Colours of Spice Recipe Booklet

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HOT AND SPICY RECIPES

lamb, saffron, apricot and almond tagine Le Creuset Cast Iron 27cm Tagine Serves 4-6 Tagines are a wonderful way of bringing a little unique and exotic North African flavour to a meal.

The Tagine vessel is a simple but highly effective shape enabling steam to swirl around inside, cooking the contents beautifully whilst producing a delicate broth in addition to the main ingredients themselves. Lamb, perfumed with saffron and spices, is married beautifully with the sweet depth of plumped apricots and the crunch of whole almonds. This stunning dish is a real showstopper but couldn’t be simpler to make.

Preparation time: 25 minutes Cooking time: Approximately 1½ hours

Ingredients

Method

800g lamb neck fillet, cut into 2.5cm thick chunks Couple of generous pinches of best quality saffron threads 150g dried apricots 75g blanched whole almonds 2 small or 1 large onion, roughly chopped 1 heaped teaspoon of ground cumin 1 teaspoon of ground cinnamon ½ teaspoon of turmeric powder 2 heaped tablespoons of clear honey A good squeeze of lemon juice Vegetable oil Maldon sea salt to taste Water, freshly boiled ½ small packet of flat leaf parsley, roughly chopped including stalks

1. Drizzle enough oil into the base of the tagine to cover the surface and heat gently over a low to medium heat. Add the onions and fry them until they begin to brown slightly around the edges.

2. Add the lamb and stir the meat into the onions, ensuring you keep the meat moving, so it gets nicely browned but does not stew. Crumble in the saffron strands and stir through the meat until the colour begins to bleed.

3. Add the spices and stir, ensuring you coat the meat well and then add the honey and stir well. Pour in just enough water, from a boiling kettle to cover the ingredients, add the squeeze of lemon and reduce the heat to low and simmer for 1 hour and 30 minutes, stirring.

4. After the initial cooking time has elapsed, add the apricots and stir the ingredients well and allow to cook for at least another 30 minutes before serving scattered with almonds and fresh parsley.

5. Serve with either couscous, rice or flatbread.

Cook’s notes • Great served with rice, couscous, bulgur wheat or bread. Pork shoulder also works well as a substitute to lamb.

spiced rhubarb cake WITH CINNAMON CREAM Le Creuset Stoneware 26cm Heritage Rectangular Dish

Serves 8-10 This gently spiced cake is studded with sharp bursts of melting rhubarb which helps cut through the traditional sweetness of the sponge. The cinnamon cream is the perfect pairing with this cake and makes it a great and impressive dessert or simply an indulgent afternoon treat.

Preparation time: 20 minutes Cooking time: 45-55 minutes

Ingredients

Method

400g rhubarb, ends trimmed and then cut thinly into ½ cm thick slices 225g caster sugar, plus 2 heaped tablespoons extra 225g self-raising flour 2 teaspoons of ground cinnamon, plus 1 heaped teaspoon extra 2 teaspoons of ground ginger 150g salted butter, melted 3 large eggs 2 teaspoons of vanilla bean paste 50g flaked almonds

Pre-heat the oven to 170°C / 160°C Fan

For the cream 300ml double cream 3-4 tablespoons icing sugar (depending on your preference) 1 heaped teaspoon of ground cinnamon 1 teaspoon of vanilla bean paste

1. Butter a Le Creuset Stoneware 26cm Heritage Rectangular Dish.

2. Put the rhubarb slices into a mixing bowl with 2 heaped tablespoons of caster sugar and 1 heaped teaspoon of ground cinnamon and mix well and set aside.

3. In a large mixing bowl, beat the eggs, sugar, vanilla paste, cinnamon and ginger together until evenly combined. Add the flour and mix well before finally adding the rhubarb pieces and giving everything a thoroughly good mix to make sure all the ingredients are evenly combined.

4. Pour the cake mix into the lined dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat before scattering all the flaked almonds liberally over the top. Then place in the oven and bake for 45-55 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean.

