Le Creuset Living Magazine - Spring Summer 2019

spring | summer 2019

...start your cooking adventure!

In this issue of Le Creuset Living, we want to inspire you to discover a new and exciting way of eating, being and spending time together. We’re taking our inspiration from the street food trend and the tantalising taster of cuisines and cultures it offers. But we’re going even further, taking diverse ingredients as inspiration for a glorious food fusion. Cooking gives us the freedom to be braver with flavour, exploring innovative taste combinations to create something new. So, why not invite your family over for an English roast with a Chinese twist or serve your friends a Mexican-style fry-up for brunch?

Take your cooking on an adventure and find your Freestyle with Le Creuset.

4 ULTRA VIOLET Purple reigns! Meet the brilliant new colour from Le Creuset 9 PATCHWORK CUISINE Discover the mix-and-match approach to flavours that’s reinventing the way we eat 10 BILLY AND JACK They met on Masterchef, now Billy Layer and Jack Wright are firing up fusion food 14 ORIGINAL FLAVA Brothers Shaun and Craig McAnuff are putting a twist on Caribbean cooking 18 COLOUR IT BOLD Complement vibrant flavours with Le Creuset’s colourful cookware 26 FIND YOUR FREESTYLE Shake up your dinner table style with cookware and dinnerware from Le Creuset 28 ‘IT’S NEVER TOO LATE TO BECOME AN INSTINCTIVE COOK’ When you understand flavour, you can take fusion food to the next level, says cookery writer Niki Segnit 30 FROM KERB TO KITCHEN Street style‐inspired recipes to impress your guests 34 LE CREUSET FOR LIFE Find out why our 3‐ply Stainless Steel cookware comes with a Lifetime Guarantee

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PURPLE REIGNS! ULTRA VIBRANT, ULTRA GORGEOUS, ULTRA MODERN… MEET ULTRA VIOLET, THE BRILLIANT NEW COLOUR FROM LE CREUSET

The Ultra Violet Collection starts at £10/€14.

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Discover the full range instore or on LeCreuset.co.uk

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Sometimes a colour just chimes with the mood of the moment – and

It’s the new colour for our Cast Iron, Stoneware and our Textiles.

right now, the shade for our times is Ultra Violet. This is no ordinary

Choose it as a standalone shade to bring impact to your kitchen or

purple. Ultra Violet is bold, bright and brimming with attitude. It’s the

mix it with our existing colours for a Freestyle palette. Take its

blitz of berries in your smoothie bowl and the neon sign in the street.

inventive, imaginative vibe into your cooking, with a modern mix of

It’s fashion’s most vibrant catwalk trend and the pop of cool, confident

flavours, ingredients and cuisines to reinvent mealtimes.

colour in your home.

With Le Creuset, you don’t just see Ultra Violet – you experience it.

The moment is now. The colour is Ultra Violet.

Left: Stoneware Jug £23/€33, Signature Cast Iron 29cm Oval Casserole £250/€295, Signature Cast Iron 20cm Round Casserole £185/€209, Stoneware Small Heritage Rectangular Dish £30/€39, Stoneware Medium Heritage Rectangular Dish £40/€49, Stoneware Cafetiere £57/€69, Stoneware Espresso Mug £12/€16.

Below: Signature Cast Iron 29cm Oval Casserole £250/€295, Salt and Pepper Mills £32/€38 each, Stoneware Petite

Casserole £20/€28, Pot Holder £22.50/€26, Signature Cast

Iron Rectangular Grill £125/€150, Signature Cast Iron 24cm

Round Casserole £225/€259, Oven Mitt £27/€33, Stoneware Small Heritage Rectangular Dish £30/€39, Stoneware

Medium Heritage Rectangular Dish £40/€49, Stoneware

Ramekins £10/€14, Stoneware Grand Teapot £45/€55,

Stoneware Mug £15/€21.

Top to bottom: Signature Cast Iron

24cm Round Casserole £225/€259,

Stoneware Small Heritage Rectangular

Dish £30/€39, Stoneware Medium

Heritage Rectangular Dish £40/€49,

Stoneware Petite Casserole £20/€28.

