Winter Warming Recipes

During the cold winter months we’re all in need of some comfort food which is why we’ve put together a HUGE collection of our favourite winter warming recipes!

Cauliflower In Tomato Sauce



  • Heat the oil in a sauce pan, add the garlic and onion, cook while stirring until sauteed. Add the chili flakes, oregano, thyme and rosemary and stir.

  • Tip in the tomatoes, vegetable stock and sugar, mix, bring to a boil, reduce, cover and leave to simmer for 20 minutes stirring occasionally. The sauce should start to thicken.

  • Add the cauliflower florets and the cream to the pan, bring to a simmer over a low heat until the cauliflower is tender.

  • Add lemon juice, salt and pepper to taste and extra cream or water if the sauce is too thick for your liking. Chop the parsley, sprinkle into the stew and mix. Serve with potatoes.

Hearty Vegan Chili



  • In a deep pan, heat the oil over a medium heart, add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Combine by stiring and cook until the vegetables are tender, this should take around 10 minutes.

  • Add the garlic and chili con carne mix to the pan, cook until fragrant then add the tomatoes, beans, water/broth and the bay leaf. Mix and leave to simmer but stir occasionally.

  • Reduce the heat to maintain a simmer, cover and leave to reduce for 30 minutes then remove from the heat.

  • Remove the bay leaf, mix in the lime juice and salt to taste before serving.

Vegan Pumpkin Soup



  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

Ultimate Mashed Potatoes


  • 2000g Potatoes peeled & chopped
  • 2 Cloves of Garlic peeled
  • 80g Butter
  • 200g Bacon trimmed & chopped
  • 250g Cream Cheese
  • 120ml Milk
  • 3 Green Onions chopped
  • 50g Cheese grated
  • Garlic Salt to taste
  • Pepper


  • Preheat the oven to 200C or 180C for fan assisted ovens and grease a baking dish.

  • In a large saucepan, cover the chopped potatoes and peeled garlic in water, bring to the boil, reduce and simmer for 15 minutes or until tender. Drain, return the potatoes and garlic to the pan, toss over a low heat for a minute or two until completely dry.

  • Melt 20g of butter in a frying pan, over a medium heat, add the bacon, cook while stirring until golden brown. Drain using a paper towel.

  • Mash the potatoes until smooth, stir in the cream cheese and remaining butter and beat. Gradually stir in the milk and onions and half of the bacon and season with salt and pepper.

  • Spoon the mash into the prepared dish, sprinkle with cheese and some of the leftover bacon, bake for 30 minutes or until golden brown and serve with the remaining bacon on top.

Parsnip Soup


  • 1kg Parsnips
  • 8 Cloves of garlic
  • 1 tablespoon Rosemary
  • 2 tablespoons Maple Syrup
  • 3 Onions
  • 1.5 litres Vegetable Stock
  • 1 Lemon


  • Preheat the oven to 180C, clean the parsnips, cut into chunks and place in a roasting tin a long with the garlic cloves. Drizzle with oil, sprinkle rosemary on top followed by maple syrup, salt and pepper. Toss until coated and place in the oven for 20 minutes or until tender.

  • Slice the onions, heat some oil on a low heat in a pan and cook the onions until they go soft.

  • Carefully place the garlic, parsnips, onions and vegetable stock into a blender, blend until smooth, squeeze in the lemon juice, season with salt and pepper to taste then pour into a saucepan and heat before serving.

Bombay Chicken Curry



  • Cut the chicken in to smaller pieces, place in a bowl, sprinkle 1/2 teaspoon of salt and pepper, two chopped chillies, 3 tablespoons of lemon juice and two tablespoons of flour, toss until coated and leave to marinate for 15 minutes.

  • Heat oil in a pan, fry the chicken on each side for 1 to 2 minutes. Remove the chicken from the pan, fry the onions until golden brown then add the tomatoes until soft. Tip the onion and tomato in to a blender a long with the yogurt and blend until smooth.

  • Fry the star anise, ginger, garlic, curry leaves, bay leaves, cumin seeds, cloves, 2 peppercorns and three chillies. Add the yogurt mixture to the pan, cook until it begins to thicken. Tip in the chilli flakes, cumin, coriander, paprika, tomato puree, salt to taste and mix.

  • Pour in the cream to form a smoother mixture, tip in the chicken, cook and stir in the spinach. Try to remove any whole spices before eating.

