This colourful recipe is a vibrant, vegetable-forward flatbread baked on the BBQ Outdoor Pizza Pan. Six different vegetables are layered on top of a fresh almond arugula pesto and finished with tangy goat cheese for an elevated take on your standard grilled pizza. The even heat distribution of the enamelled cast iron Pizza Pan means you get a crisp, chewy crust in a matter of minutes. It’s a flavorful way to serve the bounty of the season while enjoying cooking outdoors.
With smoky bacon, ground beef and beans, these meaty cowboy beans can be served as a side dish or as the main meal. The sweet and savory sauce brings all the elements together for a hearty and comforting dish, perfect for your next barbecue. And by using the BBQ Outdoor Round Skillet you can cook the beans outdoors over an open flame for a deep, charbroiled flavor. Just don’t rush the 15 minutes simmer time - it’s necessary to make sure all the flavors meld together.
Perfect as a side dish for seared meats or as a topping for fajitas, colorful bell peppers and red onions are even better when cooked on the grill. The perforations on the BBQ Outdoor Square Grilling Basket mean you can get the charbroiled flavor of an open fire without losing the thin vegetables under the grates. Try using a mixture of orange, red and yellow bell peppers or feel free to use any combination of sweet or spicy peppers.
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 Spanish rustic tapas inspired dish can be served as a starter, main or part of a sharing meal.
Indulging in a new recipe, Le Creuset’s Toughened Non-Stick Stir Fry Pan will make it even easier to try something new like this sweet and sour chicken recipe, as it sears and browns with ease and nothing will stick to give you confidence in the kitchen.
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 nacho mash-up it doesn’t get much better.
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. This French inspired dessert made in the shallow casserole and is a cross between a pie and a tart.
Where would we be without the humble carrot in autumn? Here we’ve chose to use heritage carrots and to salt-bake them; this is a method of encasing them in a salt dough then baking them until cooked. The carrots take on the seasoning from the dough and steam in their own juices which intensifies the flavour dramatically.
Roast Goose is one of the most magical things to eat at Christmas and was the original festive feast in the Victorian era. Roasted seasonal root vegetable and braised red cabbage are a perfect accompaniments to this incredible meat.
A kugelhopf is a traditional cake-come-bread from the Alsace region of north-eastern France, baked in a fluted ring-shaped mould. This recipe produces a cake studded with rum-soaked raisins and fresh apples, flavoured with cinnamon and lemon.
This special toad in the hole incorporates your vegetables into the dish too - so all you need is gravy. The ideal midweek meal that is still a great family-favourite.
