Enjoy feel-good food to boost your mood. Each of these recipes includes delicious superfood ingredients to help beat the winter blues
This tasty stew is the perfect warming dish for chilly days Chicken, kale and butterbean stew
PREPARATION TIME 10 minutes COOKING TIME 30 minutes SERVES4
INGREDIENTS
● 2 tbsp olive oil ● 2 chicken breasts, chopped
● 1 onion, roughly sliced ● 3 cloves garlic, roughly chopped ● 1 tbsp smoked paprika
● 6 large tomatoes, chopped ● 1 tbsp red wine vinegar ● 550ml vegetable stock ● 500g butter beans, drained ● 250g bag of kale, chopped
● jacket potatoes, to serve (optional)
METHOD 1Heat 1 tbsp of olive oil in a large pan, add the chicken and cook for a few minutes until lightly browned. Remove the chicken and set aside.
2Add the onion and remaining oil to the pan and cook for approximately 10 minutes until soft.
3Add the garlic and smoked paprika to the pan and cook for a further minute.
4Add the chopped tomatoes and red wine vinegar, cook for a few minutes until they are soft then add the stock. Simmer for 5 minutes.
5Add the butter beans. Return the chicken to the pan and then add the kale. Cook for a further 10 minutes.
6Season to taste and serve the stew with jacket potatoes on the side, if liked.
COOK’S TIPS
This also works well with chickpeas or other white beans. You could use tofu instead of chicken for a vegan version.
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Cheese and kimchi swirl buns
PREPARATION TIME15 minutes (plus 2 hours 10 minutes proving time) COOKING TIME 40 minutes SERVES7
INGREDIENTS
● 175ml whole milk ● 2 tsp dried active yeast
● 1 tsp caster sugar ● 350-450g plain flour, plus extra for dusting ● 1 tsp salt ● 1 egg, beaten, plus 1 egg for glazing ● 50g unsalted butter, very soft, plus extra for the tin ● 200g Red Fox cheese, grated
● 150g kimchi
For the garlic butter
● 125g unsalted butter, very soft ● 75g Red Fox cheese, finely grated, plus extra for scattering
● 3 cloves garlic, peeled and crushed ● 3 tbsp ch