5. In a mixing bowl whisk the double cream with the cinnamon, icing sugar and vanilla paste either using an electric whisk, or hand-whisk until the mix is relatively stiff but still light and not overly dense.

6. Remove the cake from the oven and allow to cool. Serve with a generous dollop of cinnamon cream.

Cook’s notes • Choose a good quality vanilla extract such as Madagascan Bourbon vanilla as this will impart the best flavour.

• You can substitute the almonds with a scattering of pine nuts and if desired, stir a generous handful of pine nuts into the cake batter before baking.

vegetable, pistachio and black pepper curry Le Creuset Cast Iron 24cm Signature Round Casserole

Serves 4-6 This bold and unique combination of ingredients makes the perfect dish to please everyone from vegetarians to meat-eaters alike. With plenty of flavour, the sauce is rich and creamy, without being overpowering, and you can add your own favourite vegetable combination to the dish also.

Preparation time: 30 minutes Cooking time: Approximately 45 minutes

Ingredients 500g peeled butternut squash, cut into 2.5cm thick x 5cm long chunks 150g baby corn 300g Tenderstem broccoli, thicker stems halved lengthways 2 medium sized onions, roughly chopped 100g whole pistachios 50g fresh coriander, including stalks 6 green cardamom pods, crushed and black seeds retained, husks discarded 2 long red chillies 3 inches of fresh ginger, peeled and roughly chopped 5 fat garlic cloves, peeled 2 tablespoons of coarse black pepper Maldon sea salt Vegetable oil

Method

1. Add the vegetable oil to the casserole, just enough to coat the base, and heat gently over a low to medium heat.

2. In a blender, blitz the coriander, cardamom seeds, chillies, ginger, garlic and pistachios together with enough water to generously cover them all and blend until the mixture is evenly green and smooth.

3. Gently fry the onions in the casserole until softened and slightly golden then add the butternut squash and stir-fry for a minute before adding the black pepper. Pour in the pistachio curry paste and stir, then add enough room-temperature water into the pan to just about cover the ingredients. Season generously with salt to taste and reduce the heat to low and cook for a further 20 minutes.

4. Check and adjust seasoning, if desired, then add the baby corn and broccoli and stir carefully. Cook for a further 10-12 minutes or until the corn and broccoli are cooked to your liking.

5. Serve with rice, naan or flatbread.

Cook’s notes • Chicken breast chunks, seafood or paneer chunks also make great proteins to add to this dish.

freekeh pilaff with merguez sausages Le Creuset Cast Iron 30cm Signature Shallow Casserole

Serves 4-6 This is the perfect one-pan meal. Pilaffs are the staple dish of many a nation and using freekeh, a young green smoked wheat, is a wonderful alternative to rice with a wonderfully nutty texture.

The flavours are hearty and comforting and you can easily vary what you put into this dish.

It’s a real crowd-pleaser and a perfect dish for sharing with family and friends.

Preparation time: 25 minutes Cooking time: Approximately 25 minutes

Ingredients Vegetable oil 1 large onion, finely chopped 400g merguez sausages or chipolatas (or chorizo if preferred) 4 large garlic cloves, thinly sliced 250g freekeh 2 teaspoons of ground cumin 1 teaspoon of turmeric 1 teaspoon of paprika 1 red pepper, cut into 1cm strips 1 yellow pepper, cut into 1cm strips Salt and pepper to taste 750ml vegetable stock ½ pack of flat leaf parsley, finely chopped

Method 1. Drizzle some vegetable oil into the shallow casserole and heat gently on a low to medium heat. Add the onion and fry until translucent.

2. Cut the sausages in half and fry them along with the onions until they begin to colour. Add the garlic and cook for one minute then add the freekeh, spices, peppers and a generous seasoning of salt and pepper and mix well.

3. Pour in the vegetable stock, add the parsley and stir just a few times. Place the lid on the casserole and cook for 25 minutes until the freekeh is cooked and the water has been absorbed.

