Competition: Win Danish Morsø cookware

Roasts are having a real moment in my city right now. Brighton has seen burgers, burritos and craft beer, but the thing that really gets people talking is the good old Sunday roast. Whether you’re into chicken, beef, lamb, pork or a nice veggie roast, there’s no denying that this is the ultimate comfort meal. In this post, I look at some of the best Danish roast recipes for a lazy weekend filled with hygge, and I also offer you the chance to win your very own Morsø cookware for the ultimate Danish Sunday lunch.Sunday roast lunch at The Foundry, Brighton

Danish roast pork

If pork belly is your go-to choice, you need to know about flæskesteg, or Danish roast pork with crackling. It’s traditionally a Christmas dish, but it’s so simple and delicious that it can be eaten at any time of year. With a reassuringly short ingredient list (pork, salt, bay leaves), this is a super easy, super tasty roast that anyone can do. All you need to do is make sure you get salt deep into the grooves you cut in the pork rind to ensure it crisps up into delicious crackling. Serve it with roast potatoes, gravy and red cabbage.

Danish roast beef

Oh, I love Danish cooking. Nobody wants a list of obscure ingredients to pick up before they try a new recipes, so with just beef, garlic, peppercorns and salt needed for this Danish roast beef, it couldn’t be easier. This recipe recommends serving it with caramelised potatoes or Danish scalloped potatoes, but I’m sure it’s just as delicious with your usual Sunday vegetables. For a gorgeous glaze, just reduce the drippings while the beef is resting and you’re done!roast-581759_1280

Danish roast lamb

Here’s a nice summery recipes for the lamb fans! This herb-crusted spring lamb is cooked over a low heat, cooking it more evenly and retaining more of its juices than if it were roasted on a moderate heat. Any combination of parsley, rosemary, thyme and mint can be combined with garlic, breadcrumbs and butter for a really fresh flavour, which can be carried through into the gravy for a cohesive Sunday lunch.

Danish roast chicken

If chicken is your thing, try this grydestegt kylling (pot-roast chicken). This recipe calls for just five ingredients, and can be served with a rhubarb compote for a unique take on an apple sauce or mint jelly, and is nice and light for summer. I also love the crushed potatoes suggested on this page as an alternative to roast potatoes (not that anyone ever needs an alternative, but again, it might be a little bit lighter on a hot sticky Sunday.

Vegetarian roast alternative

Vegetarian roasts aren’t easy to come by in Denmark (though please let me know if you have any recipes!), but I did come across this nemme hversdagretter, or thyme and mushroom tart. This would go really well with traditional roast vegetables, and it’s another option if you want to avoid anything too heavy on a hot day. And of course, anything you don’t eat (you have better willpower than me if that’s the case), you can eat cold as leftovers. Yes please!

How to cook a great Danish roast

To get the juiciest roast, you’ll need the right equipment. In 2015, Danish stove designers Morsø launched their line of cast iron cookware. The iconic heavy-duty black products are already securing their spot as modern classics in Danish design, and are fast becoming renowned for their high quality and durability. Klaus Rath is the designer behind the cookware range, which includes everything from casserole dishes to frying pans and skillets. The cocottes in particular are ideal for anyone looking to kick their roast up a notch, and they’re spacious enough to let the meat sit horizontally to ensure it cooks evenly throughout.

Morsø Griddle Cocotte

That’s why I’m delighted to offer you the chance to win a Morsø 3.1L Griddle Cocotte worth £189! The griddle cocotte is the perfect piece of cookware if you want an extra-juicy roast – the ‘self-basting lid’ helps retain the juices during the cooking process, trapping the steam for something super succulent and bursting with flavour. The griddle lid can also be reversed and used to fry up a steak, making this a brilliantly multi-functional pot in true durable Danish design.

Entering couldn’t be simpler – simply click here to get started. You have until 30th June to enter, and I’ll contact the winner by email shortly after the closing date. Held og lykke (good luck!)

