Here we go Herdygerdy,I've gotta try that ande bhujia and shakshuka, they both look very tasty! Never knew they existed, thanks for sharing.
Those Staub cast iron pots are things of beauty. I have some cheaper enamelled cast iron pots that get used for slow-cooking large-batch soups and stews. Not as nice to look at and will probably only last a 1/3rd of the Staubs (like 50 years compared to 150 ).A Staub 9qt.