It’s winter, we’re at home and, for many of us, the only thing getting us through the day is food. We’re sure you’ve exhausted your usual dishes, so why not try something different? We’ve partnered with eight restaurants and food brands to bring you some winter warmer recipes, perfect for this time of year to mix up your daily routine whilst at home. Don’t forget to take a picture of the finished product and tag us on Instagram or Twitter!
Select your desired winter recipe to view:
This sensational recipe mixes bright spices with rich, marinated lamb to create mouth-watering flavours. Anoki is one of our favourite Indian restaurants, with branches right on our network in Nottingham, Derby and Burton-On-Trent. Whilst we can’t visit, why not recreate their signature dish at home?
Lahoori Gosht ingredients – Serves 4
- 500g lamb, chopped into small pieces
- 1tbsp ground mixed spice
- 2 onions, chopped
- 1 or 2 garlic cloves (depending on taste), crushed
- Thumb-sized piece of ginger, chopped or grated
- 118ml (half a cup) of water
- 1tsp turmeric
- 1tsp chilli powder
- 1tsp coriander powder
- 1tsp jeera powder
- 1 green chili, chopped
- 400g tin of chopped tomatoes
- Fresh chopped coriander, for garnish
How to make Lahoori Gosht
- Heat some oil of your choice in a wok or pan, add the ground mixed spices and fry for 20 seconds.
- Add the onions, ginger and garlic and fry on a low heat for 1 minute.
- Slowly add the lamb pieces and stir for 30 seconds.
- Pour in the water, cover and leave it to simmer for 30 minutes on a medium heat. Make sure to check and stir it every 10 minutes and add water if it starts to evaporate.
- Turn the heat to full and add the turmeric, chili powder, coriander powder, jeera powder and green chillies. The amount of chillies you decide to use depends on how spicy you’d like the dish, so add accordingly.
- Stir for 30 seconds, add the chopped tomatoes and then stir for 2-3 minutes. The lamb should be tender by now, but if not, add more water and keep covered on a low heat. Make sure you check on it frequently and remove from the heat when the lamb is as you desire.
- Add fresh coriander and serve.
Top tip: Spices only cook in oil, so ensure the oil is visible on the surface of the pan before you add the powdered spices. If not, turn the heat on full until some water evaporates.
Pork Chops with Capers and Mash ingredients – Serves 4
- 4 thick fresh Norfolk free-range pork chops
- 1kg Fenland Maris Pipers potatoes, peeled and chopped into small chunks
- 150g salted butter
- 100ml double cream
- Maldon sea salt
- Fresh English watercress
- 1 jar of Capers in brine
- 1 banana shallot, peeled and finely chopped
- 1 garlic bulb, finely chopped
- 2 sprigs fresh thyme
- 30g flat leaf parsley, finely chopped
- 2 tablespoons of your favourite white wine
- 200ml meat stock
How to make Pork Chops with Capers and Mash
- Switch the oven on and turn to 190°C/gas mark 5.
- Lightly fry the shallots and garlic in a small saucepan with a tablespoon of rapeseed oil.
- Add the picked fresh thyme and capers and bind together with a dash of your white wine. Then, put to one side.
- Boil the potatoes until soft.
- Drain and return to the pan so any remaining water dries out.
- Add the double cream and butter and mash together, putting to one side once done. Try to keep it as warm as possible.
- In a hot frying pan, season the pork chops with salt and pepper.
- Fry for two minutes on both sides, and then put them in the oven for around 12 minutes until cooked through or to your liking. Keep the pan for later.
- Remove the meat from the oven dish and rest for 5 minutes.
- Put the pan you fried the meat in back on to the heat. Add the meat stock, the rest of the white wine and simmer to make your pan juice sauce.
- Add the mash and pork onto a plate. Chop a handful of fresh parsley and add to the pan containing the capers.
- Spoon the capers, sauce and fresh English watercress on top of the dish and serve.
Betty's Tearooms are a must when visiting North Yorkshire’s finest towns like York and Harrogate. Famous for their afternoon teas, Betty’s have been serving traditional cakes and scones since 1919. We bet you’re craving a traditional English tea, so why not make your own version? These chocolate éclairs are a great addition – add a pot of tea, sandwiches and scones, jam and cream for the ultimate afternoon tea. This recipe for chocolate éclairs has three parts – the pastry, the Crème Chantilly and the chocolate icing.