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Patchwork Cuisine BRITISH ROASTED LAMB WITH A SIZZLE OF SICHUAN SPICE, AMERICAN

CHEESECAKE WITH JAMAICAN BANANA FRITTERS… TODAY’S MIX-AND-MATCH APPROACH TO COOKING AND FLAVOURS CREATES DELICIOUS NEW FOOD PARTNERSHIPS THAT TRANSFORM TRADITIONAL DISHES

Stoneware Petite

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Casseroles £20/€28

Signature Cast Iron 30cm Shallow Casserole £235/€265

1. SLOW-COOKED MOROCCAN LAMB TAGINE WITH AUBERGINE FLOWER TOPPING

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Signature Cast Iron 24cm Round Casserole £225/€259

Petals of purple-skinned aubergine top this Middle Eastern-inspired lamb stew, with Ras el Hanout and harissa spicing and sweet apricots and Medjool dates. It’s the perfect dish for entertaining.

2. VEGETABLE SWIRLS WITH ENGLISH PESTO The rosettes of purple, orange and green vegetables create individual pots of colourful perfection.

We’ve used English parsley, Cheddar and walnuts to put a local fusion twist on traditional Italian pesto.

3. TURMERIC, COCONUT & PURPLE CAULIFLOWER FISH CURRY This colourful, tangy curry is both comforting and healthy, and we love the surprise addition of purple-headed cauliflower! Creating your own curry paste makes for a more aromatic flavour and is surprisingly easy to do. Simply pop all the ingredients in a blender and blitz.

We meet two dynamic chef duos taking this approach to cooking to a new audience. Billy Wright and

4. BLUEBERRY & BLACKBERRY HAZLENUT CRUMBLE PIE

Jack Layer are the former Masterchef finalists now putting on supper clubs that infuse British food

A cross between classic crumble and fruit pie, this dish is the best of both worlds. An irresistible

with fiery flavours from India, Korea and Malaysia. Shaun and Craig McAnuff are the London brothers

sweet berry filling is sandwiched between a buttery shortcrust base and nutty topping to make the

putting a modern British twist on their grandmother’s Caribbean recipes.

perfect showstopper dessert.

GO TO L E CREUSE T.CO . UK FO R THE F UL L RE CIPE S

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Signature Cast Iron 26cm Shallow Casserole £210/€235

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The key to a successful patchwork dish is probably not going too far in one direction; it’s about taking the best bits of one cuisine and matching them with another and having fun with it.’’

Billy & Jack

You might recognise Billy Wright and Jack Layer from

their stint on the 2016 edition of Masterchef.

Top to bottom: Signature Cast Iron 24cm Round Casserole £225/€259, Stoneware Jug £23/€33, Signature Cast Iron 24cm Round Casserole £225/€259, both in Volcanic.

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RIGHT

Korean Pulled Pork with cornbread A comforting and moreish Korean South American mash-up – bubbling and hot, crisp and comforting! It’s everything you could want from a one-pot dish.

BELOW

Vietnamese Banh Mi Nachos Vietnam is one of our favourite places and a big part of that is the food. Banh Mi are epic Vietnamese sandwiches that you can pick up on street food stalls and enjoy with a cold beer.

As inspiration for our version of nachos, it doesn’t get much better.

GO TO LE CREU SE T.CO . UK FO R TH E F UL L RE CIPE S Stoneware Pasta Bowl, Volcanic £16/€19.

Signature Cast Iron 24cm Round Casserole, Volcanic £225/€259.

Malaysian ‘Sunday Lunch’ Pot-Roast Chicken Malaysian cuisine has a mix of influences from China, Thailand and India – in other words, it’s completely delicious. This is a way to spice up a classic British roast chicken, with a punchy marinade and veggies cooked in coconut milk.

Serves 4 Preparation time: 30 minutes + 2 hours or overnight Cooking time: 2 hours INGREDIENTS

Toughened Non-Stick 28cm Deep Frying Pan £130/€155.

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FOR THE MARINADE 1 tablespoon chilli paste 4 lemongrass stalks (top part only) 1 tablespoon curry powder 4 cloves of garlic 4 shallots 1 tablespoon palm sugar 1 lime 2 tablespoons curry leaves 1 tablespoon salt 1 teaspoon ground coriander 1 teaspoon ground fennel seeds 1½ teaspoons cumin powder 1 tablespoon fish sauce

1 large chicken (around 1.75kg - 2kg) 3 tablespoons extra virgin olive oil 6 shallots, halved 1 can coconut milk (400ml) 600g new potatoes 400g sprouting broccoli or green beans TO SERVE 1 bunch fresh coriander 1 bunch mint 1 bunch parsley 4 red chilies 1 bunch spring onions 100g dry roasted peanuts

METHOD 1. To create the marinade, simply place all of the ingredients into a blender and blitz until you get a smooth paste. Smooth half of this marinade underneath the skin on the breasts of the chicken, put a handful into the cavity and rub the remaining mixture liberally all over the skin. Put the chicken in the fridge and infuse for at least a couple of hours, or preferably overnight.