4. Take to the table and serve directly from the casserole.

Cook’s notes • If you can’t find merguez sausages, cooking chorizo works beautifully also and try barley as a substitute to freekeh, although you may need to cook the dish for a little longer.

peanut and harissa chicken stew Le Creuset Cast Iron 24cm Signature Round Casserole Serves 4 Chicken thighs are wonderfully economical. In just 2 hours cooking time, you will see the delicate meat fall off the bone. Cooking with meat on the bone adds so much flavour to a dish and this dish has bags of flavour. A rich, nutty, sweet and spicy broth make for a delicious combination and the preserved lemons add a sharp burst of contrasting flavour finished with boiled eggs which bring so much comfort to the dish.

Preparation time: 35 minutes Cooking time: Approximately 1 hour 45 minutes

Ingredients

Method

8 large bone-in chicken thighs, skins removed 2 onions, sliced into ½cm half moons 8 preserved lemons, some cut into halves and some into slices 2 teaspoons of ground turmeric 1 heaped teaspoon of ground cinnamon 2 tablespoons of harissa 3 tablespoons of smooth peanut butter 3 tablespoons of clear honey 3 heaped teaspoons of Maldon sea salt flakes, crushed 400g can of cannellini beans 4 free range eggs, room temperature Black pepper to taste Boiling water from a kettle Vegetable oil 50g roasted salted peanuts, roughly chopped 25g natural dried breadcrumbs 1 small (20g) packet of flat leaf parsley, finely chopped

1. Add enough oil to the casserole to cover the base and heat over a low to medium heat. Add the onions and fry gently for a few minutes until they begin to soften.

2. Add the chicken thighs and combine well with the onions before adding the dry spices, peanut butter, harissa and honey and stirring well. Season with salt and pepper and add just enough boiling water from a kettle to just about cover the chicken thighs.

3. Stir one last time then put on the casserole lid and cook for 1 hour and 45 minutes, stirring occasionally to prevent sticking.

4. Add some hot water from a kettle into a saucepan and gently add the eggs and boil them for 6 minutes, drain and plunge them into iced water to cool down. Once cool peel off the shells, halve them and set aside.

5. Lightly toast the breadcrumbs either in the oven for 5-6 minutes at 180°C/Fan 160°C or in a non-stick frying pan, until they are golden brown, then set aside.

6. After 1 hour and 15 minutes of cooking time, add the cannellini beans and preserved lemons and stir well and leave to cook, with the lid off, for a further 30 minutes.

7. Turn off the heat and lay the egg halves gently on top of the stew, put on the lid and allow the stew to rest for 10 minutes before serving.

8. Combine the chopped parsley with the breadcrumbs and peanuts and sprinkle the mixture over the stew and serve.

Cook’s notes • You can serve this dish with rice or flatbreads and if preferred, use tahini instead of peanut butter.

pistachio, lemon and ricotta cake Le Creuset Stoneware 32cm Heritage Rectangular Dish Serves 10-12 The perfect afternoon delight, this feather-light pistachio cake is a great all-rounder and makes the perfect treat for afternoon tea, breakfast and dessert alike. Cut it into squares, make a large pot of tea and sit back and enjoy.

Preparation time: 15 minutes Cooking time: Approximately 45 minutes

Ingredients

Method

4 large eggs 250g caster sugar, plus 2 heaped tablespoons extra 250g ricotta 2 tablespoons of milk Finely grated zest of 2 lemons 2 teaspoons of vanilla bean paste 250g self-raising flour 250g unsalted butter, melted ,plus extra for greasing 200g pistachios, 150g blitzed finely and 50g kept whole

Pre-heat the oven to 170°C / 160°C Fan 1. Butter a Le Creuset Stoneware 32cm Heritage Rectangular Dish.

2. In a large mixing bowl, beat the eggs, sugar, ricotta, milk, lemon zest and vanilla paste together until evenly combined. Add the flour and incorporate, followed by the butter, and mix well.

3. Add the ground and whole pistachios and give everything a thoroughly good mix to make sure the mixture is smooth and evenly combined.

4. Pour the cake mix into the buttered dish and smooth over the top to make sure the batter is evenly distributed and the surface is flat.

