Butternut recipes

Butternut, thyme and créme fraîche mash

30–40 minutes

Beetroot recipes

Black rice and mango pilau with beetroot and pistachio

30 minutes

Snack recipes

Kale-and-basil pesto

Mediterranean

Roasted and stuffed baby brinjals

30 minutes

Salad recipes

Warm winter slaw

5 minutes

Christmas recipes

Lamb shank pie

2 hours

Brinjal recipes

Venison stew with smoky brinjal and naan

2½ hours

Apple recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Italian recipes

Mozzarella-and-sage arancini balls

1 hour

Fish recipes

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

40 minutes

Fish recipes

Pan-fried soles with parsley pesto and lemon-cream pasta

8 minutes

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Chunky winter vegetable stew with burnt sage butter

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

3 T olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 leeks bunch, thickly sliced
1 carrots bunch, peeled and thickly sliced
1 turnips bunch, peeled and quartered
1 parsnips bunch, peeled and thickly sliced
500 g pumpkin, peeled and cut into chunks
350 g potatoes, peeled and halved or quartered
1 cauliflower, broken into large florets
Sea salt and freshly ground black pepper, to taste
1½ cups Vegetable stock
Cooked pearl barley, for serving

For the burnt sage butter:

100 g butter
Sage leaves a handful

Method

Slowly cook the onion and celery in the olive oil until meltingly tender, adding more oil if necessary. Stir in the garlic. Add the vegetables, placing the cauliflower on top, and season.

Pour in the stock, cover and simmer for 30 minutes or until tender, adding more stock if necessary. Serve in big bowls over the barley and spoon over the hot sage butter.

To make the burnt sage butter, heat the butter in a pan until it begins to foam. Add the sage leaves and cook until the butter is brown and the sage leaves are crisp.

Discover more winter vegetable recipes here.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Butternut, thyme and créme fraîche mash

Black rice and mango pilau with beetroot and pistachio

Kale-and-basil pesto

Roasted and stuffed baby brinjals

Warm winter slaw

Lamb shank pie

Venison stew with smoky brinjal and naan

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Mozzarella-and-sage arancini balls

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

Pan-fried soles with parsley pesto and lemon-cream pasta

Chunky winter vegetable stew with burnt sage butter

Chunky winter vegetable stew with burnt sage butter

Ingredients

Method