Vegan Lentil Stew


  • 4 tablespoons Olive Oil
  • 1 Onion chopped
  • 1 stick of Celery chopped
  • 2 Leeks chopped
  • 4 Garlic Cloves minced
  • 400g Organic Red Split Lentils
  • 150g Kale chopped
  • 1 Sweet Potato peeled and chopped
  • 3 Carrots
  • 400g Chopped Tomatoes
  • 4 Mushrooms sliced
  • 950ml Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1/8 teaspoon Cinnamon
  • Salt
  • Pepper


  • Heat the oil in a pan, add the onions, leeks, celery, carrots and potato and cook for 15 minutes, add the garlic and mushrooms and cook for a further minute of two.

  • Stir in the tomatoes, lentils, vegetable stock, cumin, onion powder, cinnamon, salt and pepper, cover and simmer for 25 minutes. Add the kale, mix and simmer for a further 10 minutes or until the vegetables and lentils are tender.

Thai Salmon Curry



  • Place the onion, chillies, ginger, garlic, lemongrass, coriander, turmeric, tamarind, cumin, paprika, salt, pepper and 1 tablespoon of olive oil in to a blender and blend to form a paste. Spread half of the paste on to the salmon fillets.

  • Heat a tablespoon of olive oil in a pan, place the salmon in the pan and cook on each side for 3 minutes or until it begins to cook. Tip in the remaining curry paste and cook for a minute or two.

  • Pour in the coconut milk and fish stock and stir. Once the liquid has been brought to a low boil, add the sugar, fish sauce, lime juice and stir.

  • Add the kale, eave to wilt and for the sauce to thicken then serve. Garnish with spring onions, salt and pepper if desired and remove the lemon grass stalk.

Autumnal Apple Cake



  • Preheat the oven to 180C and line a round baking tin with baking paper.

  • Combine the flour, cinnamon, baking powder, baking soda and 150g of sugar in a large mixing bowl. Tip in the chopped apple and mix.

  • Using a separate bowl, whisk the eggs, vanilla, yogurt and oil together. Pour in to the flour mixture, mix until combined then add to the prepared cake tin.

  • Place six apple rings on top of the cake (see picture) and place in the oven for 35 minutes or until golden brown and baked through. Dust with icing sugar to serve.

Slow Cooked Chicken Stew


  • 3 Potatoes peeled and cubed
  • 2 Carrots chopped
  • 1 Courgette chopped
  • 1 Bell Pepper sliced in to strips
  • 2 Onions peel and slice
  • 2 Celery Sticks chopped
  • Salt to taste
  • Pepper to taste
  • 1 tin of Tomatoes
  • 3 cloves of Garlic minced
  • 2 Bay Leaves
  • 1 teaspoon Dill Weed
  • 1/2 teaspoon Thyme
  • 3 pounds Chicken Pieces
  • 1 can of Butter Beans
  • 370ml Chicken Stock
  • Olives optional


  • In a slow cooker tip in the vegetables, chicken and tomatoes, herbs and stock.

  • Place the lid on top and cook on low for six to eight hours.

Turmeric Vegetable Soup



  • Place a pan over a medium heat and heat the oil.

  • Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

  • Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

  • Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

  • Using a spoon, remove the bay leaves and leave the soup to cool.

  • Carefully add the soup to a blender and blend until smooth.

  • Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

Fairtrade Mushroom Soup


  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon


  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Butternut Squash & Spinach Lasagne



  • Preheat the oven to 200C, cut the squash in half, scrape out the seeds and fibre, brush with vegetable oil, place face down on a baking tray lined with foil and roast for 30 minutes. Leave to cool, remove the skin with a peeler, cut the butternut squash in to cubes and puree using a food processor.

  • In a bowl, combine the pureed butternut squash with 250g of ricotta cheese, milk, nutmeg and salt to taste.

  • In a separate bowl, combine the spinach, 250g of ricotta cheese, mozzarella, garlic, salt and pepper to taste. Preheat the oven to 190C.

  • Using a casserole dish, spread some of the butternut squash filling on to the bottom of the dish, sprinkle with mozzarella and top with a couple lasagne sheets. Spread some of the spinach filling on top, sprinkle with mozzarella and place lasagne sheets on top. Repeat this process with each filling until all fillings have been used.