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261 Comments Add yours

  1. I’d cook beef! X

  2. Kim says:

    I would use the saute cocotte pan to grill steak in the lid

  3. mrsfoocough says:

    I’d cook PORK because omg I love a pork belly roast with good crackling *heart eyes emoji*

  4. bencatchpole says:

    Danish Morsø = More-ish. That steak pic looks ludicrously delicious.

  5. SOPHIE BAKER says:

    Morsø cookware – making food taste even more moreish!

  6. iain maciver says:

    I would use roasting pot for slow cooked chicken or pork

  7. janine atkin says:

    id use the frying pan to fry the schnitzel

  8. Shirley Evans says:

    I would use the roasting pot for brrf.

  9. Angela Paull says:

    The roasting pot looks awesome. I’d chuck a free range chicken in that any time!

  10. spudley101 says:

    A nice steak on one of those griddle pans would be lovely. Yum!

  11. I would use the roasting pot for beef and lamb.

  12. Tracey Peach says:

    I would use the SAUCEPAN WITH LID to cook the vegetables to go with the roast chicken & potatoes 🙂

  13. Maria Hackett says:

    the roasting pot would be fantastic for beef!

  14. gouldie7 says:

    Hmmm That’s a difficult question as the don’t seem to have a roasting dish!

  15. Harline parkin says:

    I would use the roasting pot to cook a lovely lamb casserole

  16. Harry says:

    A roasting pot for beef

  17. Glyn says:

    I would use the roasting pot to slow cook beef

  18. amy fidler says:

    i would use the roasting pot,for lovely slow cooked pork x

  19. Mary Heald says:

    The 4.6 casserole dish.

  20. Ruth Harwood says:

    the roasting pot for a lamb stew xx

  21. joanne casey says:

    I would cook lamb in the Morsø 3.1L Griddle Cocotte

  22. Kevin Honey says:

    I would use the roasting pot

  23. Carolynn Woodland says:

    I would use the Roasting Pot and start with Beef.

  24. Suzanne says:

    I’d use the casserole dish with 4,6 L lid to cook for the whole family. It looks ideal.

  25. Steven Knight says:

    Great Danish design and MORSO quality

  26. The roasting pot would be excellent for Med Veg!

  27. I would use the saute cocotte pan to cook spicy steaks

  28. THE ROAST LAMB SOUNDS WONDERFUL

  29. KATHY DOWNING says:

    Roasting pot for a lovely slow roast beef joint

  30. ElizM says:

    I’d use the casserole dish for a one-pot pot roast beef with lovely veggies

  31. Catherine says:

    The roasting pot, to slow cook beef!

  32. Lindsey Stuart says:

    Oh fantastic! I would use the Saute pan for my stuffing and the casserole dish with lid for my beef stew with vegetables! 🙂

  33. laura banks says:

    roasting pot for some pork

  34. Lisa Deller says:

    I like the look of the multicocotte with griddle lid for a nice slow roasted chicken.

  35. laura stewart says:

    Roasting pot for roast beef x

  36. Michael Garlick says:

    I would use the Multicocotte with Griddle Lid to cook the perfect Sunday roast

  37. Joanne Darnell says:

    i would cook salmon

  38. michelle smith says:

    roasting pot for beef stew

  39. Suzi says:

    I’d use that 3.1 L Griddle Cocotte to roast chicken for a delicious Sunday Lunch!

  40. Stevie says:

    I’d like to make my roast in the GRIDDLE COCOTTE, 3,1 L pan.

  41. lugowrm says:

    Casserole Dish with lidt 3,1 l, for a nice slow cooked mutton stew with dumplings

  42. Natalie Charman says:

    I’d use the Sauté Cocotte with griddle pan

  43. Kali filsell says:

    Steak in the griddle pan mmm

  44. Andrea Fletcher says:

    I would use the frying pan to make saute potatoes.

  45. Michelle Ptak says:

    I would love to try the Saute Cocotte, thank you

  46. lynn savage says:

    I’d use the MULTICOCOTTE WITH SKILLET LID

  47. Patrick Dennison says:

    The roasting pot would be great for chicken

  48. Kim M says:

    The Multicocotte with griddle lid would be great for a pot roast x

  49. Iona Cornish says:

    I’d use the Cocotte to cook and small juicy Roast Chicken with Garlic and Lemon

  50. claire woods says:

    I would use the saute cocotte pan

  51. i would cook a juicy bit of steak!

