Make yourselves at home

A fresh twist on the classic pancake using Nutella® for an indulgent treat. Easy to make and delicious to eat! 

Makes approx. 6 to 8 pancakes. 

You will need

Le Creuset Toughened Non-Stick 28cm Crêpe Pan 

Ingredients

150g cake flour, sifted 

3 medium eggs, beaten until light and fluffy 

1 tablespoon sugar 

¼ teaspoon salt 

480ml to 500ml semi-skimmed milk 

1 tablespoon unsalted butter, melted  

120ml Nutella®, melted 

METHOD 

1. Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs. 

2. Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®.
 

3. Wipe the surface of a 28cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the pancake on one side, then turn and brown on the other. 

4. Slide the pancake from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.  

 

Makes 16 x 10cm (4”) pancakes

A good non-stick surface makes turning out batches of pancakes simplicity itself.

These pancakes are delicately flavoured with cranberries and to serve with them a quickly made cranberry and orange sauce. Topped with natural yogurt or crème fraîche, they will disappear as fast as you can cook them.

You will need

Le Creuset Toughened Non-Stick 24 or 28cm Shallow Frying Pan

Ingredients

Pancake batter

225g (2 scant cups) plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 tablespoons caster sugar

142ml pot soured cream

2 medium eggs

125ml (1/2 cup) semi-skimmed milk

350g jar cranberry sauce

45g (3 tablespoons) butter, melted and cooled

Vegetable oil for frying

 

Sauce

Finely grated zest of 1 medium orange

2 tablespoons orange juice

Method

1. Sift all the dry ingredients for the batter into a bowl. Stir in the sugar and make a well in the centre of the ingredients.

 

2. In a jug beat together the soured cream, eggs, milk and cooled butter. Beat this into the dry ingredients until the consistency is smooth and thick. Stir in half of the jar of cranberry sauce mixing it just until it is evenly incorporated. If possible (but not vital) leave the mixture to stand for 30 minutes.

 

3. Put the remaining cranberry sauce into a saucepan with the orange zest and juice, heat gently, stirring, until it is heated through and smooth. Alternatively, heat in a microwaveable bowl, covered with pierced cling wrap, for 1 minute on full power then stir and repeat the heating process for 30 seconds.

4. To cook the pancakes, heat one tablespoon of the vegetable oil in the frying pan over a medium setting. When the oil is hot, wipe out the excess using kitchen paper towels.

 

5. Spoon about 3 tablespoons (1/4 cup) of batter into the pan and cook until bubbles break through the top surface. Flip the pancake over and cook the other side until it is pale golden in colour. Keep warm on a plate loosely covered in aluminium foil while the remaining pancakes are cooked. Lightly oil the pan between pancakes

 

Serve each pancake with a little of the cranberry sauce and a spoonful of plain yogurt or crème fraîche.

You will need
Tefal Ingenio 20cm Saucepan
Tefal Ingenio Removable Handle
Tefal Ingenio Straining Lid
Serving plate

Ingredients
250g macaroni pasta
½ tbsp vegetable oil 
200g smoked bacon lardons (or use smoked bacon, diced) 
½ clove garlic, finely chopped 
½ tsp finely chopped fresh rosemary
40g butter 
40g plan flour 
600ml milk 
150g grated cheddar 
50g parmesan

Method
1. Using a 20cm Ingenio sacuepan cook the macaroni in biling salted water for 8-10 minutes; drain well and set the macaroni aside. 

2. Put the saucepan back on the heat and add the oil and bacon and saute for 2 to 3 minutes until bacon starts to brown, add the garlic and chopped rosemary and fry for another minute. 

3. Add the butter and when melted add the flour and stir to thicken, cooking for a few minutes. 

4. Gradually stir in the milk, a little at a time. Cook for approximately 10 minutes to a thickened and smooth sauce, stirring regularly. Meanwhile, preheat the grill to hot. 

5. Add 150g of the cheese and stir until the cheese is well combined and melted. Add the macaroni to the sauce and mix well. 

6. Sprinkle over the remaining cheese and place the saucepan under the hot frill, removing the Ingenio handle. Cook until the cheese is browned and bubbling. 

7. Remove the pan from under the frill using the removable handle. Transfer to the table and serve from the pan with a crispy green salad.

You will need
Tefal Ingenio 20cm saucepan 
Tefal Ingenio removable handle 
Jug
Mixing bowl 
Serving plate 

Ingredients
1 small butternut squash (approx 750g) peeled and deseeded, cut into cubes
1 red onion, roughly chopped 
1 small sweet potato, peeled and roughly diced 
2 cloves garlic, peeled 
2 tbsp vegetable oil 
1 tsp cumin seeds 
¼ tsp chilli flakes (you can increase this if you like more heat) 
1 tbsp runny honey 
2cm piece of fresh root ginger, peeled and roughly chopped 
750ml hot vegetable stock 
Salt and freshly ground pepper

Method
1. Preheat the oven to 210°C/Fan 190°C/Gas 6. Tip the prepared squash, onion, sweet potato and garlic into 20cm Ingenio saucepan. 

2. Sprinkle with the oil, add the cumin seeds and chilli flakes and season with salt and pepper. Toss everything together until the vegetables are coated. 

3. Roast in the oven for approximately 35-40 minutes until tender and tinged brown. 5 minutes before the end of roasting drizzle over the honey and add the chopped ginger. 

4. Remove the saucepan from the oven and place on the hob over a medium heat. Add the ginger and pour in the hot stock and bring the the boil. Summer for 5 minutes. 

5. Remove from the heat and, using a hand blender, whiz the mixture until smooth. Add a little more stock if too thick. Check the seasoning, adding more salt and pepper if necessary. 

6. Return to the heat and warm through and serve hot with crusty bread. 

If you have any leftover soup allow to cool, then use the Ingenio storage lid on the pan to store in the fridge.

Delicious and zesty, bursting withbold flavours of bitter and sweet.
Serves 4

Serve on: Denby Porcelain Arc Blue Pasta Bowl

Ingredients
for the salad
2-3 soft ripe pears, cored and sliced thinly
2 heads of red chicory
2 naval or blood oranges, peeled and segmented
A handful of walnuts
A handful of dried cranberries
1/2 cup of gorgonzola cheese, crumbled
Freshly ground black pepper and salt to taste
Lemon juice to coat
for the dressing
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon of honey

Method

A simple yet show stopping, no bake tart, perfect make in advance
Serves 6-8

Serve on:Porcelain Arc White Large Platter

Ingredients
Ready made sweet pastry case
200ml double cream
150g condensed milk
2 marmalade oranges, finely grated and 100ml juice
3 tablespoons lime juice
for the garnish
Extra orange zest strands, finely cut
Dark chocolate, grated

Method
1.Lightly whip half the double cream in a small Denby mixing bowl, until it starts to thicken. Set to one side.
2.In a separate large mixing bowl add the other half of the double cream, condensed milk, orange and lime juice, and the finely grated orange zest.
3.Whisk the mixture together for 2 minutes until slightly thickened.
4.Gently fold in the remainder of the double cream to combine.
5.Spoon the mixture into the pastry case and smooth the top.
6.Chill in the fridge for at least 3 -4 hours or overnight, until the filling has set.
7.Cut into generous slices and sprinkle with extra orange zest strands and grated dark chocolate. Serve on a Denby platter.