  • Cover the final layer of lasagne sheets with Parmesan and mozzarella. Sprinkle Italian seasoning, paprika and basil on top. Cover with foil, place in the oven and bake for 30 minutes. Carefully remove the foil and cook for a further 10 minutes or until golden brown.

Red Borscht Soup


  • 1 tablespoon Organic Coconut Oil
  • 3 Beetroots chopped
  • 1 Carrot chopped
  • 1 Celery Stick chopped
  • 1 Potato chopped
  • 1 Onion finely chopped
  • 4 Garlic Cloves finely chopped
  • 1500ml Beef or Vegetable Stock
  • 1/2 Green Cabbage shredded
  • 4 tablespoons Canned Tomatoes
  • Onion Salt to taste
  • Pepper to taste
  • Soured Cream
  • Dill


  • Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

  • Tip in the stock and pepper and onion salt to taste.

  • Bring to the boil, cover with a lid and simmer for 20 minutes.

  • Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

  • Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

Brussels Sprout Soup


  • 2 teaspoons Olive Oil
  • 2 Onions chopped
  • 2 Cloves of Garlic minced
  • 300g Brussels Sprouts cooked & chopped
  • 650ml Vegetable Stock
  • 4 tablespoons Cream
  • 100g Cheddar grated
  • Celery Salt
  • Black Pepper


  • Heat the oil in a pan and fry the onions until soft, add the garlic and fry for 1 minute. Tip in the chopped sprouts and vegetable stock, cover and bring to the boil. Remove from the heat and leave to cool down.

  • Puree the soup, return to the heat and simmer while stirring in the cream and cheese until the cheese has melted. Season with celery salt and pepper and serve with a drizzle of oil.

Ham and Egg Hash


  • 1 Onion diced
  • 4 Potatoes
  • 300g Ham diced
  • 300g Mushrooms
  • 200g Cherry Tomatoes
  • 6 Eggs
  • Olive Oil
  • Chives
  • 2 teaspoons Thyme


  • Preheat the oven to 200C. Meanwhile, heat olive oil in a pan and cook the diced onion until translucent.

  • Tip in the diced potatoes, thyme, salt and pepper and fry while mixing.

  • In a separate pan with a drizzle of oil cook the ham and mushrooms with salt and pepper to taste. Tip in the cherry tomatoes and when the potatoes are brown and crispy combine the ingredients together.

  • Carefully transfer the mixture to an oven proof dish, create a well in the mixture and crack in the eggs. Place in the oven for 5 minutes of until the eggs are cooked.

  • Garnish with chives and cheese if desired.

Curried Cauliflower Soup With Salt & Pepper Cashew Nuts


Salt & Pepper Cashew Nuts

To Serve

  • A few Parsley Sprigs
  • A pinch of Chilli Flakes
  • Drizzle of extra Virgin Olive Oil


  • Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.

  • Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.

  • Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.

  • Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.

  • Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.

  • To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!

Organic Beef Stir Fry



  • Place the water, sugar, soy sauce, garlic, ginger, honey and oil in to a pot, stir and heat over a medium heat. Continue to stir until the sugar dissolves then bring to a boil.

  • In a bowl, combine a tablespoon and a teaspoon of cornstarch with two tablespoons of water until dissolved. Tip in to the soy sauce mixture over the heat and boil until the sauce thickens. Leave to cool.

  • Heat one teaspoon of vegetable oil in a frying pan, add the vegetables and season with salt and pepper. Fry until the vegetables start to brown/soften. Add two tablespoons of water, cook until the water evaporates and remove from the heat.

  • Heat two teaspoons of oil in a pan, add the beef to the pan, season with salt and pepper and cook until cooked through. Add all the meat and vegetables back in to the pan, pour the sauce on top and cook for 3 minutes and serve.

Organic Cheesy Pasta Bake



  • Using a knife, carefully squash the garlic cloves, add to a saucepan with the bay leaves and milk. Bring to a boil, remove from the heat and leave to rest.

  • Cook the pasta as per packet instructions, cook the broccoli and drain.

  • Melt the butter over a low heat, tip in the flour while stirring, sieve the milk and slowly add to the butter and flour mixture. Whisk until there are no lumps remaining and remove from the heat once you have a thick sauce.

  • Tip in the parsley, mustard, nutmeg, salt and pepper and half of the cheese and stir.