  52. Astra coath says:

    The mushroom and thyme tart sounds yummy, I would cook that!!

  53. Fiona K says:

    A griddle plan would be ideal for my weekend lunches

  54. I would use the roasting pot to cook Coque au vin

  55. Phil Darling says:

    I’d use the amazing Multicocotte with Griddle Lid to cook the perfect Sunday roast

  56. Anna says:

    CASSEROLE DISH WITH LID 4,6 L would be perfect for a big family lunch

  57. amy bondoc says:

    I would use the roasting pot for a nice sunday beef stew

  58. I would use the roasting pan to cook a lovely piece of beef.

  59. Isobelle Forde says:

    Id use the Cocotte 1.7 to make my Nut Roast, looks a good size for a loaf!

  60. Sarah Mackay says:

    I would use the roasting pot for my beef

  61. clair downham says:

    i would use the roasting pot to cook either lamb or beef

  62. barbedwire71 says:

    SKILLET Ø20,5 CM perfect for my roast potatoes

  63. Elaine Savage says:

    I would use the perfectly sized 3.1 L Casserole Dish with lid

  64. Lisa Everaert says:

    The Roasting Pot would be perfect for our sunday roasts x

  65. Karolina Rozwarska says:

    Would love to cook rack of lamb in red wine!

  66. Elizabeth Hinds says:

    I would use the roasting pot to cook a minted leg of lamb 🙂

  67. Tom D says:

    A simple pot roast chicken in the Griddle cocotte. Perfect!

  68. Paul Wilson says:

    A nice piece of beef.

  69. Lucy I says:

    I would use the roasting pot for slow roasting beef

  70. Thomas Humphries says:

    The roasting pot for a bit of beef

  71. Pauline Hill says:

    frying pan to fry the schnitzel

  72. Serena La Pietra says:

    Multicocotte with skillet lid Perfect for a Brisket roast.

  73. compedd says:

    I would cook up a nice roast beef using the Multicocotte with griddle lid.

  74. Anthony G says:

    I would use the roasting pot to prepare a lovely roast chicken dinner, or even a nice piece of roast duck.

  75. Penny H says:

    I would cook a big roast in the CASSEROLE DISH WITH LID 4,6 L – gorgeous cookware, thanks very much for the chance to win a piece.

  76. Rob Griffiths says:

    I would the use roasting pot for slow cooked lamb

  77. I like the look of the cookware 🙂 very nice indeed!

  78. S Bufton says:

    I would use the multicocotte with skillet lid to roast some beef.

  79. claire griffiths says:

    I WOULD USE THE MULTICOCOTTE WITH GRIDDLE LID TO DO A ROAST CHICKEN

  80. Amanda says:

    I would use the Roasting pot for a nice piece of slow cooked lamb – perfect!

  81. Lisa Parker says:

    Sauté Cocotte with griddle pan as it is great for hob or oven cooking andd I would love to make some delicious casseroles with it x

  82. Jim Milligan says:

    The Morsø casserole for pot-roasted chicken

  83. Kerry Taylor says:

    I’d use the multicotte with griddle lid to cook a roast chicken, with all the trimmings. And Yorkshire Puddings, because I’m from Yorkshire and think it’s a waste to only have them with roast beef! 😀

  84. Alison says:

    Id use the COCOTTE to cook some roast beef

  85. Debbie-Louise Birchall says:

    Id use the roasting pot for my lamb shank casserole

  86. Jo Carroll says:

    Being Danish it would have to involve some pork, ham or bacon…or all three 🙂

  87. Louise Smith says:

    I would love to cook Roast Beef in the GRIDDLE COCOTTE, 3,1 L, I bet the taste is divine

  88. Sally Kershaw says:

    I’d use the cocotte to cook my roast, I’ve never tried one of these before, looks like great quality!

