WINTER WARMERS Family favourites to bring to the table

Cosy up with WINTER WARMERS

Enjoy these hearty dishes created by our Test Kitchen experts

CLASSIC FAVE

BUCATINI AND MEATBALLS TAKES 30 MINS, PLUS CHILLING SERVES 2 200g free-range pork sausages ½ small onion, finely chopped 1tbsp olive oil ½ garlic clove, crushed ¼ fresh or dried chilli, finely chopped Handful of large basil leaves 200g tinned plum tomatoes 1tbsp tomato purée ½tbsp dried oregano ½tbsp balsamic vinegar 150g bucatini pasta 20g Parmesan, grated

1Squeeze the meat from the sausages into a bowl and and lightly golden. Add the garlic and chilli, and continue

add 1tbsp of the chopped onion. Season well with salt and freshly ground black pepper and combine thoroughly. Form the mixture into 6-8 equal-sized meatballs, then chill in the fridge for 20 mins.

2Heat the oil in a frying pan and cook the remaining

4In a separate pan fry the meatballs on a mediumonion for 5-7 mins, until soft

cooking until coloured, then add the basil leaves.

3Tip in the plum tomatoes, purée, oregano and balsamic vinegar. Stir and bring to a simmer and cook for another few mins. high heat until coloured and cooked through. Meanwhile cook the pasta in boiling salted water according to the packet instructions, then drain and return the pasta to the pan. Add half the sauce and stir through.

5Divide the pasta between two plates with the meatballs and remaining sauce on top, then serve with a generous grating of Parmesan.

EASY ONE-POT

CAULIFLOWER AND LENTIL SOUP

TAKES 30 MINS SERVES 6 1 cauliflower, broken into small florets 1tbsp olive oil 1tbsp coconut oil 1 onion, chopped 2tsp turmeric 1tbsp cumin seeds 1tbsp garam masala ½tsp chilli flakes 2 garlic cloves Thumb-sized piece of ginger, grated 1.5ltr vegetable stock 150g red lentils 2 x 400g cans chickpeas Lemon juice 3tbsp crispy onions and naan bread, to serve

1Preheat the oven to 200C/Gas 6. Drizzle the cauliflower with olive oil, roast for 15-20 mins. Melt the coconut oil in a large saucepan, and cook the onion for 5-10 mins.

2Add the spices and cook until fragrant and the seeds start to pop. Add the garlic and ginger, and cook for 2 mins before adding the stock, lentils and chickpeas. Simmer, covered, for 15-20 mins, until lentils are cooked and the soup has thickened.

3Add the cauliflower and simmer for a few mins to reduce slightly, then add lemon juice to taste. Serve topped with crispy onions and warm naan bread. SUPER SOUP

YOU CAN DIAL THE HEAT UP OR DOWN BY OMITTING THE CHIL LI FL AKES OR ADDING A SLICED RED CHILLI

SAUSAGE STEW WITH BUTTERNUT SQUASH AND CANNELLINI BEANS

TAKES 1 HR SERVES 4 8 lean pork sausages 350g butternut squash, deseeded, peeled and cut into chunks 1 red onion, cut into wedges 395g can cherry tomatoes 100ml balsamic vinegar 400g can cannellini beans, drained 2 rosemary sprigs

1Preheat the oven to 200C/Gas 6. Put the sausages, butternut squash and red onion in a deep roasting tin and roast for 30 mins.

2Take the tin out and turn the sausages and vegetables to ensure that they cook evenly. Add the cherry tomatoes, balsamic vinegar, cannellini beans and rosemary sprigs.

3Return the roasting tin to the oven for a further 15 mins until all the food is piping hot.

ULTIMATE GARLIC BREAD

TAKES 20 MINS SERVES 8 1 medium-sized baguette loaf 100g softened butter 3-4 garlic cloves, crushed 60g grated Parmesan 100g pitted green olives, chopped 3 sprigs each rosemary, sage, parsley, basil and bay leaves Olive oil

1Preheat the oven to 200C/Gas 6. Make 12 incisions, about 2cm apart, into the baguette, making sure not to cut all the way through.

2Blitz the butter, crushed garlic and Parmesan together until well combined, and season with salt and black pepper. Mix through the chopped olives. Spread the butter mixture between each incision.

3Place on a large sheet of foil and fill each incision with a mixture of herb sprigs. Drizzle with a little olive oil and sprinkle over some salt and black pepper, then seal well in the foil. Bake in the oven for 10-15 mins or until golden and crispy. CHEESY DELIGHT

THIS IS A REAL TREAT, IT’S SO MUCH MORE THAN BASIC GARLIC BREAD

MEAL FOR ONE

TIKKA SALMON SKEWERS WITH MINTY YOGURT

TAKES 25 MINS, PLUS MARINATING SERVES 1 1 salmon fillet, cut into 3cm cubes 1 red onion, cut into wedges 2tbsp tikka curry paste 3tbsp natural yogurt ½ lemon ¼ cucumber, diced

Few mint leaves, roughly chopped

Naan bread, to serve

1Thread the salmon onto skewers, alternating with the onion wedges. Mix the tikka paste with 1tbsp of the yogurt and a good squeeze of lemon juice, and spread onto the kebabs. Leave to marinate for 15 mins.