2. When ready to cook preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4.

Heat two tablespoons of oil in the casserole and brown the chicken all over.

Then, around the chicken add the shallots, the new potatoes and pour in the coconut milk. Place into the oven to cook for 1½ hours.

3. After 1½ hours remove the lid and turn the temperature up to 200°C/ Fan 180°C/Gas Mark 6 to brown and crisp up the skin. After 20 minutes remove the chicken and potatoes and allow to rest but keep warm.

4. Add the broccoli or green beans to the sauce in the casserole and place onto the hob over a medium heat. Bring the sauce to a boil and simmer the broccoli for 10 minutes or until just cooked through. Strain and reserve the sauce, this is our gravy.

5. To serve, carve the chicken as you would a Sunday roast and serve with the potatoes and vegetables. Top with finely cut coriander, mint and parsley, sliced red chilies, spring onions and a sprinkling of peanuts.

Cook’s Notes • If you like a little heat to your food then a generous helping of hot sauce wouldn’t go amiss either!

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“

Le Creuset is so colourful and that vibrancy and fun is what we’re all about in the kitchen. Caribbean food is cooked in cast iron pots; they make the food even tastier!”

Original

F lava

Shaun and Craig McAnuff are the brothers behind cookbook and online platform Original Flava,

bringing a modern take on Caribbean food with incredible recipes and easy one-minute videos.

The guys were inspired by their mother and grandmother’s mouth-watering recipes and a childhood helping out in the kitchen. ‘That was the origin of Original Flava and it gave us a passion to cook,’ says Craig.

Today, they’re adding their own twist to the traditional dishes of the Caribbean, creating dishes like Jamaican Peppered Steak with a

Mexican twist, and Jerk Salmon and Mango Salsa.

‘The Toughened Non-Stick Ribbed Square Grill is perfect for the salmon, and I’d use it for cooking veggie skewers, too,’ says Shaun. ‘Jamaican food comes from a fusion of different cultures. You’ve got Indian curries, Chinese, Spanish and British foods coming together,’ he continues. ‘We want to add some Flava to your eyes and tongues!’

Top to bottom: Signature Cast Iron 24cm Round Casserole £225/€259, Right: 3-ply Stainless Steel Sauteuse £185/€220, Toughened Non-Stick 26cm Deep Frying Pan £125/€150. Stoneware Petite Casserole

£20/€28.

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Jamaican Jerk Spiced Salmon with Mexican Mango Salsa

Stoneware Ramekin £10/€14.

Jerk is an authentic style of cooking in Jamaica and is used to marinate meats and fish on a grill. Whenever we go to Jamaica we see this process happening at every food stall.

So we’ve decided to combine the spicy Jerk salmon with a cool Mexican-inspired mango salsa.

Serves 4-6 Preparation time: 20 minutes Cooking time: 40 minutes INGREDIENTS MANGO SALSA 250g mango, diced ½ red bell pepper, diced 1 small red onion, diced 50g Jalapenos, diced 50g coriander, chopped 1 avocado, diced Juice 1 lime 4 x 140g salmon fillets

JERK MARINADE 90g spring onions 2 teaspoons black pepper 15g fresh thyme 5 pimento seeds 1 scotch bonnet chilli pepper 4 garlic cloves 1 tablespoon brown sauce or soy sauce 50ml vinegar 50ml water 1 tablespoon honey or sugar 1 medium onion, chopped 1 teaspoon salt

3-ply Stainless Steel Sauteuse £185/€220.

METHOD For the mango salsa: 1. Add all ingredients to a mixing bowl, mix together and then leave to rest in the fridge until you are ready to serve.

For the Jerk-spiced salmon: 1. First, blend all the Jerk ingredients together in a blender to make the marinade.

2. Season the salmon with the Jerk marinade and rest in the fridge for at least an hour.

3. Brush a little vegetable oil onto the grill, then carefully place the salmon on the grill and cook until brown on each side.

4. Garnish the salmon with the mango salsa and serve.

Signature Cast Iron 30cm Shallow Casserole, Marseille £235/€265.

