Top five winter warmers
Brrr. It's a bit nippy out, keep warm with these filling meaty dishes
Blimey how the weather has turned all of a sudden. When it gets cold, food thoughts naturally turn to slow-cooked classics. So here's our top five meaty winter warmers.
1. Valentine Warner's lamb stew
Using good fatty stewing lamb as well as seasonal root veg, this delicious stew will keep you warm and cosy on these cold nights. It's a one pot meal as the potatoes are cooked in with the meat and vegetables. Just make sure you cut your vegetables a bit on the chunky side so as they retain a bit of shape and structure during the cooking process.
2. John Gregory-Smith's Persian lamb stew
If you fancy the taste of warmer climes, try John Gregory Smith’s rich flavourful stew. The saffron and cinnamon are all you need to provide a real depth of flavour and the honey and apricots lend just the right amount of sweetness, which works perfectly with the lamb. This stew is rich but light and full of flavour from such amazing spices.
3. Rosemary Moon's winter pork stew
A warming autumnal or winter meal made very simply with Pork and vegetables. The additional of a bramley apple adds a subtle nip of tartness while the dried fruits counterbalance with sweetness, the cider does a bit of both. Greens, mashed potatoes or even just a good hunk of bread are the only accompaniments you'll need.
4. Anjum Anand's beef madras
A firm British favourite, this is rich in flavour, spicy and comforting. A madras is normally a hot curry; for a medium heat Anjum has add four dried Kashmiri chillies and two green chillies, so bear this in mind and add as many as you think you will like. Kashmiri chillies are mild with an amazing deep red colour. Best served with pilaf, Naan or Indian flatbreads.
5. Daniel Galmiche's Boeuf bourguignon
This is an iconic French dish, and if you want to make it as the French do, you will probably use Charolais beef and a full-bodied burgundy red wine. Which ever breed or cut you chose, make sure it's good quality meat. In France, the process of cooking boeuf bourguignon often begins two days before serving, to soften up the meat and conserve the aromas – but a three-hour marinade will do just as well. Serve with another bottle of red.
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