Comforting supper recipes

Ingredients

• 8 bone-in chicken thighs
• 2 tbsp olive oil
• Onion, sliced
• 4 garlic cloves, sliced
• 1 tsp smoked paprika
• 400 g cherry tomatoes
• 400 g tinned white beans, drained
• 250 ml chicken stock
• Handful of basil

Method

1. Season the chicken and brown it skin-side down in the oil in a wide pan for 6–8 minutes; set aside.
2. Soften the onion in the same pan, then add garlic and paprika for 1 minute.
3. Add tomatoes, beans and stock, nestle the chicken back in skin-side up and simmer, partly covered, for 30–35 minutes.
4. Check the chicken reaches 74°C (165°F), scatter with basil and serve with bread.

Ingredients

• 900 g stewing beef, in chunks
• 2 tbsp plain flour
• 2 tbsp oil
• Onion, chopped
• 3 carrots, in chunks
• 2 celery sticks, sliced
• 2 tbsp tomato paste
• 1000 ml beef stock
• 500 g potatoes, in chunks
• 1 tsp dried thyme

Method

1. Toss the beef in seasoned flour and brown in batches in a heavy pot.
2. Soften onion, carrot and celery, then stir in tomato paste for 1 minute.
3. Return the beef, add stock and thyme, cover and simmer gently for 1½ hours.
4. Add potatoes and cook for another 30–40 minutes until the beef is tender.

Ingredients

• 4 salmon fillets
• 1 tbsp butter
• 2 garlic cloves, crushed
• 200 g cherry tomatoes, halved
• 200 ml single cream
• Lemon, sliced
• 80 g baby spinach
• Small bunch of dill or parsley

Method

1. Sear the salmon skin-side down in butter for 4 minutes, turn for 1 minute, then lift out.
2. Add garlic and tomatoes and cook until the tomatoes soften.
3. Pour in the cream, add lemon slices and spinach, and simmer for 2 minutes.
4. Return the salmon and cook gently until it flakes easily, about 4–5 minutes; finish with herbs.

Ingredients

• 4 thick pork chops
• 1 tbsp butter
• Onion, sliced
• 2 apples, cored and sliced
• 150 ml apple juice
• 1 tsp wholegrain mustard
• Few sage leaves

Method

1. Season the chops and sear in a hot pan for 4–5 minutes each side until they reach 63°C (145°F); rest on a plate.
2. Melt butter in the pan and cook onion and apples until golden.
3. Add apple juice, mustard and sage and bubble until syrupy.
4. Return the chops and any juices to warm through.

Ingredients

• 1000 g floury potatoes
• 60 ml milk
• 30 g butter
• Onion, chopped
• 2 carrots, diced
• 800 g cooked green lentils
• 2 tbsp tomato paste
• 300 ml vegetable stock
• 100 g frozen peas

Method

1. Boil the potatoes until tender, then mash with milk and butter.
2. Soften onion and carrot, add lentils, tomato paste and stock and simmer for 10 minutes; stir in peas.
3. Spoon into a baking dish and top with the mash.
4. Bake at 200°C (400°F) for 25 minutes until golden.

Ingredients

• 250 g pearl barley, rinsed
• 2 tbsp olive oil
• Onion, chopped
• 2 garlic cloves, crushed
• 300 g mixed mushrooms, sliced
• 900 ml vegetable stock
• 30 g Parmesan, grated
• Handful of parsley

Method

1. Brown the mushrooms in hot oil, then set aside.
2. Soften onion and garlic, add barley and stir for 1 minute.
3. Add stock, cover and simmer for 35–40 minutes until tender, stirring occasionally.
4. Stir through the mushrooms, Parmesan and parsley.