With freezing temperatures ahead put five winter warmers on the menu this week

Warm up with our most popular winter dishes - from quick hotpots to slow cook stews, these tick every box for family mealtimes

Winter warmers to keep you cosy during the cold snap.

Lizzie’s chicken hot pot

recipe by:Darina Allen

This basic casserole template can be used with any meat you life - beef, pork or duck all work well

Servings

4

Preparation Time

 15 mins

Cooking Time

 40 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 8 potatoes

• 4 medium onions, thinly sliced

• 2-4 carrots, peeled and sliced

• 110-225g streaky bacon, cut into lardons

• organic chicken (6-8 portions, eg 4 chicken breasts and 4 thighs or drumsticks cut into pieces)

• salt

• freshly ground pepper

• chicken stock

• few sprigs thyme

• medium-sized Le Creuset-type casserole dish

Method

1. Preheat the oven to 230°C.

2. Peel the potatoes. Cut four of them thinly and the others in thick slices. Arrange a layer of thinly sliced potatoes in the base of the dish and add seasoning. A layer of thinly sliced onion comes next, then the carrot and bacon lardons. Season again.

3. Lay the chicken pieces on top. Another sprinkling of salt and freshly ground pepper and a sprig of thyme. Finally an overlapping layer of thickly sliced potatoes. Pour boiling stock over the lot to come about half way up the side. Cover.

4. Cook for 40-60 minutes or until the chicken is cooked. Remove the lid and continue to cook until the potato is crisp and golden on top.

Irish stew

recipe by:Currabinny Cooks

Good quality neck chops of lamb, streaky bacon, fresh herbs and plenty of vegetables blend beautifully to create a comforting classic for family suppers

Servings

4

Preparation Time

 20 mins

Cooking Time

 1 hours 50 mins

Total Time

 2 hours 10 mins

Course

 Main

Cuisine

 Irish

Ingredients

• 3 large onions, peeled and sliced thickly

• 10 medium potatoes, peeled and cut in half

• 900g lamb neck, cut into chunks

• 4 springs of thyme

• 5-6 medium to large carrots, peeled and cut into thick rounds

• good handful of chopped parsley

• 200g smoked streaky bacon or rashers, cut into large chunks

• 1 bay leaf

• 80g pearl barley

• 850ml lamb or good chicken stock

• a little rapeseed oil

Method

1. Preheat the oven to 180°C. Heat a little rapeseed oil in a large casserole over a medium-high heat. Add the bacon chunks for a few minutes until starting to crisp up. Add the lamb, allowing it to brown for around 5 or 6 minutes.

2. Remove the meat and set aside.

3. Add the onion and carrot to the pan and cook for 6-8 minutes until the onion is starting to turn translucent and brown. Add the meat back to the pan along with the bay leaf, sprigs of thyme and parsley. Pour in the stock along with the pearl barley and bring it all to a gentle simmer.

4. Add the potatoes to the casserole, sitting them on top of the stew and place in the oven with the lid on for around 90 minutes.

5. Remove from the oven and check that the potatoes are well done — falling apart when you place a knife into their floury flesh. You can stir them through or leave them on top, adding a few flecks of butter to each potato and a good crack of black pepper. You can garnish the whole thing with some more chopped parsley, chives or even some spring onion.