  • Place the pasta and broccoli in to a baking dish, pour over the cheese sauce and sprinkle the remaining cheese on top. Grill in the oven for 4 minutes or until golden brown and serve.

Pappardelle Pasta & Bolognese


  • 2 tablespoons Olive Oil
  • 2 Onions chopped
  • 2 Carrots chopped
  • 500g Minced Pork
  • 500g Minced Beef
  • 4 Garlic Cloves chopped
  • 450g Pappardelle Pasta
  • 400g Chopped Tomatoes
  • 200ml Beef Stock
  • 3 Bay Leaves
  • 125ml Red Wine
  • Passata
  • 2 tablespoons Thyme
  • Basil Leaves
  • Parmesan
  • Salt to taste
  • Pepper to taste


  • Fry the onions and carrots in oil over a high heat until soft, tip in the mince and fry until brown.

  • Add the passata, beef stock, thyme, bayleaves, wine and tomatoes a long with salt and pepper to season and stir.

  • Carefully add the bolognese to a casserole dish and place in the oven for 45 minutes.

  • Heat salted water in a pan, bring to the boil then tip in the pasta and cook as directed by the instructions provided.

  • Drain the pasta, place on to plates and spoon the bolognese on top.

  • If desired, sprinkle fresh basil leaves and Parmesan cheese on top.

Beef & Tomato Soup



  • Place the beef into a slow cooker, add beef broth and roast for 2 hours on a high setting or 4 to 6 hours on a low setting. Remove the beef from the slow cooker and place in a serving dish. Break apart lightly with two forks.

  • Place the shredded beef and remaining ingredients into a deep pan, bring to a boil, reduce the heat, cover and leave to simmer for an hour or two or until the beef is cooked through.

  • Serve warm and garnish with left over shredded beef.

Stuffed Sweet Potatoes


  • 2 large Sweet Poatoes
  • 2 tablespoons Butter
  • 1 small Courgette sliced
  • 4 slices of Bacon chopped
  • 1 Red Bell Pepper sliced
  • 1 tablespoons Oil
  • Salt
  • Pepper
  • Cheese


  • Preheat the oven to 200C, place the potatoes on to a baking tray and bake for 50 minutes or until tender. Carefully remove from the oven and leave to cool.

  • Heat the oil in a pan, add the bacon bits, cook until crispy and slightly brown, tip in the courgette and pepper slices, toss together and heat for 3 minutes or until slightly softened.

  • Cut the potatoes in half while warm, fluff the centre with a fork, add the butter, top with the bacon, pepper and courgette and sprinkle with cheese.

Pumpkin Soup



  • 2 tablespoons Coconut Oil
  • 2 Onions chopped
  • 1kg Pumpkin deseed, chop & remove skin
  • 600ml Vegetable Stock
  • 150ml Double Cream
  • Handful Pumpkin Seeds




  • Heat two tablespoons of coconut oil in a frying pan and add your chopped onions until soft.

  • Place the chopped pumpkin in to the frying pan and cook for 10 minutes or until soft. Making sure to stir occasionally.

  • Add the vegetable stock a long with a pinch of salt and pepper until it begins to boil. Allow to simmer for a further 10 minutes.

  • Add the double cream and bring to a boil. Take off the heat and using a blender, puree the ingredients to form a soup consistency.


  • Preheat oven to 190°C and line a baking tray with baking paper. Melt 52g of coconut oil and drizzle over the chopped bread in a mixing bowl.

  • Add the garlic powder, salt, pepper and Italian seasoning and gently combine.

  • Add to the lined baking tray, making sure the croutons are evenly spread out. Bake in the oven until a golden brown colour.

  • Let the croutons cool completely before adding to your pumpkin soup.

To Decorate

  • Add any left over double cream to the middle of the bowl and create a swirl/circle. Scatter your croutons and pumpkin seeds on top a long with a sprinkle of salt and pepper.

Beef Goulash Soup


  • 2 hanfuls Parsley chopped
  • 1 Red Pepper diced
  • 3 Potato peeled and chopped
  • 2 Carrots peeled and diced
  • 3 Garlic Cloves finely chopped
  • 2 teaspoon Smoked Paprika
  • 1 tablespoon Coconut Oil
  • 400g Tinned Tomatos chopped
  • 1 Onion sliced
  • 1 teaspoon Caraway Seeds
  • 200g Stewing Beef diced
  • 600ml Beef Stock
  • pinch of Salt


  • In a pan heat the coconut oil and add the onion and garlic. Fry until they begin to change colour slightly. Add the beef and allow to brown while stirring.

