Our Favourite Winter Warmer Recipes

With the light fading and winter drawing nearer, it is the perfect time of year to create delicious heart-warming recipes for you and all the family. We have picked our top 5 favourite dishes to keep the hunger at bay this winter.

 

James Martin’s Beef Bourguignon

INGREDIENTS

2 tbsp. plain flour
4–5 tbsp olive oil
150 g pancetta, cut into small chunks
1 shallot, peeled and finely chopped
2 onions, peeled and sliced
1 garlic clove, peeled and crushed
75 mL brandy
500 mL red wine
1 litre beef stock
1 bouquet garni (2 bay leaves, 2 sprigs of thyme, 2 sprigs of flat-leaf parsley)
115 g baby onions
25 g butter
Salt and black pepper

DIRECTIONS

  • Add the pancetta and fry for one to two minutes or until golden brown, then tip in the shallot, onions and garlic and fry for a further two to three minutes or until browned. Return the cooked beef to the pan and mix well with the other ingredients.
  • Pour in the brandy and carefully set it alight to burn off the alcohol, then add the wine and stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours or until tender and thickened. Alternatively, cook in the oven at 140°C/gas mark 1, for two hours, or in a slow cooker for three to four hours.
  • Half an hour before the meat is cooked, blanch the baby onions in boiling water for 30 seconds, then peel. Place a separate frying pan over a high heat, add the butter and a little olive oil and fry the onions for two to three minutes or until just golden, then add to the casserole for the last 20 minutes of cooking time.

 

Donal Skehan’s three-cheese lasagne

INGREDIENTS

Sea salt and ground black pepper
Handful of basil leaves, chopped
sheets of lasagne
50 g butter
50 g plain flour 300ml warm milk
75 g blue cheese, crumbled
75 g Cheddar cheese, rated
50 g Parmesan cheese, rated
1 tsp. English mustard
8 rashers of smoked streaky bacon, roughly chopped
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 small carrot, peeled and coarsely grated
75 g mushrooms, finely chopped
2 x 400g tins of chopped tomatoes
1 tbsp. tomato puree
250 mL red wine
1 tsp. dried oregano

DIRECTIONS

  • Heat one tablespoon of the olive oil in a large frying pan over a medium heat. Add the mince and fry for two to three minutes until browned. Remove the mince from the pan and set aside on a plate.
  • Heat the rest of the oil in the frying pan, then add the bacon and fry for about two minutes until cooked through. Add the onion and garlic and fry for a further two minutes, then stir in the carrot and mushrooms and fry for two minutes more. Return the mince to the pan with the tomatoes, tomato puree, red wine and oregano. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes. Season with sea salt and ground black pepper to taste, then stir through the basil.
  • Preheat the oven to 190°C/gas mark 5. While the mince simmers, make the cheese sauce. Melt the butter in a saucepan and stir in the flour quickly so you have a smooth paste. Gradually whisk in the warm milk and bring the sauce to the boil. Reduce the heat to a steady simmer and simmer for two minutes until the sauce becomes thick. Remove the pan from the heat and add the cheeses (saving a little of the blue cheese and Cheddar for sprinkling on the top) and English mustard. Season with sea salt and ground black pepper.
  • Spoon a layer of the Bolognese into a high-sided baking dish, then top with a layer of lasagne sheets followed by a layer of the cheese sauce. Repeat the process until the Bolognese and cheese sauces are used up, finishing with a layer of cheese sauce. Sprinkle the reserved cheese over the top and bake in the oven for 30 to 35 minutes until the lasagne is bubbling and browned on top. Serve straight to the table.

 

Paul Hollywood’s tartiflette pizza

INGREDIENTS

75 g smoked lardons
1 large onion, thinly sliced
1 garlic clove, crushed
Strong white flour and semolina for dusting
6 Jersey or new potatoes, boiled and cooled
1 tbsp. chopped thyme
75–100g Reblochon (without rind) or other oozy cheese such as Brie
75 mL double cream
Black pepper
250 g stron white bread flour, plus extra for dustin
5 g salt
5 g fast-action dried yeast
2 tbsp. olive oil, plus extra for oiling
180 mL cool water
Semolina for dusting