Ingredients for the Choux pastry – makes approximately 10 shells
- 80ml water
- 80ml whole milk
- Generous pinch of sugar
- Generous pinch of salt
- 70g butter, diced
- 100g plain flour
- 2 medium eggs, lightly beaten
- 1.5cm fluted piping nozzle
- Piping bag
How to make the Choux pastry
- Preheat the oven to 190°C fan/gas mark 5, and line a couple of baking trays with baking paper.
- Put a saucepan over a moderate heat and add the water, milk, sugar, salt and diced butter, stirring to ensure the butter melts evenly.
- When the butter has melted, increase the heat and bring to a rolling boil. Once the liquid is boiling, remove the pan from the heat and stir in all the flour. Use a wooden spoon to beat quickly, until all the flour is combined and a thick paste has formed.
- Put the pan back on a high heat for 2-3 minutes to dry the mix out. Make sure to constantly stir it until it no longer sticks to the pan or spoon.
- Remove from the heat, place the mixture into a mixing bowl and allow it to cool slightly for a few minutes.
- Using an electric whisk, gradually add the egg a little at a time. Continue adding the egg until you get a dropping consistency and a stiff batter has formed. You may not need all the egg, so revert back to using a wooden spoon for the last few additions.
- Transfer the batter to a piping bag that is fitted with a 1.5cm fluted piping nozzle. Pipe the pastry onto the prepared baking tray, ensuring they measure around 9cm long. Allow some space between the tubes as the pastry will expand in the oven.
- Place the pastry in the preheated oven and bake for around 20-25 minutes. Be sure not to open the oven door until the baking time has elapsed as it may collapse. When the pastry is a golden-brown colour and firm to the touch, switch the oven off, open the door slightly and leave in the oven for a further 10 minutes. This will help them dry out.
- Remove from the oven and use a utility knife to make a little hole in the bottom. This will allow steam to escape.
- Only pipe the filling in when cool. Place onto a cooling rack and leave until ready to use.
Ingredients for the Crème Chantilly
- 1tsp icing sugar
- A drop of vanilla extract
- 200ml very cold double cream
How to make the Crème Chantilly
- Place the cream in a cold metal bowl, add the drop of vanilla extract and stir together.
- Add the icing sugar and use a balloon whisk to whip up the cream to a firm consistency. Be careful not to over whisk.
- Transfer to a piping bag and refrigerate until ready to use.
- Pipe the crème Chantilly into the choux pastry shells by inserting the piping bag into the small hole. Once all the shells have been filled, set aside whilst you prepare the icing.
Ingredients for the chocolate icing
- 30g dark chocolate
- 30g milk chocolate
How to make the chocolate icing
- Place the chocolate in a small bowl and place it over a saucepan that is filled one quarter with simmering water.
- Heat gently whilst stirring until the chocolate starts to melt.
- Remove the chocolate from the heat and stir until completely melted.
- Allow the chocolate mix to cool slightly and begin to thicken before dipping the tops of the pastry shells into it.
- Drain excess chocolate off the éclairs before placing them on a cooling wire.
Photo provided by @stockportvegan
Spicy Cauliflower bite ingredients
- 2 heads of firm cauliflower, cut into bite-sized pieces
- Self-raising flower (or chickpea flour if you’re gluten free)
- Corn flour
- 200g honey or golden syrup
- 200g siracha chilli sauce
- 2tbs soy sauce
- 2tb white wine vinegar
- 1tb sesame oil
- Sesame seeds, toasted
How to make spicy cauliflower bites
- Heat the honey/golden syrup, siracha, soy sauce, white wine vinegar and sesame oil together in a saucepan and leave to one side.
- Put the self-raising or chickpea flour into a bowl and add enough water so that it’s a thin, pancake consistency.
- Add the cornflour into a separate bowl.
- Dip the cauliflower into the flour batter. Then, roll it in the cornflour. Do this with all the cauliflower bites.
- If you have a deep fat fryer, fry 6 to 8 pieces at a time until light and golden. If not, please follow the steps below.
