Ingredients: 

For the base: 

150g butter, softened or 130ml cooking oil plus 30ml water 

200g brown sugar 

150g honey 

2 teaspoons organic orange zest 

1 teaspoon vanilla extract 

2-3 teaspoons espresso powder (optional) 

3 eggs (medium size) 

200g flour (type 405) 

1/2 sachet baking powder  (8 g) 

100g coarsely chopped walnuts 

For decoration: 

50g sugar 

50ml water 

75g coarsely chopped walnuts 

For the Mascarpone-Cream: 

200g cream 

2-3 tablespoons honey (according to taste) 

1/2 teaspoon organic orange zest 

1/4 teaspoon vanilla extract 

250g mascarpone 

5-6 fresh figs, quartered 

Method: 

Preheat the oven to 180°C or 160°C for fan-assisted. Grease the Le Creuset 24cm Springform Cake Tin or line it with baking paper 

For the honey base, mix together the soft butter, brown sugar, honey, organic orange zest, vanilla extract and espresso powder in a food processor or using a hand mixer. Gradually add eggs and beat until fluffy 

In a second bowl, mix the flour and baking powder well, add to the frothy mixture and stir briefly. Fold in the ground walnuts 

Pour the batter into the prepared Springform Tin and bake in the preheated oven for 30 to 40 minutes. 

It is best to carry out a skewer test (if there is still dough sticking to the skewer when it is removed, the cake should remain in the oven. If the skewer is clean, the cake is ready) 

For the decoration, boil water with sugar until the sugar starts to brown slightly. Add the walnuts, reduce the heat and toss the walnut halves in the caramel, stirring constantly, until a nice caramel coating has formed. Let the walnuts cool down individually on a piece of baking paper 

For the mascarpone cream, whip the cream in a bowl and mix with honey, organic orange zest and vanilla extract. Gently fold in the mascarpone 

Remove the cake from the oven and allow it to cool down. Spread the topping generously over the cooled cake 

Decorate the cake with fig wedges and caramelised walnuts 

Tip: 

The cake tastes best slightly warm from the oven. Spread the cream on the base just before serving 

Ingredients

2kg pumpkin, chopped

1 head of garlic, sliced in half

2 red onions, diced

10g thyme, leaves picked

½ tsp (2.5ml) ground nutmeg

Salt and pepper to season

Olive oil

1.5L vegetable stock

To serve:

Cream, fresh thyme, baguette

Method:

Preheat the oven to 180°C

Place all the ingredients, except the stock, in a large Le Creuset baking tray. Drizzle generously with olive oil and mix together, ensuring all the ingredients are coated. Place in the oven and roast for an hour and a half, checking regularly that the vegetables don’t catch. Once cooked, remove from the oven, and place the contents of the tray into a large casserole (remove the skin of the garlic). Pour the stock over and on a medium heat, bring to the boil. Reduce the heat and simmer for 10 minutes to allow all the flavours to combine

Using a stick blender or jug blender, blend the soup until smooth and silky. Season to taste

Serve with a drizzle of fresh cream, picked thyme and a crusty ciabatta or baguette. Serve in the Le Creuset 20cm Pumpkin Casserole

Cook’s Note:

The soup freezes well and will last stored in the fridge for up to 4 days. Add chili and ginger to the roasting process and finish off with coconut cream to mix up the flavour

Ingredients: 

1 pumpkin, about 1.2-1.4 kilos, e.g., Hokkaido 

3 tablespoons olive oil 

750g ricotta 

3 eggs, medium size 

100g grated Parmesan 

Juice and zest of 2 organic lemons 

2 tablespoons sage, chopped 

White wine, optional 

Salt, ground black pepper 

Nutmeg 

200g grated mozzarella 

250-300g pre-cooked lasagne sheets 

100g pumpkin seeds 

Toppings; 

Fried sage 

A little aluminium foil or parchment paper 

Method: 

Wash, halve and deseed the Hokkaido pumpkin. Quarter the pumpkin and then cut the flesh into narrow wedges on a cutting board. Set aside a few wedges for decoration 

Put the ricotta in a bowl together with the eggs, half of the grated Parmesan, lemon juice and zest, sage, some olive oil, and white wine and stir until smooth. Season with salt, pepper and nutmeg and stir again until smooth 

Preheat the oven to 200°C or 180°C fan-assisted. Spread some of the ricotta mixture on the bottom of the Le Creuset Rectangular Dish and cover with pasta sheets. Spread some of the ricotta mixture on top of the pasta and top with a layer of pumpkin wedges, then sprinkle with mozzarella. Add another layer of pasta sheets and top again with the ricotta mixture, pumpkin, and cheese. Continue layering until the end 

Cover the layered lasagne with aluminium foil and bake on the middle shelf for about 30 minutes. In the meantime, coarsely chop the pumpkin seeds. After 30 minutes, remove the aluminium foil, spread the remaining pumpkin wedges, pumpkin seeds and the remaining parmesan and mozzarella on the lasagne and drizzle with olive oil. Bake uncovered for another 10-15 minutes until done. Before serving, some fried sage can be sprinkled on the lasagne as a topping, depending on taste 

Tip:

The lasagne is also a wonderful side dish with lamb. Hokkaido pumpkin does not need to be peeled