Just in time for Spring, Le Creuset has added a fresh new colour to its range of cookware. Launching in the middle of September, Rosemary is a sophisticated and fashionable green inspired by the herb found in countless kitchens around the world.

Pieces available in Rosemary include round and oval cast iron casseroles, buffet casseroles and the square skillet grill.

Cast iron round casseroles, R1850 to R2560| Square skillet grill, R990 | Buffet Casserole, R1990

400g loaf white sourdough
800ml full-fat milk
250ml double cream
2 rosemary stalks, plus 1½ tsp chopped rosemary leaves
1 large onion, peeled and quartered
¼ tsp grated nutmeg
8 medium eggs
Salt and white pepper
2 medium turnips, peeled and cut into 1cm slices
200g ricotta
90g parmesan grated
20g chives, finely chopped
Olive oil, to finish

Cut the bread into 2cm-thick slices, spread on a tray and leave overnight to dry; alternatively, dry in an 80C oven for half an hour, turning once.

Put the milk, cream, rosemary stalks, onion and nutmeg in a medium saucepan, bring to a gentle simmer, remove from the heat and leave to cool. Break the eggs into a bowl. Once the milk mix is tepid, strain, discard the onion and rosemary, and pour over the eggs, whisking as you go, until you have a smooth custard. Whisk in half a teaspoon of salt and a quarter-teaspoon of white pepper.

Blanch the turnip for two minutes, strain, refresh and dry. Layer the turnip slices over the base of a 22cm x 29cm ovenproof dish.

Mix the ricotta, parmesan, chopped rosemary and chives, and spread over one side of each bread slice. Lay the slices cheese-side up in the dish, standing them up on an angle and overlapping. Spoon custard over the bread just to cover, and gently press down the bread to immerse. Leave to sit for an hour to an hour and a half, gently pressing the bread down from time to time and adding more custard – you may have some left over, depending on how much your bread absorbs.

Half an hour before you are ready to bake, heat the oven to 180C/350F/gas mark 4. Cover the pudding with foil, bake for 20 minutes, remove the foil and continue cooking for 25-35 minutes, until golden-brown and crusty. Poke a knife into the centre and gently press down – if no cream surfaces, it’s ready. Allow to sit for 10 minutes before brushing the top with oil and serving.

( Yotam Ottolenghi is an Israeli-born chef, cookery writer and restaurant owner. Buy his recipe books Ottolenghi, Jerusalem, Plenty

http://www.ottolenghi.co.uk/ | @ottolenghi |

Rosemary is a powerful, restorative herb; an aromatic, evergreen with pale-blue flowers that is as healthy as it is tasty. The leaves and flowers as well as the essential oil are used for cooking, and for tonics to cure all manner of ailments.

The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh.

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