AMERICAN CHEESECAKE WITH JAMAICAN BANANA FRITTERS Our grandmother would make banana fritters for us when we were younger; they’re a traditional Jamaican hot, sweet treat and so tasty. The flavour combination with American-inspired cheesecake is really exciting.

CHICKEN TIKKA CURRY WITH TRINIDADIAN DOUBLES We’ve combined Indian-inspired Chicken Tikka Masala with Trinidadian doubles flatbreads. Doubles are

Cook’s Notes

such a big hit in the Caribbean; they’re sold on every corner and are one of the best street foods around.

• This recipe makes a lot more Jerk spice paste than required. Any leftover marinade can be refrigerated for

CARIBBEAN PEPPER STEAK FAJITAS

about 3-4 days to be used to flavour chicken or vegetables

If you love steak and you love pepper, this is the recipe for you – it’s one of our favourite Jamaican dishes.

or can be frozen in ice cube trays for when you want to

We’ve added a twist, serving the succulent steak with a spicy sauce, garnished with peppers and carrots in a

repeat the recipe again.

Mexican-inspired fajita wrap.

G O TO L ECREU SET. CO. U K FO R THE FU LL RECIPES

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Toughened Non-Stick 28cm Square Grill £105/€130.

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OUR MEALTIMES HAVE BECOME A GLORIOUS FUSION OF GLOBAL CUISINES, RICH IN COLOUR, TEXTURE AND FLAVOUR. AND WITH LE CREUSET’S EYE-CATCHING COLOUR PALETTE, YOU CAN BRING THAT SAME DIVERSITY TO COOKING AND DINING, TOO

COLOUR IT BOLD

From left: Signature Cast Iron 24cm Round Casserole, Ultra Violet, £225/€259, Toughened Non-Stick Paella Pan £125/€155, Signature Cast Iron 20cm Round

Casserole, Volcanic, £185/€209, 3-ply Stainless Steel 20cm Saucepan, £140/€159, Signature Cast Iron 24cm Round Casserole, Marseille, £225/€259, Toughened

Non-Stick 28cm Square Grill £105/€130, Signature Cast Iron 20cm Round

Casserole, Soleil, £185/€209, 3-ply Stainless Steel Square Roaster, £129/€160.

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LIVE LIFE BOLD

NEW KID ON THE BLOCK

ADD A COLOUR SHOT THE ENTERTAINERS MIX IT UP

Below: Stoneware Dinner Plate £18/€21,

Stoneware Side Plate £14/€17, Stoneware Pasta

Bowl £16/€19, Salt and Pepper Mills £32/€38 each.

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DON’T FORGET YOUR TOOTHBRUSH – OR YOUR LE CREUSET – NEXT TIME YOU’RE AWAY FROM HOME. TAKE THE COOKWARE YOU NEED TO GUARANTEE YOUR TRIP IS AN ADVENTURE FOR YOU AND YOUR TASTEBUDS

Pack a saucepan the next time you take a road trip, take a grill to the

Le Creuset Cast Iron Grill… Picture arriving at your holiday let for a

beach and a coffee pot in your camper van. Time away is precious,

reunion of old friends and bringing a slow-cooked stew to the table

holidays are havens and life’s too short to struggle with lacklustre

in your Le Creuset 3-ply Stainless Steel Sauteuse… Think how

cookware at your rented cottage or a flimsy frying pan over a

amazing breakfast would taste, cooked and served in a Toughened

camping stove. Put your favourite Le Creuset on your list of travel

Non-Stick Deep Frying Pan… Having cookware you can rely on gives

essentials and it will earn its place alongside your personal pillow

you the freedom to make the most of local produce or to try out a

or a favourite blanket. After all, why should you compromise on the

new fusion of flavours inspired by your travels.

food you eat just because you’re away from home?

At home or on the go, Le Creuset is your trusted companion on a

Imagine buying fresh mackerel then griddling it on the beach on your

gastronomic journey. Let’s hit the road.

Photo: Nik Lucas

HIT THE ROAD

Left page: Signature Cast Iron 24cm Round Casserole £225/€259.

Bowl £12/€15, all in Marseille. Signature Cast Iron 24cm Round Casserole,

Stoneware Cafetiere, £57/€69, Stoneware Mug £15/€21, Stoneware Cereal

£125/€150, Signature Cast Iron Rectangular Grill, Cerise, £125/€150.

