The perfect alternative winter soup full of flavour and nutrients 

Serves: 4-6  

Cooking Time: Under 1 hour 

Difficulty: Average  

Main ingredient: Vegetables 

Ingredients 

1 Tbsp coconut oil 

4 small onions (red or white), peeled and diced 

4cm ginger, peeled and grated 

1.5kg brussels sprouts, washed and halved + 200g for garnish 

2 Tbsp medium curry powder 

2 Tbsp Thai red curry paste, optional 

Salt and freshly ground black pepper 

1 litre hot vegetable or chicken stock 

1 can (400ml) coconut milk 

½ lemon, juice 

1 Tbsp olive oil 

Method 

Heat the coconut oil in a Le Creuset 26cm Cast Iron Casserole over a medium heat and soften the onions for 10 minutes – be sure not to let them brown. Add the ginger, brussels sprouts, curry powder and Thai red curry paste (optional) and cook for 1 minute. Then season with salt and pepper before pouring in the hot stock 

Bring everything to the boil and cook with the lid on for roughly 10 minutes. Add the coconut milk and cook over a medium heat for 20 minutes or until the brussels sprouts are soft 

Blend until smooth and add the juice of half a lemon 

To make the garnish, peel the leaves from the brussels sprouts, place them on a tray, drizzle with olive oil, and season with salt and pepper. Roast at 200°C for 8-10 minutes until golden and crisp. Scatter over the soup to serve 

Perfect for dipping in soup or serving with a selection of cheese 

Serves: 4-6  

Cooking Time: Under 1 hour 

Difficulty: Average  

Main ingredient: Flour 

Ingredients 

500g T55 flour or 00 flour 

300-400ml lukewarm water 

20g of fresh baker's yeast or 6g instant dry yeast 

1 Tbsp of salt 

200g mixed seeds (flaxseeds, sunflower, poppy, sesame) 

Method  

In a mixer fitted with a dough hook, combine 150g of the mixed seeds with the flour, then add the water, salt and yeast. Add the water gradually while the mixer is on.  Knead until a soft dough is formed – add a little more water if required 

Place the ball of dough in a bowl, cover it with a damp towel and allow it to prove in a warm place until it has doubled in volume. Remove from the bowl and place on a floured surface, knock back and form the dough into a ball 

Lightly grease your Le Creuset 24cm Cast Iron Casserole with oil and place the dough inside. Brush the surface of the dough with oil and cover with the remaining seeds. Using a sharp knife, score a cross on top 

Cover the dough with your casserole lid and prove again in a warm place for 1 hour. Preheat your oven to 200°C 

Place your casserole in the oven and bake for 30 to 40 minutes uncovered until golden brown. Place the bread on a wire rack to cool 

Enjoy with a selection of goat's cheese accompanied by walnuts, dried apricots, dates, and pumpkin seeds 

“Mousseux” (sparkling wine) is the star of this classic chicken dish, slow-cooked to perfection in a Le Creuset Signature Round Casserole. It creates deep and richly rewarding flavours in both the chicken and the sauce 

Serves: 4-6  

Preparation Time: Under 1 hour 

Cooking Time: Over 2 hours 

Difficulty: Average  

Main ingredient: Meat  

Ingredients 

1 whole chicken, cut in 8 pieces (breasts split in two) 

750ml sparkling wine 

1L chicken stock, optional 

225g red pearl onions, peeled 

5 parsnips, cubed 

115g bacon, sliced 

1 bay leaf 

3 sprigs fresh thyme 

1 ½ Tbsp chopped fresh dill 

4 Tbsp crème fraiche 

Salt and pepper 

Method  

Place the bacon in a Le Creuset 26cm Casserole over medium heat and cook until browned. Drain the excess fat and set the cooked bacon aside 

Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan 

Add the parsnips and onions to the casserole. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine and scrape up all the browned bits from the bottom of the pan. If you would like a saucier dish, add 1L of chicken stock to the sparkling wine. Add the bay leaf and thyme and bring to a boil 

Return the chicken thighs and legs to the casserole. Cover and reduce the heat to a low simmer. Cook for 1 hour. Return the breast pieces, along with the bacon to the casserole, cover and cook for an additional 40 minutes 

Remove the chicken pieces for the casserole and place them on a warm platter. Discard the bay leaf and thyme stems. Bring to the sauce to a boil for 2 or 3 minutes, to reduce. Turn off the heat and swirl in the crème fraiche and half of the dill. Season with salt and pepper to taste 

Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill