Showing recipes categorised by Winter, to filter please use the search field below.

Description Season Course Ingredients
Adaptable bean soup Winter Main course
  • 2 onions

  • 2 carrots

  • 2 tbsp olive oil, plus extra for drizzling

  • 3-4 ripe tomatoes

  • 1 bay leaf

  • a few large handfuls of pre-cooked cannellini beans

  • Vegetable stock
  • 1 parmesan rind

  • salt and freshly ground and black pepper

  • 1 handful chard stalks (and leaves if young)

  • fresh parsley, chopped

  • French stick, to serve

Basil, fennel and potato soup with Mediterranean cheese croutons Winter Light meals & snacks

For the soup

2 tbsp olive oil

1 small onion, chopped

4 garlic cloves, chopped

½ fennel bulb, finely sliced

200g/7oz Anya potatoes, cooked until tender, chopped

300ml/10fl oz hot vegetable stock

6 fresh basil leaves, torn

For the cheese croûtons

2 thick slices white bread

55g/2oz Gruyère cheese, grated

3 sunblush tomatoes, chopped

6 black olives, stones removed, flesh chopped


Chicken and butter bean casserole Winter Main course

For the casserole

Drizzle of olive oil

4 red onions, finely chopped

1 garlic clove, crushed 

2 celery sticks, finely sliced

1 sweet red pepper, seeded, finely sliced

6 baby leeks, finely sliced

6 portabellini mushrooms (or any large flat mushrooms)

1.75 litres/3 pints chicken stock 

2 tbsp soy sauce

1 x tin 400g/14oz canned chopped tomatoes 

2 carrots, finely chopped

1 x tin 400g/14oz butter beans, rinsed and drained

10 chicken thighs, on the bone, skin removed

For the rice 


285g/10oz basmati rice

Chicken curry - quick & easy Winter Main course
  • ½ onion, peeled and diced

    100g/3½oz chicken, diced

    ½ tsp curry powder

    pinch of chilli powder

    ½ tsp turmeric

    70g/2½oz peas

    2 tablespoons Olive oil

    70ml2½fl oz water

chicken kiev with goats cheese Winter Main course
  • 1 chicken breast, a pocket cut into the side

    ½ red pepper, roasted, chopped

    ½ round goats' cheese

    3 tbsp seasoned plain flour

    3 tbsp breadcrumbs

    1 free-range egg, beaten

    2 tbsp Olive oil

Chicken stuffed with prosciutto, mascarpone and rosemary Winter Main course

1 x 1.2-1.5kg/2lb 9oz-3lb 4oz organic chicken, boned out (except the wing) - weight given is before bones are removed

4 slices prosciutto

150g/5oz mascarpone

2 sprigs fresh rosemary, finely chopped

1½ lemons, zest and juice

4 tbsp olive oil

150g/5oz purple sprouting broccoli, trimmed

150g/5oz Romanesco broccoli, cut into spears

To Serve:

Potato dauphinoise


Chocolate and hazelnut cake Winter Desserts


For the cake

250g/9oz whole blanched hazelnuts

200g/7oz butter, cubed, plus extra for greasing

200g/7oz dark chocolate, broken into squares

6 medium eggs, separated

200g/7oz caster sugar, preferably golden

3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)


