When winter hits and it is cold outside it is a great time to cook up some warming stews, casseroles and roasts.
A very thick and hearty soup with lentils, chickpeas, cannellini beans and a mixture of vegetables. Delicious and vegan.
The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.
This is my comforting version of Shepherd's Pie that my whole family loves! It is amazing that such a simple dish can be so good.
I have given so many people this recipe - substitute any fruits for the apple and if you don't have time to pre-cook it - just slice it finely and then add a little more sugar if it is a "tart" fruit (rhubarb, granny smith apples, some types of stonefruit, etc). Quick, easy, and foolproof! Great to bake in the oven whilst the main course is cooking.
It's the best potato and leek soup I've ever had. A modification of a recipe I first tried at my dear friend Sonja's house.
This is a traditional station cooking recipe that was often made for shearers: potatoes and cooked mince topped with mushrooms and a cheese sauce. It is very filling and nutritious.
Chicken and leeks slowly simmered in a smooth creamy sauce then all topped off with a flaky puff pastry crust. A nice big pie in a casserole dish.
Chickpeas add low-fat protein to this dish. Dried apricots and raisins give it a sweetness that complements the warmth of the spices.
White bean soup with spinach and leeks is a quick and delicious soup that is perfect for vegetarians and very filling. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
This is very easy to make but - like any good moussaka - takes time. Serve with salad. Even meat eaters love this!