COMFORT DISHES Delicious

COMFORT DISHES

For a meal that feels like a warm hug on a plate try these delicious recipes – they’re guaranteed to banish the chill!

BOWL FILLER

CREAMY CIDER CHICKEN CASSEROLE

TAKES 1 HR 15 MINS SERVES 4

2 chicken breasts, halved 4 chicken drumsticks, skin removed 25g butter 4 rashers streaky bacon, chopped 8 shallots, peeled 3 sticks celery, chopped 2 eating apples, cut into wedges 300ml cider or apple juice 500ml chicken stock 1tbsp thickening granules 100ml creme fraiche 2tbsp Dijon mustard 2tbsp tarragon

1Heat the oven to 190C/Gas 5. Season the chicken. Melt the butter in a large, flameproof casserole dish and fry the chicken for 10 mins, turning to brown all over. 2 Add the bacon, shallots, celery and apples. Cook for a few mins. Remove apples and add cider and stock. Bring to the boil, cover and cook in the oven for 40 mins 3 Transfer to the hob granules and apple, until the chicken is tender. and add the thickening creme fraiche, mustard and tarragon to the casserole. Bring to the boil, stir and simmer for 3 mins, until the sauce thickens. Serve with a side of mashed potato.

ALL IN ONE

SAUSAGE PAPPARDELLE

TAKES 30 MINS SERVES 4

400g pork and fennel sausages 2tbsp olive oil, plus extra for drizzling 1 fennel bulb, cut into wedges (reserve a few leaves to garnish) 1 onion, diced 2tsp fennel seeds, bashed in a pestle and mortar 2 garlic cloves, crushed 1tsp chilli flakes 3 rosemary sprigs, chopped 450g fresh pappardelle or tagliatelle 150ml white wine Zest of 1 lemon 45g Parmesan, grated

1Squeeze the meat from the sausages into a bowl. Heat the oil in a deep frying pan. Fry the fennel for a few mins until coloured. Add the meat and onion, stirring often, and cook for 10 mins, until the meat is browned. Add the fennel seeds, garlic, chilli and rosemary, and cook for 1 min. 2 Meanwhile, cook the pappardelle according to the pack instructions. 3 Add the wine to the meat mixture and allow to reduce for a few mins. 4 Add the lemon zest and reduce the heat. Toss through the cooked pasta and serve with Parmesan, a drizzle of olive oil and the reserved fennel leaves.

BEAN & VEG STEW

TAKES 1 HR 45 MINS, PLUS OVERNIGHT SOAKING SERVES 6

1tbsp oil 2 onions, chopped 4 garlic cloves, crushed 1 red chilli, finely chopped 2-3 star anise 1 cinnamon stick 250g dried cannellini beans, soaked overnight 500ml vegetable stock 5 sprigs of thyme 150g dried apricots, roughly chopped 150g potatoes, peeled and cut into chunks 450g sweet potatoes, peeled and cut into chunks 450g butternut squash, peeled, cut into chunks 1½tsp rose harissa paste

Large handful of parsley, chopped

1Heat the oil in a large casserole. Cook the onions for 5 mins. Add the garlic, chilli, star anise and cinnamon, and cook for another min. 2 Drain and rinse the beans, then add along with the stock, thyme and apricots. Bring to the boil, then simmer, cover and cook for 1 hr 15 mins. 3 Next add the veg with more water if needed. Bring back to the boil and simmer for 20 mins. Season, and stir through the harissa and parsley to serve.

MAKING IN ADVANCE WILL ENHANCE ALL THE FLAVOURS

QUICK & EASY

FONDUE FOR TWO

TAKES 1 HR SERVES 2

20g unsalted butter 1 garlic clove, crushed 25ml kirsch 300ml dry white wine 100g each Comté and Emmental cheeses 100g Beaufort or Gruyère cheese ½tsp nutmeg

Stale bread cut into chunks, plus assorted crudités, to serve

1Melt the butter in a heavy-based pan or fondue pot over a medium-low heat. Add the garlic and stir for 5 mins. Pour in the kirsch and increase the heat to reduce the liquid by half. 2 Add half the wine and, once steaming, reduce the heat to medium-low. 3 Add a small handful of Comté to the pot and mix until melted completely, then add a small handful of Emmental. 4 Once melted, add a handful of Beaufort or Gruyère. Mix constantly, adding and melting a small handful of cheese at a time until you have used half of each of the cheeses. By now, all the cheeses will have melted well to make a smooth, thick sauce. 5 Add the remaining wine and the nutmeg, then add the rest of the cheeses, a little at a time, stirring and allowing each inclusion to melt completely until smooth. 6 Take the fondue to the table and serve with crudités and bread. Use forks or fondue sticks to dip.

LIGHT & SPICY GET DIPPING!

