Discover the Flavourful Magic of September with Le Creuset!

As the leaves change and a crisp breeze fills the air, it’s time to welcome the cosy, heart-warming flavours of September into your kitchen. Le Creuset we believe that every meal should be a celebration of taste, and this September, they’ve curated a collection of recipes that will turn your kitchen into a culinary sanctuary.

Le Creuset cookware is the secret ingredient that elevates every dish. With their iconic cast irons, skillets, and saucepans, you can achieve even heat distribution, lock in flavours, and create mouth-watering meals that your family and friends will rave about. Plus, their vibrant colours and elegant designs make serving a feast for the eyes as well as the palate.

Baked Coconut and Raspberry Oat Pots

Breakfast – Stoneware Petite Casseroles

Serves 1

Ingredients

40g Oats

160ml Coconut Milk (retain 1 tablespoon to serve on the top)

1 Teaspoon Ground Cinnamon

40g Fresh Raspberries

Zest of ½ Lemon

10g Toasted Shaved Coconut to garnish

Method

1. Pre heat the oven 180°C / 160°C fan/ gas mark 5
2. Place the oats, coconut milk, cinnamon and 25g raspberries into the Petite Casserole and place the lid on
3. Place in the oven for 15 minutes
4. Decorate the top with fresh lemon zest, raspberries and shaved coconut and the tablespoon of coconut milk
5. Eat straightaway or re place the lid on top and leave for up to 10 minutes – the oats will remain hot to serve (no requirement to go back in the oven)

An energy saving method is to bake  4- 6 Petite Casseroles at once and then store in the refrigerator and then microwave as required on high power for a couple of minutes

Heirloom Tomato and Whipped Feta Tart

Lunch – Toughened Non Stick 26cm Square Roaster

Serves 4

Ingredients

250g All Butter Puff Pastry, rolled into a very thin 28cm square

250g Mixed Heirloom Baby Tomatoes, cut in half

100g Feta Cheese, whipped

Zest 1 Lemon

Small Bunch Chives, chopped

Milk to glaze

Method

1. Pre heat the oven 210°C / 190°C fan/ gas mark 7
2. Line the TNS Roaster with the piece of 28cm square pastry (it will be slightly too big to allow to fold over the edges)
3. Mix the lemon zest into the whipped feta
4. Spread the whipped feta over the base
5. Scatter the tomatoes over the feta cheese
6. Damp the edges of the pastry with milk
7. Fold over the edges of the pastry and brush the folded edge with milk
8. Place in the hot oven and bake for 20 – 30 minutes until the pastry is golden brown
9. Once removed from the oven leave a few minutes before lifting from the roaster
10. Sprinkle over the chives
11. Remove from the roaster and place on a board to serve drizzle with olive oil and sea salt and ground black pepper

Pork Ricotta and Fennel Polpettes

Tomato sauce can be doubled saving on energy by batch cooking and using Le Creuset pan which heats quickly and only requires a maximum of medium heat using the hob making an economical recipe to prepare

Dinner – 3Ply Stainless Steel 30cm Shallow Casserole

Serves 6

Ingredients

Polpettes

500g Pork Mince

250g Tub Ricotta

2 Teaspoon Fennel Seeds

½ Onion, finely diced

60g Fresh Breadcrumbs

1 Beaten Egg

Tomato Sauce

1 Onion, finely chopped

1 Clove Garlic, finely diced

2 x 400g Cans of Italian Cherry Tomatoes in juice

2 Teaspoons Fine Herbs or Dried Oregano

1 Teaspoon Caster Sugar

Method

Polpettes

1. To make the polpettes place the pork, ricotta, fennel seeds, onion, breadcrumbs and egg in a bowl and mix really well together until the mixture is smooth. Season with salt and pepper as required
2. Shape the mixture into 20 oval shaped balls and place on a tray to chill until required
3. Place the pan and add a little vegetable oil on a medium heat when ready to cook
4. Place the polpettes in the hot pan and brown on all 4 sides this takes around 8 minutes
5. Remove from the pan and then make the tomato sauce in the pan retaining the meat juices

Tomato Sauce

1. To make the tomato sauce place the casserole over a medium heat and add a splash of oil. Add the onions and cook gently with the lid on until soft, this will take around 10 minutes – the onions should not colour
2. Next add the garlic and cook for a couple of minutes
3. Now add the cans of tomatoes, herbs and sugar
4. Cook without the lid on for 20 minutes – the sauce will start to thicken slightly
5. Adjust to taste with salt and pepper and remove from the pan
6. The sauce will keep in a clean glass container in the fridge for one week or can be frozen in batches as required

Roast Chicken Thighs with Fennel & Beans

Dinner – Cast Iron 31cm Casserole

Serves up to 10 and can be frozen in desired portion sizes

Ingredients

2kg Chicken Thighs, skin on

4 Cloves Garlic, peeled and finely sliced

2 Bulbs Fennel, sliced

2  x 400g Cans Butterbeans, drained

250ml Chicken Stock

(Optional Grated Pecorino to serve)

Method

1. Pre heat the oven 210°C / 190°C fan/ gas mark 7
2. Place the casserole over a medium heat with a splash of vegetable oil and heat until the oil is hot
3. Place one layer of chicken thighs skin side down into the hot pan and fry until golden brown and turn over to sear for 2 minutes on the other side
4. Repeat until all the chicken thighs are browned and place them all on the upturned lid
5. Add the fennel and garlic to the hot pan and soften for around 5 minutes
6. Add butterbeans and stock to the fennel. Season as required
7. Place chicken thighs back in the pot on top of the fennel and butterbeans
8. Place in the oven for 35 – 40 minutes
9. Serve with steamed kale and grated pecorino (optional)