Warming Winter Recipes
Beat the winter chill with our warming recipes for one-pot dishes and juicy roasting joints.
All the main ingredients below are included in our Winter Warmer box. The ideal meat box to get you through the cold winter months.
Welsh Beef Mince & Onion Pies
- 454g (1lb) lean minced Welsh beef
- 2 onions, peeled and sliced
- 1 potato, peeled and cut into very small cubes
- 2 carrots, peeled and cut into fine dice
- 2 bay leaves
- 30ml (2tbsp) gravy granules mixed together with 300ml (½pt) boiling water
- 45ml (3tbsp) fresh mixed herbs e.g. rosemary, parsley and sage, chopped
- 1 courgette, chopped500g packet pre-made shortcrust pastry
- plain flour for rolling
- egg and milk to glaze
- Preheat oven to Gas 4-5, 180ºC, 350ºF.
- In a non-stick pan dry fry beef with onion and potato for 4-5 minutes until browned.
- Add the carrots, bay leaves, seasoning, gravy granules, water, herbs and courgette.
- Allow to cook for 10 minutes.Cut the pastry into 4 and roll out to create 4 rough lids.
- Divide the mince mixture between 4 individual pie dishes and top with lids.
- Place onto a baking tray and brush each pie all over with egg.
- Cook in a preheated oven for approximately 30 minutes until golden brown.
- Serve with seasonal steamed greens.
Traditional Winter Welsh Beef Stew with Herbs & Horseradish and Parsley Dumplings
- 450g (1 lb) Lean Welsh beef braising cubes
- 15ml (1 tbsp) Oil
- 6 Shallots, peeled and halved
- 2 Cloves garlic, squashed
- 1 Leek, roughly sliced
- 2 Celery sticks, cut into chunks
- Carrots, peeled and cut into chunks
- 2 Turnips, peeled and cut into chunks
- Sprigs of fresh parsley, sage, rosemary and thyme
- 300ml (½ pt) Beef stock
- 300ml (½ pt) Ale
- 100g (4 oz) Self-raising flour
- 50g (2 oz) Suet
- 45ml (3 tbsp) Fresh parsley, chopped
- 30ml (2 tbsp)
- Horseradish sauce
- Cold water to mix
- Preheat oven to gas mark 4, 180°C, 350°F.
- Heat oil in a large ovenproof pan or casserole pot. Add the beef cubes and brown on all sides.
- Add the shallots and garlic and continue to cook for 1-2 mins. Add all remaining ingredients and bring to the boil, cover with lid or foil. Cook in preheated oven for 1½ hours.
- In a bowl mix together the flour, suet and parsley. Add the horseradish sauce and a few spoonfuls of cold water and mix together with a spoon. Using your hands press the mixture together to form a ball. Break off small pieces of the pastry and roll in your hands to form a small ball / dumpling (the mixture should make about 10-12 small dumplings).
- Remove stew after 1½ hours, remove lid and drop the dumplings into the stew. Return to the oven for a further 30 mins until the dumplings are fluffy but golden.
- Serve in bowls with dumplings and extra steamed seasonal green vegetables.
Welsh Lamb Shepherds Pie
- 450g (1lb) Lean Welsh Lamb mince
- 900g (2lb) Potatoes, peeled and cut into small cubes
- 2 Parsnips, peeled and diced¼ Cabbage, shredded
- 1 Onion, finely chopped
- 1 Garlic clove, crushed
- 1 Carrot, peeled and diced
- 15-30ml (1-2tbsp) Flour
- 30ml (2tbsp) Tomato purée
- 300ml (½pt) Lamb stock
- 15ml (1tbsp) Fresh thyme, chopped
- 15ml (1tbsp) Fresh parsley, chopped
- Little milk for mashing potatoes (approx 8 x15ml)
- 10ml (2tsp) Margarine or butter for mashing
- Preheat oven to Gas 4, 180ºC, 350ºF.Place the prepared potatoes and parsnips in a large pan, cover with just enough boiling water to cover and fast simmer with the lid on for about 10-15 minutes until soft (add the cabbage during last 5 minutes of cooking).
- Meanwhile, place the Welsh Lamb mince, onion and garlic in a cold pan. Place on the heat and ‘dry fry’ in its own juices and brown for about 4-5 minutes. Add the carrot, flour and purée and combine well together. Add the stock and herbs. Season and bring to the boil and then simmer for 10 minutes with the lid on the pan.
- Drain the potatoes, parsnips and cabbage. Add the milk and margarine or butter and mash.Place the mince mixture into a family sized gratin dish and top with a layer of mash. Place in a preheated oven until crisp and golden, about 20-25 minutes.
Liver and bacon with onions and gravy
- 500g lambs’ liver, sliced
- 200g plain flour
- Salt and freshly ground black pepper
- 75 ml sunflower oil
- 1 onion, sliced
- 500g rindless bacon rashers, each cut into 4–5 pieces
- 3/4 pint beef stock
- 1/2 tbsp tomato ketchup
Put 150g of the flour into a large bowl and season with salt and freshly ground black pepper.
Heat half the oil in a large frying pan over a high heat.
Coat the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.
Transfer the slices to a plate and repeat with the remaining liver.
Reduce the heat, add rest of the oil and the sliced onion and cook for a minute or so, stirring occasionally.
Add the bacon to the pan and cook for 6-8 minutes or until the onion is a pale golden-brown and the bacon is beginning to crisp.
Sprinkle the rest of the flour over the onion and bacon and stir for a minute or so. Add the stock, bring to a simmer and cook over a medium heat until the gravy is thickened. Add the tomato ketchup and season with salt and freshly ground black pepper.
Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.
Rolled roast loin of pork
- 1.5kg Rolled pork loin.
- 1 onion, cut into quarters
- 50g butter
- 2 carrots, cut into large chunks
- 1 garlic bulb, cut in half horizontally
- 375 ml white wine
- sea salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan
Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.
Place the quartered onion, carrots and garlic into a deep-sided roasting tray, then place the pork on top. Rub the butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 2-3 hours, until the pork is fall-apart tender.
Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 15 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven.
Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.
Bring a pan of salted water to the boil, add broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.
To serve, slice the rolled pork and divide the slices among 4-5 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce.
Welsh Beef Oxtail braised with stout
- 700g Welsh beef oxtail
- 15ml (1 tbsp) Oil
- 4 Shallots, peeled
- 1 Clove garlic, cut in half
- Sprig fresh parsley, rosemary and bay leaf, tied together with string
- 300ml (½ pt) of stout
- 300ml (½ pt) Beef stock
- 5ml (1 tsp) Brown sugar
- In a large saucepan heat oil. Add oxtail pieces and brown all over. Add shallots and garlic and cook for 1-2 mins.
- Add the herbs, stout and stock and bring to the boil.
- Simmer with a lid on for 2-3 hours until the meat is tender and can be pulled from the bone.
- Skim fat from the juice (thicken if you wish) and serve with sliced baguette spread with butter & herbs and steamed seasonal green vegetables.