As many of you want new ideas to get the most out of mini-cocottes , we went to Stéphane Poussardin's Atelier, who, apart from being a friend, is a private chef and always gives us great ideas.

On this occasion, we asked him to prepare some recipes that were very easy to prepare and very successful. We film the recipes, you can see how to make them on our YouTube channel ( here ).

Next, the recipes!

You can see how to make the recipes on our YouTube channel

Eggs in mini-cocotte with mussels, peas and saffron

Ingredients (for 4 people / 4 mini-cocotte)

4 eggs
4 tablespoons fine Serrano peas
12 tablespoons of liquid cream at 35%
12 tablespoons of mussel cooking water
Guerande salt
a few strands of saffron
black pepper
cereal bread cut into strips

Preparation

1. Preheat the oven to 180ºc

2. Boil the mussels in salted water until they open. Once opened, remove the meat from the shell, reserve and save the water.

3. In the mini-cocotte , pour 3 tablespoons of the mussel cooking water and 3 tablespoons of cream.

4. Break the egg into the mini-cocottes, add the mussel meat, a few strands of saffron, a pinch of Guérande salt and a little black pepper. Also distribute a spoonful of peas in each mini-cocotte.

5. Bake for 10 minutes at 180ºc

You can serve the eggs in mini-cocotte with some toasted grain bread strips, it's a delicious combination.

Eggs in mini-cocotte with chorizo and grated cheese

Ingredients (for 4 people / 4 mini-cocotte)

4 eggs
200 ml of liquid cream at 35%
100 ml of chicken broth
50 grams of sausage
4 tablespoons of grated cheese

Preparation

1. Preheat the oven to 180ºc.

2. Pour a little of the liquid cream and chicken broth into each mini-cocotte .

3. Add an egg to each mini-cocotte .

4. Add the diced chorizo, season with salt and pepper and spread the grated cheese on top.

5. Bake for 10 minutes at approximately 180ºC.

After baking, you can gratin for two minutes with the grill part of the oven, to give the chorizo a little more color.

You can substitute the chorizo for ham, bacon, sausage... Any salty and colored ingredient, for a better presentation. Also with asparagus or other vegetables it will be a success!

Mini ratatouille in mini cocotte

Ingredients (for 4 people / 4 mini-cocotte)

2 ripe tomatoes
1 zucchini
1 eggplant
2 carrots
herbs (thyme, rosemary)
Salt
black pepper black pepper
4 tablespoons of tomato sauce
extra virgin olive oil with tartuflanghe truffle

Preparation

1. Preheat the oven to 180ºc.

2. With the help of a mandolin, cut the vegetables into thin slices. You can cut the tomato into slices with the help of a knife.

3. Put a tablespoon of tomato sauce in the bottom of the mini-cocotte.

4. Arrange the vegetable slices in the form of spirals, turning the mini-cocotte over to form a flower, alternating the vegetables.

5. Add salt and pepper, aromatize with the herbs and dress with a splash of extra truffle oil .

6. Cover and bake our mini-ratatouille for 30 minutes at 180ºc.

You can serve the mini-ratatouille as is, or add a little cheese and grill it au gratin. Before eating, I recommend that the diners mix the contents of the mini-cocotte, so that the vegetables are also impregnated with the tomato sauce that you have added to the bottom of the mini-cocotte.