DIP V YOU FANCY – CRUDITES, CURED MEAT OR SIMPLY BREAD

VIETNAMESE CHICKEN NOODLE SOUP

TAKES 1 HR 45 MINS SERVES 2

300g chicken thighs, bone in 900ml chicken stock 1tbsp fish sauce 2 lemongrass sticks, bruised 2 garlic cloves, bruised 4cm piece of ginger, peeled and sliced 2 red chillies, deseeded and sliced 100g rice noodles 60g pak choi, halved 75g bean sprouts

Small handful each of coriander leaves and mint leaves 1 lime, quartered

1Remove the skin from the chicken and trim off excess fat, then carefully remove the bones. 2 Pour the stock into a deep pan. Add the chicken bones, fish sauce, lemongrass, garlic, ginger and half the chilli. 3 Bring to the boil, then turn down to a simmer and cover for 1 hr to infuse. 4 Add the chicken for 15 mins, until cooked through, then remove all the ingredients from the soup with a slotted spoon and allow to cool. 5 Once cooled, shred the chicken and set it aside. Bring the soup back to a boil and add the noodles. Cook for 8 mins, adding the chicken for 2 more mins until the noodles are tender. 6 Divide the chicken, noodles and pak choi between 2 bowls and pour over the soup. Top with bean sprouts, coriander, mint and the remaining chilli. Squeeze over the lime juice to serve.

FILLING SOUP

MINESTRONE SOUP

TAKES 50 MINS SERVES 4

½tbsp olive oil 1 onion, finely chopped 3 sticks celery, chopped 2 carrots, diced 1 small leek, halved vertically, washed and finely sliced 100g cavolo nero, central stalks removed, leaves shredded 1tbsp tomato purée 400g can cannellini beans, drained 400g can chopped tomatoes 800ml hot chicken stock Sprig of rosemary 100g conchigliette or vermicelli pasta 50g Grana Padano cheese, finely grated, plus rind

1Heat the oil in a pan over a medium heat. Add the chopped onion, celery, carrots and leek. Stir and put the lid on, then leave to sweat for 10 mins. 2 Mix in the cavolo nero, tomato purée and beans, then pour over the chopped tomatoes and stock. Bring to the boil. Add the rosemary, reduce to a simmer with the lid on for 20 mins. 3 Add the pasta rind and cook and for a the cheese further 20 mins, still with the lid on. 4 Season with salt and pepper to taste, then serve topped with the grated cheese.

STICKY TREACLE TOFFEE PUDDINGS

TAKES 1 HR 15 MINS MAKES 6

150g salted butter, softened, plus extra for greasing pudding basins 100g light muscovado sugar 3 large free-range eggs 2tbsp black treacle 150g self-raising flour ¾tsp bicarbonate of soda 125g pitted dates, chopped 75g chopped walnuts FOR THE SAUCE 150g light muscovado sugar 100g butter 125ml double cream 25g chopped walnuts Cream, to serve YOU WILL NEED 6x150ml lidded pudding basins, greased

1Whisk the butter and sugar until fluffy. Beat in the eggs and treacle. Sift flour and bicarbonate of soda and fold in. Add the dates and walnuts. Divide between basins, leaving 1cm gap at top. Secure lids and put into a steamer over boiling water. Steam for 40-50 mins. 2 For the sauce, gently heat the sugar and butter until dissolved. Add the cream and walnuts, and heat for 1 min without boiling. 3 Loosen the puddings using a butter knife; invert onto plates and pour over the sauce. Serve with cream.

YOU CAN BUY MINI PUDDING BASINS FROM LAKELAND

TASTE OF AUTUMN SWEET PUD

PUMPKIN AND SAGE PIE

TAKES 50 MINS, PLUS CHILLING SERVES 4

200g parsnips, peeled and cut into large chunks 500g pumpkin or butternut squash, peeled and cut into large chunks 1tbsp olive oil 200g shortcrust pastry 200g ricotta cheese 30g unsalted butter 2 garlic cloves, crushed Pinch of chilli flakes (optional) 6-12 sage leaves 30g blanched hazelnuts 1 egg, beaten 16cm chef’s ring or springform cake tin without the base, greased

1Heat the oven to 200C/Gas 6. Season the parsnip and to hold the pie in place. Chill for 30 mins. Bake for 20 mins. 5 Carefully remove the chef’s ring, or tin, brush the pastry pumpkin generously and toss in the oil. Spread out on an oven tray and bake for 12-15 mins. 2 Meanwhile, roll out the pastry to 1cm thick, then cut into a 20cm round and set on a baking sheet. Spread the ricotta in the centre, leaving a 4cm border. 3 Heat the butter in a frying pan over a medium-low heat, along with the garlic, chilli flakes, sage and hazelnuts, mix well and cook for 1-2 mins. Mix in the cooked pumpkin and parsnip. Then pile the mixture on top of the ricotta. 4 Brush the edges with egg and pull into the centre to create a roughly fluted-edged pie. Use the chef’s ring, or tin, with egg and bake for another 10-15 mins until the pastry is crisp and golden.

COCONUT JAM TRAYBAKE

TAKES 1 HR 10 MINS SERVES 18

250g potatoes, peeled and chopped 1tbsp milk 250g butter, at room temperature 250g golden caster sugar 3 large eggs 1tbsp vanilla extract 250g gluten-free self-raising flour 6tbsp strawberry jam 2tbsp desiccated coconut YOU WILL NEED 18x28cm tin, greased and lined

1Heat the oven to 180C/Gas 4. Put the potatoes into a heatproof bowl with 175ml water and microwave on High for 10 mins, until tender (alternatively, boil the potatoes in a pan). 2 Drain the potatoes, add the milk and mash until smooth. 3 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs and vanilla extract. Fold in the flour and mashed potato. 4 Spoon into the prepared tin and bake for 45 mins, until a skewer inserted into the centre comes out clean. 5 Spread the jam over the top of the warm sponge and sprinkle with coconut. 6 Serve the traybake warm or cool cut into 18 squares.

GLUTEN FREE