150g/5½oz chocolate and hazelnut spread


Cinnamon French toast with peaches Winter Breakfast


For the French toast

100ml/3½fl oz milk

1 free-range egg

pinch ground cinnamon

1 soda farl, cut in half

30g/1oz butter

For the peaches

50g/1¾oz caster sugar 

1 vanilla pod, cut in half 

100ml/3½fl oz white wine 

1 peach, cut into wedges

honey, to drizzle






Fisherman's Pie Winter Main course

575g sweet potatoes

2 carrots

450g cod or haddock fillets

1 leek

400g fresh spinach

50g butter

225ml milk

75g grated cheddar cheese

3tbsp lemon juice

pepper to taste

25g palin flour

150ml sour cream or natural yoghurt

2 tomatoes

French onion soup Winter Starters & nibbles

For the soup

50g/2oz butter

1kg/2lb 4oz onions, thinly sliced

2 garlic cloves, chopped

100ml/3½fl oz white wine

2 tbsp Madeira, plus extra once cooked, to taste

1 litre/1¾ pint fresh beef stock

salt and freshly ground black pepper

chopped parsley to garnish

For the croûtons

8 thick slices French bread

2 cloves garlic, cut in half

100g/3½oz Gruyère cheese, grated

Gnocci Winter Main course


For the gnocchi

                300g/10½oz floury potatoes

                50g/2oz plain flour, plus extra for dusting

                For tomato sauce

                1-2 tbsp olive oil

                1 small onion, finley chopped

                1 garlic clove, finely chopped

                1 tbsp tomato purée

                1 x 400/14oz can chopped tomatoes

                ½ can black olives

                1 red pepper chopped

                pinch of sugar

                salt and freshly ground black pepper

To garnish

                fresh basil leaves

Great sausage casserole Winter Main course

1–2 tbsp sunflower oil

12 good quality pork sausages

6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths

2 medium onions, thinly sliced

2 garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

1 x 400g/14oz can chopped tomatoes

300ml/10fl oz chicken stock

2 tbsp tomato purée

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

3–4 sprigs of fresh thyme

100ml/3½fl oz red or white wine (optional)

1 x 400g/14oz can butter beans or mixed beans


Hunter's Chicken Stew Winter Main course



  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 cup dry white wine, or vermouth
  • 1 1/2 pounds button mushrooms, halved or quartered, depending on size
  • 4 plum tomatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 tablespoon thinly sliced fresh basil


Italian baked pancakes with cheese and tomato Winter Main course

For the pancake batter

125g/5oz plain flour 

pinch salt 

2 free-range eggs 

125ml/4fl oz milk 

125ml/4 fl oz water 

15g/½oz butter, melted 

sunflower oil, for oiling the frying pan

 For the tomato sauce

3 tbsp olive oil 

1 onion, peeled and finely sliced 

4 garlic cloves, peeled and crushed or grated

salt and freshly ground black pepper 

½ tsp sugar 

3 tbsp torn fresh basil leaves 

2 x 400g tins chopped tomatoes or 900g/2lb fresh tomatoes, peeled and chopped 

For the filling

300g/11oz fresh mozzarella, grated

100g/4oz ricotta 

25g/1oz parmesan cheese (or other vegetarian grating cheese), finely grated, plus a bit extra, for sprinkling 


Kedgeree Winter Main course




Lamb and barley hot pot Winter Main course

6 lamb shanks


2 tbsp olive oil


2 onions, peeled, roughly chopped


3 carrots, peeled, roughly chopped


½ swede or turnip, peeled and cut into small chunks


4 cloves garlic, peeled, roughly chopped


2 tbsp finely chopped fresh rosemary


2 bay leaves


2 sprigs fresh thyme, finely chopped


2 tbsp tomato purée


250g/9oz pearl barley


1½ litres/3 pints chicken stock


2-3 tbsp mint jelly


3 tbsp roughly chopped fresh flatleaf parsley



leek and potato soup Winter Light meals & snacks

1 lb of leeks washed and trimmed

1 lb of potatoes

peel potatoes and cube

slice keeks


put all ingredients into a medium saucepan



Mediterranean Chicken Stew Winter Main course

2 tbsp olive oil

1 onion sliced finely

3 celery sticks, sliced

500g skinless, boneless chicken, diced

3 garlic cloves sliced

1 yellow pepper, deseeded and sliced

150ml white wine

1/2 an orange

400g can chopped tomatoes

small pinch of saffron threads

600ml hot chicken stock

750g small new potatoes

2 tbsp cornflour

freshly ground black pepper


Mediterranean pasta Winter Main course

For the sauce

             1 tbsp olive oil

             1 small onion, finely chopped

             2 small cloves garlic, finely chopped

             2 x 400g/14oz cans chopped tomatoes

             1 tbsp sun-dried tomato paste

             1 bay leaf

             1 tsp dried thyme

             1 tsp dried basil

             1 tsp dried oregano

             1 tsp dried parsley

             ½ tsp salt, or to taste

             ½ tsp brown sugar

             freshly ground black pepper

For the vegetables

             1 aubergine

             2 courgettes

             2 red peppers, de-seeded

             2 garlic gloves, peeled

             2-3 tbsp olive oil

             12 small vine-ripened tomatoes

To serve

             500g/1 lb 1oz pasta shapes, such as gigli, lumache or conchiglie

             100g/3½oz parmesan cheese


Mediterranean style lamb chops Winter Main course

2 tbsp, fresh mint

2 tbsp, fresh rosemary

3 garlic cloves

2 tbsp olive oil

5 lean lamb chops or cutlets

1 aubergine, sliced

4 courgettes, sliced

2 red peppers, cut into large chunks

2 yellow peppers, cut into large chunks

85g/3oz feta cheese, crumbled

250g/9oz cherry tomatoes

To serve

Mixed leaf salad

Minestrone soup Winter Light meals & snacks

For the soup

2 tbsp olive oil

1 large onion, peeled, sliced

150g/5½oz streaky bacon, diced

4 celery stalks, chopped

2 garlic cloves, peeled, finely chopped.