This page: Signature Cast Iron Rectangular Grill, Marseille, £125/€150,

Marseille, £225/€259, Toughened Non-Stick 26cm Deep Frying Pan

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C AULIF L OW E R TA C O S

U LTIMATE G RIL LED C HEESE SANDWIC H W ITH M AK KIMC H I

A veggie take on a street food classic, cauliflower florets are a great meatless alternative to the classic chicken or fish tacos. The florets are lightly-spiced and roasted to intensify the flavour and texture, and when paired with a cooling chipotle-lime sauce, they are sure to win over even the biggest of meat-eaters!

What better combination than the ultimate cheese toastie with a Koreaninspired condiment. Kimchi is a staple of Korean food made from fermented vegetables and seasoned in a sauce of chilli, garlic and ginger.

‘Mak Kimchi’ translates to ‘carelessly’ or ‘roughly’ and for this recipe we have created a quick and easy version of this Korean staple. This is best made a day in advance.

Serves 2 Preparation time: 5 minutes Cooking time: 30 minutes

Serves 2 Preparation time: 10 minutes plus overnight Cooking time: 10 minutes

INGREDIENTS FOR THE CAULIFLOWER TACOS

INGREDIENTS FOR THE KIMCHI 1 Chinese cabbage 1 large carrot 6 - 8 radishes, dependent on size 2 garlic cloves 1 thumb-size piece of ginger 2 tablespoons fish sauce 2 tablespoons chilli sauce like sriracha 3 tablespoons rice vinegar 1 heaped tablespoon caster sugar

FOR THE GRILLED CHEESE SANDWICH 4 slices of crusty white bread Butter, for spreading 100g strong mature Cheddar, grated 100g Red Leicester, grated

1 tablespoon coconut oil, melted, or rapeseed oil 1 teaspoon ground cumin

Signature Cast Iron Rectangular Grill, Marseille,

½ teaspoon onion powder

1 teaspoon smoked paprika

£125/€150.

½ teaspoon curry powder

1 teaspoon chilli flakes, optional Pinch of sea salt 400g cauliflower, cut into chunky florets 6 soft taco shells /mini tortilla wraps FOR THE CHIPOTLE-LIME SAUCE 120g Greek yoghurt or sour cream 1 teaspoon chipotle paste ½ lime, juice and zest Pinch of sea salt TO SERVE 1 iceberg lettuce, shredded ¼ small red cabbage, shredded 1 lime, cut into wedges 1 small bunch of coriander METHOD Preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6 1. In a large bowl combine the coconut oil and all the spices, along with a good pinch of salt. Place the cauliflower in the spice mixture and coat thoroughly. Tip the cauliflower and remaining marinade into the Stoneware 26cm Heritage Rectangular Dish. Roast in the preheated oven for 25 - 30 minutes until the cauliflower is tender and slightly charred on the outside.

2. In the meantime, make the chipotle sauce. In a small bowl, combine the yoghurt, chipotle paste and lime. Stir together, cover and refrigerate until ready to serve.

3. To serve, fill each taco shell with a little shredded lettuce and cabbage.

Top with a couple of cauliflower florets and drizzle with chipotle sauce.

Sandwich the taco back into the baking dish before scattering over fresh coriander and finishing with lime wedges before serving to the table.

COOK’S NOTES

• Make this recipe vegan by replacing the Greek yoghurt in the chipotle sauce with coconut or dairy - free yoghurt.

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METHOD

Stoneware Medium Heritage Rectangular Dish, Volcanic, £40/€49.

1. To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 - 4 minutes. You want the cabbage to be tender.

Drain and leave to cool fully.

2. In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish sauce and chilli sauce as well as the rice vinegar.

3. Sprinkle over the caster sugar and thoroughly stir all the ingredients together.

Press into a sterilised Kilner® jar and leave at room temperature for at least 8 hours, preferably overnight, to ferment. When fermented, place in the fridge until ready to serve.

4. Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take the sliced bread and butter each slice on one

side. On a plate, place two of the slices butter side down and top with cheese.

Place the remaining two slices of bread on top, butter side up - the buttered side of the bread will be in contact with the grill.

5. Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.

6. Serve alongside a good helping of the kimchi.

COOK’S NOTES

• Why not also serve with grilled corn on the cob marinated in Asian spices?

Marinate the sweetcorn overnight alongside the kimchi and place on the grill with the cheese sandwich to grill.

