To help you and your loved ones stay warm this Winter or even after a sensational Bonfire Night celebration, we’ve mixed together a handful of scrumptious recipes to help liven up both your kitchen and your crockery. From casserole dishes to slow cookers, roasting pans to baking trays, here at The Range we’ve got your next meal covered. No matter whether it’s a stew, pie, or hotpot to help warm your cockles, here are our Top Winter Warmer Recipes:
A hearty and low-in-fat option for those seeking something truly flavourful, this scrumptious recipe is designed to serve 6.
1.25kg of chicken thighs and drumsticks
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, deseeded and chopped
250g frozen peppers, defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans, drained
400ml hot chicken stock
Small bunch of coriander, chopped
150ml pot soured cream and crusty bread (to serve)
1. Remove the skin off the chicken and discard. Heat the olive oil in a large casserole dish, fry the chicken until golden brown all over then remove. Add the onions, garlic, and chillies to the oil then fry for approximately 5 minutes or until they start to turn golden.
2. Add in the peppers, tomatoes, beans, and hot chicken stock. Place the browned-off chicken back on top and half-cover with a pan lid. Leave to cook for approximately 50 minutes or until the chicken is cooked through and is tender.
3. Stir through the chopped coriander and serve with the soured cream and crusty bread.
1 tbsp sunflower oil
500g braising steak, diced
1 onion, chopped
2 carrots, thickly sliced
2 tbsp plain flour
2 sprigs thyme
150ml red wine
500ml beef stock
250g chestnut mushrooms, halved
320g puff pastry sheet
A firm favourite, why not warm up any mealtime with this delicious crowd pleaser. This super-tasty recipe serves 4.
1. Heat the olive oil in a large saucepan. Add the diced braising steak and cook over a high heat until brown. Remove the steak with a slotted spoon and set aside. Add in the onion and carrots and cook for approximately 3 minutes or until they begin to brown. Stir in the flour and cook for approximately 1-2 minutes.
2. Return the meat and resting juices back to the pan. Add in the thyme, wine, and beef stock. Bring to a simmer then cover and cook on a gentle heat for approximately 1 hour or until the meat is tender. Add the halved mushrooms and cook for a further 5 minutes.
3. Preheat the oven to 200C (Gas Mark 6). Spoon the cooked filling into a roughly 30x22cm roasting pan. Brush around the rim of the dish with water then gently lay the puff pastry over the top. Neatly trim away any overhanging pastry and press down firmly to ensure a tight seal. Use a small and sharp knife to lightly score the surface of the pastry in a cross-hatched pattern. Brush with a splash of milk and then bake for approximately 25-30 minutes or until risen and golden.
85g dried red lentils
2 carrots, quartered then diced
3 celery sticks, sliced
2 small leeks, sliced
2 tbsp tomato puree
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander
Great too for tucking into whilst at work or even whilst on the go, this delicious homemade soup is jampacked with an array of immunity supporting vitamins that are sure to help you tackle the colder weather head-on. This desirable recipe serves 2.
1. Add the dried lentils, diced carrots, celery sticks, and leeks into a large pan with the tomato puree. Add in the thyme leaves, chopped garlic cloves, vegetable bouillon powder, and ground coriander.
2. Pour in 1.5 litres of boiling water and stir well.
3. Cover the pan and leave to gently simmer for approximately 30 minutes or until the vegetable and lentils are tender.
4. Serve into bowls and eat straightaway. If you prefer soups with a thicker texture, then blend 1/3 of the soup with a hand blender or food processor.
