Like a ray of sunshine swirled with honey and a hint of caramel, Le Creuset’s new colour addition is a gold-toned hue warmed by traces of amber.

Initially launched in a limited range of enamelled cast iron cookware, Le Creuset is expanding its Nectar colourway – by popular demand – to include a range of oven-to-table stoneware. The range extension will include bestselling favourites such as Stoneware Mugs and the Heritage Rectangular Dish, among other new additions.

Make a sunny statement—shop the Le Creuset Nectar collection from 1 March 2021. Available online at www.lecreuset.co.za and in stores nationwide. 

Nectar Le Creuset
Introducing a sensual new colour,
Revered by gods and bees alike.
Now poured into a glazed hue
So potent, so desirable,
It shines a rich, golden glow
Wherever it’s placed.
Blending a ray of sunshine,
A swirl of honey,
With a hint of caramel
Toast, feast and cheer with
Enamelled cookware spun of gold.
Designed to delight
Senses, spirit and soul.
NECTAR by Le Creuset

Recipe Inspiration
Giant Banana Oat Pancake

A healthy, tasty pancake prepared in the Le Creuset Signature Skillet.

Ingredients:
1 very ripe banana (mashed)
1 cup plant milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup oat or buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 tbsp coconut oil

Serving:
¼ cup coconut yoghurt
1 tbsp nut butter
1 banana (sliced lengthways)
1 tbsp coconut sugar
Squeeze of lemon juice
Pinch salt

Method:

Pre-heat the oven to 180ºC. Place a Le Creuset 26cm Signature Skillet in the oven to heat up.

In a large mixing bowl add all the dry ingredients and whisk thoroughly. In a blender, combine all the wet ingredients and pulse until smooth.

Add the dry ingredients to the blender and blend until smooth or add the wet ingredients to the large mixing bowl and stir into the dry mix with a wooden spoon. Blending the batter will yield a fluffier pancake.

In a separate pan, add the sliced bananas, coconut sugar, lemon juice and salt. Allow to caramelize over a medium heat for roughly 5 minutes. Set aside.

Remove the skillet from the oven and transfer to the hot plate. Drop 1 tbsp coconut oil into the hot skillet and pour the batter in to cover the entire surface of the skillet. Allow to cook on the stove for 5 minutes before returning to the oven for another 5-10 minutes. Alternatively, flip the pancake in before returning to the oven to get a crispier edge on both sides.

Serve with caramelized banana, coconut yoghurt, nut butter, honey or any toppings of choice.

Image and recipe by The Honest Grazer

Nectar Le Creuset

Recipe Inspiration
Honied Hasselback Butternut

Prep time: 20 minutes Cook time: 55 minutes Serves: 4-6

Ingredients:
1 large butternut
4 cloves garlic, thinly sliced
4 tbsp olive oil, and extra for drizzling
4 tbsp honey
1 teaspoon paprika
8 -10 sage leaves
1 -2 tbsp toasted pumpkin seeds or walnuts

Method:

Pre-heat oven to 200ºC.

Peel, halve and deseed the butternut. Thinly score the rounded side of the butternut, making sure not to go all the way through.

Finely chop half the sage. Mix the olive oil, chopped sage, honey, garlic, and paprika to form a paste. Massage the paste all over the butternut and in between the scores. Season the butternut with salt and pepper.

Place the butternut, flat side down into a Le Creuset Signature Buffet Casserole, drizzle with olive oil.

Bake for 30 minutes with the lid on and then for another 25-30 minutes with the lid off, making sure the butternut caramelizes and the sage leaves crisp up.

Drizzle over fresh olive oil and sprinkle over toasted pumpkin seeds or walnuts and the remainder of the sage leaves.

To make this a heartier dish, add cooked butterbeans and more nuts or seeds to the dish.

Image and recipe by The Honest Grazer

Nectar Le Creuset