Cast Iron Roasting Pan

Classic Apple Crumble

Description

This classic apple crumble is warm, comforting, and made for sharing. Baking it in a cast iron roasting pan allows the apples to soften gently while the crumble topping turns perfectly golden and crisp.

Ingredients

Apple Filling

  • 6–8 apples, peeled and sliced

  • 2 tbsp brown sugar

  • 1 tsp cinnamon

  • 1 tbsp lemon juice

  • 1 tbsp plain flour

Crumble Topping

  • 1 cup plain flour

  • ½ cup rolled oats

  • ½ cup brown sugar

  • 125g cold butter, cubed

Method

  1. Preheat oven to 180°C.

  2. Toss apples with sugar, cinnamon, lemon juice, and flour.

  3. Spread evenly in the cast iron roasting pan.

  4. In a bowl, rub butter into flour, oats, and sugar until crumbly.

  5. Sprinkle crumble topping evenly over apples.

  6. Bake for 40–45 minutes until bubbling and golden.

  7. Serve warm with cream or vanilla ice cream.

 

 

Perfect Roast Chicken with Vegetables

Description

This classic roast chicken delivers crisp skin and juicy meat thanks to the even, steady heat of a cast iron roasting pan. The vegetables cook underneath, soaking up all the natural flavour.

Ingredients

  • 1 whole chicken (1.6–2kg)

  • 4 potatoes, chopped

  • 3 carrots, chopped

  • 1 onion, quartered

  • 2 garlic bulbs, halved

  • Olive oil

  • Fresh thyme and rosemary

  • Salt and cracked black pepper

Method

  1. Preheat oven to 200°C.

  2. Toss vegetables with olive oil, salt, and pepper and spread in the roasting pan.

  3. Rub chicken with olive oil, herbs, salt, and pepper.

  4. Place chicken on top of vegetables.

  5. Roast for 75–90 minutes until golden and cooked through.

  6. Rest for 10 minutes before carving.

 

Slow-Roasted Garlic & Herb Lamb Leg

Description

Slow-roasting lamb in a cast iron roasting pan creates tender meat with deep, developed flavour. The steady heat prevents drying while allowing the exterior to caramelise beautifully.

Ingredients

  • 2kg lamb leg

  • 4 garlic cloves, crushed

  • Fresh rosemary

  • Olive oil

  • 1 cup stock or white wine

  • Salt and cracked pepper

Method

  1. Preheat oven to 160°C.

  2. Season lamb with olive oil, garlic, rosemary, salt, and pepper.

  3. Place lamb in the roasting pan and add liquid to the base.

  4. Cover loosely with foil and roast for 3 hours.

  5. Remove foil and increase heat to 220°C for 20–30 minutes.

  6. Rest before slicing