  89. Judith Allen says:

    Beautiful pans – the Griddle Cocotte would help make a gorgeous coq au vin to have with lovely roast veg.

  90. Kathryn Casbolt says:

    I would use the Griddle Cocotte to cook delicious roast beef.

  91. I would use the skillet lid to cook Janssons Fretelse

  92. Louise A says:

    I would choose the Multicocotte with griddle lid for cooking roast chicken,looks ideal to stop the roast drying out

  93. Teresa Lee says:

    The roasting pot would be perfect…Thanks

  94. Lucky A. says:

    I’d make juicy steaks using the griddle pans.

  95. Gavin says:

    The Griddle Cocotte, 3,1 looks to be the one.

  96. gavrc says:

    The Griddle Cocotte, 3,1 L looks to be the one.

  97. Heather T says:

    I would uses the Casserole Dish with lid 4,6 l to cook a beef stew

  98. Louise Asekokhai says:

    MORSØ GRIDDLE COCOTTE would be perfect for a nice roast

  99. Michael Griffin says:

    the Griddle Cocotte

  100. Robin Blackburn says:

    I would make flæskesteg, – made it for Christmas last and it was gorgeous! We are only four in our family so the 3.1l griddle cocotte would be perfect for us. Brilliant cookware!

  101. Amy Lambert says:

    The Danish roast pork id use the griddle cocotte

  102. Alica says:

    would use the roasting pot for slow cooked beef brisket!

  103. Jessica Pickering says:

    The Morso Griddle Cocotte looks ideal for cooking roast chicken … yum yum!

  104. Layla Thomas says:

    I’d do a chicken in the casserole dish.

  105. Naz M says:

    I’d use the 3.1 L Casserole Dish (with lid) to make a Nihari (Slow cooked curry)

  106. vecta2 says:

    I would use the Morsø 3.1L Griddle Cocotte

  107. I’d use the MULTICOCOTTE WITH SKILLET LID

  108. Helen Adams says:

    I would use the roasting pot for slow roasting a piece of beef

  109. Mary H says:

    I would use the roasting pot for beef.

  110. Maxine G says:

    The Sauté Cocotte with griddle pan looks such a versatile pan so it could be used to cook great meals every day of the week!

  111. Janet Howell says:

    It would have to be beef first for me!

  112. Solange says:

    I would use the roasting pot to cook some beef.

  113. ruth robinson says:

    I would use roasting pot for slow cooked beef in ale yum yum

  114. Iris W says:

    The roasting pot for a delicious chicken and the 1.7 l saucepan for the vegetables

  115. Michaela Hannah says:

    I’d use the roasting pot to roast my chicken

  116. Laura Harrison says:

    I would use the roasting pot to do my boyfriend a roast chicken xx

  117. Jodi hill says:

    The roasting pot! For some melt in the mouth pulled pork!

  118. Michael Felse says:

    Danish stove Morsø cast iron cookware iconic heavy-duty black modern classics Danish designer high quality frying pan for our healthy Yorkshire breakfast.

  119. tracy james says:

    id cook beef..x

  120. I would use the roasting pot for slow roasting

  121. Lena Gamblin says:

    I’d have to cook a roast each day to try it out!!

  122. Lyla Horley says:

    I’d use the multi cocotte

  123. Rachel Butterworth says:

    I would choose the Multicocotte with Griddle Lid, to make the perfect roast.

  124. S.Laird says:

    I would use the GRIDDLE COCOTTE, 3,1 L to cook roast beef, yum!

