![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_49f86626a28141f39c5b69f75f424a98~mv2.jpg\/v1\/fill\/w_700,h_934,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/2be8d1_49f86626a28141f39c5b69f75f424a98~mv2.jpg?w=702&ssl=1\")
<\/figure><\/div>\n\n\nThis Cajun-inspired chicken and chorizo jambalaya has become a firm family favourite. It’s a wonderfully simple one-pot, which is filling and packed with flavour. In short, the perfect winter warmer.<\/p>\n\n\n\n
Ingredients<\/strong> (Serves 5)<\/strong><\/h3>\n\n\n\n\n- 2 tbsp olive oil<\/li>\n\n\n\n
- 3 chicken breasts, chopped<\/li>\n\n\n\n
- 1 large onion, diced<\/li>\n\n\n\n
- 1 red pepper, thinly sliced<\/li>\n\n\n\n
- 3 garlic cloves, crushed<\/li>\n\n\n\n
- 200g of cooking chorizo, sliced<\/li>\n\n\n\n
- 1.5 tbsp of Cajun seasoning<\/li>\n\n\n\n
- 320g long grain rice<\/li>\n\n\n\n
- 400g can plum tomato<\/li>\n\n\n\n
- 500 ml chicken stock<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n\n- Heat the oil in a large skillet with a lid and add the chopped chicken breasts. Fry until they’re lightly browned (approximately 5-8 minutes)<\/li>\n\n\n\n
- Remove the chicken and set aside. Add a little more oil if required and gently fry the onion until soft and translucent (approximately 3-4 minutes)<\/li>\n\n\n\n
- Add the red pepper, garlic and chorizo alongside the Cajun seasoning and cook for a further 5 minutes<\/li>\n\n\n\n
- Reintroduce the chicken along with the long grain rice. Add the tomatoes and chicken stock<\/li>\n\n\n\n
- Cover the pan and simmer for 20-25 minutes (stirring occasionally to ensure it doesn’t stick) until the rice is tender<\/li>\n<\/ol>\n\n\n\n
Pork, Chorizo and Cannellini Bean Stew<\/strong><\/h2>\n\n\n\n![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_c0722aea877e4ade8cc7a7c3ef1abb08~mv2.webp?w=702&ssl=1\")
<\/figure><\/div>\n\n\nThis has been on our meal planner<\/a> for years and it really lends itself to winter cooking. It’s a hearty dish, extremely cheap and easy to make, and the kids love it. The pork cooks for a long time so becomes very tender. I love it with crusty bread so I can dunk and mop up the lovely sauce. I often make more than necessary so that we can have the leftovers the next day served with rice.<\/p>\n\n\n\nIngredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- 850g pork shoulder steaks\/pork shoulder<\/li>\n\n\n\n
- 400g tin cannellini beans<\/li>\n\n\n\n
- 250g of cooking chorizo (chorizo ring or several packs of the ready chopped)<\/li>\n\n\n\n
- 2 x 400g tins chopped tomatoes<\/li>\n\n\n\n
- 2 large red onions<\/li>\n\n\n\n
- 4 garlic cloves<\/li>\n\n\n\n
- 4 teaspoons paprika<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n\n- Slice the pork into strips and fry off in a casserole dish (which has a lid) until brown all over. Remove from the pan and drain off the fat<\/li>\n\n\n\n
- Cut the chorizo into small chunks (or use the ready cubed) and add to the pan; brown off for two minutes then add the chopped onions, four teaspoons of paprika and the chopped garlic. Fry for a further two minutes until the onion has softened<\/li>\n\n\n\n
- Add the pork back to the pan along with \u00bd a pint of water and the tinned tomatoes. Season to taste<\/li>\n\n\n\n
- Simmer for one hour on a low heat with the lid on. Remove the lid, add the cannellini beans and simmer for a further 30 minutes<\/li>\n<\/ol>\n\n\n\n
Winter Vegetable Soup<\/strong><\/h2>\n\n\n\n![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_8585775c3b664657b5b941c0c580f82d~mv2.webp?w=702&ssl=1\")
<\/figure><\/div>\n\n\nWinter cooking in a nutshell! This is my George\u2019s Marvellous Medicine concoction, which I created when my go to recipe disappeared. It can be adjusted according to taste so don’t worry about deviating from the below quantities. I\u2019d already adapted the original as it was too parsnipy for us. It’s really quick and easy to make, and surprisingly filling.<\/p>\n\n\n\n
Ingredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- Salted butter \u2013 75g<\/li>\n\n\n\n
- Two small leeks (sliced) approximately 165g<\/li>\n\n\n\n
