Le Creuset Enamelled Cast Iron and Toughened Non-Stick grills bring the delicious flavour of outdoor grilling conveniently indoors. 

There are times when grilling outdoors is impossible or just impractical. But if you’re craving the seared, juicy results that only grilling brings, a Le Creuset grill is ideal.

Healthy cooking. All the flavour.

Le Creuset range of grills is perfect for grilling, searing, roasting, deglazing, and finishing meat, fish, and vegetables. Preparing food on the grill is quick, easy and uses little or no fat. The outside of the food seals quickly for maximum moisture, ensuring that your food will be as wholesome as it is flavoursome!

Le Creuset grills are suitable for any heat source, from gas, electric and ceramic stoves to introduction hobs. You can even use them in the oven and under the grill. Love the ritual of heating your cast iron slowly and gently? Or are you a fan of the ease of Toughened Non-Stick? Whatever your grilling style, you'll be set to sizzle.

Sizzling Superstars

Discover our high-quality grills and grilling accessories that go the distance.

Le Creuset Toughened Non-Stick Grills

Make light work of grilling. Le Creuset’s stylish Toughened Non-Stick grill pans are perfect for searing choice cuts of meat, fish, and vegetables. Food cooks quickly and retains more of its nutritional value, caramelising on the outside without burning – giving you all the flavour and mouth-watering crust with none of the downsides.

Lighter to lift and move, Toughened Non-Stick grills are made from heavy gauge cast aluminium for lasting strength. The range, oven-safe to 260˚C, heats up quickly and transfers heat efficiently for speed and precision. And the superb non-stick coating releases food effortlessly and cleans easily too. 

Le Creuset Cast Iron Grills

Master the art of cast iron grilling. Steaks and burgers. Vegetables. Prawns. Cast iron is a cook’s secret weapon for easy and tantalising dishes. Cook your favourites on a Le Creuset cast iron grill to take them to new heights. Timeless and versatile, cast iron grills can be used on the hob, under the grill or in the oven, then taken to the table to serve in style.

With thoughtful, user-friendly designs and vibrant colours to choose from, Le Creuset Enamelled Cast Iron grills retain and distribute heat evenly for superb results. In addition, because these grills are fully vitrified (which seals them completely), Le Creuset enamel does not require seasoning like raw, non-enamelled cast iron does.

Shop grills at Le Creuset Boutique in Westfield Newmarket or call +649 303 3539

Lamb Zucchini Koftas

DIFFICULTY: Easy
PREP TIME: Under 30 Min
COOK TIME: Under 30 Min
SERVES 4-6

Ingredients
MAIN
1 small courgette, grated
1-2 tsp salt
500g lamb or mixed minced meat
2 spring onions, thinly sliced
2 tbsp fresh coriander, finely chopped
3 tbsp fresh mint, finely chopped
3 garlic cloves, finely chopped
2 tbsp fresh ginger, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
2 tbsp tahini sesame paste
Black pepper from the mill
Olive oil

TAHINI DRESSING
3 tbsp tahini sesame paste
60ml water
2 garlic cloves
½ lemon, zest and juice
1 tbsp apple cider vinegar
2 small shallots

OTHER
Bamboo or wooden skewers

Method

• Mix the grated courgettes in a bowl with 1-2 teaspoons of salt and leave to stand for 5 minutes, then squeeze the grated courgettes well to remove excess water.
• Mix the prepared courgette, lamb, spring onions, coriander, mint, garlic, ginger, cumin, coriander, cinnamon, and tahini in a large bowl. Season with salt and pepper.
• Divide the mixture into 12 sausage shapes and put them onto wooden skewers. Make sure the mixture is secure and then brush them with a little olive oil.
• Preheat the grill by placing it over a low-medium heat. Once hot, put the skewers onto the grill. Grill for about 4-6 minutes turn, reduce the heat to low and then grill for another 2-3 minutes, until they are cooked.
• For the dressing, mix the tahini with the water until creamy, then stir in the garlic, lemon juice and zest, vinegar, shallots and season. Mix together well.
• Serve the koftas with the tahini dressing and a fresh salad.

Jamaican Jerk Spiced Salmon With Mexican Mango Salsa

DIFFICULTY: Average
COOK TIME: Under 1 hr
SERVES 4-6

Ingredients
MANGO SALSA
250g mango, diced
½ red bell pepper, diced
1 small red onion, diced
50g Jalapenos diced
50g coriander, chopped
1 avocado, diced
Juice 1 lime
4x140g salmon fillets

JERK MARINADE
90g spring onions
2 teaspoons black pepper
15g fresh thyme
5 pimento seeds
1 scotch bonnet chilli pepper
4 garlic cloves
1 teaspoon gravy browning or soy sauce
50ml vinegar
50ml water
1 teaspoon honey

Method

• For the mango salsa: Add all ingredients to a mixing bowl, mix together and then leave to rest in the fridge until you are ready to serve.
• For the Jerk-spiced salmon: First, blend all the Jerk ingredients together in a blender to make the marinade.
• Season the salmon with the Jerk marinade and rest in the fridge for at least an hour.
• Brush a little vegetable oil onto the grill, then carefully place the salmon on the grill and cook until brown on each side.
• Garnish the salmon with the mango salsa and serve. Cook's Notes
• This recipe makes a lot more Jerk spice paste than required. Any leftover marinade can be refrigerated for about 3-4 days to be used to flavour chicken or vegetables or can be frozen in ice cube trays for when you want to repeat the recipe again.

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