Nigella Recipes For A Casserole Dish

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Enamelled cast iron casserole dishes (known as Dutch ovens in the US) are a great addition to a kitchen and should last a lifetime. Nigella mentioned in her book KITCHEN that she owns one that she inherited from her mother and was originally a wedding gift to her parents. If it is a deep casserole then it can be used for stews and soups or for making stock or cooking dried beans, chickpeas and lentils. You can make risottos in them as well, such as Nigella's Risotto Bolognese. But as they are also lovely to look at and can be brought to the table then the casserole dish could be used for cooking shellfish, such as mussels. You may like to try Nigella's Seafood Pot or Mouclade. You can also use a large casserole pot to cook Nigella's Cornbread Topped Chilli Con Carne.

If you have a shallow version of the casserole dish, sometimes called a buffet casserole (or called a braiser in the US), then these are very versatile and can be used for braising, roasting chickens (without the lid), roasting vegetables and for dishes such as Nigella's Speedy Seafood Supper. As they go from oven to table very well you can also use them if you are making dishes such as Nursery Fish Pie, Mexican Lasagne or Shepherd's Pie, or even a crumble such as Strawberry And Almond Crumble. However, we suggest that you always check that the capacity of your dish is compatible with the one suggested in the recipe.