winter recipe

Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day

Tomato & chickpea curry

olive oil

onions,finely sliced

garlic cloves,crushed

tsp garam masala

turmeric

tsp coriander

plum tomatoes

coconut milk

tomatoes,quartered

½ small pack coriander,roughly chopped

basmati rice,to serve

Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

Baked tuna, spinach and ricotta pasta shells recipe

large pasta shells

fresh ricotta

frozen spinach, thawed

parmesan, grated

lemon

tbs milk

(700 grams)

tomato paste

tbs extra virgin olive oil

tsp chilli flakes

garlic cloves, sliced

tuna

Basil leaves, to serve

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There is nothing like an old fashioned chicken pie to warm up the final days of winter. This gluten-free version with added ham and leek will not disappoint.

Chicken, ham and leek pie

chicken marylands (about 1kg)

tsp peppercorns

bay leaf

thyme sprigs, leaves picked

ham, shredded

creme fraiche

gluten-free cornflour

gluten-free plain flour,

tsp xanthan gum (thickener from health food stores)

mature cheddar cheese, grated

chilled unsalted butter,

egg, egg

tbs wholegrain mustard

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This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.

John Dory minestrone

John Dory, filleted (skin off), bones reserved, pin-boned

unsalted butter

onions, finely chopped

garlic cloves, finely chopped

smoked pancetta, chopped

carrots, chopped

celery stalks, chopped

celeriac, chopped

Parmesan rind (optional)

(250 milliliters) tomato passata (sugo)

cavolo nero (Tuscan cabbage), chopped

zucchinis, chopped

green beans

flat-leaf parsley, leaves picked

can borlotti beans, rinsed, drained

saffron

orange

tomato, chopped

garlic cloves, bruised

thyme

onion and carrot, chopped

celery stalk, halved

(125 milliliters) white wine

tbs brandy

Pernod (unsweetened aniseed flavoured liqueur – optional)

star anise

coriander seeds

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Begin this recipe at least 3 hours ahead.

Pappardelle with slow braised pork and fennel recipe

(60 milliliters) extra virgin olive oil

garlic, bruised

pork neck,

brown onion, chopped

carrot, chopped

celery stick, chopped

fennel seeds

fennel bulb, thinly sliced, reserving fronds

tsp finely chopped rosemary

red wine

can chopped tomatoes

(750 milliliters) beef or chicken stock

bay leaves

pappardelle

All the flavours of roast lamb, baked into a hearty stew. Serve over buttered cous cous for the ultimate winter warmer.

Roast lamb stew with garlic and rosemary

2.5kg boneless lamb shoulder, trimmed,

carrots,

celery stalks,

(250 milliliters) dry white wine

(500 milliliters) lamb stock

(80 milliliters) good-quality balsamic vinegar

garlic cloves, very thinly sliced

rosemary sprigs, leaves picked

Roughly chopped flat-leaf parsley leaves, to garnish

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The beauty of cooking is doing things your way and this versatile risotto recipe allows you to add more veggies or swap bacon for pancetta.

Pumpkin and pancetta risotto

Massel vegetable liquid stock

arborio rice

butternut pumpkin, peeled,

peas

finely-grated parmesan cheese

pancetta

This No Fail Italian Meringue recipe is easy to follow and perfect for hot and humid weather. It is very stable and will not weep, leak, collapse, or be too sticky. You can make it ahead of time and store it in the refrigerator. Not to mention, it is so fluffy and toasts up beautifully! AND it can be made ahead of time!

No Fail Italian Meringue

egg whites; (room temperature)

sugar

water

cream of tartar

lemon juice

vanilla extract

Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the meringue from whipping together properly.

Measure out all your ingredients. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240° F (116° C).

Prep for Success

Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.

Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.

Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.

Allow the mixture to come to a boil and watch carefully. Once it reaches 230° F (110° C) turn stand mixer on highest speed to whip egg whites to peaks.

Once the sugar syrup reaches 240° F (116° C), remove from heat and remove the probe. This takes about 4- 6 minutes. Allow the boiling to come to a slow bubble before moving on.

Slowly pour sugar syrup (steady stream) into egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.

Immediately after, add the cream of tartar, lemon juice, and vanilla extract.

Allow mixture to whisk for another 3-5 minutes.

Making the Italian Meringue

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

leeks, trimmed, thinly sliced

oregano

tbs finely chopped thyme & flat-leaf parsley leaves,

Swiss

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

Stir-fried noodles, studded with chicken and veggies, our chicken chow mein recipe makes your DIY Chinese takeout dreams come true.

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16x9

Chicken Chow Mein

½ lbs chicken, thinly sliced

salt

cornstarch

oz package dried chow mein noodle

garlic,

tsp fresh ginger, minced

oyster sauce

tbsp rice vinegar

brown sugar

chili sauce

Carrots or bell peppers, julienned

cabbage, thinly sliced

½ cups Celery, 1/2-inch chopped

Green onions, thinly sliced, optional

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In a bowl, toss the chicken pieces with salt until evenly coated

Then, add the cornstarch and 2 tbsp soy sauce to the chicken and mix again until every piece is well-coated.Bring 2 pots of water to a boil (one medium and one large)

Add the cornstarch-coated chicken to the medium pot and boil the chicken for 4 minutes

Strain it out and set the chicken aside.Add the chow mein noodles to the large pot of boiling water and cook according to package (3 mins) using a colander strain the noodles and set aside the colander

If the noodles stick together, rinse under water to separate them before adding them to the pan.Heat 1 tablespoon sesame oil and 2 tablespoons canola oil in a large wok or skillet set over medium high heat.Stir-fry the chicken for 2 minutes and set aside onto a large plate.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the hot pan and cook the veggies along with the garlic and ginger, for 3 minutes, remove the veggies from the pan and set aside with the chicken.In a small bowl mix together the oyster sauce, 3 tablespoons soy sauce, rice vinegar , brown sugar and chili sauce together until fully combined, set aside.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the pan and stir fry the cooked chow mein noodles along with the sauce for 5 minutes on high heat

Some pieces will get nice and carmely and crispy

Add the veggies and chicken toss to combine

Absolutely delicious! Will definitely make again

Loaded with bacon, eggs, avocado and cheddar cheese, our super easy breakfast taco recipe is hearty, filling and oh-so-delicious.

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Breakfast Tacos

Tbsp vegetable oil

(6-inch) corn tortillas

eggs

(4 oz) can green chilies, mild

tsp sea salt

cheddar cheese

cilantro,

Avocado, sliced

pico de gallo

lime,

sauce,

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In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil until glistening

One at a time, cook the tortillas on both sides until lightly toasted, about 30 seconds on each side, adding a little extra oil when needed

Transfer them to a plate and cover with a towel to keep warm

Reduce the heat to medium and cook the bacon until crispy

Using tongs, transfer the bacon to a paper towel lined plate

Pour the bacon grease into a heat proof container

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