DIRECTIONS

  • Put the flour in a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the olive oil and 150 millilitres of the water and mix with the fingers of one hand. Add the remaining water a little at a time until you have a smooth, soft dough and you’ve picked up all the flour from the sides of the bowl; you may not need all the water.
  • Tip the dough onto an oiled work surface and knead for five to 10 minutes or longer, until you have a smooth, elastic ball of dough. Put into a lightly oiled bowl, cover and leave to rise for one to two hours, until at least doubled in size. Meanwhile, heat your oven to as high as it will go – at least 220°C/gas mark 7.
  • Mix equal quantities of white flour and semolina together for dusting and scatter on a work surface. Transfer the dough to the surface and divide into three equal pieces. Shape into taut balls, dust the top of these with the flour and semolina mix, then flatten into rounds, pressing down with the heels of your hands and then your fingertips to expel the air.
  • Put the lardons in a frying pan and cook over a low heat so they start to release their fat. Add the onion and stir well. Cook over a low heat, stirring occasionally, for about 10 minutes until the onion is soft. Stir in the garlic.
  • The best way to get a thin pizza base is to roll out each ball into a circle, dusting as you go to stop the rolling pin from sticking, and then throw it up into the air with a flick of your wrist. This pushes the dough to the outside of the circle. Repeat several times and you’ll have a thin disc with a slight rim. This takes practice. Otherwise, just use a rolling pin to roll each ball out into a circle, getting the dough as thin as possible. Lift them onto two or three dusted baking trays.
  • Thinly slice the potatoes and lay on the pizza bases. Scatter the lardons, onion and garlic on top. Sprinkle with the chopped thyme. Cut the cheese into thin slices and lay on top of the lardons. Drizzle the cream over the pizzas and grind over some black pepper.
  • Bake in the oven for eight to 10 minutes until the topping is golden and the pizza bases are crisp. To turn a pizza into a calzone, arrange the filling on the pizza base, fold the dough in half to enclose the filling and pinch round the edges to seal. Bake in the oven at 220°C/gas mark 7 for 20 to 30 minutes, or until brown and crisp.

 

Heston Blumenthal’s traditional minced beef and dumplings

INGREDIENTS

2 tbsp. groundnut oil

450 g British beef shin and bone marrow
400 g pack lean beef mince
300 mL red wine
400 g jus or ravy for beef
1 bouquet garni
2 star anise
2 onions, thinly sliced
2 carrots, thinly sliced
200 g button mushrooms, quartered
70 g tomato purée
250 g soffritto passata
15 g Dijon mustard
Worcestershire sauce
2 tsp. mushroom ketchup
Thyme sprigs, curly parsley and chives, to finish
175 g self-raisin flour
10 g chives
10 g curly parsley leaves
2 tbsp. Dijon mustard
1 tsp. salt
Finely grated zest of ½ lemon
90 g shredded suet
50 mL whole milk
unsalted butter

DIRECTIONS

  • Preheat the oven to 120ºC/gas mark ½. Heat one tablespoon of the oil in a large flameproof casserole, add the diced shin and marrowbone and cook for three to five minutes, until nicely browned. Lift out and set aside.
  • Remove excess oil from the pan, leaving a thin layer. Add the mince and cook for three to four minutes, stirring until browned. Lift out and set aside.
  • Pour the red wine into the pan, bring to a simmer then ignite with a blowtorch (or boil for five minutes to evaporate the alcohol). Stir in the jus, beef, bouquet garni, one star anise and enough water to just cover (about 300 millilitres). Bring to a simmer, cover and bake for two hours or until the shin meat is falling apart. Leave to cool completely. Remove the star anise, marrowbone and bouquet garni. Shred the shin meat.
  • Meanwhile, heat a little oil in a separate pan and gently cook the onion and remaining star anise for five minutes until translucent. Add the carrots and continue to cook until softened. Add the mushrooms and cook for one to two minutes then stir in the tomato purée and cook for five minutes until the mixture turns bright red. Add the passata, simmer gently for 10 minutes then set aside to cool. Remove the star anise.
  • To make the dumplings, mix the flour, thyme leaves, freshly chopped chives and parsley, mustard, salt and lemon zest in a stand-up mixer using the dough hook until it forms a fine crumb. Add suet and milk and mix until the dough just comes together. Allow to stand, covered, for 30 minutes. Roll into 24 even-sized balls.
  • Preheat the oven to 180ºC/gas mark 4. Stir the cooked vegetables into the casserole along with the mustard, Worcestershire sauce, mushroom ketchup, salt and freshly ground black pepper.
  • Heat the butter in a pan until sizzling then cook the dumplings for two to three minutes until golden. Lay them on top of the casserole, pressing down gently. Bake for 25 to 30 minutes until the dumplings are cooked and the casserole is heated through. Finish with thyme leaves and freshly chopped parsley and chives.’

 

Lisa Faulkner’s cassoulet

INGREDIENTS

50 mL olive oil, plus extra for drizzling
1 carrot, finely chopped
1 onion, peeled and finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
4 good-quality Toulouse sausages
2 thyme sprigs
2 bay leaves
2 x 400g tins chopped tomatoes
1 tbsp. tomato purée
2 x 400g tins haricot beans
250 mL chicken stock
4 confit duck legs
50 g breadcrumbs
2 tbsp. finely chopped fresh parsley
Salt and pepper

DIRECTIONS

  • Heat the olive oil in a large heatproof casserole dish over a medium heat and fry the chopped vegetables until softened and beginning to take on a little colour. Add the garlic and cook for a couple of minutes.
  • Add the sausages and cook for a few more minutes. Then add the thyme and bay leaves. Add the tomatoes, tomato purée, beans and stock and cook for a good 10 minutes until the stock has reduced to a lovely thick consistency.
  • Preheat the grill to medium. Lay the confit duck legs over the top of the bean and sausage mixture and scatter over the breadcrumbs and the parsley. Drizzle with olive oil, season with salt and pepper and cook under the grill for 10 to 15 minutes until the breadcrumbs are golden and the duck is warmed through.’

 

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