2 carrots, peeled, diced

2 potatoes, peeled, diced

1 litre/1 pint 15¼fl oz beef stock

30g/1oz tomato purée

400g/14 oz canned haricot beans, drained

1 bay leaf

1 tsp fresh thyme leaves

handful chopped fresh parsley

400g/14 oz tomatoes, chopped

100g/3½ oz spaghetti, broken into 2cm/1in pieces

salt and freshly ground black pepper


For the croûtons

1 crusty white bread loaf, cut into thick slices

1 tbsp olive oil

200g/7oz mozzarella, torn


Mini fry-up Winter Breakfast

For the fried bread

3 tbsp olive oil

1 thick slice white bread, cut into a 7cm/3in round

For the fried sausage and tomatoes

2 good quality sausages, cut in half 

5 baby vine tomatoes

For the fried bacon

2 slices smoked streaky bacon

For the sautéed mushrooms

1 tbsp olive oil

½ large flat field mushroom, sliced

For the fried quails' eggs

1 tbsp olive oil

3 quails' eggs

Monkfish wrapped in prosciutto and pesto with olive and sun-dried tomato mash... Winter Main course

For the pesto

100g/4oz pine nuts

2 garlic cloves, peeled

50g/2oz fresh basil leaves

salt and freshly ground black pepper

100g/4oz parmesan

2 tbsp olive oil

2 tsp lemon juice

For the mash

400g/14oz Maris Piper potatoes, peeled, cut into equal-sized pieces

3 tbsp single cream

50g/2oz unsalted butter, diced

60g/2½oz whole pitted black olives

60g/2½oz sun-dried tomatoes, roughly chopped

salt and freshly ground black pepper

For the monkfish

2 tbsp extra virgin olive oil, plus extra to serve

10 slices prosciutto

200g/7oz piece monkfish tail fillet, trimmed

sea salt and freshly ground black pepper

24 cherry tomatoes, on the vine

2 tbsp balsamic vinegar



Patatas bravas with crispy john dory Winter Main course

 For the patatas bravas

·         3 tbsp olive oil

·         600g/1lb 5oz potatoes, such as Maris Piper, Desiree, King Edward, peeled and cut into 2.5cm/1in cubes

·         salt and freshly ground black pepper

·         2 x 400g/14oz cans chopped tomatoes

·         3 red chillies, seeds removed, finely chopped

·         4 garlic cloves, crushed

For the crispy John Dory

·         6 x John Dory fillets (also known as St Peter's fish),

·         flour for dredging, seasoned with celery salt, white pepper and smoked paprika

·         vegetable oil, for deep frying

To serve

·         chopped fresh parsley

Pork and fennel casserole Winter Main course

2 tsp olive oil

1kg/2lbs 2oz pork shoulder, cut into large cubes

200g/7oz chorizo, cut into chunks

1 onion, sliced

1 fennel bulb, finely sliced

250ml/9fl oz chicken stock

2 lemons, zest and juice

1 x 400g/14oz can chickpeas

100g/3½oz large pitted green olives

1 tbsp chopped fresh parsley

To serve

wilted spinach

brown rice

Pot au feu Winter Main course

1 x 2kg/5lb piece beef brisket

selection of vegetables, such as leeks, carrots, celery, onions, parsnips, turnips and butternut squash, cut into pieces

bouquet garni (made with flatleaf parsley, thyme and bay leaves)

2 boiling sausages

1 small boiling chicken

3 tomatoes

2 handfuls spaghetti, broken into pieces

To serve






Prosciutto, mozzarella and basil stromboli Winter Main course

For the dough

450g/1lb strong white flour, plus extra for dusting

50g/1oz semolina

1 x 7g/¾oz sachet of fast-action dried yeast

2 tsp flaked sea salt

2 tbsp olive oil, plus extra for greasing

325ml/11fl oz warm water

For the filling

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

400g/14oz can chopped tomatoes

½ tsp dried oregano

1 tsp caster sugar

8 slices of prosciutto

125g/4½oz mozzarella

large handful fresh basil leaves

To serve

good olive oil and balsamic vinegar




Rag├╣ alla Napoletana Winter Main course
  • 5 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 500g/1lb 2oz topside of beef, chopped into medium-sized pieces
  • 500g/1lb 2oz pork ribs
  • 200g/7oz Italian pork sausages
  • 2 tbsp tomato purée, diluted in 100ml/3½fl oz red wine 
  • 3 x 400g/14oz tins chopped tomatoes 
  • handful fresh basil leaves 
  • salt and freshly ground black pepper 
  • pasta or bread, to serve



