Le Creuset Recipes for Every Month of the Year

Settling into married life is a delicious adventure, especially when you have some seasonal Le Creuset recipes to try in that beautiful casserole from your wedding registry. Just as our expert Wedding List Advisors are on hand to advise on the Le Creuset size guide as you build your perfect list, we've enlisted Le Creuset resident chef, Ali Haigh, to inspire your cooking and help you create heartwarming traditions around your table.

Ali has curated a collection of recipes, one for each month of your first year, designed to bring joy to your kitchen and effortlessly create those heartwarming family traditions around the table for countless years to come. Read through them all for inspiration, or jump to a specific month to get your culinary skills sizzling. Bon appétit!

1. Preheat the oven to 180°C/160°C fan-assisted/gas mark 4.
2. To prepare the chicken, remove any giblets and gently loosen the skin on top of the breasts to make a small cavity – be mindful not to split the skin.
3. Combine the butter, zest, and juice of one lemon and two crushed cloves of garlic and push the butter mixture (reserve one tablespoon) into the cavity under the chicken skin.
4. Place the sprigs of rosemary or thyme on top of the butter inside the cavity. Rub the remaining teaspoon of the butter mixture over the legs of the chicken.
5. In a Le Creuset 29cm Signature Oval Casserole add the prepared carrots, onions, and turnip, and season with salt and pepper. Place the prepared chicken on top of the vegetables.
6. Cut the remaining lemon in half and place it inside the casserole along with the remaining garlic. The garlic does not need peeling; separate the bulbs into cloves and scatter them in the casserole. Season the top of the chicken with salt and pepper as desired.
7. Place the lid on the casserole and put it into the preheated oven for 160 minutes until the juices run clear. Remove the lid and return the chicken to the oven for 10 minutes if you wish for crispy skin. Remove the chicken and vegetables from the casserole, place them on the warm upturned lid, and cover them with foil to rest while you make the sauce.
8. Squeeze the garlic from the skins and place it back in the casserole. Place the casserole on the hob over medium heat and stir in the mustard. Add the wine (ensure that the wine is at room temperature) and simmer for 5 minutes, stirring continuously. Boil for 1 minute.
9. Carve the chicken and place it on a board or plate with the vegetables and then pour the sauce through a sieve to serve.

1. Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
2. Place the butter and chocolate in a small saucepan over very low heat and melt. Remove from the heat just before it has all melted, mix well and leave to cool.
3. Lightly butter two Le Creuset Heart-Shaped Ramekins. Whisk the sugar into the melted chocolate, then add the beaten eggs, mix in the cocoa powder, and ground ginger to create a smooth batter.
4. Divide the mixture between the two ramekins. Place pear slices
5. in a fan shape on top of the chocolate mixture and sprinkle with brown sugar.
6. Place on a baking tray in the oven and bake for 40 minutes. Whisk together the double cream, amaretto, and icing sugar to form soft peaks.
7. Serve warm with a generous dollop of amaretto cream.

1. Place a Le Creuset 18cm Signature Saucepan on medium heat with a drizzle of olive oil. Once hot, add the onion and stir for about 2-3 minutes until fragrant.
2. Add the garlic and ginger and fry for a further minute. Add the chilli flakes and turmeric and stir until the spices are toasted and fragrant. Next, add salt and pepper to your preference.
3. Add both tins of chickpeas, reserving the liquid (this will be used to thicken the curry). Allow the chickpeas to gain colour from the turmeric and break down, constantly stirring for about 5 minutes.
4. Once the chickpeas have broken down slightly, add the vegetable stock with half of the chickpea brine. Simmer for 30–40 minutes, stirring frequently.
5. Taste and adjust your seasoning here if necessary. Add the kale and stir for 3-4 minutes until the kale has wilted. Stir through the cream, remaining chickpea brine, lemon juice, and thyme and taste for seasoning. Allow to simmer and reduce slightly.
6. Serve with the blistered tomatoes, olives, feta, and extra chilli if desired.

