New In Now From Le Creuset

Serves: 4
Preparation time: 10 minutes (plus overnight)
Cooking time: 45 minutes

INGREDIENTS
1.4kg sirloin or stewing steak, cut into strips
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons thyme
1 teaspoon paprika
2 tablespoons olive oil
1 medium onion, julienned (thinly sliced)
4 garlic cloves, minced
½ red bell pepper, julienned (thinly sliced)
½ green bell pepper, julienned (thinly sliced)
½ yellow bell pepper, julienned (thinly sliced)
2 large carrots, peeled and sliced
3 spring onions, sliced
1 scotch bonnet pepper, sliced or 1 red chilli for a milder taste
1 teaspoon all spice or pimento
250ml-325ml beef broth or 1 beef stock cubes
4 medium tortilla wraps
100g salsa
2 lemons slices

METHOD

1. Cut the beef into medium sized strips and place into a dish. Season with the salt, black pepper, thyme, paprika and soy sauce and then marinate in fridge for a few hours or overnight for the best taste.
2. Add the olive oil to the shallow casserole and place over a medium heat, then add the onions, garlic, bell peppers, carrot, spring onions, scotch bonnet pepper and sauté until caramelised. Spoon out the fried vegetables into a bowl and set aside.
3. In the same pan add the marinated beef strips and cook until browned. Add a little more of the seasoning ingredients to the beef for extra flavour: black pepper, thyme, salt, all spice and a little more soy sauce to taste. Then add the fried vegetables and mix together.
4. Add 250ml of beef broth/stock and simmer for about 25 minutes, or until tender, adding more broth if necessary to create a sauce.
5. Lay out the tortilla wraps out on a clean surface, add the beef to the middle of the wrap along with some salsa sauce. Squeeze over some lemon juice and then fold away!

Serves: 2
Preperation time: 10 minutes (plus overnight)
Cooking time: 10 minutes

INGREDIENTS
For the Kimchi
1 Chinese cabbage
1 large carrot
6 - 8 radishes, dependent on size
2 garlic cloves
1 thumb of ginger
2 tablespoons fish sauce
2 tablespoons chilli sauce like sriracha
3 tablespoons rice vinegar
1 heaped tablespoon caster sugar
For the grilled cheese sandwich
4 slices of crusty white bread
Butter, for spreading
100g strong mature Cheddar, grated
100g red Leicester, grated

METHOD

1. To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 - 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
2. In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
3. Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
4. Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up - the buttered side of the bread will be in contact with the grill.
5. Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.
6. Serve alongside a good helping of the kimchi.

Serves: 8-10
Preperation time: 35-40 minutes (plus chilling time)
Cooking time: 50-55 minutes

INGREDIENTS
175g butter, softened
175g caster sugar
2 teaspoons vanilla extract
3 large eggs
175g self-raising flour
2 tablespoons single cream or full-cream milk
Marsala custard
3 large egg yolks
55g caster sugar
1 teaspoon vanilla extract
5 tablespoons marsala wine
200g mascarpone cheese
100ml espresso coffee or 2 teaspoons of instant coffee in 100ml of water
6 tablespoons coffee liquor such as Tia Maria® or Kahlúa®
55g dark chocolate
2 tablespoons cocoa powder
20cm circle of baking paper

METHOD
To make the cake

1. Pre-heat oven 180°C/160°C fan/Gas Mark 4.
2. Cream the butter with the sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Sift in the flour, combine and beat in the cream.
3. Place the baking paper disc in the base of the tin and pour in the cake mixture. Smooth over the top making a small dip in the centre as this will help to create a flat top as the cake bakes.
4. Bake for 35-40 minutes until golden and the centre springs back when pressed. Cool in the tin.

To make the marsala custard

1. Place the egg yolks, caster sugar, Marsala wine and vanilla in a glass bowl and whisk over a pan of simmering water until very thick and the mixture holds firm when trailed. This will take around 15 minutes.
2. Remove from the heat and stir occasionally until cooled. Cover and place into the refrigerator for 45 minutes to 1 hour. Whisk the mascarpone cheese into the chilled Marsala custard, cover and return to the refrigerator until required.

To construct the cake

1. Remove the springform outer and slice the cooled cake in two horizontally. Set the top half of the cake to one side and replace the springform outer.
2. Combine the espresso coffee and coffee liquor. Prick the cake base all over with a fork and drizzle with half the coffee mixture. Spread with half the chilled custard and grate over a layer of chocolate.
3. Replace the top half of the cake and repeat the process. Cover with cling film and place into the refrigerator for 3-4 hours to allow the flavours to infuse and the cake to firm up.
4. Dust the top of the cake with cocoa. Remove the springform outer and slide the cake from the base and baking paper onto a serving plate.
5. Store covered in the refrigerator and consume within 3-4 days.

Serves: 10-12
Preperation time: 10 minutes
Cooking time: 25 minutes (plus 55-60 minutes in the oven and 3 hours chilling)

INGREDIENTS
85g butter plus a little extra to grease the tin
225g digestive biscuits, crushed
2 tablespoons Demerara sugar
1 vanilla bean pod
2 teaspoons vanilla extract
400ml soured cream
600g soft cream cheese (2 x 300g packs)
Zest 1 lemon
175g caster sugar
40g plain flour, sifted
4 eggs
For the sugar topping
3 tablespoons golden caster sugar
Raspberry sauce
300g fresh raspberries
4 tablespoons caster sugar
1 tablespoon lemon juice
1 tablespoon cornflour mixed with 125ml of cold water

METHOD

1. Pre-heat oven to 170°C/150°C fan/Gas Mark 3.
2. Melt the butter in a small pan and add the crushed biscuits. Stir in the Demerara sugar and combine. Lightly butter the springform tin and pour in the crushed biscuit mixture. Press down flat to cover the entire base and allow the biscuit mixture to come a little way up the sides of the tin. Chill whilst you make the filling.
3. Cut the vanilla bean in two lengthwise and extract the seeds by running the blade of a knife along the inside of each piece. Place the seeds into a large bowl and blend with the vanilla extract. Add the soured cream, cream cheese, lemon zest and sugar to the vanilla and beat together. Stir in the sifted flour and beat in the eggs one at a time.
4. Pour the filling on top of the chilled base and bake for 55-60 minutes. The cake should be firm when cooked but still have a slight wobble in the centre. Cool and place into the refrigerator until well chilled. A minimum of 3 hours is required for the cake to develop the desired texture.
5. To make the raspberry sauce place the sugar, lemon juice, cornflour and water into a small saucepan and gently heat whilst stirring until the sugar has dissolved and the mixture has thickened. Carefully stir the raspberries into the sauce and continue to cook for a few seconds more until the fruit is well coated but not broken down. Pour the sauce into a serving dish and cover.
6. Once the cake is chilled unclip and remove the outer part of the springform tin and place the cake with its base on to a baking sheet. Sprinkle the 3 tablespoons of caster sugar evenly over the top of the cake and caramelize by either using a cook’s blow torch or placing under a hot grill for a few minutes. Slide the cake from the base onto a serving plate and chill until required.
7. Serve the cheesecake with the raspberry sauce.