- 1 small onion \u2013 125g (I use frozen chopped onions)<\/li>\n\n\n\n
- Carrots \u2013 500g<\/li>\n\n\n\n
- Parsnips \u2013 230g<\/li>\n\n\n\n
- 1 large potato \u2013 approximately 200g (peeled and roughly chopped)<\/li>\n\n\n\n
- 1 litre of vegetable stock<\/li>\n\n\n\n
- Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n1.<\/strong> Melt the butter in a casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes <\/p>\n\n\n\n![\"winter](\"https:\/\/i1.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8151-918x1068.jpeg?ssl=1\")
<\/figure><\/div>![\"Winter](\"https:\/\/i0.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8152-801x1068.jpeg?ssl=1\")
<\/figure><\/div>![\"Winter](\"https:\/\/i2.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8153-801x1068.jpeg?ssl=1\")
<\/figure><\/div>![\"\"](\"https:\/\/i2.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8154-801x1068.jpeg?ssl=1\")
<\/figure><\/div><\/div>![\"\"](\"https:\/\/i1.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8156-801x1068.jpeg?ssl=1\")
<\/figure><\/div>![\"Winter](\"https:\/\/i2.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2022\/02\/IMG_8158-801x1068.jpeg?ssl=1\")
<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n2.<\/strong> Peel and very roughly chop the carrots, parsnips and potato if using a food processor (recommended) or chop smaller if not. I still use my trusty 15-year-old Babycook<\/a> for this!<\/p>\n\n\n\n3<\/strong>. Add the carrot, potato and parsnip to the leek and onion and fry until softened<\/p>\n\n\n\n4.<\/strong> Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil<\/p>\n\n\n\n5.<\/strong> Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender<\/p>\n\n\n\n6. <\/strong>Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)<\/p>\n\n\n\n7.<\/strong> Check seasoning and adjust accordingly. Add garnish if you fancy and serve with some warm crusty bread.<\/p>\n\n\n\nMeatball, cannellini and cavolo nero casserole<\/strong><\/h2>\n\n\n\n![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_c9f388d326fd4b51880a7f0585ce886d~mv2.png\/v1\/fill\/w_1480,h_1824,al_c,q_95,usm_0.66_1.00_0.01,enc_auto\/2be8d1_c9f388d326fd4b51880a7f0585ce886d~mv2.png?w=702&ssl=1\")
<\/figure>\n\n\n\nDon’t let the number of ingredients put you off. This winter warmer is easy to make and actually makes use of many items you’ll probably already have in your store cupboard. I don’t know whether this should be categorised as a soup or a casserole, but what I do know is that it’s a hugely satisfying, filling and flavourful dish.<\/p>\n\n\n\n
Ingredients (serves 6)<\/strong><\/h3>\n\n\n\n\n- 48 mini beef meatballs (approximately 800g)<\/li>\n\n\n\n
- 3 tablespoons of olive oil<\/li>\n\n\n\n
- 3 medium-sized carrots<\/li>\n\n\n\n
- 1 large onion (diced)<\/li>\n\n\n\n
- 3 large garlic cloves (minced)<\/li>\n\n\n\n
- 2 bay leaves<\/li>\n\n\n\n
- 1\/2 tsp of chilli flakes<\/li>\n\n\n\n
- 200ml of dry red wine<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e9e<\/li>\n\n\n\n
- 1 litre of beef stock<\/li>\n\n\n\n
- 200g of cavolo nero (remove stalks)<\/li>\n\n\n\n
- 1 x 400g tin of cannellini beans<\/li>\n\n\n\n
- 3 sprigs of thyme<\/li>\n\n\n\n
- 1 tsp of white pepper<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2024\/02\/2be8d1_483be2cc74024696ba3838cf8cbc58bbmv2-801x1068.webp?ssl=1\")
<\/figure><\/div>![\"Winter](\"https:\/\/i1.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2024\/02\/2be8d1_cd86d0b0fc774f9a9a38ac3e1fee58afmv2-1-801x1068.webp?ssl=1\")
<\/figure><\/div>![\"\"](\"https:\/\/i1.wp.com\/www.theparentsocial.com\/wp-content\/uploads\/2024\/02\/2be8d1_8f573e1687e8474bafab8623762d3e10mv2-801x1068.webp?ssl=1\")
<\/figure><\/div><\/div><\/div><\/div>\n\n\n\n\n- Add 2 tablespoons of the olive oil to a large pan and fry the meatballs until browned all over (approximately 10 minutes). Remove and drain the fat from the pan<\/li>\n\n\n\n
- Add the remainder of the oil to the pan and gently cook the onion, garlic, carrots and bay leaf until soft (approximately 10 minutes)<\/li>\n\n\n\n