Roasted vegetable lasagne Winter Main course

450g/16 oz courgettes 

1 aubergine 

3-4 tbsp extra virgin olive oil 

1 kg firm, ripe tomatoes, sliced 


2 cloves garlic, chopped 


2 tbsp balsamic vinegar 


10-12 fresh basil leaves, torn 


Pinch salt and freshly ground black pepper 


2x125g/4½ oz low-fat mozzarella cheese, sliced 


150g/5¼ oz fresh lasagne sheets 


100g/3½ oz freshly grated parmesan



Sardinian pasta with sausage and tomato sauce Winter Main course

             400g/14oz Sardinian gnocchetti (or pasta of your choice)

For the sauce

             6 tbsp olive oil

             1 small onion, finely chopped

             1 garlic clove, finely chopped

             300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled

             35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)

             3 tbsp dry white wine

             600g/1lb 5oz polpa di pomodoro (crushed tomatoes)

Slow cooked family stew with polenta Winter Main course

 For the stew

100ml/3½fl oz olive oil

4 celery stalks, very finely diced

1 large onion, finely chopped

2 large carrots, very finely diced

3 garlic cloves, finely chopped

2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces

200ml/7fl oz red wine

1 tbsp juniper berries

1 tsp whole black peppercorns

4 sage leaves

1 tbsp rosemary needle

2 bay leaves

1.5kg/3lb 5oz chopped tomatoes, or chunky passata

1 tsp freshly grated nutmeg

2 tbsp tomato purée

salt and freshly ground black pepper

For the polenta

4 tsp salt

600g/1lb 5oz quick-cook polenta

250g/9oz fontina cheese (or taleggio), freshly grated

100g/3½oz parmesan, freshly grated


Spiced chicken and vegetable curry with turmeric rice Winter Main course

 For the curry

1 tbsp vegetable oil

½ onion, chopped

1 chicken thigh, bone and skin removed, flesh chopped

½ tsp curry powder

2 cardamom pods, seeds only

½ tsp ground cinnamon

½ tsp ground turmeric

pinch dried chilli

½ carrot, peeled and chopped

½ head broccoli, cut into florets

3 sundried tomatoes, chopped

2 tbsp Greek-style yoghurt

For the turmeric rice

85g/3oz basmati rice

400ml/14fl oz hot chicken stock

½ carrot, peeled and chopped

½ tsp ground turmeric

vegetable oil, for greasing

small handful chopped fresh chives, to serve


Toasted crumpets and warm spiced berries with yoghurt and honey Winter Breakfast

4 crumpets

100g/3½oz fat-free Greek yoghurt

150g/5½oz ripe strawberries, hulled and sliced

50g/2oz raspberries

50g/2oz blueberries

2 big pinches ground mixed spice

2 tsp runny honey, for drizzling


Tuna and tomato pasta Winter Main course

1 tbsp olive oil

             ½ red onion, finely chopped

             1 clove garlic, chopped

             85g/3oz fresh tuna, chopped

             1 tomato, chopped

             1 tbsp soy sauce

             small handful chopped fresh parsley

             salt and freshly ground black pepper

             125g/4oz penne pasta, cooked according to packet instructions

Tuna pasta bake Winter Main course

600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle

50g/2oz butter

50g/2oz plain flour

600ml/20fl oz milk

½ tsp mustard powder

200g/7oz extra-mature cheddar, grated

100g/3½oz can sweetcorn, drained

100g/3½oz peas

3 spring onions, sliced

2 x 185g/6½oz cans tuna in spring water, drained

Vegetable curry with chickpeas Winter Main course

3 tbsp olive oil

1 aubergine, chopped

2.5cm/1in piece fresh root ginger, cut into matchstick pieces

1 onion, roughly chopped

1 clove garlic, finely chopped

1 small green chilli, finely sliced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 green pepper, de-seeded, chopped

400g/14oz tinned tomatoes

2 tsp tomato purée

400g/14oz tinned chickpeas, drained

fresh coriander, chopped, to garnish

Description Season Course Ingredients