Winter Warmer Recipes
Soup Maker Butternut Squash Soup
Prep time: 10 mins
Cook Time: 1 Hour
½ butternut squash (about 500g), peeled and chopped into 4cm cubes
½ tbsp olive oil
1 onion, diced
1 small garlic clove, thinly sliced
1 mild red chilli, deseeded and finely chopped
400ml vegetable stock
2 tbsp crème fraîche, plus more to serve
Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don’t fill the soup maker above the max fill line. Season well. Press the ‘smooth soup’ function.
Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.
Slow Cooker Chicken Curry
Prep: 10 mins
Cook: 6 hours
1 large onion, roughly chopped
3 tbsp mild curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
1 tbsp finely chopped ginger
1 yellow pepper, deseeded and chopped
2 skinless chicken legs, fat removed
30g pack fresh coriander, leaves chopped
cooked brown rice, to serve
Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
Stir in the the chopped leaves of 30g coriander just before serving over brown rice.
Soup Maker Broccoli & Stilton Soup
Prep: 5 mins
Cook: 30 mins
1 onion , finely chopped
1 celery stick, sliced
1 leek, sliced
1 medium potato, diced
750ml low salt or homemade chicken or vegetable stock
1 head broccoli , roughly chopped
140g stilton, or other blue cheese, crumbled
Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
Slow Cooker Beef Stew
Prep: 20 mins
Cook: 4 hours (on high or 8 on low)
1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)
Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.