- Pour in the wine and wait for it to start bubbling. Then add the tomato pur\u00e9e, beans, stock, chili flakes and thyme and give a good stir.<\/li>\n\n\n\n
- Add the meatballs back to the pan and cook on a medium heat for 15 minutes ensuring the meatballs have no pink bits.<\/li>\n\n\n\n
- Stir in the white pepper and cavolo nero and cook until that latter has wilted (approximately 2 minutes).<\/li>\n\n\n\n
- Season with salt and a little bit of black pepper<\/li>\n<\/ol>\n\n\n\n
Spaghetti Carbonara<\/strong><\/h2>\n\n\n\n![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_3758576a8ae34155905b2305fbdd2fe6~mv2.webp?w=702&ssl=1\")
<\/figure><\/div>\n\n\nThe children would have spaghetti carbonara twice a week, every week if they could. It’s ridiculously easy to make and is the ultimate comfort food so perfect for winter cooking. This one is based on the recipe from the bible of Italian cooking: The Silver Spoon<\/a> cookbook. This means there is no cream<\/a> in the ingredients list! <\/p>\n\n\n\nIngredients (serves 4)<\/strong><\/h3>\n\n\n\n\n- 25g butter<\/li>\n\n\n\n
- 100g cubed pancetta<\/li>\n\n\n\n
- 3 whole peeled garlic cloves (recipe says one clove but even three isn\u2019t very strong)<\/li>\n\n\n\n
- One pack of spaghetti<\/li>\n\n\n\n
- 2 large eggs (beaten)<\/li>\n\n\n\n
- 40g Parmesan cheese (freshly grated)<\/li>\n\n\n\n
- 40g Pecorino (freshly grated)<\/li>\n\n\n\n
- Salt and pepper<\/li>\n<\/ul>\n\n\n\n
Method <\/strong><\/h3>\n\n\n\n\n- Melt the butter in a pan, add pancetta and garlic cloves and cook until garlic turns brown. Discard the garlic<\/li>\n\n\n\n
- Meanwhile cook the spaghetti for a minute less than packet instructions say in a large pan of salted boiling water<\/li>\n\n\n\n
- Drain the pasta, add to the pancetta and mix to coat<\/li>\n\n\n\n
- Remove pan from heat and pour in the eggs \u2013 my children prefer the egg to be better cooked so I usually leave on the heat for a few seconds longer<\/li>\n\n\n\n
- Add half the Parmesan and half the Pecorino and season to taste with pepper. Mix well, add the remaining cheese and mix again.<\/li>\n<\/ol>\n\n\n\n
Winter Cooking Sausage and Bean Casserole<\/strong><\/h2>\n\n\n\n![\"Winter](\"https:\/\/i0.wp.com\/static.wixstatic.com\/media\/2be8d1_791afe7468d84d5aa3e1507d551e43ad~mv2.jpg\/v1\/fill\/w_1480,h_986,al_c,q_85,usm_0.66_1.00_0.01,enc_auto\/2be8d1_791afe7468d84d5aa3e1507d551e43ad~mv2.jpg?w=702&ssl=1\")
<\/figure>\n\n\n\nIngredients (serves 4-5)<\/strong><\/h3>\n\n\n\n\n- 2 tbsp olive oil<\/li>\n\n\n\n
- 12 high quality pork sausages<\/li>\n\n\n\n
- 1 onion, diced<\/li>\n\n\n\n
- 2 celery sticks, sliced<\/li>\n\n\n\n
- 3 fresh thyme sprigs<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e8e<\/li>\n\n\n\n
- 2 tbsp flour<\/li>\n\n\n\n
- 250ml red wine<\/li>\n\n\n\n
- 1litre of fresh chicken stock (hot)<\/li>\n\n\n\n
- 1 x 400g can of cannellini beans, drained and rinsed<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/p>\n\n\n\n\n- Heat oil in a casserole dish (or large frying pan) over a medium heat. Add the sausages and fry until browned all over. Remove with a slotted spoon and set aside.<\/li>\n\n\n\n
- Add the onion, celery and thyme sprigs to the pan and cook for 5 minutes; stir to prevent sticking.<\/li>\n\n\n\n
- Add the tomato pur\u00e8e and flour and cook for one minute.<\/li>\n\n\n\n
- Pour in the red wine, bring to the boil and then simmer until reduced to a third.<\/li>\n\n\n\n
- Add the stock to the pan, and once boiling reduce heat to a fast simmer<\/li>\n\n\n\n
- Diagonally halve each sausage and add back to the pan. Simmer for a further 15 minutes ensuring they are cooked through<\/li>\n\n\n\n
- Stir in the beans and cook for a further 5 minutes. Season to taste.<\/li>\n<\/ol>\n\n\n\n
What are you favourite recipes for winter cooking? Please share them below. <\/h3>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n\n- Heat the oil in a large skillet with a lid and add the chopped chicken breasts. Fry until they’re lightly browned (approximately 5-8 minutes)<\/li>\n\n\n\n
- Remove the chicken and set aside. Add a little more oil if required and gently fry the onion until soft and translucent (approximately 3-4 minutes)<\/li>\n\n\n\n
