Midweek meals: Five easy and comforting family dinners perfect for rainy days

From slow cooker dishes to classic mac and cheese, here are some crowd-pleasing recipes to try when the skies are grey

Midweek meals that the whole family will enjoy

Fish pot pie

recipe by:Neven Maguire

For this weeknight staple, choose any selection of fish that you like for a wholesome, comforting dish

Servings

4

Preparation Time

 15 mins

Cooking Time

 42 mins

Total Time

 57 mins

Course

 Main

Ingredients

• 2 tbsp rapeseed oil

• 1 onion, finely chopped 

• 2 small leeks, trimmed and thinly sliced 

• 4 tbsp dry white wine 

• 400ml cream 

• 675g mixed skinned and boned fish fillets, cut into bite-sized pieces (such as trout or salmon, hake and smoked cod or haddock) 

•  225g raw peeled tiger prawns, thawed if frozen 

• 100g frozen peas 

• 2 tbsp chopped fresh flat-leaf parsley

• pinch of cayenne pepper 

• 1 × 320g ready-rolled puff pastry sheet, thawed 

• 1 egg, beaten with a pinch of salt sea salt and freshly ground black pepper 

• To serve:

• lightly dressed rocket

Method

1. Preheat the oven to 200°C.

2. Heat the oil in a 25cm ovenproof frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes, until softened but not coloured. pour in the wine and allow to bubble right down, then stir in the cream and cook for another 8-10 minutes, until well reduced and thickened.

3. Remove from the heat and stir in the fish, prawns, peas and parsley. Season to taste with salt and pepper and add the cayenne pepper. Stir gently to combine.

4. Unroll the pastry and use to cover the fish filling, trimming and cutting down as necessary, then pinch the edges to create a rim. Brush with the beaten egg wash and bake in the preheated oven for 30-35 minutes, until well-risen and golden brown.

5. Serve straight to the table with a separate bowl of rocket.

 

Chicken Tray Bake

recipe by:Caitriona Redmond 

You will need only one large sheet pan to cook on, along with a chopping board and a sharp knife.

Servings

5

Preparation Time

 10 mins

Cooking Time

 1 hours 30 mins

Total Time

 1 hours 40 mins

Course

 Main

Ingredients

• Butternut Squash €0.89

• 1kg Fresh Irish Chicken Thighs €2.69

• 1kg Baby white potatoes €0.99

• 285g Sweetcorn tin €0.27

Method

1. Note: You will also need some cooking oil, salt, pepper and preferably some paprika or smoked paprika from your store cupboard for this recipe. You do not need to preheat the oven.

2. Peel, core, and chop the butternut squash.

3. Take a large heavy sheet pan and pour two tablespoons of vegetable oil and a generous helping of the spices (salt, pepper, paprika). Use a spoon to make sure the oil and spices are combined.

4. Place the chopped squash, chicken thighs and potatoes onto the tray and using a spoon toss in the oil so everything is coated.

5. Place the tray into the oven and switch it to 180 degrees Celsius. Roast for 75 minutes.

6. Remove the tray from the oven, strain the sweetcorn and stir into the baking juices, making sure to baste the chicken and potatoes as you do so.

7. Return to the oven for 15 minutes and serve.