From impressive roasts to classic cookies and show-stopping desserts, Le Creuset has all you need to make holiday meals extra merry. Plan your menu with inspiring new recipes available in-store and on the Le Creuset Recipe App.
1/2 cup treacle sugar
2/3 cup golden syrup or molasses
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
2 free-range egg whites
300g icing sugar
Food colouring for decoration
- Place the butter and the treacle sugar into the bowl of an electric mixer and beat for six to eight minutes, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, bicarbonate of soda, ginger and spices and beat until the mixture comes together to form a smooth dough. Roll out between two sheets of non-stick baking paper to 4mm thick. Refrigerate for one hour or until firm.
- Preheat the oven to 160 degrees. To make the gingerbread men, press the cookie cutters into the dough to cut out the cookie shapes. Place on a Le Creuset TNS Bakeware Rectangular Baking Sheet and bake for 10 to 12 minutes or until golden brown. Leave to cool slightly on the tray before transferring to wire racks to cool completely.
- Using an electric beater, whisk the egg whites until slightly frothy. Gradually add the icing sugar, beating continually, until a stiff icing forms. Divide into different bowls and stir in food colouring. Spoon into a piping bag fitted with a small plain nozzle and decorate the gingerbread men.
- Serve on a Le Creuset Barbecue Platter
Summer Vegetable & Pesto Tart
For the shortcrust pastry case:
125g butter, cubed
250g flour, sifted
1/4 cup water, to bind
For the filling:
150g mature cheddar cheese, grated
50g chevin goat’s cheese
Assorted thinly sliced grilled vegetables
1 1/2 cup cream
3 free-range eggs, beaten
10g chives, chopped
Sea salt and freshly ground pepper, to season
125g basil pesto
- To make the shortcrust pastry case, place the butter and flour into a food processor and pulse until the texture becomes like breadcrumbs. With the motor running slowly, add a tablespoon of water at a time until a dough starts forming. Turn out onto a floured surface and knead into a ball (knead for no longer than five minutes). Wrap in cling film and chill for 30 minutes.
- Grease a Le Creuset 23cm Signature Skillet and line with baking paper. Roll out the pastry dough between two sheets of baking paper to keep it from sticking. Press into the skillet, making sure the edges hang over slightly, and prick the base of the pastry numerous times with a fork. Chill in the fridge for 20 minutes.
- Preheat the oven to 180 degrees. Blind bake the pastry, weighted down with baking paper and baking beans for 15 minutes until lightly golden. Spread the cheddar cheese and dot the goat’s cheese over the base of the pastry. Arrange the grilled vegetables in a spiral alternating between the vegetables until you fill the tart case.
- In a bowl, whisk together the cream, eggs, chives and seasoning. Pour the mixture into the pastry case, and bake for 40 to 45 minutes until set and golden. Leave to cool slightly before serving with a drizzle of basil pesto.
Frozen Ice-Cream Summer Fruit Cake
4 litres vanilla ice-cream
3 to 4 tbsp icing sugar
- Lightly mash 150g raspberries with a fork and two tbsp sifted icing sugar. In a small saucepan, add 360g blueberries and two tbsp icing sugar with a tbsp or two of water and, bring to a simmer. Remove from the heat and mash with a fork or masher. Do the same with 400g chopped strawberries. Place the warm berries in the fridge to cool, keeping them separate from each other. Reserve the remaining whole berries for garnish.
- Slightly soften one litre of vanilla ice-cream at a time, so that it is easily spreadable with a spatula. Line the base of a Le Creuset TNS Bakeware 20cm Springform Cake Tin with a few layers of cling wrap before clipping the sides of the tin to the base to secure the cling wrap. Spoon the litre of ice-cream into the base and top with raspberries. Place in the freezer to set, repeat with one more layer of ice-cream and top with the chopped strawberries. Place back in the freezer to set overnight.
- Repeat the same process with another cake tin and the remaining ice-cream, but this time arranging the blueberries in the middle layer and leaving the top layer of ice-cream bare. Set overnight in the freezer.
- To unmold, wrap the tin in a hot cloth and run a hot palette knife around the edge of the cake and tin to help loosen the ice-cream. Release the tin’s clip to unmold and place the strawberry and raspberry ice-cream layer on a Le Creuset Footed Cake Stand. Top with the blueberry layer.
- Once presented, separate the two layers before cutting into them to serve, for easier and safer slicing. Top with remaining blueberries to serve.
Roast Turkey With Sticky Roasted Plums
For the stuffing:
1 red onion, finely chopped
2 cloves of garlic, chopped
1 – 2 cups breadcrumbs, toasted
1 cup chicken stock
1/2 cup apple juice
10g fresh thyme, chopped
70g pecan nuts, chopped
1/3 cup dried apple or figs, chopped
For the turkey:
3 – 4kg free-range turkey, defrosted
2 tbsp olive oil
3 tbsp honey
For the sticky roasted plums:
6 plums (or nectarines/peaches), halved
6 tsp butter
1 tbsp caster sugar
Sea salt and freshly ground black pepper, to taste
- To make the stuffing: Melt 100g of butter in a pan. Add the onion and garlic cloves and soften over a low heat for five minutes. Add a cup or two of toasted breadcrumbs to the pan, along with the chicken stock, apple juice, thyme, pecan nuts and dried apple. Season and combine. Stuff into the cavity of a free-range turkey before tying the legs with string to secure.
- To make the turkey: Drizzle the turkey with olive oil and place in a Le Creuset 31cm Signature Oval Casserole with 100g butter. Roast for 1 1/2 to 2 hours, adding water to the bottom of the casserole to prevent the turkey from drying out. After an hour, baste the turkey with 20g butter and 2 tbsp honey.
- To make the sticky roasted plums: Top each half with a half tsp of butter, a squeeze of lemon juice and some caster sugar. Place around the turkey and roast for the last 15 to 20 minutes until slightly caramelised and tender.
- Optional: To brine your turkey, combine 160g fine salt, 55g sugar, 2 tbsp vinegar and 1 litre of water and bring to a simmer. Add the juice and halves of four oranges and two lemons and remove from the heat. Pour another 2/5 litres of water over the turkey in a container, pour over the flavoured water and brine overnight in the fridge.
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