  • Add the caraway seeds a long with the paprika, tomatos and beef stock. Cover and leave for 30 minutes.

  • Add the potato. red pepper and salt, cover and leave for 20 minutes.

  • Add to a bowl and serve with chopped parlsey sprinkled on top.

Homemade Beer Battered Fish & Chips



  • 65g Flour
  • 65g Cornflour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Turmeric Powder
  • 75ml Beer
  • Sunflower Oil
  • 400g Fish


  • 750g Potatoes
  • 2 tablespoon Flour
  • 2 tablespoons Sunflower Oil
  • Sea Salt
  • Black Pepper


  • In a large mixing bowl, mix the turmeric, cornflour, flour and baking powder together and season with salt and pepper. Remove a tablespoon or two from the mixture and store in a small bowl.

  • In a jug, combine the beer and water and slowly tip in the flour mixture while stirring to remove lumps. Once the batter is smooth leave to rest for an hour.

  • Peel the potatoes, slice and preheat the oven to 180C. Add the chips to a pan of boiling water, boil until they become slightly tender, drain and place on to a baking tray.

  • Drizzle oil over the chips, scatter a tablespoon or two of the flour mixture and toss, making sure the chips are coated.

  • Place in the oven for half an hour, turning every 10 minutes until golden brown.

  • Pour vegetable oil in to a large saucepan, heat, dry the fish and toss in the flour mixture. Carefully add the fish to the vegetable oil and fry for 8 minutes or until golden brown.

  • Carefully remove the fish from the oil, pat with kitchen towel to remove excess oil and season with salt.

Pecan, Apple & Cinnamon Porridge



  • Add the cinnamon, milk, water and oats in a heavy based saucepan. Gently simmer and stir often until the consistency of the porridge is thick. Add more milk or water if needed.

  • Core and chop the apples and add to the porridge until the small apple pieces are warm.

  • Add to a bowl and sprinkle brown sugar, cinnamon and goji berries on top a long with the pecans. Add cinnamon quills for decoration.

Vegetarian Baked Stuffed Courgettes



  • Preheat the oven to 200C/440F/Gas 6.

  • If you're using round courgettes simply cut the top off forming an opening. Otherwise, carefully cut the courgettes in half, lengthways. Carefully scoop out the flesh with a spoon. Chop up the courgette insides and set aside.

  • Using olive oil, heat a pan over a medium to high heat and add the garlic and onions. When they have softened add the mushrooms and fry until brown. Add the carrot and chopped courgette insides until the carrots are tender.

  • Add the rosemary, thyme and marjoram and stir. Finally add the tomato sauce and salt and pepper. Cook for a couple of minutes.

  • Place the courgettes on a baking tray and sprinkle salt and pepper inside. Spoon in the filling and sprinkle cheese on top until the courgettes are stuffed. Place the courgette lid back on top and put in the oven for 45 to 60 minutes.

  • When the courgettes are ready, a knife should be able to easily pierce the courgette. If the top of your stuffed courgettes start to burn cover them with foil.

  • Finally, sprinkle with organic paprika and leave to cool for a couple of minutes before serving.

Vegetarian Chickpea & Spinach Stew



  • The night before, place the chickpeas in a large bowl and cover completely with cold water.
    Allow to soak overnight, or about 12 hours.

  • Forgotten? Don't panic, quick soak by placing them in a saucepan and covering with 2 inches of water. Bring to a boil, cook for 1 minute, cover and remove from the heat. Leave the beans to soak for 1 hour, then rinse and cook as you would if you had soaked them overnight.

  • Melt the coconut oil in a frying pan and add the chopped onion, stirring occasionally.

  • Add the garlic powder, ground cumin, ground smoked paprika, ground cayenne pepper and salt and black pepper to taste. Stir continuously to make sure the spices do not burn.

  • Mash your tinned tomatoes with a potato masher and add them to the pan a long with the tomato purée and chopped carrots. Stir occasionally until it thickens.

  • Add brown sugar or more salt and pepper to taste if needed. Add the chickpeas to the pan. Allow the chickpeas to cook through and then stir in the spinach until wilted. Serve with rice.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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