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NEW DINNERWARE CEREAL BOWL, PASTA BOWL Our Stoneware Cereal and Pasta bowls are so versatile. Chia porridge, noodle salads, sticky rice – tuck into your favourite fusion foods with these colourful dishes, part of our Dinnerware range – available in 6 vibrant shades.

3-PLY STAINLESS STEEL 26CM SQUARE ROASTER For an informal feast, bring the square roaster to the table so your guests can tuck in and help themselves. From pasta bakes and sponge cakes to fusion roasts, this versatile pan is what get-togethers were made for.

3-PLY STAINLESS STEEL 28CM SAUTEUSE Get that street-food sizzle in your home kitchen. The stainless steel cooking surface is ideal for searing and caramelising meat and vegetables on the hob, or you can pop the pan in the oven to roast and bake to perfection.

NEW 20CM BALTI DISH The deep bowl shape is just the thing for rich, saucy curries but don’t stop there. Sauté, simmer and even bake in it; this multi-tasker is the ultimate in adaptability.

Available in Volcanic, Marseille and Soleil colours.

FIND YOUR FREESTYLE BRING OUT THE BUNTING! IT’S TIME TO CELEBRATE COOKING YOUR WAY. LE CREUSET HAS ALL THE INGREDIENTS YOU NEED TO ADD A TOUCH OF IMAGINATION TO MEALTIMES. KIT OUT YOUR KITCHEN AND LET’S GO… 26

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Your book Lateral Cooking explores how different flavour

Have you always been an experimental cook?

combinations can be a starting point for an infinite variety of

Not at all. When I ask myself why I wasn’t a bit more loose-limbed

dishes. Tell us how it works… So many classic dishes are, at

in the kitchen, I think it’s because I learnt to cook from recipe

heart, flavour variations on a common theme. With a few

books. I could do a lot of technical things but not necessarily my

CERTAIN INGREDIENTS WORK TOGETHER IS

adjustments, a béchemel can become a Mornay sauce. And the

own thing. When I began to write Flavour Thesaurus, I was still a

THE STARTING POINT TO BECOMING TRULY

walnut-based Persian stew, fesenjan, shares common

recipe robot but my research showed me that you don’t have to

ingredients and similar methods with other nut-based stews like

follow instructions if you have an understanding of flavour.

DISCOVERING THE ALCHEMY THAT MAKES

CREATIVE IN THE KITCHEN, SAYS COOKERY

korma, African mafe and Georgian satsivi. In Lateral Cooking, I’ve

WRITER NIKI SEGNIT. SHE SHARES HER tried to show how one dish can lead to another. Each chapter has

JOURNEY FROM ‘RECIPE ROBOT’ TO LEARNING TO COOK FROM THE HEART

a theme – such as Bread – and starts with a basic recipe that can be adapted to create different variations, so a dough for flatbreads can be boiled to make noodles or baked to become crackers.

Do you have any favourite flavour combinations?

Are you a fan of fusion cooking or is it important to stay true to an original recipe?

Authenticity is really important but that doesn’t mean you can’t be creative. If you’re going to make a tarta de Santiago, it will be flavoured with orange and cinnamon. If you put grapefruit in it, it’s no longer a tarta de Santiago but it is your tart. When you play with flavours, the possibilities are vast.

I love coffee and blackcurrant, since having homemade coffee ice Do you have Le Creuset in your kitchen? cream and blackcurrant sorbet on holiday – the flavours were so I have a Le Creuset 3-ply Deep Casserole that my colleagues vibrant, they blindsided me. At home, I worked with the bought me when I left my job in advertising. It’s extremely combination and found that blackcurrant notes come up in some beautiful and will last forever. I use it for stock, but also for batch coffee roasts. Then I took it further and tried coffee with orange. cooking. I have four-year-old twins so do a lot of that!

The coffee acts almost like a dark chocolate but lets the orange through so it has an almost marmalade flavour. It seems an unlikely pairing but it works.

The Flavour Thesaurus and Lateral Cooking by Niki Segnit are published

by Bloomsbury.

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Word on the street is, there’s a new way of

to give it a South American twist and a

eating that’s bringing a buzz to our towns and

Jambalaya that incorporates flavours from

cities. As well as favourite fine-dining

America’s Deep South with those of Spain

restaurants and neighbourhood bistros,

and France. Why not take your favourite

we’re pounding the pavements to find fresh

cuisines and twin them to create a whole new

flavours from around the world. From solo

dish to serve this dinnertime? It’s time to take

food trucks and pavement pop-ups to entire

to the streets…

street food markets, a trip down the high street can take our taste buds on a world tour, from French crepes to Gujarati curry; Spanish

3-ply Stainless Steel 28cm Sauteuse, £185/€220.

paella to braised pork from Taiwan.