- Add the red pepper, garlic and chorizo alongside the Cajun seasoning and cook for a further 5 minutes<\/li>\n\n\n\n
- Reintroduce the chicken along with the long grain rice. Add the tomatoes and chicken stock<\/li>\n\n\n\n
- Cover the pan and simmer for 20-25 minutes (stirring occasionally to ensure it doesn’t stick) until the rice is tender<\/li>\n<\/ol>\n\n\n\n
Pork, Chorizo and Cannellini Bean Stew<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThis has been on our meal planner<\/a> for years and it really lends itself to winter cooking. It’s a hearty dish, extremely cheap and easy to make, and the kids love it. The pork cooks for a long time so becomes very tender. I love it with crusty bread so I can dunk and mop up the lovely sauce. I often make more than necessary so that we can have the leftovers the next day served with rice.<\/p>\n\n\n\nIngredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- 850g pork shoulder steaks\/pork shoulder<\/li>\n\n\n\n
- 400g tin cannellini beans<\/li>\n\n\n\n
- 250g of cooking chorizo (chorizo ring or several packs of the ready chopped)<\/li>\n\n\n\n
- 2 x 400g tins chopped tomatoes<\/li>\n\n\n\n
- 2 large red onions<\/li>\n\n\n\n
- 4 garlic cloves<\/li>\n\n\n\n
- 4 teaspoons paprika<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n\n- Slice the pork into strips and fry off in a casserole dish (which has a lid) until brown all over. Remove from the pan and drain off the fat<\/li>\n\n\n\n
- Cut the chorizo into small chunks (or use the ready cubed) and add to the pan; brown off for two minutes then add the chopped onions, four teaspoons of paprika and the chopped garlic. Fry for a further two minutes until the onion has softened<\/li>\n\n\n\n
- Add the pork back to the pan along with \u00bd a pint of water and the tinned tomatoes. Season to taste<\/li>\n\n\n\n
- Simmer for one hour on a low heat with the lid on. Remove the lid, add the cannellini beans and simmer for a further 30 minutes<\/li>\n<\/ol>\n\n\n\n
Winter Vegetable Soup<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nWinter cooking in a nutshell! This is my George\u2019s Marvellous Medicine concoction, which I created when my go to recipe disappeared. It can be adjusted according to taste so don’t worry about deviating from the below quantities. I\u2019d already adapted the original as it was too parsnipy for us. It’s really quick and easy to make, and surprisingly filling.<\/p>\n\n\n\n
Ingredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- Salted butter \u2013 75g<\/li>\n\n\n\n
- Two small leeks (sliced) approximately 165g<\/li>\n\n\n\n
- 1 small onion \u2013 125g (I use frozen chopped onions)<\/li>\n\n\n\n
- Carrots \u2013 500g<\/li>\n\n\n\n
- Parsnips \u2013 230g<\/li>\n\n\n\n
- 1 large potato \u2013 approximately 200g (peeled and roughly chopped)<\/li>\n\n\n\n
- 1 litre of vegetable stock<\/li>\n\n\n\n
- Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n1.<\/strong> Melt the butter in a casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes <\/p>\n\n\n\n<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n2.<\/strong> Peel and very roughly chop the carrots, parsnips and potato if using a food processor (recommended) or chop smaller if not. I still use my trusty 15-year-old Babycook<\/a> for this!<\/p>\n\n\n\n3<\/strong>. Add the carrot, potato and parsnip to the leek and onion and fry until softened<\/p>\n\n\n\n4.<\/strong> Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil<\/p>\n\n\n\n5.<\/strong> Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender<\/p>\n\n\n\n6. <\/strong>Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)<\/p>\n\n\n\n7.<\/strong> Check seasoning and adjust accordingly. Add garnish if you fancy and serve with some warm crusty bread.<\/p>\n\n\n\nMeatball, cannellini and cavolo nero casserole<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\nDon’t let the number of ingredients put you off. This winter warmer is easy to make and actually makes use of many items you’ll probably already have in your store cupboard. I don’t know whether this should be categorised as a soup or a casserole, but what I do know is that it’s a hugely satisfying, filling and flavourful dish.<\/p>\n\n\n\n