  125. Susan Smith says:

    I would use the multi-cocotte

  126. Emma H says:

    I’d use the the multi cocotte to make my Sunday roast

  127. I’d use the roasting pot for roast beef 🙂

  128. mandydoherty65 says:

    I’d use the Muticocotte with Griddle Lid for a succulent roast chiken

  129. Mike Gerrie says:

    I would use the roasting pot for a slow cooked beef stew and dumplings

  130. Sara Goodman says:

    The roasting pot looks like it would be perfect for the meat that I cook. Thanks for a fabulous giveaway 🙂

  131. straysuzi says:

    id use the SKILLET Ø28 CM for perfect roast parsnips

  132. sharon martin says:

    i’d use the large casserole dish to slow cook a beef joint

  133. aj says:

    id use the saucepan with lid for my veg

  134. Marion says:

    I would use the roasting pot for my slow cooked pork 😀

  135. Tony Metcalf says:

    I’d use a Casserole Dish with lid, 4.6L

  136. Clare Bluett says:

    I’d use the larger of the two griddle pans (GRIDDLE PAN Ø28 CM)

  137. Heather Haigh says:

    I’d use the MULTICOCOTTE WITH SKILLET LID

  138. Gwyn Sharps says:

    The roasting pot. I’d make beef malay curry

  139. sheridarby says:

    I’d use the roasting pot for delicious chicken

  140. Margaret Gallagher says:

    Roasting pot to make my roster lamb the best it’s ever been

  141. Heidi Craske says:

    I would use the MULTICOCOTTE WITH GRIDDLE LID

  142. Jemma Dwyer says:

    Steak in the griddle pan 😀

  143. Vicky Torrance says:

    Firstly, I’m sure we had a morso woodburning stove as a kid.
    Next, I would make an omlette in the frying pan. We have hens and a lot of eggs.

  144. Lora says:

    I would use the Griddle Cocotte, 3,1 to cook a lovely lamb joint for sunday roast, and griddle some asparagus for the side

  145. Keri Jones says:

    I would use the 28cm skillet to make a delicious roast dinner. Fab giveaway, thank you 🙂 x

  146. Katie skeoch says:

    The multicocotte with skillet lid would be perfect for cooking lamb & veg

  147. modzy78 says:

    The multicocotte with skillet lid looks wonderful. I like how multifunctional it is.

  148. JULIE WARD says:

    Would use the saute cocotte with skillet, maybe one day my cooking will turn out ok

  149. Melissa Lee says:

    The CASSEROLE DISH WITH LID 4,6 L would be perfect for big family get togethers, parboiling some roast potatoes!

  150. Vicky Loveday says:

    A roasting pot for a scrummy chicken mmm

  151. pete c says:

    the 3.1 litre Casserole Dish with lid is what I`d use

  152. Debbie Skerten says:

    I would use the MultiCocotte with skillet lid. It sounds perfect for cooking a whole joint and for making it tender and moist.

  153. Ellie S says:

    The Multicocotte (with griddle lid) gets my vote. I’d love to use it to cook herby lemon chicken and potatoes

  154. Lynn Heath says:

    I would use the SKILLET Ø28 CM to roast up some crispy potatoes!

  155. Tee Simpson says:

    The roasting pot would be my choice

  156. Sarah Parker says:

    beef in the roasting pot 🙂

  157. patgordon says:

    slow cooked beef wonderful great kitchen ware fab

  158. Kimberley Ryan says:

    I would cook a Sunday road chicken in the 3.1L Casserole Dish with lid

  159. Jackie Kelly says:

    I’d use the griddle cocotte 🙂

  160. Helen Metcalfe says:

    I’d use the 3.1L casserole dish for our Roast chicken

  161. Jess Mary says:

    I’d cook a lovely Ratatouille in the Casserole dish 🙂

  162. Catriona Hutchinson says:

    That roasting pot would make the most succulent lamb!! I’ve never heard of Morso before; thanks so much for this post!

  163. kimneville1 says:

    I would cook a lovely roast beef in the roasting pot

  164. Joanna Orr says:

    I’d use the SKILLET Ø28 CM

  165. Lizzy Cooper says:

    I think i’d use the griddle cocotte 😀

  166. Jane H Shaw says:

    I do love a good roast dinner, silverside is my fav. Thanks

  167. Allan Fullarton says:

    I’d definitely cook beef, my favourite meat!

  168. Amy Dickson says:

    I’d use the 4.6 L casserole dish and roast a big juicy chicken on top of leeks and carrots and onions!