It’s not just the variety of cuisines on offer; it’s how innovative vendors bring them together to create a new fusion of flavours and cultures, putting an Oriental topping on Mexican tacos, say, or adding a touch of American barbecue flavouring to a traditional

...what we eat when we’re out and about is transforming how we think about food at home...

British pie. It’s this instinctive, flavourforward approach that makes street food so exciting, and why we’re increasingly bringing that kerbside appeal into our own kitchens.

We’ve created these recipes to give a flavour of the street feasts happening on our high streets and town squares – a glorious Smokey Mac ‘N Cheese with a hit of paprika

STREET FOOD IS SERVING UP A WORLD OF INNOVATIVE FLAVOURS THAT’S INSPIRING A NEW WAY OF COOKING AT HOME. JOIN THE MOVEMENT THAT’S CHANGING HOW WE EAT

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CHICKEN JAMBALAYA This dish originates in Louisiana but takes its culinary inspiration from Spain and France. It’s perfect for feeding a crowd and is a real showstopper when you bring it to the table and serve it straight from the pan. The Toughened Non-Stick 32cm Paella Pan is ideal for the job.

Serves 4-6 Preparation time: 10 minutes Cooking time: 30 minutes

METHOD 1. Place the Toughened Non-Stick 32cm Paella Pan over a medium heat and warm 1 tablespoon of oil. Brown the chicken in batches until golden then set aside.

2. In the same pan, add a little more oil if required and fry the onions for 4-5 minutes until soft. Add the garlic with a pinch of salt and fry for a further 2 minutes ensuring the garlic doesn’t burn.

3. Add the herbs, Cajun spice and paprika to the pan and toast the spices for 1 minute, stirring continuously to ensure they do not burn. Return the chicken and its juices to the pan and coat thoroughly in the spices.

4. Add the peppers, rice and tomato purée, stirring all the ingredients together.

Pour in the tomatoes and stock and bring to the boil. Shake in a couple of drops of Tabasco sauce and reduce the heat to a simmer.

5. Cut a piece of parchment or greaseproof paper into a rough circle the size of the pan to create a cartouche, see Cook’s Notes. Tear a small hole in the centre of the circle to allow the steam out and then lay the paper over the pan - this will ensure the rice becomes tender.

SUPER-SHARER SMOKY CHORIZO MAC ’N’ CHEESE INGREDIENTS 1 tablespoon oil, e.g. smoked rapeseed if available 300g chicken, diced 1 white onion, diced 2 garlic cloves, crushed ½ tablespoon dried mixed herbs 1 tablespoon Cajun spice mix ½ tablespoon smoked paprika 1 red pepper, diced

250g long grain rice 1 teaspoon tomato purée 400g tin chopped tomatoes 600ml chicken or vegetable stock Tabasco sauce, optional A handful parsley, chopped Salt and pepper, to season

This American classic is a regular find on street-food markets and always a crowd-pleaser. We’ve cooked it in the 3-ply Stainless Steel 28cm Sauteuse and given it a rich flavour twist with the addition of crispy chorizo, sun-dried tomatoes and smoked cheese.

Serves 4-6 Preparation time: 20 minutes Cooking time: 25 minutes

INGREDIENTS 500g pasta, see Cook’s Notes 150g chorizo, diced 1 white onion, diced 150g sun-dried tomatoes, roughly chopped 50g butter

4 heaped tablespoons plain flour 1l milk 100g mature Cheddar, grated 200g smoked Cheddar, grated 50g fresh breadcrumbs

I

6. Cook for 25-30 minutes, stirring occasionally. If it is reducing too quickly, add a dash of water to ensure the rice cooks thoroughly.

7. Once the rice is tender and the sauce has reduced, stir through freshly chopped parsley and season to taste.

COOK’S NOTES • Serving a larger crowd? Top your jambalaya with Cajun-spiced king prawn and chorizo skewers. Marinate prawns in a little Cajun spice and thread onto skewers alternating with chunks of chorizo. Place under a hot grill for 5 minutes turning occasionally to ensure the prawns are cooked through. Serve on top of the jambalaya.

