Take the stress out of busy weeknights with these make-ahead winter warmers
COMPILED BY: JESS MEYER. RECIPES AND
Creamy chicken casserole
PREP: 30 MINS COOK: 20 MINS CALS: 371 FAT: 12G SAT FAT: 4.5G CARBS: 10G
SERVES 4
This French style one-pot is super easy yet impressive enough for company. Swap the chicken breasts for skin-on thighs to make it more thrifty.
YOU WILL NEED
2tbsp olive oil
4 chicken breasts, skin on
2 sticks celery, finely chopped
300g pearl onions or shallots, peeled
2 carrots, roughly chopped
350g small chestnut mushrooms or
larger ones, quartered
2 sprigs thyme
350ml white wine
125ml chicken stock
Few sprigs tarragon leaves, chopped
3tbsp double cream or crème fraiche
Lemon wedges, to serve
HOW TO DO IT
1 Heat half the oil in a large, lidded frying pan. Season the chicken and fry, skin side down, until crisp and golden (about 8 mins). Turn it over and cook for a further 5 mins. Remove the chicken from the pan and set aside.
2 Add remaining oil to the pan and cook the celery, shallots and carrots over a low heat for 8-10 mins, until softened. Turn heat up, add the mushrooms and thyme, then cook for 5-10 mins more.
3 Pour in the wine, then add the stock. Bring to simmer, nestle the chicken back into the pan and cook with the lid on for 10 mins. Remove the lid and cook for 10 mins more. If making ahead, cool completely, then freeze in an airtight container for up to three months.
4 To serve, defrost in the fridge, reheat in a saucepan over medium heat, then stir through the tarragon and crème fraiche. Serve with potatoes or rice.
TIP IF YOU’RE NOT KEEN ON THE ANISEED FLAVOUR OF TARRAGON, SWAP FOR THYME.
Curried parsnip soup
PREP: 15 MINS COOK: 30-35 MINS CALS: 344 FAT: 14G SAT FAT: 6.5G CARBS: 43G
SERVES 8
Warming spices and crispy croutons jazz up seasonal veggies in this hearty soup.
YOU WILL NEED
2tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
2tbsp garam masala
1tsp turmeric
½tsp mustard powder
½tsp ground cinnamon
Pinch cayenne pepper, plus
extra to serve (optional)
1kg parsnips, peeled and chopped
2 large potato, peeled and chopped
2ltr vegetable stock
140ml double cream, plus
extra to serve (optional)
2 naan bread, cut into small chunks
½tsp nigella seeds (optional)
Coriander leaves, to serve (optional)
HOW TO DO IT
1 Heat half the oil in a saucepan and add the onion. Cook over medium heat until soft and translucent, then add the garlic and spices and cook for 1 min. Add the parsnips, potato and stock, and simmer for 20-30 mins until very soft. Use a stick blender to puree