  169. carole nott says:

    I would use the large cooking pot to cook a traditional roast dinner

  170. Robert Price says:

    I’d use the roasting pot for the joint of meat

  171. Calyn Allum says:

    Probably use the Skillet for an amazing fish, or fillets of some sort

  172. Katherine L says:

    I’d use the Griddle Cocotte 3.1L so I can brown the roast on the stove first and then finish it in the oven!

  173. Emma Walton says:

    I would use one of the roasting pots 🙂

  174. Rey Chunara says:

    I’d use the roasting pot with some lamb

  175. craftywren says:

    I would use the roasting pot for a delicious roast lamb

  176. Susan B says:

    I would use the Sauté Cocotte with griddle pan for my Sunday roast.

  177. Pat Stubbs says:

    I would use the multi cocotte with skillet lid for my roast

  178. Sandy Ralph says:

    I’d use the 4.6 L casserole dish to make a lovely stew and dumplings for my family as that is their favorite homemade meal

  179. dorothyjk says:

    I’d use the MULTICOCOTTE WITH GRIDDLE LID to cook a tasty roast chicken with oven cooked veg

  180. IRENE MURDOCH says:

    I would use the COCOTTE to make my roast extra special.

  181. styles5433 says:

    I would use the GRIDDLE COCOTTE, 3,1 L but I am amazed at how all of these products are so versatile

  182. I’d use the 3.1L casserole dish to make a lovely stew

  183. I would use the Sauté Cocotte with griddle pan for my Sunday roast.

  184. Kerry Kilmister says:

    The Griddle Cocotte, 3,1 is the one for me

  185. Nat Thomason says:

    Roasting pot for beef and Yorkshire

  186. lapsapchung says:

    I’d use the Multicocotte with skillet lid

  187. Maya Russell says:

    I would use the 28cm skillet for perfectly roasted vegetables.

  188. Howard Sleight says:

    Trivet with squirrel motif sounds useful.

  189. paul langley says:

    Great prize…Fingers crossed..

  190. spuddy11 says:

    roasting pot for beef

  191. I can’t see a roasting dish, but I would use the saucepan with lid to cook the vegetables

  192. I’d do a nice meat and veg casserole in the Casserole Dish with lid 1,7 l

  193. Logan says:

    Big saucepan to try some broth or stews from up North that I have tried throughout my travels in Scandinavian countries 🙂

  194. Andrea A says:

    I’d use the saucepan with lid 1,7 L to cook the vegetables.

  195. Debbie Hoare says:

    I would use the roasting pot to cook a scrumptious chicken for Sunday roast.

  196. Lisa Wilkinson says:

    I’d do a steak & liver casserole in the Casserole Dish With Lid 3,1 L

  197. Hazel Rea says:

    I would use the Casserole with Lid (4.6L) to do pulled pork

  198. Ellen Stafford says:

    I would use roasting pot for chicken

  199. Helen Gilbert says:

    casserole dish with lid…for a succulent lamb roast

  200. Amanda Tanner says:

    Has to be the casorole dish and the only thing I can cook is a nice beef stew

  201. Adrian Bold says:

    I would use the roasting pot for beef and lamb.

  202. Jayne Kelsall says:

    I would use the roasting pot for a nice bit of topside beef .x

  203. kezzy999 says:

    I’d use the casserole dish and cook a slow lamb cassrole

  204. Anthea Holloway says:

    I would use the Multicocotte with Griddle Lid.

  205. Chris says:

    I would use a CASSEROLE DISH WITH LID 4,6 L in order to cook a massive gumbo

  206. Laura Whittle says:

    CASSEROLE DISH WITH LID 4,6 L

  207. Sabine Bassler says:

    I would use GRIDDLE COCOTTE, 3,1 L

  208. Ann Williams says:

    I wuld use the cocotte to ook my roast – probably roast beef as everyone in the family enjoys that.

  209. Allan Wilson says:

    I would use the roasting pot for a good beef joint

  210. Kim says:

    I would cook the danish lamb nomnomnom.

  211. Rebecca Maddock says:

    I’d use it for roast beef, my very favourite meat.