Ingredients (serves 6)<\/strong><\/h3>\n\n\n\n\n- 48 mini beef meatballs (approximately 800g)<\/li>\n\n\n\n
- 3 tablespoons of olive oil<\/li>\n\n\n\n
- 3 medium-sized carrots<\/li>\n\n\n\n
- 1 large onion (diced)<\/li>\n\n\n\n
- 3 large garlic cloves (minced)<\/li>\n\n\n\n
- 2 bay leaves<\/li>\n\n\n\n
- 1\/2 tsp of chilli flakes<\/li>\n\n\n\n
- 200ml of dry red wine<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e9e<\/li>\n\n\n\n
- 1 litre of beef stock<\/li>\n\n\n\n
- 200g of cavolo nero (remove stalks)<\/li>\n\n\n\n
- 1 x 400g tin of cannellini beans<\/li>\n\n\n\n
- 3 sprigs of thyme<\/li>\n\n\n\n
- 1 tsp of white pepper<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n\n- Add 2 tablespoons of the olive oil to a large pan and fry the meatballs until browned all over (approximately 10 minutes). Remove and drain the fat from the pan<\/li>\n\n\n\n
- Add the remainder of the oil to the pan and gently cook the onion, garlic, carrots and bay leaf until soft (approximately 10 minutes)<\/li>\n\n\n\n
- Pour in the wine and wait for it to start bubbling. Then add the tomato pur\u00e9e, beans, stock, chili flakes and thyme and give a good stir.<\/li>\n\n\n\n
- Add the meatballs back to the pan and cook on a medium heat for 15 minutes ensuring the meatballs have no pink bits.<\/li>\n\n\n\n
- Stir in the white pepper and cavolo nero and cook until that latter has wilted (approximately 2 minutes).<\/li>\n\n\n\n
- Season with salt and a little bit of black pepper<\/li>\n<\/ol>\n\n\n\n
Spaghetti Carbonara<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThe children would have spaghetti carbonara twice a week, every week if they could. It’s ridiculously easy to make and is the ultimate comfort food so perfect for winter cooking. This one is based on the recipe from the bible of Italian cooking: The Silver Spoon<\/a> cookbook. This means there is no cream<\/a> in the ingredients list! <\/p>\n\n\n\nIngredients (serves 4)<\/strong><\/h3>\n\n\n\n\n- 25g butter<\/li>\n\n\n\n
- 100g cubed pancetta<\/li>\n\n\n\n
- 3 whole peeled garlic cloves (recipe says one clove but even three isn\u2019t very strong)<\/li>\n\n\n\n
- One pack of spaghetti<\/li>\n\n\n\n
- 2 large eggs (beaten)<\/li>\n\n\n\n
- 40g Parmesan cheese (freshly grated)<\/li>\n\n\n\n
- 40g Pecorino (freshly grated)<\/li>\n\n\n\n
- Salt and pepper<\/li>\n<\/ul>\n\n\n\n
Method <\/strong><\/h3>\n\n\n\n\n- Melt the butter in a pan, add pancetta and garlic cloves and cook until garlic turns brown. Discard the garlic<\/li>\n\n\n\n
- Meanwhile cook the spaghetti for a minute less than packet instructions say in a large pan of salted boiling water<\/li>\n\n\n\n
- Drain the pasta, add to the pancetta and mix to coat<\/li>\n\n\n\n
- Remove pan from heat and pour in the eggs \u2013 my children prefer the egg to be better cooked so I usually leave on the heat for a few seconds longer<\/li>\n\n\n\n
- Add half the Parmesan and half the Pecorino and season to taste with pepper. Mix well, add the remaining cheese and mix again.<\/li>\n<\/ol>\n\n\n\n
Winter Cooking Sausage and Bean Casserole<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\nIngredients (serves 4-5)<\/strong><\/h3>\n\n\n\n\n- 2 tbsp olive oil<\/li>\n\n\n\n
- 12 high quality pork sausages<\/li>\n\n\n\n
- 1 onion, diced<\/li>\n\n\n\n
- 2 celery sticks, sliced<\/li>\n\n\n\n
- 3 fresh thyme sprigs<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e8e<\/li>\n\n\n\n
- 2 tbsp flour<\/li>\n\n\n\n
- 250ml red wine<\/li>\n\n\n\n
- 1litre of fresh chicken stock (hot)<\/li>\n\n\n\n
- 1 x 400g can of cannellini beans, drained and rinsed<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/p>\n\n\n\n\n- Heat oil in a casserole dish (or large frying pan) over a medium heat. Add the sausages and fry until browned all over. Remove with a slotted spoon and set aside.<\/li>\n\n\n\n
- Add the onion, celery and thyme sprigs to the pan and cook for 5 minutes; stir to prevent sticking.<\/li>\n\n\n\n
