Le Creuset Collection
Autumn is upon us and I have seen the first mists of the season several times now, whilst making my early morning journey down to the chicken house; the leaves are starting to fall and when I opened the shutters earlier in this week, I could smell the wood-smoke of a neighbours fire, as the thin grey tendrils of smoke emerged from an old stone chimney, hovering and billowing before gliding silkily and silently over the village…..a sure sign, if any was needed, that summer was over. I love summer, and it’s been a rather good one, with lovely days relaxing under the trees in our garden, whilst enjoying meals outside, but, I am also a lover of autumn, and peculiarly, as I know it may seem to some people, it’s my favourite season. So, with that in mind, and as it’s Michaelmas Day today, I’m sharing some Recipes for Michaelmas and Devil’s Spit Day, as well as showcasing the new “Moorland Mist” Le Creuset Collection.
So, what is Michaelmas and Devil’s Spit Day? Michaelmas is celebrated on the 29th September, when the calendar was reformed in 1752, “Old Michaelmas Day” was moved to the 10th October. Old Michaelmas Day is also called “Devil Spits Day”; it’s the last day that blackberries should be picked, according to old British folklore. This is known as the day that the Devil came to earth; he fell from the skies, straight onto a blackberry bush, whereupon he cursed the fruit, scorched them with his fiery breath, stamped on them and then spat on them making them unfit to eat. You can read more about it here: Michaelmas, Blackberries, Devils Spit Day and Michaelmas Dumplings, if you are interested in the historical importance of this “Quarter Day” on the British calendar.
Before I share some seasonal recipes with you, I’d like to introduce you to the new Moorland Mist range by Le Creuset; as regular Lavender and Lovage readers will know, I am an avid fan of Le Creuset and have a large collection of old, gently used and new pots and pans by them. And the best news is, that I have now collaborated with them in connection with their new Moorland Mist collection, which is a lovingly crafted range of cookware, kitchenware and wine accessories inspired by the deep, muted colours of the British moorland landscape. Moorland Mist includes themes of Autumn Heather and Victorian Christmas, to celebrate the unique colours, textures and flavours of the British moors and the festive traditions from the Victorian era that transformed the way we dine at Christmas.
If you pick up a copy of Le Creuset Living magazine this autumn or winter, you will see that I am featured on the back page, with my “Food Memories, Foraging and Country Walks” article; in the article I wrote for Le Creuset Living magazine, I talk about my earliest food memories and foraging for wild berries whilst out walking in the countryside and on the North York Moors; as well as my article, the magazine is packed with delicious recipes from collaboration with Michelin-star chef Matt Worswick, who writes for Great British Chefs, as I do too. Known for his appearance on BBC’s Great British Menu in 2015, Matt has used his love of foraging and bold, hearty flavours to create ten exclusive recipes for Le Creuset all bursting with flavour. I’ve been given permission to share some of his recipes, and I’ll be sharing a couple today, with more following on later.
The Moorland Mist range introduces two NEW colour collections, Flint and Ink, combined with two colour classics, Cassis and Cerise in an elegant palette. It also brings together the renowned Le Creuset cookware ranges of Cast Iron, 3-ply Stainless Steel, Toughened Non-Stick and Stoneware; all perfect for creating delicious, seasonal recipes.
• NEW Flint – A neutral grey with smoky tones, reflecting the moors’ rugged and unspoiled landscape
• NEW Ink – A deep blue, inspired by autumnal skies soaring above the moorlands
• Cassis – A warm purple hue reminiscent of moorland heather
• Cerise – A vibrant red; red was introduced as a celebratory Christmas shade by the Victorians
Perfect for everyday cooking as well as for entertaining Le Creuset cookware lasts a lifetime and comes in a range of materials, sizes and colours to suit all culinary needs, I was also sent some of the new collection’s range is the beautiful Cassis colour.
