We’re almost halfway through January, the cold weather has taken over and that healthy salad in front of you isn’t too appealing. Want to enjoy delicious, comforting food without the guilt? We’ve handpicked our favourite recipes for you:
A healthy and comforting treat for the whole family.
- 1 tbsp olive oil
- 8 chicken pieces, such as thighs and drumsticks
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 2 celery sticks, thickly sliced
- 2 carrots, cut up
- 2 leeks, cut up
- 600g potatoes, peeled and cut into large chunks
- 1tbsp plain flour
- 600ml hot chicken stock
- 2 rosemary sprigs
- Half a lemon
- Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan – there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
- Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
- Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.
VEGETARIAN SHEPHERD’S PIE
For those healthy #MeatFreeMondays!
- 1tbsp olive oil
- 2 medium onions, sliced
- 1 star anise
- 1 large carrot, diced
- 1tbsp tomato puree
- 1 garlic clove, crushed
- 1tsp thyme, chopped
- 1tsp rosemary, chopped
- 200ml white wine
- 1 vegetable stock cube, crumbled
- 400g chopped tomatoes
- 400g brown or green lentils
- 900g sweet potatoes, peeled and cut into chunks
- 50g butter
- 50g vegetarian mature Cheddar, grated
1. In a large frying pan over a medium-high heat, add the oil and fry the onion with the star anise until browned. Reduce the temperature to low, add the carrot, tomato purée, garlic and nearly all the herbs and cook for 2min. Pour in the wine and simmer for 5min until reduced slightly. Remove star anise, then add stock cube, tomatoes and lentils with their juice and 50ml (2floz) water. Cook for 10min until the carrots are just tender; season to taste.
2. Meanwhile, cover sweet potatoes with cold water in a large pan. Bring to the boil and simmer for 15min. Drain, steam dry in a colander, then return to the pan and mash with the butter and plenty of seasoning.
3. Heat oven to 200°C (180°C fan) mark 6. Spoon lentil mixture into a 2 litre (3½ pint) pie dish and dollop the mash over the top. Sprinkle with enough cheese to just cover the mash and then the remaining herbs. Cook for 20min, or for 35min from chilled, until hot all the way through and golden on top.
Give this healthy chicken noodle soup a try this week!
- 6 skinless, boneless chicken thighs
- 2tbsp brown sugar
- 2tbsp soy sauce
- 300g dried ramen noodles
- 2tbsp toasted sesame oil
- 3 garlic cloves, grated
- 1tbsp grated fresh ginger
- 2 pints of chicken stock
- 2tbsp white miso paste
- 125g oyster mushrooms, sliced
- 2 pak choi, trimmed and chopped
1. Heat grill to medium. Toss chicken thighs with sugar and 2tbsp soy sauce. Grill on a rack sat on a roasting tray for 10-15min, turning halfway, until cooked through. Remove chicken and slice.
2. Meanwhile, rapidly boil water in a large pan or stockpot and cook dried ramen noodles for 4min until just tender. Drain and divide among 4 deep soup bowls.
3. To the same pan, over a low heat, add toasted sesame oil and fry garlic and ginger for 1min, until fragrant. Add chicken stock, 4tsp soy sauce and miso paste and bring to the boil.
4. Add sliced mushrooms and pak choi. Return to the boil, reduce heat and simmer for 5min, until veg is tender. To serve, ladle broth and veg over ramen and add chicken slices.