METHOD

1. Place the flour, salt, sugar, butter, and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid water to make a soft, sticky dough.
2. Knead the dough for at least 10 minutes to form a smooth, soft ball (not dry and tight). Cover with a damp cloth and leave in a warm place until the dough has doubled in size. This will take approximately 30-45 minutes.
3. Preheat the oven to 250°C (230°C fan-assisted). Grease a Le Creuset 26cm Signature Shallow Casserole with butter.
4. Knock back the dough and make sure all the air has been pushed out. Divide the dough into 60g portions and shape it into rolls with oiled hands. Place the rolls in the casserole, cover them with the lid and allow them to prove in a warm place until double in size. This should about 20 minutes.
5. Carefully top the rolls as desired. Brush with butter or beaten egg and top with seeds or sea salt, or dust with flour and score
6. Reduce the oven temperature to 200°C (190°C fan-assisted) and bake for 15 minutes. Remove the lid and allow to bake for a further 10-20 minutes until browned. Serve warm brushed with herby garlic melted butter.

500g ready-prepared mussels
2 garlic cloves, finely chopped
1 banana shallot, finely sliced
20g butter, plus 1 Tablespoon olive oil
30ml dry white wine (room temperature)
100ml double cream
30g fresh parsley, chopped
1 lemon to garnish
250ml dry white wine or chicken stock
1 Tablespoon Dijon mustard

1. Wash the mussels and discard any that are open. If they are not prepared, remove the beards and barnacles before washing.
2. Place a Le Creuset 20cm Signature Round Casserole over medium heat and add the butter and olive oil. Add the garlic and shallots and cook with the lid on until soft. Add the mussels and white wine and place the lid back on the casserole.
3. Cook the mussels for around 5 minutes or until they open – shake the casserole occasionally. Add the cream and parsley and season with ground black pepper.
4. Spoon into bowls and serve with fresh bread.

1. Line a Le Creuset 26cm Signature Shallow Casserole with baking paper so that it comes 5cm up the sides of the dish.
2. Place the crushed biscuits in a bowl and add the melted butter. Mix well to combine.
3. Pour the biscuit mix into the lined casserole and press down firmly. Refrigerate for 2 hours.
4. For the filling, place the cream cheese, vanilla, condensed milk and double cream and Kirsch or cherry syrup in a mixing bowl. Beat to combine until smooth and pour the filling into the lined casserole. Chill overnight and serve chilled with the fresh cherries and coulis if using.

Cook's Tip: Replace the Kirsch with the juice and zest of 1 lemon, this will add a delicious zing and freshness to the cheesecake.

1. Place the flour, baking powder, and yoghurt in a bowl and mix to form a dough. Cover and allow to rest in the fridge for at least an hour.
2. Place the olive oil, garlic, lemon zest, juice, red onion, oregano, thyme, paprika, cumin, and seasoning in a bowl and whisk together. Place the diced lamb pieces into the marinade and leave for a minimum of 2 hours in the fridge.
3. In the meantime, make the salsa by placing the chopped tomatoes, sliced red onion, and coriander in a bowl and combine. Whisk together the sugar, olive oil, and balsamic vinegar and coat the salsa, and season with salt and pepper when ready to serve.
4. Once marinated, thread the lamb onto skewers. Place the kebabs onto a Le Creuset Rectangular Grill over medium heat and allow them to come to temperature without oil until it is very hot (test with droplets of water, and if they evaporate instantly, the grill is hot enough).
5. Divide the flatbread dough into four balls and roll them out on a lightly floured surface into 20cm discs.
6. Place the flatbreads onto the hot grill, one at a time. Once they start to bubble, turn over – it only takes a couple of minutes per bread. Repeat with the other three dough balls and place them in foil in a warm place until serving.
7. Place the skewers onto the hot grill and grill until brown and caramelised on one side, then turn and repeat until all sides of the meat are cooked. Remove the lamb from the grill.
8. Place the flatbreads on a serving board and top each with some salsa, followed by a kebab, a spoonful of Greek yoghurt, and a sprig of coriander or mint.

1. Preheat the oven to 220°C/200°C fan-assisted/gas mark 6.
2. Place the flour, baking powder, and mustard powder in a bowl and mix well. Rub the butter into the mixture until it resembles fine breadcrumbs.
3. Stir in the tomatoes, olives, grated Manchego cheese, and oregano. Make a well in the centre and pour in the milk or buttermilk.
4. Using a knife stir from the centre and then cut through the mixture until it comes together as a dough – it should be slightly sticky.
5. Place the mixture onto a floured surface and gently press to be around 4cm thick. Cut out 6 small scones and place them on a Le Creuset Non-Stick Baking Tray or in greased Le Creuset Stackable Ramekins.
6. Brush the tops of the scones with a little milk and place them in the preheated oven for 10–12 minutes. When golden brown, remove from the oven and serve warm with wedges of Manchego cheese and quince jam.

