Warming Winter Recipes

This time of year, you can’t beat a cheap warm meal. Rachel and Charlene from the Marketing team are sharing some of their favourites to enjoy this winter.

Rachel’s Easy Beef and Vegetable Casserole

“This recipe is adapted from a BBC Good Food recipe and is one you can cook on the hob, in the oven or in a slow cooker. I buy cheap cuts of beef to keep the costs down and use dried herbs that last longer than fresh ones. When cooked for long enough, the beef falls apart and is just delicious. Pair with root vegetables, potatoes or dumplings and you have a hearty dinner for a rainy, cold weekend.”

Serves 4


  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 large carrots, halved lengthways, then very chunkily sliced
  • 2 big potatoes, roughly chopped
  • dried herbs of choice (thyme, sage, bay leaves etc., whatever you have!)
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g stewing beef, cut into large chunks and seasoned with salt and pepper
  • optional dumplings: 50g Atora Suet, 100g self-raising flour, a pinch of salt, 5 tbsp cold water


  1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  2. Add some oil to a casserole dish and brown the beef slightly.
  3. Add the chopped vegetables and herbs to the beef with a little extra oil and the butter.
  4. Soften for 10 mins, then stir in the plain flour, tomato purée, Worcestershire sauce and beef stock cubes.
  5. Gradually stir in 600ml hot water and bring to a gentle simmer.
  6. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is tender and the sauce has thickened.
  7. If you want to add dumplings, follow the instructions on the Atora packet and add in the last 20 minutes of cooking the casserole.
  8. Enjoy!

Charlene’s Caribbean Chickpea Curry

“My Caribbean Chickpea Curry is a favourite go-to dish of mine when I want some warm, comfort food. It’s vegan friendly, but you don’t have to be vegan to enjoy it! This would make a great change for a meat-free Monday meal, or if you are trying to keep costs down. It’s a great way to use your cupboard essentials with leftover veggies in the fridge”.

Serves 3-4


  • 1 can of chickpeas (drained)
  • ½ can of coconut milk
  • 1 cup of vegetable broth
  • 1 tablespoon of sunflower oil (or any oil of your choice)
  • ½ onion, chopped
  • 1 garlic clove, finely chopped
  • 1 spring onion, finely chopped
  • 1 medium tomato roughly chopped
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 2 tablespoons of curry powder
  • 1 teaspoon of paprika
  • 1 teaspoon of dried thym
  • 1 teaspoon of chilli flakes (optional)
  • sprinkles of black pepper and salt to taste


  1. Heat the oil, add onions, and cook until soft.
  2. Add the garlic and spring onion, cooking for a further minute.
  3. Stir in the curry powder, paprika, and thyme, stirring for approximately 2 minutes.
  4. Add the tomatoes, carrot, potato, and chickpeas and give them a good stir.
  5. Add the remaining ingredients of coconut milk, vegetable broth and chilli flakes.
  6. Bring to boil and cover the pot, reducing to a simmer for 12-15 minutes. If you prefer a thicker curry, leave a little longer, but keep a close eye on it!
  7. Season with a sprinkle of salt and pepper to taste.

Serve with white rice or naan bread.