Now you can turn mealtimes into a full on taste adventure in your own kitchen.  Cooking is all about experimenting and whilst you may have your favourite tried and tested dishes it’s always good to explore and add variety at the dinner table.  

Trying something new means stepping away from what you know and experiencing new flavours and techniques and what better way to do that than with this fantastic new range from Le Creuset.

The Taste Adventure Collection

A brilliant new collection that includes many of Le Creuset’s much loved and popular pieces such as their colourful cast iron casserole dishes and grills, stoneware pie dishes and toughened non-stick roasting and frying pans. 

Le Creuset have been producing superior quality cookware for nearly 100 years and it’s easy to see the many years of experience and expertise that goes into every single piece.  There is a great choice of colours available, you could choose your favourite or mix and match, and whatever design you go for we are sure will inspire you to kit out your kitchen for your greatest cuisine adventure yet!  You can browse the full line of products here.

Highlights From The Collection

Cerise Red Collection - This range includes a wide selection of kitchenware and cookware items in a vibrant colour that graduates to a darker shade at the edges.

Le Creuset Cerise Signature Cast Iron Round Casserole Dish 28cm

Le Creuset Cerise Stoneware Cafetière 750ml

Toughened Non Stick - This range of cookware features a superior non stick coating that is 4 times stronger than before. It has a 6 layer construction which offers excellent durability alongside efficient heat distribution, which allows food to be lifted effortlessly and flawlessly from the pans.

Le Creuset Toughened Non Stick Square Grill with Long Handle

Le Creuset Toughened Non Stick Shallow Frypan 24cm

Meringue Collection- One of the newest colour additions to the Le Creuset range is this beautifully neutral and calming ivory, but with a subtle twist of toasted meringue that offers an aesthetically pleasing ombre effect.

Le Creuset Meringue Signature Cast Iron Round Casserole Dish 28cm

Le Creuset Meringue Signature Cast Iron Shallow Casserole Dish 30cm

Roasted Curried Cauliflower & Butternut Squash Buddha Bowl

- Serves 2

A Buddha bowl is traditionally a vegetarian meal served in a single bowl or high-rimmed plate. It consists of small portions of several foods which can be mixed and matched depending on preference. Taking influence from traditional Indian spices and vegetarian ingredients this buddha bowl is healthy, wholesome and packed full of flavour.

Preparation time: 5 minutes
Cooking time: 20 minutes


  • 75g sweet chilli sauce
  • 2 tsp ground turmeric
  • 1 tsp mild curry powder
  • ½ tbsp chilli sauce
  • Pinch of sea salt
  • 1 lemon
  • 1 tbsp rapeseed oil
  • 500g cauliflower florets
  • 300g butternut squash ‘moons’ (See Cook’s Notes for ‘moons’ description)
  • 400g tin chickpeas


  • 2 sprigs fresh mint, leaves picked
  • Squeeze of lemon 
  • 1 tsp garlic puree 
  • 150g natural yoghurt
  • Sea salt & cracked black pepper 


  • 75g brown rice, cooked 
  • 50g spinach 
  • 10g fresh coriander, chopped



Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6

1. In a large bowl combine the sweet chilli sauce, turmeric, curry powder, chilli sauce, salt, a squeeze of lemon and the oil to make the marinade. Add the cauliflower and butternut squash slices and coat in the marinade. 

2. Lay the cauliflower and butternut squash pieces on a lined baking tray and roast in the oven for 20-25 minutes to soften and char slightly.

3. Drain the chickpeas and tip into the marinade bowl to coat in the remaining marinade. 

4. Add the coated chickpeas to the baking tray 10 minutes before the end of cooking time to crisp up. Turn the cauliflower and butternut at the same time to ensure they cook evenly.

5. In the meantime, make the dressing. Finely chop the mint and place in a bowl along with all the other ingredients except for the seasoning. Whisk together using a fork and then season to taste. 

6. To serve, place the spinach at the bottom of the bowl. Add the cooked rice and top with the roasted cauliflower, butternut and chickpeas. Finish with a drizzle of the mint yoghurt dressing and a sprinkling of roughly chopped coriander. 

Cook’s Notes

• Butternut squash ‘moons’ are created from the bulbous end of the squash. Simply peel the squash, slice off the bottom removing the root attachment where the butternut starts to straighten into the neck of the squash. This leaves you the bulbous end which can be sliced in half and the seeds removed. Slice in half to create moon-shaped slices.

• This dish is not limited to the ingredients listed above. Why not swap butternut squash for sweet potato and cauliflower for broccoli. This is a great dish to use up your vegetable leftovers!