Warming winter recipes

Whip up these easy, healthy, comforting meals that will nourish your soul on a cold winter’s day!

Tomato & coconut dhal

The recipe can be completed to the end of step two up to three days in advance, then cooled, covered and chilled, or it can be frozen (defrost before reheating). For both options, reheat gently in a pan until hot and bubbling.

For the dhal

250g dried red split lentils

1 onion, thinly sliced

1 tsp ground turmeric

1½ tsp medium curry powder

¼ tsp ground cinnamon

¹⁄8 tsp medium chilli powder a small handful of dried curry leaves, roughly crushed

1 x 28g vegetable stock pot or 1 vegetable stock cube

1 x 400g tin coconut milk

400g tomatoes, half of one reserved for garnish, the remainder chunkily chopped

salt and freshly ground black pepper

To serve (optional)

soft-boiled eggs (lowered into boiling water for 6½ minutes, then into cold water and peeled when just cool enough to handle), nigella or onion seeds, roughly chopped coriander, natural yoghurt (dairy-free, such as coconut yoghurt, for a vegan dhal).

Method

Put all the dhal ingredients, except the tomatoes and salt and pepper into a large pan. Fill the empty coconut milk tin with water and add that, then bring the mixture to the boil, stirring from time to time. Simmer on a low heat, stirring occasionally, for 10 minutes.

Add the tomatoes and simmer gently for a further 15 minutes, stirring occasionally. If necessary, thin with a little more water to your preferred consistency (bearing in mind the dhal will thicken up if not eating it immediately). Season with salt and pepper.

Divide the dhal between four bowls, thinly slice the reserved tomato and arrange on top with any, or all, of the serving suggestions (if using), and serve.

Taken from Deliciously Simple: Fast, fuss-free recipes for any occasion by Jane Lovett (Headline Home)

Cabbage, pancetta and bean soup

Ingredients

½ tbsp extra virgin olive oil, plus extra for drizzling

150g diced pancetta

400g can chopped tomatoes

800ml chicken stock

400g can cannellini beans, drained and rinsed

½ Savoy cabbage, shredded

½ x 25g pack basil, shredded

Method

Heat ½ tbsp oil in a large saucepan and fry the pancetta for 2-3 minutes.

Add the tomatoes, stock and beans and bring to the boil. Stir in the cabbage and cook, covered for 5 minutes. Season with black pepper. Drizzle with a little oil and serve with crusty bread.

Cook’s tip: Swap the cannellini beans for butter or kidney beans.

Roasted squash with quinoa stuffing

Ingredients

1 medium butternut squash, halved lengthways and deseeded

2 tbsp olive oil, plus extra for brushing

90g quinoa

500ml vegetable stock

60g baby spinach, chopped

60g pecans, chopped

40g dried cranberries

30g feta, crumbled

Salt and ground black pepper

Method

Preheat the oven to 220°C.

Brush the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on a baking tray and roast for 40-45 minutes, or until tender.

While the squash is roasting, rinse the quinoa and add it to a saucepan with the vegetable stock. Bring to a boil over a high heat, then reduce the heat to low and simmer for 15-20 minutes, or until all the liquid has been absorbed.

In a large mixing bowl, combine the cooked quinoa, baby spinach, pecans, dried cranberries, feta and the 2 tablespoons of olive oil, and season with salt and pepper.

Once the squash is done roasting, remove it from the oven and let it cool for a few minutes. Turn the halves over and stuff each with the quinoa mixture. Return the stuffed squash to the oven and roast for an additional 10-15 minutes, or until everything is heated through.

Extracted from Everyday Comfort by Katie Pix (Quadrille, £25). Photography Izy Hossack.

Head over to our Winter Wellbeing Hub for more uplifting resources to help you power through the winter months!