When temperatures plummet most of us crave a little comfort food to stave off the chills. Here are five moreish recipes to get you through the winter season with a contented smile on your face:
Italian Sausage Lasagne
Serves 4
This is based on the famous ‘world’s best lasagne’ that has topped allrecipe.com’s list for more than a decade. Created by a ‘regular guy’ who was persuaded to add the recipe by his girlfriend in 2001, the original has been pinned on Pinterest more than 25,000 times and viewed by a staggering 12 million people in the last five years. This recipe uses a standard béchamel sauce and includes wine and chocolate, but is no less heavenly. Comfort eating at it’s very best.
Meat Sauce
500g Italian sausage meat
750g lean minced beef
1 onion chopped
2 cloves minced garlic
500g passata (sieved tomatoes)
Handful fresh basil leaves chopped
1 teaspoon dried oregano
1 bay leaf
1 sprig rosemary
300ml (⅓ bottle) of red wine
2 pieces of dark chocolate
Olive oil
Salt and pepper
Bechamel Sauce
50g/2oz butter
50g/2oz plain flour
1 liter or 4 cups semi skimmed milk
1 bay leaf
½ teaspoon nutmeg
½ cup grated parmesan cheese
Salt and pepper
For the Lasagne
Sheets of pre-cooked egg lasagne (green or plain)
Grated parmesan cheese
Method
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Fry the onion and garlic in a pan with a little olive oil until softened, remove from pan.
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Crumble the sausage into a pan with the beef mince and fry with a little olive oil till browned and cooked through, juices absorbed.
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Add the wine and bring to simmer, cook for 30 minutes.
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Add the passata, chopped herbs, bay leaf and chocolate, bring to a simmer and cook for 45 minutes to an hour (longer if preferred), seasoning afterwards with salt and pepper.
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While the Bolognese is cooking, make the béchamel sauce. Begin by melting butter in a pan.
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Add flour and allow to cook through for a minute or two over medium heat.
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Gradually add milk, whisking constantly to avoid lumps. The sauce will thicken.
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Once a smooth consistency is reached, add bay leaf and nutmeg and allow to cook gently for five minutes; turn off heat and set aside allow to cool for 10 minutes or so.
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Stir in parmesan and add salt and pepper to taste; remove bay leaf.
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In a lasagne dish, add a layer of béchamel sauce then lay lasagne sheets over the top and add another layer of Bolognese over this (remember to remove the bay leaf). Repeat and end with a layer of béchamel sauce.
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Sprinkle with parmesan cheese and bake in an oven preheated to 180°C/350°F/Gas 4 for 35 to 45 minutes or until golden brown and bubbling. Serve with crisp salad and garlic bread.
Ribollita
Serves 2-3
Another Italian classic: part stew, part soup, it’s the kind of flavoursome vegetarian dish that has meat eaters swooning. Containing stale bread and simple, heart-healthy vegetables and beans, this dish exemplifies budget-friendly rustic cooking, but the result is a dish fit for a king.
Ingredients
3 cloves of minced garlic (less if preferred)
1 red onion
4 carrots, peeled
1 large stick celery
1 large tin cannellini beans with liquid (butter beans or borlotti are great too)
1 can chopped tomatoes
1 handful chopped parsley
1 generous handful chopped kale, cavolo nero or any dark leafy veg
Stale ciabatta bread (any stale bread will work)
Olive oil
Salt and pepper
Method
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Chop the onion, carrots, celery, parsley and garlic into chunks roughly the size of peanuts, using a blender if necessary.
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Heat a generous glug of olive oil in a large pan and add the vegetable mix, cooking for around 30 minutes or until softened and just beginning to take on color.
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Add chopped tomatoes and allow to cook for another 30 minutes.
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Add half the can of beans and the juice to the mixture, setting aside the remainder.
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Add the chopped cabbage and more water if necessary and cook until the cabbage is heated through.
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Meanwhile, blend the remaining cannellini beans with a little water to make a fine puree and add to the soup. The broth should now be thickened, but still liquid in consistency.
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Tear ciabatta into chunks and drop into the soup, allowing to cook through till the bread is expanded. The soup should have a velvety-rich texture, but can be adjusted with as much bread and liquid as desired.
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Season generously with salt and pepper and serve in a bowl drizzled with a high quality, fruity olive oil and creamed balsamic vinegar
Malaysian Chicken Curry
Serves 4
Everybody loves curry, and this delicious Malaysian version combines the depth and richness associated with Indian curry with the refreshing citrus flavours that characterise Southeast Asian and Thai cooking. It’s got just enough of a chilli kick to give a warming glow and, while it seems heavy on the ingredients, this dish is a doddle to make and perfect for an informal dinner party.