I will now share some seasonal recipes for Michaelmas and Devil’s Spit Day, as well as two recipes from Chef Matt Worswick and Le Creuset. I hope you will enjoy these recipes, as much as I (and my family and friends) have enjoyed them now and in the past, and PLEASE do leave any of your favourite autumn recipes in the comments box below! Have a wonderful week, and don’t forget, DON’T pick any blackberries now! Karen
Disclaimer: Collaborate post with Le Creuset UK
For further information about Le Creuset Cookware, care and use information, recipe ideas or to buy online visit www.lecreuset.co.uk
To find your nearest Le Creuset store or authorised stockist, visit our website and click on ‘Store Finder”
Le Creuset Recipes:
BREAD AND BUTTER PUDDING
Bread and Butter Pudding is a quintessentially British dessert and perfect to eat during colder months. Here it is given a contemporary twist by using orange zest and cardamom and being cooked in a casserole. Served warm, it’s the perfect way to finish a meal. (Using a LE CREUSET 3-PLY STAINLESS STEEL
20cm Deep Casserole)
Preparation time: 40 minutes
Cooking time: 30-40 minutes
350ml double cream
4 cardamom pods
Zest of 2 oranges
2 vanilla pods
200g caster sugar
100g butter for greasing the casserole
8 slices of medium sliced bread, white or brown is fine
100g granulated sugar for dusting
(Cooked in a pre-heated oven at 170°C / 150°C Fan / Gas Mark 3)
1. Add the milk, cream, cardamom pods, orange zest, vanilla pods and 150g of sugar to a saucepan or milk pan, bring to the boil then turn off the heat, and infuse for 2 hours.
2. In a large bowl whisk the eggs with the remaining 50g of sugar then pour in the infused cream, through a strainer to remove the cardamom and vanilla pods, and mix well. Grease the casserole with the butter.
3. Cut the crusts off the bread, then cut each slice into triangles and layer them into the base of the casserole, sprinkling sultanas between the layers and pour the infused cream mixture over each layer. Finish by dusting with the granulated sugar.
4. Bake the pudding in a moderate oven at 170°C / 150°C Fan / Gas Mark 3 for approximately 30 minutes without the casserole lid.
• 3-ply Stainless Steel casseroles are extremely versatile and can be used for a wide variety of recipes and cooking styles, not only for making casseroles!
• This is demonstrated perfectly here by using the 20cm Deep Casserole to make this delicious dessert. The casserole’s special 3-layer construction cooks evenly and gently to produce a wonderfully moist pudding with a tasty, crisp top.
PEAR AND BLACKBERRY CLAFOUTIS
PEAR AND BLACKBERRY CLAFOUTIS
Clafoutis is one of those special desserts that is relatively simple to make but has maximum impact when eaten. It is such a diverse recipe which can be adapted throughout the seasons making it a winning dish all year round! Here we’ve chosen pears and blackberries; delicious autumnal fruit. Once roasted the pears will give the dish a deep pear-rich caramel flavour. (Using a LE CREUSET CAST IRON
28cm Signature Oval Gratin Dish)
Preparation time: 30 minutes
Cooking time: 30-35 minutes
4 large ripe pears
2 star anise
1 cinnamon stick
300g fresh blackberries
5 teaspoons caster sugar
5 teaspoons pear liqueur
For the batter:
30g butter, melted
150ml double cream
60g plain flour
(Pre-heat the oven to 180°C / 160°C Fan / Gas Mark 4)
1. Peel and core the pears then cut them into chunks.
2. In a saucepan, make a light caramel from the water and sugar, add the star anise and the cinnamon stick. Add the pears and cook gently until coloured. Finish with the pear liquor then set aside.
3. Lightly grease the gratin dish with a little butter then sprinkle with sugar. Scrape the seeds from the vanilla pods and reserve.
4. Whisk the eggs and sugar in a bowl and then add the cream, milk, flour and melted butter then whisk until the batter is smooth and without lumps. Stir in the vanilla seeds and mix thoroughly.
5. Place the pears and blackberries in the gratin dish and pour over the batter. Bake in the pre-heated oven at 180°C / 160°C Fan / Gas Mark 4 for 30-35 minutes.
• To check that the clafoutis is ready pierce with a knife; if ready the knife will come away clean. If not, cook for a little longer.
• Pineapple can be used as an alternative to pears. To add a touch of spice add chilli to the pineapple and finish with dark rum to enhance the flavour.
• Delicious served with a homemade Crème Anglaise.