Place in the oven and bake for 45 minutes or until golden on top and a skewer/knife inserted into the centre comes out clean.

5. Remove the cake from the oven and allow to cool. Slice into squares and serve.

Cook’s notes • You can also use orange zest as an alternative to lemon zest and adding 100g white chocolate chunks also works really well too.

souk spiced lamb cutlets WITH YOGHURT AND TAMARIND DRIZZLE Le Creuset Cast Iron 26cm Signature Square Grillit® Serves 4 Grilled meat is one of the staples of many a Middle Eastern nation. Lamb cutlets are cuts of meat with the perfect ratio of meat to fat and a lovely bone to gnaw on once you’re done, which just adds to the pleasure of eating. The yoghurt and tamarind sauce are a perfect pairing with the spiced lamb cutlets and provide a wonderful contrast of flavours.

Preparation time: 1 hour 15 minutes, including marinating Cooking time: Approximately 10-12 minutes

Ingredients

Method

8 x 2.5 cm thick lamb chops 4-5 tablespoons of olive oil 2 teaspoons of cumin seeds 1 teaspoon of ground ginger 1 teaspoon of ground cinnamon 1 teaspoon of chilli flakes ½ teaspoon of ground cloves 2 teaspoon of dried mint Zest of an unwaxed lime 2 fat cloves of garlic, crushed Sea salt and black pepper

1. Put the lamb chops into a large bowl and add in the oil, spices, mint, lime zest, seasonings and garlic and mix them really well into the meat ensuring that they coat the lamb chops well and evenly. Marinate the chops for a minimum of 1 hour to allow the flavours to permeate the meat (you can also marinate them overnight to cook the next day).

2. Pre-heat the Grillit® on a medium heat setting. Test the temperature of the pan before adding the meat – see Cook’s notes - and when hot enough add the lamb and cook for 5-6 minutes on each side depending on thickness, or until cooked to your liking. Don’t be tempted to move the chops before this time; allow the surface to seal on the ribs of the pan. When cooked they will release easily.

To finish

3. Remove the chops and allow to rest for five minutes. Once rested, serve drizzled with the yoghurt, tamarind sauce and a scatter of Nigella seeds and chilli flakes.

150g Greek yoghurt, thinned down with a little water to a pouring consistency 5-6 tablespoons of sweetened tamarind sauce or tamarind extract sweetened with honey, Nigella seeds and Chilli flakes to garnish

Cook’s notes • To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

• Lamb leg steaks also work really well as a substitute. You can also use ready made spice mixes like Ras el Hanout or baharat, if preferred.

lamb balti Le Creuset Cast Iron 24cm Balti Dish Serves 4 (medium hot) The Balti originates from Baltistan in Northern Pakistan where the cuisine style has some similarities with neighbouring China. Traditionally cooked in a round shaped, two handled pan, the Balti Dish or Karahi as it is also known, has a strong passing resemblance to the Wok. This aromatic, quick to cook, medium hot curry is made with lean lamb strips stir fried with onions, garlic, ginger and Balti curry spices. Peppers, green beans and tomatoes give freshness to the sauce which is sweetened with a little palm sugar or jaggerey as it is also know. The Balti is finished with a generous amount of torn coriander and mint. Serve in a Balti dish with naan or Indian uneven flat breads such as puri, paratha or chapatti.

Preparation time: 15 minutes Cooking time: 20-25 minutes

Ingredients

Method

2 tablespoons ghee or clarified butter and 1 tablespoon vegetable oil 2 medium white onions - sliced 3 cloves garlic - minced 40g of root ginger - peeled and finely diced 500g lean lamb leg steaks cut into strips Spices - 1 teaspoon turmeric, 1 tablespoon ground coriander, 1 tablespoon cumin, ½ teaspoon chilli powder, 2 teaspoons garam masala, ½ teaspoon black pepper ½ teaspoon salt 1 tablespoon tamarind paste 3 tablespoons tomato puree 1 teaspoon jaggery/palm sugar 3 tablespoons desiccated coconut 200ml water 1 red pepper - seeds removed and sliced 85g extra fine green beans - trimmed and halved 2 tomatoes - quartered Handful of fresh coriander and mint

1. Heat the combined ghee and oil in the Balti Dish over a medium heat.

2. Add the onions and fry for 6 -8 minutes until soft and lightly caramelised. Add the garlic and ginger and stir fry for 1 minute.

