Le Creuset’s new Grill & Plancha recipe book contains 29 original recipes dedicated to grills, griddles and skillets. 

There are a surprising number of ways to grill, and cooking on a plancha griddle is becoming increasingly popular. This no-fuss cookware makes meal preparation even more enjoyable, as everyone can gather around the table and be part of the process. Easy, quick and prepared with little or no fat. Outside or inside, grill and plancha taste just as good on a warm, sunny day as on a cool evening. In this way, everyone enjoys the many possibilities for eating with the plancha – whether it is meat, fish, vegetarian or sweet dishes.



Tomatoes with ricotta, oregano and parmesan 


6 large, firm tomatoes

1 tbsp olive oil

Freshly ground pepper and salt

200 g ricotta cheese

60 g fresh spinach, finely chopped

1 tsp oregano


2 tbsp pine nuts

2 slices of bread

50 g parmesan cheese, finely grated


1 Halve the four tomatoes. Rub the open half with olive oil and season with pepper and salt.

2 Mix the ricotta with the finely chopped spinach. Season to taste with oregano, nutmeg, freshly ground pepper and salt.

3 Heat the grill pan and roast the pine nuts.

4 Grind the slices of bread finely and grill the crumbs in the same pan. Remove and clean the pan.

5 Heat the grill pan again and cook the halved tomatoes, cut side down. Turn them over and add a spoonful of the ricotta mix. Sprinkle with grated Parmesan.

6 Cover with a fitted lid or aluminium foil; make sure this does not touch the tomatoes. Cook for 8 to 10 minutes at a low temperature. The tomatoes must be warm, but still somewhat firm.

7 Serve with spinach salad and sprinkle the breadcrumbs and pine nuts over the top. Delicious with mashed potatoes.

Steak with an Eastern flair


3 steaks

400 g each freshly ground pepper

3 large carrots

1 cucumber

100 g bean sprouts

A few sprigs of coriander

For the ginger-soy marinade:

5 cm fresh ginger

3 garlic cloves

200 ml mild soy sauce

2 tbsp sesame oil 1 1/2 tbsp mirin (Japanese rice wine)

1 tsp sugar


1 For the marinade, chop the ginger and garlic into small slices and mix in the other marinade ingredients.

2 Season the steaks with pepper and place them
in an oven dish. Cover with the marinade and marinate, covered, for at least an hour, turning the meat occasionally.

3 For the salad, finely slice the carrots and cucumber lengthwise and add bean sprouts, chopped coriander and 2 tablespoons of the ginger-soy marinade.

4 Remove the steaks from the marinade, allowing the excess marinade to drip off. Heat the grill pan and grease it with oil. Place the steaks on the grill and cook for 3 to 5 minutes on both sides, or to your preference.

5 Remove from the pan, cover with aluminium foil and rest for 5 minutes. Serve with the salad and the rest of the marinade.