Winter Warmers

Winter Warmers

When it’s cold and miserable outside, stay cosy in your kitchen and cook up a storm with these seriously tasty, homely winter recipes. You’ll soon be rewarded with the best kind of humble comfort food, ideal for fending off the winter blues.

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  • Homemade Bolognese

    Homemade Bolognese

    Everyone has their own version of this classic recipe – now try ours! It’s deliberately simple to ensure the full, rich flavour of the minced steak shines through. With a hint of wintery warmth added through aromatic bay and clove spice, this Bolognese will turn a panful of store-cupboard spaghetti into an utterly delicious meal. Go on – bring a touch of Mediterranean sunshine to a dark, January night!
    4 SERVINGS
  • Warming Beef Chilli

    Warming Beef Chilli

    There’s nothing like a big, warming pot of beef chilli! Perfect for winter, it can bring a little Mediterranean or Mexican heat into an otherwise cold day. Featuring our Minced Steak, made from the offcuts of our traditionally matured sirloin, ribeye and even fillet steaks, you know the finished dish will be jam-packed with deep, beefy flavour. We’re suggesting you make a large, large potful here, so you’ll have plenty for delicious leftovers…
    6-8 SERVINGS
  • Crispy Duck Pancakes

    Crispy Duck Pancakes

    On Shrove Tuesday or Mardi Gras, pancakes were made to use up all the fat, butter, eggs, milk and other tasty perishables that would be denied during the lean days of Lent. And when it comes to fillings, you can’t get tastier than crispy duck! Our take on this Chinese classic is incredibly easy because we’ve already cooked the duck for you, ready to heat and shred.
    4 SERVINGS
  • Fresh & Easy Game Stir-fry

    Fresh & Easy Game Stir-fry

    When was the last time you tried venison, or pheasant, or partridge? If you’re one of the many who think wild game needs days of marinating or difficult, skilful cooking, think again! This easy and super-fast recipe proves that the deep and varied flavours of wild venison, pheasant or partridge can bring fresh excitement to any weeknight – in less than 15 minutes!
    2 SERVINGS
  • Comforting Lamb Pie

    Comforting Lamb Pie

    This is the perfect pie for some serious comfort food! If you have enough leftover lamb from your Sunday roast, you could use that instead of diced lamb – just skip the browning stage and add it once the veg is nearly cooked. Don’t be tempted to miss out the cooling stage – adding puff pastry to a hot filling can make it soggy!
    4-6 SERVINGS
  • ‘Speyside’ Chicken Supremes

    ‘Speyside’ Chicken Supremes

    A gourmet cut of rich, golden, free-range chicken, given the Speyside treatment! Our moreish haggis is made just along the road from us at Donald Russell, in Speyside, home to some of the world’s most famous malt whiskies. In its whisky cream sauce, this recipe is a great way to try haggis. It’s also a perfect dish with which to celebrate Burn’s Night (25th January) with a twist!
    4 SERVINGS
  • Traditional Scottish Stovies

    Traditional Scottish Stovies

    Waste not, want not, we say! This recipe turns the tasty leftovers from Sunday’s roast into a deliciously warming, comforting dinner for Monday night. Stovies is a traditional Scottish dish perfect for winter. It’s a little bit like Scotland’s version of Irish Stew or Scouse, but even heartier with more potatoes. Every family has their own version; here’s ours at Donald Russell…
    4 SERVINGS
  • Chateaubriand Dinner for two with Homemade Béarnaise

    Chateaubriand Dinner for two with Homemade Béarnaise

    What’s not to love about a cosy night in, complete with special dinner? Our recipe serves up real luxury with minimal effort, by using that most sought-after of roasts, the Chateaubriand. Cut from the head of the fillet, it’s a beautiful, heart-shaped piece of fantastically tender beef – even its name sounds romantic! Paired with a homemade béarnaise sauce, you’ll both be in food heaven…
    2 SERVINGS
  • Creamy Braised Pork Mini Shanks with Cider & Mustard

    Creamy Braised Pork Mini Shanks with Cider & Mustard

    Pork and cider is such a natural pairing, perhaps because in days gone by, pigs were often fattened on windfall apples. In this tasty recipe, the pork is slow cooked in cider with Dijon mustard and cream, in the Normandy style. For something a little bit special, we’ve chosen well-flavoured Pork Mini Shanks that become so tender the meat just falls off the bone!
    2 SERVINGS
  • Steamy Fish Parcels

    Steamy Fish Parcels

    Kick-start your healthy new year intentions with some steaming, delicious fish ‘en papillote’! So healthy, so easy – the principle is to simply fold up the filleted fish in paper, with vegetables and an aromatic herb and bake it in the oven. It steams within its envelope-style parcel to provide moist, tender fish, with all the delicious cooking juices trapped inside.
    1 SERVINGS

10 Item(s)