  212. Chris Noton says:

    I’d use the MULTICOCOTTE WITH SKILLET LID

  213. Ruth Le Ber says:

    A niece piece of beef in the roasting pot

  214. saute cocotte pan looks fab for beef

  215. Nicole Bright says:

    I’d use the multicocotte with the skillet lid to make a lovely stew – brown the meat in the lid first and then let it all slow-cook until it’s delicious!

  216. olivia280177 says:

    I think I would use the CASSEROLE DISH WITH LID 1,7 L for a chicken

  217. Victoria Prince says:

    I would use the Multicocotte with griddle lid to make the perfect roast chicken 🙂

  218. Ruth Wollerton says:

    I would use the Roasting pot for yummytastic garlic chicken with caramalised onions, roasted vegetables and melted mozzarella

  219. roasting pot for slow cooked lamb

  220. Rich Tyler says:

    Griddle Cocotte for yummy chicken roast dinner 🙂

  221. janegorton1 says:

    Roasting pot for Roast Chicken. Fantastic prize, thank you x

  222. Rachel Butler says:

    I’d use the Roasting pot for a lovely roast chicken

  223. karen watt says:

    the griddle pan

  224. I would use the roasting pot to cook beef.

  225. Michelle Sykes says:

    RIDDLE COCOTTE 3.1 L would be perfect for my roast chicken

  226. Kat Glynn says:

    I would use the MULTICOCOTTE WITH SKILLET LID to cook my roast dinner 🙂

  227. LORRAINE CRAWFORD says:

    The griddle cocotte with the self basting lid sounds ideal for roasting chicken.

  228. melaspurt says:

    I would use the SAUTÉ COCOTTE WITH GRIDDLE PAN as you can more or less cook a whole roast in one pan!

  229. claire sen says:

    I would just love a really good frying pan, I’ve never had a good one that lasts! I’d fry pancakes!

  230. saute cocotte pan for my fly chicken breast!

  231. Jayne K says:

    multicocotte

  232. fleaing says:

    I’d use the saute pan with lid.

  233. Jodie Harvey says:

    the roasting pot

  234. jacqui graham says:

    I would use the roasting pot for a delicious roast lamb

  235. Karl Borowy says:

    I would use the roasting pot

  236. fionajk42 says:

    I’d use the griddle pan to cook my roast vegetables – no meat for me!

  237. Sarah Gray says:

    I would do roast chicken in the roasting pot 🙂

  238. Gary Wild says:

    The roasting pot for slow-cooked beef.

  239. Samantha R says:

    The saute pan looks fantastic.

  240. Kellie McIntyre says:

    The Morsø casserole- throw all the ingredients in, sit back and wait!

  241. Jessica Cozens says:

    This would be perfect – I love to cook!

  242. Kirsti Peters says:

    I would use the MULTICOCOTTE WITH SKILLET LID, looks fab and will be fab to cook my roast

  243. Zoe Richards says:

    http://morsoe.com/uk/cookware/products/cocottes/morsoe-griddle-cocotte-3,1-l I’d want to cook my lamb leg and leg it baste itself so I would keep its lid on (and use it as something else the next time)

  244. Katie Sharman says:

    Saute coyote with griddle pan

  245. Laura Pritchard says:

    The SAUCEPAN WITH LID 1,7 L for my potatoes!

  246. Nancy Bradford says:

    I’d use the Morsø 3.1L Griddle Cocotte to make a nice fajita-lada casserole to be served with Spanish rice and beans.

  247. Angela Cringle says:

    I would cook Steaks on the griddle pan

  248. I love the casserole dish as we eat loads of casseroles! 🙂

  249. Has to be the roasting pot. A chicken and roasted veggies would fit in there nicely!

  250. Natalie Crossan says:

    I’d cook PORK becauselove a pork roast x

  251. Natalie Gillham says:

    I would use the MULTICOCOTTE WITH SKILLET LID to cook a nice joint of beef x

  252. pam Lawrence says:

    I would use the big 4.6 litre casserole

  253. Maddie Jasinska says:

    Multicocotte

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