1. Heat a Le Creuset Wok over low to medium heat. Place the rice and water in a Le Creuset Signature Round Casserole and place the lid on. Bring to a boil over medium heat – once the steam begins to escape from the casserole, turn off the heat (do not remove the lid) and leave for 40 minutes.
2. Once the wok is hot (test with a sprinkle of cold water, if it evaporates instantly the wok is ready), add the vegetable oil to generously cover the base of the wok, then add the chicken strips a few at a time and stir-fry being sure to brown the edges quickly.
3. Remove and drain the excess oil from the chicken on a plate lined with two sheets of kitchen roll. Do not fully cook the chicken as it will still need to be cooked with the glaze shortly.
4. Empty any remaining oil from the wok, add the chicken back in along with the harissa, cinnamon, honey, and a generous amount of salt and pepper, and stir-fry well until the chicken is evenly coated in the mixture. Adjust honey, harissa, and seasoning quantities as desired.
5. Serve scattered with sesame and nigella seeds, coriander and spring onions, and fluffy rice.

⁠2kg – 2.5kg Medium potatoes, washed
1L organic chicken stock
1 head of garlic, cut in half as a cross-section
A few sprigs of thyme
100g cold butter, cubed
Sea salt and freshly ground black pepper

1. In a saucepan place, the stock, thyme, and garlic over medium heat to reduce by half for 10-15 minutes. Once the stock has reduced, whisk in the cold butter until emulsified. Strain through a sieve and place in a jug.
2. Slice the potatoes very thinly and place them in water so they don’t oxidize and discolour.
3. Preheat the oven to 180°C.
4. Drain the potatoes from the water and pat dry with a clean kitchen towel. In a Le Creuset Heritage Rectangular Dish, arrange the potatoes in neat, tight rows, making sure to pack them on their sides.
5. Try to put as many potatoes as you can, as they will shrink slightly whilst cooking. Pour the reduced stock over the potatoes and season lightly or as desired. Be mindful of how much seasoning is used as the reduced stock can be very salty.
6. Bake for 90 minutes being sure to generously baste every 15 minutes with melted butter. The potatoes will be crisp and flavourful. Serve hot.
7. Cook’s tip: Use a mandolin to help slice your potatoes. This will ensure that the potatoes are super thin and the same thickness for even cooking.

1. Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
2. Place a Le Creuset 28cm Signature Frying Pan with Wooden Handle over medium heat. Add the olive oil and onions and cook for 10 minutes until soft. Next, add the garlic and herbs. Remove the onion mixture from the pan and combine it with the grated potato. Season with salt and pepper.
3. Flatten the potato mixture into a large disc (approximately 26cm). Add oil to an ovenproof pan or skillet and place the rosti in it. Place in the oven and bake for 30 minutes until crisp and golden.
4. Place butter in a frying pan, add the garlic and sliced mushrooms, and sauté for a few minutes. Place the mushrooms on top of the rosti and return to the oven to keep warm.
5. Return the frying pan to the hob, add a little oil, crack 2 eggs into the pan, sprinkle with za’atar, and fry.
6. Place the fried eggs on top of the mushrooms and sprinkle with chopped parsley. Serve from the pan.

1. Preheat the oven to 160°C fan-assisted.
2. Place a disc of baking paper in the base of a Le Creuset 30cm Signature Shallow Casserole.
3. Whisk the egg whites to form stiff peaks, then whisk in the sugar one tablespoon at a time to make a smooth glossy meringue (be mindful not to rush this stage).
4. Place the meringue into a piping bag with a plain nozzle and pipe, or place tablespoons of meringue around the edge to create a wreath shape being mindful not to flatten the meringue.
5. Place in the preheated oven and bake for 1 hour until lightly golden and crisp.
6. Turn the oven off and allow the meringue to cool in the oven. When ready to serve, the meringue can either be removed from the casserole and placed on a serving board or served in the casserole. Pipe or spoon the whipped cream onto the meringue wreath, and decorate it with fruit and mint leaves.
7. Spray with a little lustre for a festive sparkle.

Experience the exceptional quality of Le Creuset cookware and bakeware firsthand with a personalised appointment at our Chelsea showroom. Allow our knowledgeable Wedding List Advisors to assist you in curating a bespoke selection for your wedding list.

Alternatively, explore our extensive online collection, where you can discover the full spectrum of colours and sizes available for your wedding list

Whether you have a question about Le Creuset products, need help with creating your wedding gift list, or simply want to discuss your gift list ideas, our Wedding List Advisors and team are always happy to help.