- Add the tomato pur\u00e8e and flour and cook for one minute.<\/li>\n\n\n\n
- Pour in the red wine, bring to the boil and then simmer until reduced to a third.<\/li>\n\n\n\n
- Add the stock to the pan, and once boiling reduce heat to a fast simmer<\/li>\n\n\n\n
- Diagonally halve each sausage and add back to the pan. Simmer for a further 15 minutes ensuring they are cooked through<\/li>\n\n\n\n
- Stir in the beans and cook for a further 5 minutes. Season to taste.<\/li>\n<\/ol>\n\n\n\n
What are you favourite recipes for winter cooking? Please share them below. <\/h3>\n\n\n\n
Pork, Chorizo and Cannellini Bean Stew<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThis has been on our meal planner<\/a> for years and it really lends itself to winter cooking. It’s a hearty dish, extremely cheap and easy to make, and the kids love it. The pork cooks for a long time so becomes very tender. I love it with crusty bread so I can dunk and mop up the lovely sauce. I often make more than necessary so that we can have the leftovers the next day served with rice.<\/p>\n\n\n\nIngredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- 850g pork shoulder steaks\/pork shoulder<\/li>\n\n\n\n
- 400g tin cannellini beans<\/li>\n\n\n\n
- 250g of cooking chorizo (chorizo ring or several packs of the ready chopped)<\/li>\n\n\n\n
- 2 x 400g tins chopped tomatoes<\/li>\n\n\n\n
- 2 large red onions<\/li>\n\n\n\n
- 4 garlic cloves<\/li>\n\n\n\n
- 4 teaspoons paprika<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n\n- Slice the pork into strips and fry off in a casserole dish (which has a lid) until brown all over. Remove from the pan and drain off the fat<\/li>\n\n\n\n
- Cut the chorizo into small chunks (or use the ready cubed) and add to the pan; brown off for two minutes then add the chopped onions, four teaspoons of paprika and the chopped garlic. Fry for a further two minutes until the onion has softened<\/li>\n\n\n\n
- Add the pork back to the pan along with \u00bd a pint of water and the tinned tomatoes. Season to taste<\/li>\n\n\n\n
- Simmer for one hour on a low heat with the lid on. Remove the lid, add the cannellini beans and simmer for a further 30 minutes<\/li>\n<\/ol>\n\n\n\n
Winter Vegetable Soup<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nWinter cooking in a nutshell! This is my George\u2019s Marvellous Medicine concoction, which I created when my go to recipe disappeared. It can be adjusted according to taste so don’t worry about deviating from the below quantities. I\u2019d already adapted the original as it was too parsnipy for us. It’s really quick and easy to make, and surprisingly filling.<\/p>\n\n\n\n
Ingredients (serves 5) <\/strong><\/h3>\n\n\n\n\n- Salted butter \u2013 75g<\/li>\n\n\n\n
- Two small leeks (sliced) approximately 165g<\/li>\n\n\n\n
- 1 small onion \u2013 125g (I use frozen chopped onions)<\/li>\n\n\n\n
- Carrots \u2013 500g<\/li>\n\n\n\n
- Parsnips \u2013 230g<\/li>\n\n\n\n
- 1 large potato \u2013 approximately 200g (peeled and roughly chopped)<\/li>\n\n\n\n
- 1 litre of vegetable stock<\/li>\n\n\n\n
- Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n1.<\/strong> Melt the butter in a casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes <\/p>\n\n\n\n<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n2.<\/strong> Peel and very roughly chop the carrots, parsnips and potato if using a food processor (recommended) or chop smaller if not. I still use my trusty 15-year-old Babycook<\/a> for this!<\/p>\n\n\n\n3<\/strong>. Add the carrot, potato and parsnip to the leek and onion and fry until softened<\/p>\n\n\n\n4.<\/strong> Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil<\/p>\n\n\n\n5.<\/strong> Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender<\/p>\n\n\n\n6. <\/strong>Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)<\/p>\n\n\n\n7.<\/strong> Check seasoning and adjust accordingly. Add garnish if you fancy and serve with some warm crusty bread.<\/p>\n\n\n\nMeatball, cannellini and cavolo nero casserole<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\nDon’t let the number of ingredients put you off. This winter warmer is easy to make and actually makes use of many items you’ll probably already have in your store cupboard. I don’t know whether this should be categorised as a soup or a casserole, but what I do know is that it’s a hugely satisfying, filling and flavourful dish.<\/p>\n\n\n\n
