3 Autumnal Recipes With Le Creuset

Pre-heat the oven to 200°C. Place all the marinade ingredients in a food processor and blitz until they form a paste. Rub the marinade into the lamb, covering all sides. You can do this two hours before or preferably the night before – just leave it in the fridge until you are ready to cook. Place the lamb on the baking tray. Drizzle with oil, add a generous amount of salt and pepper, cover with foil and place in the oven. Reduce the oven to 160°C and put the timer on for four hours.

Now, prep the veg by cutting everything into chunks, placing into a tray and to the side. After four hours, remove the lamb from the oven. It should be soft and moist, easily falling away from the bone. Turn the oven up to 190°C and return the lamb to cook uncovered for another 40 minutes. At the same time, add the garlic, thyme, cumin, paprika, olive oil, salt and pepper to the vegetables, use your hands to mix and coat all the veg. Place in the oven on 190°C for 40-50 minutes. For the last 20 minutes, add the spring onions that have been covered in olive oil, if using.

While the veg and lamb are cooking, toast the pine nuts in a pan and set aside. This is also a good time to make the dressing (you could also make this the night before). In a bowl, mix the Greek yogurt, ½ juice of the lemon, garlic, cumin and tahini. Put in the fridge until ready to use. Now remove the skin from a lemon, dice up the flesh of the lemon and place in a separate bowl, chop the mint and place in a bowl. Now chop up the kale and garlic, and place to the side.

Once the lamb is nice and crisp remove it from the oven and leave it to rest. Check on the veg – you want it to be soft on the inside and caramelised on the outside. Place the olive oil in a pan on medium heat. Add the garlic, mustard seeds and then add the kale. Stir-fry for 2-3 minutes, add seasoning to taste, and place in a serving bowl.

Remove the vegetables and place on a serving plate. Add dollops of yogurt dressing over all the veg, sprinkle with the lemon flesh/rind, layer the mint and lastly top with the toasted pine nuts.

Start by making the paste by placing all the ingredients in a food processor until it forms a paste. You may need to brush down the side of the food processor and blend until you get the right consistency.

Add a splash of coconut oil to a large pan and panfry the garlic and onion for 2 minutes. Add the paste and fry until you smell the aromas, add the tomato paste and stir for a couple of minutes. Add the root vegetables and red lentils, and stir until everything is covered in the paste. Add the chicken stock, salt and pepper. Cover and cook for 30 minutes, until the veg is soft. You may need to stir every 10 minutes to make sure it doesn’t dry out or stick to the bottom. Add water if necessary. Once cooked add the coconut milk and lime juice. Taste and add any seasoning. Add chopped chilli if you want it to be spicier.

Before serving, add some oil to a pan with the garlic and stir-fry the mushrooms on high heat for a couple of minutes, add a splash of balsamic vinegar and stirring for another minute. Serve up the spicy soup in a bowl, add a swirl of coconut milk, top with mushrooms, lime slices, coriander and chill (optional).

Pre-heat the oven to 180°C. Pat your chicken legs dry using paper towels and season with salt and pepper. You could also use chicken thighs if you prefer.

Dry fry the smoked bacon lardons in a large non-stick casserole pan until they start to crisp up. Set aside on a plate lined with a paper towel. Add a splash of olive oil and small knob of butter to the pan and brown the chicken legs for about 4 minutes per side or until golden. Set aside.

Add the chopped shallots, leek to the pan and cook for a few minutes. Add the baby potato, carrots, lemon juice and garlic and cook for a further 4 minutes. Add the apple cider, chicken stock, stir in the mustard and honey. Simmer for 10 minutes on the hob.

Add the cooked bacon, thyme sprigs, 2 sage leaves, and place the chicken in the creamy sauce. Cover and transfer to a pre-heated oven to cook for a further 50 minutes.

Now use a mandolin slicer or knife to thinly slice the sweet potato and potato. Remove the hotpot from the oven and cover with the sliced potato and sweet potato. Start by placing the sweet potato then alternate with the potato in a circular pattern until the whole top is covered. Melt some butter and brush on top of the potatoes. Cover and put back in the oven for 10 minutes to steam the potatoes. Remove lid and cook uncovered for 30 minutes until the potatoes are nice and golden.

Just before serving, add a splash of oil to a pan. Add 1 chopped garlic clove and stir-fry for 30 seconds, adding the spinach with a squeeze of lemon, season and remove once the spinach has wilted. Serve the chicken hotpot with a side of spinach and crusty bread.

Optional – you can also fry some sage in a hot pan with oil until crispy and use this as garnish.