• A cartouche is a circle of greaseproof or parchment paper used to cover a dish whilst simmering or poaching. A cartouche ensures the cooking liquid doesn’t evaporate before the rice is cooked and locks in all the delicious aromas.

Toughened Non-Stick Paella Pan, £125/€155.

3-ply Stainless Steel 28cm Sauteuse,

£185/€220.

METHOD Preheat oven to 200˚C/ Fan 180 ˚C/ Gas Mark 6 1. Cook the pasta according to packet instructions. Drain and set aside.

2. Place the 3-ply Stainless Steel 28cm Sauteuse over a medium heat and add the chorizo. Fry for 4-5 minutes until the chorizo has released its oils and turned crispy. Spoon out 1/3 of the chorizo into a bowl and set aside for later.

3. Add the onion to the remaining chorizo and fry for a further 4-5 minutes until the onion starts to soften. Stir through the tomatoes and remove from the heat.

4. In a clean saucepan, over a low to medium heat, melt the butter before sprinkling in the flour. Stirring continuously to ensure the flour does not burn, cook for 1 minute before gradually adding the milk. At this stage you might want to swap the spoon for a silicone whisk to remove any lumps. Keep stirring slowly, adding the milk until you have used up all the milk and have a smooth glossy sauce.

5. Add the grated cheese to the sauce, stirring through to melt thoroughly. At this stage the sauce will start to thicken although still a little loose, but the pasta will soon absorb it. Season to taste.

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6. Add the cooked pasta to the chorizo pan and stir all the ingredients together.

Pour over the cheese sauce to coat all the pasta. Set aside whilst you make the crumb.

7. Place the reserved chorizo in a blender along with the breadcrumbs and blitz until a crumb consistency is achieved. Sprinkle the topping over the pasta before placing in the preheated oven for 25 minutes.

8. Remove from the oven and allow to sit for 2-3 minutes. Finish with a sprinkling of roughly chopped parsley.

COOK’S NOTES

• You can use any pasta for this dish but look for a shape that can hold lots of cheese sauce like fusilli.

• Don’t like smoked cheese? Simply swap for any cheese you like – just ensure you have 300g cheese and the recipe will be delicious.

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CREDITS

LE CREUSET LIVING

Created by TALK.GLOBAL Website: www.talk.global

TOUGH, BEAUTIFUL AND MADE WITH INNOVATIVE TRIPLE-LAYER TECHNOLOGY, OUR 3-PLY STAINLESS STEEL COOKWARE COMES WITH A LIFETIME GUARANTEE AND A 90 DAY MONEY BACK BRAND PROMISE

LE CREUSET FOR LIFE Our 3-ply Stainless Steel may look sleek and stylish but there’s a lot going on beneath that shiny surface. The high-tech, triple-layer construction sandwiches an aluminium core between two layers of premium quality stainless steel throughout the whole pan, ensuring excellent heat conduction from base to rim – no hotspots, just even cooking guaranteed. Plus, each pan has a specially designed ‘all-round’ lip for drip-free pouring and is suitable for left and right-handed use, with handles firmly secured with stainless steel rivets.

Le Creuset 3-ply Stainless Steel is perfect for cooking on induction thanks to its magnetic stainless steel exterior. And it’s been designed with healthier cooking in mind; some of the pans have a tough, reinforced PFOA-free non-stick coating, which provides an ideal surface for cooking with very little oil or fat. And the close-fitting lids on our Saucepans and Casseroles mean you can cook with less water, helping to retain the vitamins and nutrients in your food.

You can use the pans on the hob, in the oven or under the grill, so they’re versatile – ideal when you’re cooking up a fusion-inspired pilaf in our Sauteuse or a spicy tray bake in the Roaster.

3-ply Stainless Steel 30cm Shallow Casserole, £180/€220, 24cm Deep Casserole, £170/€195, 24cm Sauté Pan, £150/€165, 3-piece Saucepan Set, £345/€380.

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EDITORIAL Editor

Andréa Childs Design

The Cassedy Design Co. Ltd.

Photography

David Cotsworth Stock Photography

istockphoto Stylist

Aurélien Farjon

Stylist Assistant

STOCKISTS

Melissa Reynolds James

Le Creuset Retail Stores

Kasia Borowiecka

Home Economist

Helen Upshall

Beatrice Ferrante

Available at www.lecreuset.co.uk,

and authorised

Le Creuset stockists.

For more information go to www.lecreuset.co.uk/stores

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