Create an al fresco dining experience with STAUB

Summer's here and it's time to [dine al fresco](https://www.fenwick.co.uk/al-fresco-entertaining). What better way to cook and serve for family and friends than in STAUB cast iron cookware. With a French culinary heritage dating back to 1974, [STAUB](https://www.fenwick.co.uk/brands/staub) cast iron is made in France to this day - inspiring generations to cook from the heart. Your STAUB cocotte can be used on all heat sources - including the [barbecue](https://www.fenwick.co.uk/furniture-and-outdoor/garden-and-outdoor/bbqs-and-accessories) - then placed on the picnic table ready for all to share. Lift the lid to release the aroma and let and everyone dig in. Second servings are kept hot thanks to the cast iron body of the cocotte. The new, verdant Eucalyptus colour is the perfect summertime tone, and even better: it's exclusive to Fenwick. So, for eating en plein air this summer choose a cocotte or a pan, a grill or a braiser and make the most of long, warm evenings and serve what you love in STAUB.

In need of a little culinary inspiration? Discover 3 delicious dishes whipped up in STAUB's cocotte.

###### **Oysters with shallot vinaigrette and parsley pesto**

##### **Oysters** ###### **Preparation:** 1. Wash and open oysters, holding them curved side down in a kitchen towel in one hand, prick the back of the hinge vigorously with an oyster knife, and open with a twist. 2. Then cut the upper muscle base from the shell, remove the upper shell, then cut the lower muscle base from the shell, leave the oyster water in the lower shell if possible. 3. Clean any remaining shell from the oysters with a finger and place on ice ##### **Shallot vinaigrette** ###### **Ingredients:** * 2 shallots * 4 tbsp red wine vinegar * Salt * Pepper ###### **Prepartation:** 1. Peel and finely chop the shallots and then season with red wine vinegar, salt and pepper. ###### **Parsley pesto** * Ingredients: * 8 sprigs of parsley * 50 ml olive oil * ½ lemon * 10g pine nuts ###### **Preparation:** 1. Wash the parsley and pat dry, then blend with the olive oil and pine nuts to a smooth paste. 2. Finally, season with salt, pepper and lemon juice

###### **Chicken and lemon rice**

###### **Ingredients:** * 4 skin-on chicken breasts * 2 shallots * 1 clove garlic * 350g rice * 2 unwaxed lemons * 800ml chicken broth * 1 tbsp dried oregano * Salt * Pepper * Oil ###### **Preparation:** 1. Preheat a convection oven to 180 degrees. Peel and finely chop the shallots and garlic. 2. Wash chicken breast under running water and pat dry. 3. Heat the oil in the cocotte, add the chicken breasts, sear on all sides until golden and set aside on a plate. 4. Add shallots and garlic to the cocotte, sweat them down, then deglaze with 100 ml of broth. 5. Add the rice with oregano to the simmering broth and add a little grated lemon zest along with the juice of the lemon. 6. Season the rice with salt and pepper and add the remaining broth (700 ml). 7. Spread the sautéed chicken breasts and the zest of one lemon over the rice and cook in the oven for 30 minutes.

###### **Layer cake**

##### **Sponge cake base:** ###### **Ingredients:** * 3 eggs * 120g sugar * 1 pinch salt * 100g flour * 1 tsp baking powder * 200g chocolate ###### **Preparation:** 1. Preheat oven to 175 degrees. 2. Sift flour and baking powder into a bowl. 3. Separate the eggs. 4. Whip the egg whites into stiff peaks, slowly adding the sugar and salt, then carefully add the egg yolks to the beaten egg white mixture. 5. Fold the flour and baking powder into the egg mixture. 6. Pour the batter into a springform tin and bake for 15-20 minutes until it becomes a firm sponge cake base. 7. In the meantime, melt the chocolate over a bain marie. 8. Remove the sponge cake base from the oven, remove from the tin and leave to cool. 9. Cut through the base horizontally to make two bases, then cut out 8 circles 8 cm in diameter from the base. 10. Brush the circles with the chocolate and place in the cocotte. 11. Spread the lemon curd over the base and place the second circle on top of the lemon curd, then spread the meringue mixture over the top as desired and flambé with a kitchen blow torch until golden brown. ##### **Lemon curd** ###### **Ingredients:** * 2 lemons * 250g mascarpone * 25g sugar ###### **Preparartion:** 1. Beat the mascarpone with sugar until creamy, fold in the lemon juice and then chill.