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Cast Iron Pumpkin Shallow Casserole

28 cm - 2.5L

$690.00

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Sweet Potato, Bacon and Date Hash with Thyme

RECIPE

Sweet Potato, Bacon and Date Hash with Thyme

Caramelised sweet potatoes, crispy bacon, and dates meet earthy thyme in this warm, comforting hash — ideal for autumn mornings or brunch gatherings.

WE USED

Cast Iron Pumpkin Shallow Casserole

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Lobster and Crab Risotto

RECIPE

Lobster and Crab Risotto

Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.

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Cast Iron Round Casserole

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Lemon Meringue Pie

RECIPE

Lemon Meringue Pie

This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.

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Stoneware Heritage Round Pie

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Porcini Braised Short Ribs with Garlic Herb Mushrooms

RECIPE

Porcini Braised Short Ribs with Garlic Herb Mushrooms

Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.

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Cast Iron Shallow Casserole

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RECIPE

Apple Pastry Frills

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Stoneware Pumpkin Mini Casserole

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Red Wine Dark Chocolate Pot de Crème

RECIPE

Red Wine Dark Chocolate Pot de Crème

Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.

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Stoneware Petite Casserole

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Sweet Potato, Bacon and Date Hash with Thyme

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

Sweet Potato, Bacon and Date Hash with Thyme

Caramelised sweet potatoes, crispy bacon, and dates meet earthy thyme in this warm, comforting hash — ideal for autumn mornings or brunch gatherings.

Main ingredients

Vegetables

FOR THIS RECIPE WE LOVE TO USE

Cast Iron Pumpkin Shallow Casserole

$690.00

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Ingredients

Method

Ingredients

2–3 slices thick-cut bacon, chopped into 2.5cm pieces
½ medium red onion, thinly sliced
3 medium sweet potatoes, peeled and diced into 2.5cm cubes
240ml chicken stock
50g baby greens (such as kale, mustard, or chard), chopped
70g dried dates, sliced
60g pecans, chopped
15g fresh thyme leaves
Sea salt, to taste
Freshly ground black pepper, to taste

Method
1

Place a Le Creuset Cast Iron Pumpkin Shallow Casserole over medium heat. Add the bacon, about two-thirds and spread it into a single layer. Cook the bacon until it is golden brown and crispy, stirring occasionally. Remove the bacon from the pan and set aside on a plate.
2

Add the red onion to the pan and sauté until the onion starts to brown around the edges, about 3–5 minutes. Add the sweet potatoes and stir to combine with the onion. Cook until the sweet potatoes start to brown, about 5 minutes.
3

Add the chicken stock to the Shallow Casserole and mix it with the onion and sweet potato. Cover the Casserole and braise until the sweet potatoes are cooked thoroughly, but still holding their shape, and the stock has slightly reduced, about 8–10 minutes.
4

Add the baby greens and stir until they start to soften. Remove the Casserole from the heat, and stir in the dates, pecans, fresh thyme, and remaining bacon. Season to taste with salt and pepper.