2To make the minty yogurt, mix the remaining yogurt with the cucumber and mint leaves. Season to taste with salt and freshly ground black pepper.

3Bring a griddle pan to a high heat and grill the skewers for a couple of mins on each side, until cooked through – it will take around 10 mins in total.

4Serve the skewers with the minty yogurt and naan bread.

FEEL GOOD SOUP

CHICKEN NOODLE SOUP TAKES 3 HRS 40 MINS SERVES 6 FOR THE STOCK 1 leftover chicken carcass 1 bunch of spring onions, roughly chopped 2 carrots, roughly chopped 6 peppercorns 1tsp coriander seeds 2 star anise Thumb-sized piece of ginger, chopped FOR THE SOUP

Thumb-sized piece of ginger, chopped 1 garlic clove, chopped 4 chicken breasts (or leftover cooked chicken) 200g mixed mushrooms, sliced 235g pak choi 1tbsp soy sauce 200g egg noodles

1To make the stock, put all the stock ingredients into a large pan, cover with 3ltr cold water and add a generous pinch of salt. Bring to a boil and leave to bubble away for 2-3hrs, skimming off the scum that rises to the top as you go. Strain into a large bowl and remove any excess fat from the top.

2To make the soup, pour the stock into a large pan with the ginger, garlic and chicken. Bring to the boil, then simmer for 20 mins, until the chicken is cooked. Remove the chicken and shred. (If you are using leftover chicken, skip this step.)

3Return the chicken to the stock with the mushrooms, pak choi and soy sauce. Bring to the boil and simmer for a few mins until the mushrooms are cooked, then add the noodles and cook for a few more mins until tender.

SUPER GREENS SPINACH AND KALE TART

TAKES 1 HR, PLUS CHILLING SERVES 8 350g shortcrust pastry 1tbsp oil 2 shallots, finely sliced 250g winter greens, such as kale, mustard greens, chard and/or spinach 4 egg yolks 250ml double cream 175g Gruyè re, cubed, plus a few shavings 30g pumpkin seeds

Chopped chives, to serve YOU WILL NEED 36x12cm tart tin, lightly buttered Baking beans

1Use the pastry to line the tart tin, then chill in the fridge for 30 mins.

2Preheat the oven to 200C/Gas 6. Blind bake the pastry for 20 mins. Remove the baking beans and set aside. Reduce the oven temperature to 170C/Gas 3.

3Heat the oil in a pan, fry the shallots until translucent and then set aside. Cook the greens in a large pan with a small amount of water and then squeeze out any liquid. Blitz the greens with a hand-held blender or in a food processor with the egg yolks and cream, and season with black pepper. Fold through the shallots.

4Add half the cubed Gruyè re to the tart case, then carefully pour over the cream mixture, sprinkle over the pumpkin seeds and remaining Gruyè re cubes, and bake for 30 mins until the tart is cooked and golden brown. Top with a few extra shavings of Gruyè re, and chopped chives. Serve with a green salad. TASTY TART

RICH FLAVOUR

A PPLE A ND A LMOND CRUMBLE

TAKES 1 HR 10 MINS SERVES 8 200g unsalted butter 100g plain flour 50g ground almonds 25g demerara sugar 20g oats 10g flaked almonds 500g Bramley apples, peeled, cored and chopped 500g Cox apples, peeled, cored and chopped 1tsp almond essence Zest and juice of 1 lemon 50g caster sugar

1Preheat the oven to 180C/Gas 4. To make the topping, rub the butter, flour and ground almonds together until they resemble breadcrumbs. Stir through the demerara sugar, oats, almonds and a pinch of salt and set aside.

2In a large oven dish, mix the chopped apples with the almond essence, lemon zest and juice, and caster sugar. Top with the crumble mixture.

3Bake for 50 mins, or until golden and crunchy on top. Serve with custard, ice cream or cream. SERVE WITH CUSTARD FOR THE ULTIM ATE COMFORT FOOD

SUPER PUD

CHICKEN POT ROAST

TAKES 1 HR 40 MINS SERVES 6 2tbsp butter, plus 30g 1 onion, cut into wedges 1 leek, sliced 2 garlic cloves, sliced 2 carrots, sliced 1 celery stalk, sliced 1 whole chicken 400ml white wine (a dry Riesling is ideal) 400ml chicken stock 1tbsp olive oil 250g grapes (red or white) 100g sage leaves 2tsp Dijon mustard 100ml double cream 30g roasted macadamia nuts, to serve

1Preheat the oven to 180C/Gas 4. Heat 2tbsp butter in an ovenproof casserole and add the onion and leek. Fry for 10 mins, then add the garlic, carrots and celery, and cook for 1 min. Add the chicken, pour over the wine and stock.

2Cover and cook in the oven for 1 hr, or until the chicken is cooked through. Turn the chicken 15 mins before it’s ready, so the other side cooks in the juices.

3Drizzle the olive oil over the grapes and bake for 15 mins. Heat the 30g butter in a small pan and fry the sage leaves until crispy.

4Remove the casserole from the oven, stir in mustard and cream, top with the grapes, nuts and sage.

INGREDIENTS AND KIT WEÕVE USED

Powters

Skinny Pig sausages Exquisite Clare Valley Riesling, Aldi Kikkoman

Soy Sauce