Ingredients (serves 6)<\/strong><\/h3>\n\n\n\n\n- 48 mini beef meatballs (approximately 800g)<\/li>\n\n\n\n
- 3 tablespoons of olive oil<\/li>\n\n\n\n
- 3 medium-sized carrots<\/li>\n\n\n\n
- 1 large onion (diced)<\/li>\n\n\n\n
- 3 large garlic cloves (minced)<\/li>\n\n\n\n
- 2 bay leaves<\/li>\n\n\n\n
- 1\/2 tsp of chilli flakes<\/li>\n\n\n\n
- 200ml of dry red wine<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e9e<\/li>\n\n\n\n
- 1 litre of beef stock<\/li>\n\n\n\n
- 200g of cavolo nero (remove stalks)<\/li>\n\n\n\n
- 1 x 400g tin of cannellini beans<\/li>\n\n\n\n
- 3 sprigs of thyme<\/li>\n\n\n\n
- 1 tsp of white pepper<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/h3>\n\n\n\n<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n\n- Add 2 tablespoons of the olive oil to a large pan and fry the meatballs until browned all over (approximately 10 minutes). Remove and drain the fat from the pan<\/li>\n\n\n\n
- Add the remainder of the oil to the pan and gently cook the onion, garlic, carrots and bay leaf until soft (approximately 10 minutes)<\/li>\n\n\n\n
- Pour in the wine and wait for it to start bubbling. Then add the tomato pur\u00e9e, beans, stock, chili flakes and thyme and give a good stir.<\/li>\n\n\n\n
- Add the meatballs back to the pan and cook on a medium heat for 15 minutes ensuring the meatballs have no pink bits.<\/li>\n\n\n\n
- Stir in the white pepper and cavolo nero and cook until that latter has wilted (approximately 2 minutes).<\/li>\n\n\n\n
- Season with salt and a little bit of black pepper<\/li>\n<\/ol>\n\n\n\n
Spaghetti Carbonara<\/strong><\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThe children would have spaghetti carbonara twice a week, every week if they could. It’s ridiculously easy to make and is the ultimate comfort food so perfect for winter cooking. This one is based on the recipe from the bible of Italian cooking: The Silver Spoon<\/a> cookbook. This means there is no cream<\/a> in the ingredients list! <\/p>\n\n\n\nIngredients (serves 4)<\/strong><\/h3>\n\n\n\n\n- 25g butter<\/li>\n\n\n\n
- 100g cubed pancetta<\/li>\n\n\n\n
- 3 whole peeled garlic cloves (recipe says one clove but even three isn\u2019t very strong)<\/li>\n\n\n\n
- One pack of spaghetti<\/li>\n\n\n\n
- 2 large eggs (beaten)<\/li>\n\n\n\n
- 40g Parmesan cheese (freshly grated)<\/li>\n\n\n\n
- 40g Pecorino (freshly grated)<\/li>\n\n\n\n
- Salt and pepper<\/li>\n<\/ul>\n\n\n\n
Method <\/strong><\/h3>\n\n\n\n\n- Melt the butter in a pan, add pancetta and garlic cloves and cook until garlic turns brown. Discard the garlic<\/li>\n\n\n\n
- Meanwhile cook the spaghetti for a minute less than packet instructions say in a large pan of salted boiling water<\/li>\n\n\n\n
- Drain the pasta, add to the pancetta and mix to coat<\/li>\n\n\n\n
- Remove pan from heat and pour in the eggs \u2013 my children prefer the egg to be better cooked so I usually leave on the heat for a few seconds longer<\/li>\n\n\n\n
- Add half the Parmesan and half the Pecorino and season to taste with pepper. Mix well, add the remaining cheese and mix again.<\/li>\n<\/ol>\n\n\n\n
Winter Cooking Sausage and Bean Casserole<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\nIngredients (serves 4-5)<\/strong><\/h3>\n\n\n\n\n- 2 tbsp olive oil<\/li>\n\n\n\n
- 12 high quality pork sausages<\/li>\n\n\n\n
- 1 onion, diced<\/li>\n\n\n\n
- 2 celery sticks, sliced<\/li>\n\n\n\n
- 3 fresh thyme sprigs<\/li>\n\n\n\n
- 3 tbsp tomato pur\u00e8e<\/li>\n\n\n\n
- 2 tbsp flour<\/li>\n\n\n\n
- 250ml red wine<\/li>\n\n\n\n
- 1litre of fresh chicken stock (hot)<\/li>\n\n\n\n
- 1 x 400g can of cannellini beans, drained and rinsed<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/p>\n\n\n\n\n- Heat oil in a casserole dish (or large frying pan) over a medium heat. Add the sausages and fry until browned all over. Remove with a slotted spoon and set aside.<\/li>\n\n\n\n
