… if you’re a cook and have a passion for cooking and a love for food you will no doubt have a small place in your heart for Le Creuset. Their glorious, enamelled cast iron cookware is synonymous with exceptional quality and traditional cooking. When I see a Le Creuset pot in someone’s home it not only makes me feel that they have an understanding of how good cooking and quality ingredients can be enhanced by something as simple as a pot but I feel it also shows a nod to a design aesthetic that transcends style and class. many people I know keep their Le Creuset on the hob, almost as a mark of respect but most definitely as a design choice in their kitchen…. this may sound as though I’m being an utter snob as the prices for the cookware do not come cheap but I have deep rooted memories of casseroles and stews coming out of the oven at my mum and grandma’s homes in the infamous orange enamelled pots. They were the best casseroles and i’m sure both my mum and grandma would admit that not just a little bit of their greatness came down to the Le Creuset.
I have never owned a genuine Le Creuset casserole pot until today. I have similar enamelled cast-iron pots but not the real thing but I know this beauty will be with me for a very long time. I feel humbled and privalidged to own one and I have the lovely people at Houseology to thank…
Houseology was set up by CEO Kate who is an interior designer by trade. She identified that many people felt uncertainty when making design decisions in the home and wanted to encourage people to feel more confident about putting their own stamp on their homes. With this in mind, Houseology began! Kate used Houseology as a platform to open up her design studio to everyone, making sourcing beautiful furniture, lighting and accessories simple and inspiring. Now, Houseology stocks a wide range of products which are still carefully curated by their in-house team along with interior design tools, ‘how-to’ guides and much more to give customers a bespoke experience that will fill them with inspiration and real excitement about their design journey.
To celebrate their lovely site Houseology have given me a beautiful Le Creuset 4.7lt oval cast iron casserole pot to giveaway on my blog to one very lucky Belleau Kitchen reader… all you have to do is leave a comment below and complete the rafflecopter gadget thingy…
veggie sausage, butternut squash and kale cajun stew
i’ve decided to go meat-free during the week… I believe the official title is a ‘weekday vegetarian.’ My friend, nutritionist and social media guru extraordinaire, Michelle has been a weekday vegetarian for sometimes and has inspired me to do the same, much to The Viking’s delight. It’s clearly healthier for me, healthier for the planet and those little animals and makes choosing to eat meat so much more of a treat. To be honest, if I see one more vile image of a dripping beef burger on instagram I will scream so for me it all makes sense… this stew has all the good stuff in in… the sweet sweet butternut squash has caramelised beautifully in the mild cajun spices and the veggie Cauldron sausages are fit enough to stand their own in the long slow cooking… divine.
olive oil and butter
2 teaspoons authentic cajun spice mix
1 butternut squash – peeled longways (keep the long peelings) and chopped
6 vegetarian sausages – cut into large chunks
6 new potatoes – quartered
half and onion – finely chopped
half a fennel bulb – chopped
a handful of green beans – cut into thirds
100g frozen peas
150g chopped kale
1 litre good veg stock
a splash of white wine
pre-heat the oven to 120C
place your large casserole dish on the hob and drop in a large nob of butter and a glug of olive oil and when it’s hot throw in the butternut squash and cajun spices and let it bubble away until the squash begins to caramelise – roughly 8 minutes – then remove from the pan and set aside
next throw in the sausages and potatoes and let them brown for roughly 5 mins until they have a good colour all over, then throw in the onion and fennel, turn the heat down and place the lid on and let them sweat for a further 5-8 minutes
then throw in the rest of the veg along with the butternut squash, stir, turn up the heat again and pour in a generous splash of white wine and let that reduce for a minute or two
turn the heat down and pour in the stock. Stir, place the lid on and then place the whole pot in the oven for at least an hour if not two and let it cook slowly until gloriously tender
take the lid off for the last 15 minutes to brown the top of the stew
to make the cajun spiced butternut squash crisps, simply lay the peelings on a roasting tin, sprinkle on some cajun spices and a little olive oil and rub then all over – bake for 10 minutes until crispy
eat and of course, enjoy!