The succulent beef and soft veg in this Ruby Beef Stew will warm you from the inside out on those cooler days.
Recipe taken from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Preparation time 20 minutes
Cooking time 1 hour 20 minutes
Calories per portion 401 Kcal
Fat per portion 26g of which saturated 8.3g
Serves 4
Suitable for freezing
Good-quality pork sausages 8
Onions 2 large, peeled, each cut into 6 lengthways
Garlic 2–3 cloves, peeled and crushed
Green peppers 2, deseeded and thickly sliced
Sweet paprika 1 tbsp
Plain flour 1 tbsp
Chicken stock 300ml (½ pint)
Chopped tomatoes 400g can
Soured cream
Sliced dill pickled cucumbers cut into thin strips
Chopped parsley
1 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a large flameproof casserole and cook the sausages until they are lightly browned. Remove and set aside.
2 Add the onions, garlic and peppers to the pan and cook them gently until they are slightly softened. Then stir in the paprika, flour, stock and tomatoes and bring to the boil.
3 Return the sausages to the pan, coat well with sauce and cover the surface with greaseproof paper. Cover the pan with its lid, then cook in the oven for 1–1¼ hours.
4 Before serving, skim off the excess fat. Top with soured cream, dill pickled cucumbers and parsley and serve immediately with thick slices of a French loaf for mopping up the juices.
Cook’s tip
Supermarkets sell a wide range of flavoured sausages. Garlicky Toulouse sausages, chillied sausages, or venison sausages could also be used for a stronger tasting dish.
Recipe taken from Just One Pot.
Preparation time 10 minutes
Calories per portion 279 Kcal
Fat per portion 21g of which saturated 7.8g
Serves 4
Suitable for vegetarians
Raspberry vinegar 6 tbsp
Olive oil 4 tbsp
Dijon mustard 1 tsp
Caster sugar 1 tsp
Salt and freshly ground black pepper
Raspberries 250g (9oz)
Mango 1 peeled, stoned and cubed
Stilton cheese 110g (4oz), cubed
Salad leaves 150g bag
1 To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
2 Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
3 Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
4 Serve immediately with some crusty bread to mop up the dressing.
Cook’s tip
If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.
Recipe taken from Just One Pot.
Preparation time 10 minutes
Cooking time 20 minutes
Calories per portion 407 Kcal
Fat per portion 26g
of which saturated 6.5g
Serves 4
Suitable for vegetarians
Beef tomatoes 4
Ciabatta rolls 2
Green pesto sauce 180g jar
Salt and freshly ground black pepper
Olive oil 3 tbsp
Pine nuts 2 tbsp
1 Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in a roasting tin.
2 Tear the ciabatta into pieces. Put into a food processor and whizz to coarse crumbs. Add the crumbs and pesto to the tomato flesh and mix thoroughly, seasoning to taste.
3 Spoon the tomato mixture into the shells, then drizzle with a little olive oil and a sprinkling of pine nuts.
4 Bake in the oven for 15–20 minutes, until the tomatoes are softened and the topping is golden. Serve immediately.
Cook’s tip
This simple recipe is only as good as the tomatoes, so buy those that are still on the vine for the best flavour.
Recipe taken from Just One Pot.
Serves 4
Time 20 mins
Calories 522 per portion
Fat 28g of which 11.1g is saturated
Lean minced beef 450g (1lb)
Onion 1, peeled and finely chopped
Dried mixed herbs 1 tsp
Brie 75g (3oz), cut into 4 squares
Vegetable oil 2 tbsp
Sesame seed baps 4
Iceberg lettuce ¼, shredded
Red onion 1, sliced into rings
Cranberry sauce 4 tbsp
Soured cream 4 tbsp
1 Mix beef with onion, herbs and seasoning, divide into four and shape into burgers.
2 Make a hollow in the centre of each burger and add a square of Brie. Reshape each burger.
3 Brush burgers with vegetable oil and grill for 10-12 minutes, turning halfway through.
4 Split each bap in half, add lettuce, red onion and a burger and top with cranberry sauce and soured cream.
Recipe taken from 2011 Dairy Diary.
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Here is a tangy, tasty alternative to Bolognaise.Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4
Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)
1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.
2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.
3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.
4 Mix the pasta into the meat sauce and serve.
If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.
Recipe taken from Good Food, Fast.
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