- Add the onion, celery and thyme sprigs to the pan and cook for 5 minutes; stir to prevent sticking.<\/li>\n\n\n\n
- Add the tomato pur\u00e8e and flour and cook for one minute.<\/li>\n\n\n\n
- Pour in the red wine, bring to the boil and then simmer until reduced to a third.<\/li>\n\n\n\n
- Add the stock to the pan, and once boiling reduce heat to a fast simmer<\/li>\n\n\n\n
- Diagonally halve each sausage and add back to the pan. Simmer for a further 15 minutes ensuring they are cooked through<\/li>\n\n\n\n
- Stir in the beans and cook for a further 5 minutes. Season to taste.<\/li>\n<\/ol>\n\n\n\n
What are you favourite recipes for winter cooking? Please share them below. <\/h3>\n\n\n\n
<\/figure><\/div>\n\n\nThis has been on our meal planner<\/a> for years and it really lends itself to winter cooking. It’s a hearty dish, extremely cheap and easy to make, and the kids love it. The pork cooks for a long time so becomes very tender. I love it with crusty bread so I can dunk and mop up the lovely sauce. I often make more than necessary so that we can have the leftovers the next day served with rice.<\/p>\n\n\n\n Winter cooking in a nutshell! This is my George\u2019s Marvellous Medicine concoction, which I created when my go to recipe disappeared. It can be adjusted according to taste so don’t worry about deviating from the below quantities. I\u2019d already adapted the original as it was too parsnipy for us. It’s really quick and easy to make, and surprisingly filling.<\/p>\n\n\n\n 1.<\/strong> Melt the butter in a casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes <\/p>\n\n\n\n 2.<\/strong> Peel and very roughly chop the carrots, parsnips and potato if using a food processor (recommended) or chop smaller if not. I still use my trusty 15-year-old Babycook<\/a> for this!<\/p>\n\n\n\n 3<\/strong>. Add the carrot, potato and parsnip to the leek and onion and fry until softened<\/p>\n\n\n\n 4.<\/strong> Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil<\/p>\n\n\n\n 5.<\/strong> Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender<\/p>\n\n\n\n 6. <\/strong>Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)<\/p>\n\n\n\n 7.<\/strong> Check seasoning and adjust accordingly. Add garnish if you fancy and serve with some warm crusty bread.<\/p>\n\n\n\n Don’t let the number of ingredients put you off. This winter warmer is easy to make and actually makes use of many items you’ll probably already have in your store cupboard. I don’t know whether this should be categorised as a soup or a casserole, but what I do know is that it’s a hugely satisfying, filling and flavourful dish.<\/p>\n\n\n\n The children would have spaghetti carbonara twice a week, every week if they could. It’s ridiculously easy to make and is the ultimate comfort food so perfect for winter cooking. This one is based on the recipe from the bible of Italian cooking: The Silver Spoon<\/a> cookbook. This means there is no cream<\/a> in the ingredients list! <\/p>\n\n\n\n Method<\/strong><\/p>\n\n\n\nIngredients (serves 5) <\/strong><\/h3>\n\n\n\n
\n
Method<\/strong><\/h3>\n\n\n\n
\n
Winter Vegetable Soup<\/strong><\/h2>\n\n\n
<\/figure><\/div>\n\n\nIngredients (serves 5) <\/strong><\/h3>\n\n\n\n
\n
Method<\/strong><\/h3>\n\n\n\n
<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\nMeatball, cannellini and cavolo nero casserole<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\nIngredients (serves 6)<\/strong><\/h3>\n\n\n\n
\n
Method<\/strong><\/h3>\n\n\n\n
<\/figure><\/div><\/figure><\/div><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n\n
Spaghetti Carbonara<\/strong><\/h2>\n\n\n
<\/figure><\/div>\n\n\nIngredients (serves 4)<\/strong><\/h3>\n\n\n\n
\n
Method <\/strong><\/h3>\n\n\n\n
\n
Winter Cooking Sausage and Bean Casserole<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\nIngredients (serves 4-5)<\/strong><\/h3>\n\n\n\n
\n
\n
What are you favourite recipes for winter cooking? Please share them below. <\/h3>\n\n\n\n