- Fill a deep saucepan no more than half full with sunflower oil – there should be enough oil for the bites to be fully submerged. Put the oil on a high heat and don’t add the bites until you’re sure the oil is piping hot. Depending on the strength of your hob and the size of your bites, it is hard to know how long it will take for the bites to be ready. Smaller pieces will cook faster than larger, but you’ll know the bites are ready when they’re light and golden.
- See these six tips on how to deep fry food without a fryer for more information.
- When light and golden, put the bites in a bowl and glaze with the sauce you made earlier.
- Garnish with slices spring onions and toasted sesame seeds.
The Old Sail Loft is located in a former quayside warehouse in Looe, Cornwall. It serves modern and classic dishes alike and specialises in steak and local seafood. This seafood tagliatelle recipe is super versatile and is a perfect way to mentally transport to the sunny beaches of Cornwall.
Seafood Tagliatelle ingredients – Serves 4
For the pasta:
- 4 duck eggs
- 400g plain flour
- Or buy fresh tagliatelle pasta at the supermarket
For the seafood sauce
- Fresh local fish enough for 4 people – haddock, cod, ling, smoked haddock, pollack, Scottish salmon are all good options
- 1tsp garlic seasoning
- 1 thumb size piece of fresh ginger, grated
- A splash of white wine
- A handful of fresh basil
- 400g freshly chopped tomatoes
- 1tbsp tomato paste
- 1 garlic clove, crushed
- A dash of crème fraiche
- A handful of garlic chives to garnish
How to make Seafood Tagliatelle
- If you aren’t making the fresh pasta, you can skip this step. Bind together the plain flour and duck eggs in a mixer until you get a dough like consistency. Roll it out and let the pasta machine do the rest, gradually taking the pasta down to the thinnest setting.
- For the seafood mix, pan fry diced chunks of the fish of your choice and season with the garlic, fresh ginger and a dash of white wine. Cook for 5 minutes.
- Meanwhile, cook the pasta - it shouldn’t take longer than 5 minutes.
- Add a little fresh basil, chopped tomatoes, crushed garlic and tomato paste to the pan with the fish.
- Stir in the pasta without damaging the fish.
- Make sure the fish is cooked through and serve with a little crème fraiche and garlic chives.
If you’ve never heard of SPAM®, where have you been? This little tin of happiness can create loads of delicious meals and has been pleasing tastebuds since 1937. The following dish is a classic example of a winter recipe, and surprisingly easy to make.
SPAM®and Leek Pie ingredients – makes 1 pie
- 1x 340g can of SPAM® Chopped Pork and Ham, cut into 2cm cubes
- 1tbsp olive oil
- 2tbsp butter
- 2x large leeks, washed and sliced
- 75g small white button mushrooms, sliced
- 1tbsp plain flour
- 250ml water
- Half a chicken stock cube
- 75g light cream cheese
- 1tbsp chopped parsley
- 3 sheets of filo pastry
- Green vegetables to serve with
How to make SPAM® and Leek Pie
- Preheat the oven to 190°C/170°C fan/gas mark 5
- Heat the butter in a sturdy frying pan and fry the leeks for 5 minutes, without colouring them.
- Sprinkle over the flour and cook, stirring all the time for a further 2 minutes.
- Add the chicken stock gradually, stir well and bring to a simmer. Cook for about 5 minutes until lightly thickened.
- Add the mushrooms and the cream cheese and stir until the cheese has melted, adding a dash of water if the sauce is a little thick.
- Add the cubed SPAM® Chopped Pork and Ham to the pan with the chopped parsley and stir well into the mixture.
- Spoon the mixture into a shallow 1 litre ovenproof pie dish and leave to cool.
- Brush the edge of the pie dish with olive oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish.
- Brush with olive oil, then repeat with the other two sheets. Scrunch up the overhanging pastry, and fold over onto the pie mix.
- Brush with the remaining olive oil or a little melted butter and bake the pie for approximately 30-35 minutes, until golden.
- Meanwhile, cook your green vegetables and serve all together.
Porridge is the ultimate winter breakfast. It can be sweet or savoury (or both!) and is a great way to start your day. If things are getting a little samey, you can use porridge oats to make several delicious dishes, like this one from The Great British Porridge Co. This recipe is also completely guilt-free, with no animal products used.