Curry Paste
3 cloves of garlic
1 inch piece of ginger grated
3 small red chillies (can be adjusted to taste)
3 shallots
1 teaspoon shrimp paste
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 stalk fresh lemongrass, outer leaves removed, chopped
1 tablespoon coconut milk, or enough to loosen paste in blender
Curry
600g chicken thighs
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
3 tablespoons chicken stock
2 cups thick coconut cream
Juice and grated zest of kaffir lime (any lime will suffice)
4 kaffir lime leaves
Salt and pepper
Handful of chopped coriander
Vegetable oil
Method
1. Place all the paste ingredients into the blender and blend till smooth.
2. Fry chicken thighs in a little oil until browned on all sides.
3. Add curry paste to center of pan and allow to fry for a minute or two before stirring in chicken thighs.
4. Cook gently for a few minutes, keep turning the thighs.
5. Add the soy sauce, fish sauce, stock, sugar, lime juice, zest and leaves; stir and gently bring to boil.
6. Add coconut cream and bring to a gentle simmer.
7. Cook uncovered for one hour until chicken is tender and the curry has taken on a rich, dense, gravy-like consistency.
8. Add salt and pepper to taste and garnish with chopped coriander. Serve with plain rice or naan bread.
Mac n Cheese with Crunchy Thyme Breadcrumbs
Serves 2
From secret recipes handed down through generations to Martha Stewart’s artery clogging – but phenomenally popular – version, the humble macaroni cheese is the stuff of legend and the go-to comfort food for generations of Americans, with many viewing it as an unofficial national dish. This recipe is no less unctuous, gooey and soothing, but is lighter in saturated fats without compromising taste, and can be tweaked to accommodate vegan diets or to splurge for a full-fat indulgence. (Add crispy bacon lardons for a mighty and meaty meal-in-one). Either way, mac n’ cheese is a highly versatile and ever-delicious dish.
For the Macaroni and Cheese
350g macaroni pasta
1 ½ tablespoons light olive oil (or vegetable oil)
3 tablespoons plain flour
1 shallot cut in half
1 ½ cups semi-skimmed milk (substitute for soy, skimmed or full fat)
¼ cup of half fat crème fraiche (omit if making vegan version)
1 bay leaf
½ teaspoon Nutmeg
1 cup grated farmhouse (sharp) white cheddar cheese (add extra if using a single style of vegan cheddar cheese)
½ cup grated gruyere cheese
1 teaspoon English mustard (or Dijon)
Salt and pepper
Crunchy Topping
1 cup wholemeal breadcrumbs
½ teaspoon ground thyme
½ tablespoon olive oil
1 clove garlic cut in half, with one half finely minced
½ cup parmesan cheese
Salt and pepper
Method
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Cook the macaroni as per instructions till al dente (with a bit of bite), then drain and leave aside to cool.
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To make the béchamel sauce, heat the olive oil over a medium heat in a pan and add the shallot halves, moving the pan around to allow the onion flavor to impart into the oil for a few minutes, without browning.
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Add the flour, stir, and allow to cook for a minute or two without browning.
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Lower the heat and gradually add the milk, whisking constantly to ensure a smooth sauce and no lumps, until all milk is incorporated.
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Add mustard, bay leaf, nutmeg and crème fraiche and allow to cook very gently for 10 minutes. Turn off heat and add cheese; leave to cool for a few minutes.
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Remove bay leaf and onion from sauce, season with salt and pepper, and stir macaroni into sauce. Adjust seasoning as desired and turn out into a shallow oven or grill-proof dish.
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Rub the whole garlic half over the bottom of a frying pan, adding oil and then heating on medium.
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Add minced garlic and allow to cook gently for a minute or two.
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Add breadcrumbs and stir continuously over a low heat to ensure even absorption of the oil and to allow the crumbs to brown just a little.
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Sprinkle with thyme and continue cooking and stirring for a few seconds. Turn off heat, then mix in parmesan until evenly distributed; add salt and pepper to taste.
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Sprinkle mixture evenly over the macaroni cheese and broil under a medium grill for 25 minutes or until bubbling and browned on top. Serve with a crunchy salad and vinaigrette dressing.
Warming Spanish Fish Stew With Chorizo
Serves 2
Legend has it that if there’s an R in the month, it’s OK to eat bivalves, and what better way to celebrate than with a hearty – and slightly spicy – stew containing mussels, clams and other shellfish? This easy, Spanish-influenced recipe also includes chorizo in a saffron and paprika-infused tomato and white wine broth; ticking all the right comfort factor boxes without the cloying and fat-heavy additions usually associated with this style of eating. This is another easily adapted recipe that is ideal for those who prefer a lighter approach to comfort eating.
Ingredients
OIive oil (2 or 3 tablespoons)
5oz chorizo sausage, sliced
1 large Spanish onion
1 fennel bulb
2 cloves garlic minced
½ cup fish stock (or water)
¾ cup white wine
1 pinch saffron strands, added to stock to infuse prior to cooking
1 teaspoon dried thyme or a spring of chopped fresh thyme
1 teaspoon red chilli flakes
½ teaspoon paprika
1 tin plum tomatoes (with juice)
2 bay leaves
A selection of fish and shellfish such as mussles, clams, calamari, bream and monkfish
Salt and pepper
Lemon and chopped parsley to serve
Method
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Heat the oil in a large pan and sauté the onions, chorizo, fennel and garlic for a few minutes until softened and beginning to take on color.
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Add the tomatoes, paprika, bay leaves and thyme and cook gently for 10 minutes or until slightly thickened.
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Add the stock, wine and chilli flakes and bring to a gently simmering boil; add salt and pepper to taste.
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Add any meaty fish and allow to cook for a few minutes.
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Add any shellfish and cook until shells open, discarding any that remain closed. Sprinkle with chopped parsley and serve with warm bread and lemon wedges.