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As the weather grows colder, we’re all snuggling into our cosy winter coats and looking for ways to ease the winter blues. We’ve put together our top 4 winter warmer recipes to help warm your cockles this season…
C A S H E W P R A W N
A N D T U R M E R I C B R O T H
Serves 2 – 30 minutes
Put your feet up and get cosy this winter to enjoy a hearty bowl of cashew prawn and turmeric broth, made with a milk substitute from Plenish – great if you need to go dairy free!
INGREDIENTS
2 tablespoons coconut oil
1 star anise
1 shallot
thumb-sized hunk of ginger
1 red chilli
1 stalk of lemongrass
1 heaped teaspoon of ground turmeric
1 medium courgette
2 cups of cashew m*lk (or 400ml)
2/3 cup of raw, peeled prawns (or 160g)
1 cup of baby spinach, packed!
small bunch of fresh coriander
1 lime
salt & pepper
METHOD
Heat the coconut oil in a medium saucepan, and add the star anise. Finely chop the shallot, chilli, lemon grass, and ginger and add to the warmed coconut oil.
Add the turmeric, and gently sauté for 8 minutes, stirring occasionally; keep the heat low so the shallot etc. doesn’t catch.
Chop the courgette lengthways, and then across, roughly 0.5cm thick. Add this to the saucepan. Season with salt and pepper.
After 2 minutes add the cashew m*lk. Keep the heat relatively low; warming it up gently will prevent the cashew m*lk from splitting, and allow the flavours to infused much better.
When the broth is near simmering, add the baby spinach and stir the saucepan encouraging it to wilt. Add the prawns and cook for 4 minutes, you will see the prawns turn beautifully pink as they cook through. Again, keeping the heat moderate will ensure the prawns are tender; if the broth is boiling they will toughen very quickly.
Finally, turn off the heat and stir in the freshly chopped coriander.
Served in warmed bowls, with lots of lime wedges on the side. Thai basil leaves and some chopped toasted cashew nuts are delicious sprinkled on top if you wish. Tuck in!
C L A S S I C T A R K A D A H L
Serves 4 – 1hr 20 mins
Ward off the winter blues with the gentle heat of a classic Tarka Dahl dish from Crazy Jack Organic.
FOR THE TARKA:
100g Crazy Jack green lentils
50g Crazy Jack red lentils
1L water
½ tsp turmeric
3 garlic cloves, crushed
10g root ginger, grated
Salt, to taste
Handful of chopped coriander leaves, to serve
FOR THE DAHL:
3 tbsp vegetable oil
3 dried red chillies
1 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, chopped
½ tsp garam masala
Salt to taste
METHOD
Rinse both types of lentils and place in one litre of water in a large saucepan. Bring to the boil, then add the turmeric, garlic, ginger and a little salt. Simmer, covered, for 40 minutes, stirring occasionally.
Meanwhile, heat the oil for the tarka in a large frying pan. Add the whole dried chillies and cumin seeds and brown gently.
Add the onion and sauté for five minutes, then add the tomatoes, garam masala and a little more salt and cook for around 10 minutes.
Pour half the lentil mixture into the frying pan and deglaze the bottom, then pour everything pack into the lentil pan. Cook for another 10 minutes, mashing some of the lentils as they cook.
Add a little water if the lentils are too thick (remember it will thicken further as it cools). Taste, adjust the seasoning and serve sprinkled with coriander.
W I N T ER S T E W
Serves 4-6 – 1 hour 45 mins
(plus soaking the beans overnight)
A wonderful recipe for a warming winter stew by Fenland Celery, made with chorizo and cannellini beans. An ideal supper, or family meal.
INGREDIENTS
2 tbsp olive oil
6 shallots, sliced
250g chorizo, cut into 2cm slices
2-3 cloves garlic, crushed
1 tsp smoked paprika
½ head Fenland celery, each stalk cut into 3 pieces, plus a few leaves for garnish
1.5 litres chicken or vegetable stock
500g dried cannellini beans, soaked overnight in cold water
2 bay leaves
Salt & freshly ground black pepper
Small bunch flat leaf parsley, roughly chopped
METHOD
Heat the oil in a large saucepan and sweat the shallots until soft and translucent but not coloured at all.
Add the chorizo, turn up the heat a little and continue frying until the chorizo and shallots are lightly caramelized.
Add the garlic, smoked paprika and Fenland celery and fry for a further minute before pouring in the stock.
Finally add the drained beans and tuck in the bay leaves. Bring up to the boil and simmer steadily until the beans are soft and tender. This could take anything between an hour and an hour and a half depending on the dryness and age of the beans. Keep an eye on it and add a little cold water if it looks a bit dry at any stage.
When the beans are cooked, stir through the flat leaf parsley and season to taste with salt and freshly ground black pepper. Serve in deep bowls scattered with a few celery leaves.
Q U I C K Q U O R N
S P A G H E T T I B O L O G N E S E
Serves 4 – 15 minutes
If you simply can’t wait to tuck into a winter warmer meal, this quick spaghetti bolognese recipe from Quorn is perfect for you. It takes just 15 minutes and will have your taste-buds tingling in no time.
INGREDIENTS
300g Quorn Mince
2 tbsp olive oil
1 onion, very finely diced
2 cloves garlic, crushed
200g mushrooms such as mini portabellos, diced
2 tbsp red pesto
400ml tomato passata
1 tbsp vegetarian Worcestershire sauce
1 vegetable stock cube, dissolved in 150ml hot water
1 tbsp tomato puree
1 tsp dried oregano
Salt and pepper to taste
500g fresh spaghetti
Hard cheese of your choice, grated to serve (optional)
METHOD
Pre heat the oil over a medium to high heat, add the onion and cook for 2-3 minutes stirring often. Add the garlic and mushrooms, cover and cook over a medium/high heat stirring frequently for 2-3 minutes
Increase the heat, add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano.
Stir well, cover and cook for 8-10 minutes. Meanwhile, cook the fresh spaghetti according to pack instructions
Season to taste and top with the grated cheese
With just 43 days until Christmas, why not get your holiday shopping sorted while you’ve got your feet up? Browse our selection of gifts here.
