versatile casserole
is a 4 in 1 pan which can sauté, simmer,
bake/roast and serve. It is perfect for
baking crisp pastry pies, but also
cooking stir- fries, risottos, paella,
casseroles, cakes, desserts and breads
such as focaccia. The wide base and
large domed lid also makes this shape
ideal for roasting tricky shaped joints
such as lamb shoulder.
3-ply Stainless Steel Roaster
Supremely versatile, the beautiful 3-ply
Stainless Steel Roaster is perfect for
creating traditional family roasts
through to baking a tasty homemade
lasagne or for quick one-pan meals. For
a lifetime of delicious cooking.
Mills
These elegant Salt and Pepper Mills are
perfect for accessorising your kitchen or
table. Made from superior quality ABS
plastic. The hardened ceramic grinder is
ideal for cracking peppercorns and will
not corrode when grinding salt.
The One Pot collection
COASTAL BLUE 42
2L
2118026
쏹
쏹
쏹
쏹
쏹
쏹
쏹
3.2 L
2118030
쏹
쏹
쏹
쏹
쏹
쏹
Rectangular Roaster
29 cm
2-4
2.8 L
2018429
쏹
쏹
쏹
쏹
쏹
33 cm
4-8
4.9 L
2018433
쏹
쏹
37 cm
8+
6.6 L
2018437
쏹
capacity
reference
쎻
쏹
쏹
쏹
SATIN BLACK 00
TEAL 17
2- 4
4-8
portion
size
SLATE 12
CASSIS 34
MARSEILLE 20
Shallow Casserole
size
ELYSEES YELLOW 485
CHIFFON PINK 401
Product
ALMOND 68
CERISE 06
26 cm
30 cm
Signature Cast Iron
COTTON 431
VOLCANIC 09
Signature Cast Iron
쏹
쏹
Shallow Casserole
Rectangular Roaster
쏹
쏹
쏹
쏹
쏹
3-ply Stainless Steel
3-ply Stainless Steel
Product
size
capacity
reference
Shallow Casserole
24 cm
2.3 L
962039240
30 cm
4.8 L
962028300
Shallow Casserole
Rectangular Roaster
35 cm
961022701
Toughened Non-Stick
Toughened Non-Stick
Shallow Casserole with Glass Lid
Rectangular Roaster
Rectangular Roaster
24 cm
2.3L
962007240
26 cm
3L
962007260
30 cm
4L
35 cm
new
962002301
967005350
Shallow Casserole
Rectangular Roaster
Toughened Non-Stick Bakeware
Toughened Non-Stick Bakeware
Product
size
reference
Rectangular Roaster
External 39 x 33 x 7cm
Internal 33 x 29 x 6.5cm
941005390
Rectangular Roaster
For full details of all Le Creuset cookware ranges and for more recipe ideas visit: www.lecreuset.co.uk