3. Push the onion mixture to the sides of the Balti Dish, stir fry the meat a little at a time combining each batch of the seared meat with the onion mixture as you go.

4. Add the spices and salt, stir fry for 1-2 minutes.

5. Stir in the tamarind paste, tomato puree, sugar and coconut.

6. Add the water, green beans, peppers and tomatoes and bring to a simmer. Cook for 8-10 minutes or until the vegetables are tender, stirring the mixture occasionally.

7. Roughly tear or chop the coriander and mint leaves, stir in half and sprinkle over the remaining.

Adjust the seasoning to taste. Serve with warmed Indian breads.

To serve Readymade Indian flat breads, warmed

Cook’s notes • For a milder version reduce the chilli powder to ¼ teaspoon. Tamarind pastes can vary.

• Jaggery or palm sugar is an unrefined sugar commonly used in Asian cuisine; if not available light brown sugar can be used to substitute.

goan style fish curry WITH SPINACH Le Creuset Cast Iron 24cm Balti Dish Serves 4 Goan curries originate from the western coast of India where the tropical weather and readily available fish and shellfish strongly influence the cuisine.

This warmly spiced and aromatic fish curry is made with coconut milk, tamarind and jaggery giving a creamy, sour and sweet finish. Fresh baby leaf spinach and coriander added at the end of cooking adds vibrancy and freshness.

Preparation time: 10-15 minutes Cooking time: 25-30 minutes

Ingredients

Method

2 tablespoons ghee or vegetable oil 2 white onions - sliced 3 cloves garlic - minced 55g of root ginger - peeled and finely chopped 1 teaspoon turmeric 1 tablespoon ground coriander 1 tablespoon ground cumin 4 green cardamom pods - crushed with the back of a knife or spoon 1 teaspoon course ground black pepper 1 red chilli - finely sliced - remove seeds for less heat 10 curry leaves - fresh or dried, optional 400g can full fat coconut milk 2 teaspoons tamarind paste 2 teaspoons jaggery or palm sugar 2 teaspoons fish/nam pla sauce depending on taste 600g firm fleshed white fish - skinned, boned and cut into chunks 175g washed baby spinach ½ lime Small handful of fresh coriander

1. Heat the combined ghee and oil in the Balti Dish, add the onions and cook for 8-10 minutes until softened and lightly caramelised.

2. Add the garlic and ginger and stir fry for 1-2 minutes.

3. Add the tumeric, ground coriander, cumin, cardamom pods, black pepper, red chilli and the curry leaves; stir fry for 1-2 minutes.

4. Stir in the coconut milk, tamarind paste, palm sugar and fish sauce. Bring to a slow simmer and cook for 8-10 minutes until the sauce is slightly thickened and reduced by about a third.

5. Stir in the fish with half the spinach leaves, once the leaves have wilted add the remainder and cook for 2-3 minutes or until the fish is cooked through.

6. Adjust the seasoning to taste with a little salt or ¼ or ½ teaspoon extra fish sauce if liked.

Finish with a squeeze of lime and the torn coriander leaves.

Cook’s notes • Fish - choose a variety of fish that will not break up when cooked: traditionally King fish would be used but good alternatives include Monkfish, Halibut, large Sea Bass, Mahi Mahi or Gurnard. Alternatively the fish can be substituted for prawns, choose a large, raw shelled variety.

• Fresh curry leaves can be found in Asian stores or via the internet, dried leaves can be found in some supermarkets and in specialist food stores. Tamarind pastes can vary in intensity.

• Jaggery or palm sugar is an unrefined sugar commonly used in Asian cuisine; if not available light brown sugar can be used to substitute.