Cosy & comforting!
In the colder months, warm up with these simple but hearty crowd-pleasing meals
recipes CASSIE BEST, AILSA BURT & SAMUEL GOLDSMITH photographsELLA MILLER
family
Creamy halloumi & tomato curry
Halloumi has a bouncy texture similar to paneer that works wonderfully here. (If you’re serving this to young children, you may want to halve the garam masala.)
SERVES 2-3 PREP 5 mins COOK 20 mins EASY V ❄
225g block halloumi
2 tbsp flavourless oil (such as
vegetable or sunflower oil)
1 large onion, chopped
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
400g can chopped tomatoes
100ml double cream
80g fresh or frozen baby spinach
2 tsp sugar
1 tbsp garam masala
1 tsp nigella seeds
cooked rice, grains or naan, to serve
1Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent.
2Add the garlic and ginger to the pan. Cook for another 2 mins, stirring frequently, until they become fragrant. Stir in the cumin, coriander and turmeric, and cook for 2 mins more. Pour in the tomatoes and stir well. Simmer for 5-7 mins, or until the mixture thickens.
3Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.
4While the sauce is simmering, heat the remaining 1 tbsp oil in a separate pan over a medium-high heat. Fry the halloumi for 3-4 mins until golden brown on all sides.
5Once the halloumi is browned, add it to the sauce along with the spinach, sugar and garam masala and stir to combine. Gently simmer for 5 mins until the spinach has wilted or defrosted. If the curry seems too thick, add a splash of water or more cream to loosen it. Scatter with nigella seeds and serve with rice, grains or naan.
GOOD TO KNOW calcium • 3 of 5-a-day • gluten free PER SERVING (3) 575 kcals • fat 45g • saturates 24g • carbs 18g • sugars 14g • fibre 5g • protein 23g • salt 2.3g
Veggie sausage casserole
SERVES 4 PREP 15-20 mins COOK 1 hr EASY V
2 tbsp olive oil
8 vegetarian sausages
1 large red onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
1 tsp sweet smoked paprika
1 tsp fennel seeds (optional)
few sprigs of thyme, rosemary or
sage
2 tbsp tomato purée
1 tbsp balsamic vinegar
400g can plum tomatoes
250ml vegetable stock
400g can butter beans
60g fresh vegetarian pesto
warm crusty bread, to serve
(optional)
1Heat the oil in a large flameproof casserole dish over a medium-high heat