Right now you can use discount code XCTRAINS20 to get 20% off* The Great British Porridge Co. products through their website. The discount code is valid to 28 February 2021 so be quick!
Vegan Banana and Blueberry Muffin ingredients – Serves 12
- 100g light brown sugar
- 100ml maple syrup
- 60g mashed banana
- 60ml coconut oil
- 80ml non-dairy milk
- 1tsp apple cider vinegar
- 1 flax egg (1tbsp flaxseeds + 3tbsp water)
- 120g Great British Porridge Co Blueberry and Banana Porridge
- 50g rolled oats
- 1tsp baking soda
- 11tsp baking powder
- ¼ tsp cinnamon
- 200g frozen or fresh blueberries
How to make Vegan Banana and Blueberry Muffins
- Preheat oven to 190°C/gas mark 5
- In a mixing bowl, whisk together the maple syrup, banana, coconut oil, milk, flax egg and apple cider vinegar until it’s well combined.
- Add in the sugar and the remaining dry ingredients and mix with a wooden spoon until a thick, smooth batter forms.
- Fold in the blueberries and mix.
- Put muffin cases into a muffin tin and use a tablespoon to add the batter to the cases. Fill each case about ¾ of the way up.
- Top with additional blueberries and sprinkle with oats if desired.
- Bake in the oven for 20-25 minutes until slightly golden brown.
- Remove from the oven and cool for 10 minutes.
- Remove the cases from the muffin tin and cool them on a rack until they’ve cooled down.
As seen on Rick Stein’s Cornwall on BBC2, this gorgeous recipe pairs Cornish mackerel with a delicious masala paste that he discovered in Goa many years ago. We’re following the traditional recipe with fish, but this can be swapped out with chicken or vegetables. Rick Stein has a few restaurants dotted around the UK and they’re definitely worth a visit when possible.
Cornish Mackerel Recheado Ingredients – Serves 2-3
- 6 small mackerel, filleted (preferably with the fillets joined by a piece of skin)
- Sunflower oil, for cooking
For the recheado masala paste
- 1tsp cumin seeds
- 2tsp coriander seeds
- 2tsp black peppercorns
- 1tsp whole cloves
- 1tsp turmeric
- 2tsp crushed dried chillies
- 1tsp sea salt flakes
- 20g garlic, chopped roughly
- 20g fresh root ginger, peeled and chopped roughly
- 3tbsp red wine vinegar
For the kachumber salad
- 1 very large beef tomato (or 2 large tomatoes), sliced very thinly
- 1 shallot, sliced very thinly
- 2 tbsp chopped coriander
- ¼ tsp ground cumin
- pinch cayenne pepper
- 1 tbsp white wine vinegar
How to make Cornish mackerel recheado
- Grind the cumin seeds, coriander seeds, peppercorns and cloves using a spice grinder or with a pestle and mortar.
- Add to a food processor along with the remaining recheado ingredients and pulse to form a paste.
- Get just under a teaspoon full of the paste and spread on one mackerel fillet, then top with another fillet.
- Take two pieces of kitchen string and tie around the fish to keep both fillets together.
- Repeat the last two steps with the remaining fillets.
- To make the salad, layer the ingredients in a large shallow dish. Start with the tomato, then the shallot, coriander, cumin and cayenne.
- Sprinkle over the vinegar, then some salt. Don’t mix the salad up, just leave it to stand while you cook the fish.
- Heat two teaspoons of oil in a heavy-based pan. When the oil is hot, add the mackerel and cook for 3 minutes on each side, or until golden-brown, being careful not to overcook. You may need to do this in two batches.
- Mix the salad to combine all ingredients and serve alongside the mackerel.
We hope you enjoy these recipes and that they’ve inspired you to be more creative in the kitchen! If you’re looking for more activities to do while at home, why not plan your next trip? We may not be able to travel yet, but there’s nothing stopping us planning our next staycation for when we can. Our UK holidays hub has loads of inspiration, whilst our virtual tour of Britain transports you to attractions from the comfort of your own home.
*CrossCounty are not the promoter of this offer and The Great British Porridge Company’s terms and conditions will apply to this promotion https://thegreatbritishporridgeco.co.uk/pages/privacy-policy We therefore exclude all liability for any loss or damage arising from or in connection with the promotion and any subsequent transaction(s).