Winter Warming Comfort Food
As the cold weather is approaching, this time of year is when our beloved slow cookers and crock pots are back in our kitchens and our homes are filled with a warming smell of delicious home cooked comfort food. Perfect for all of the family to enjoy, these one pot winter warming dishes are quick and convenient thanks to their oven to table nature.
Indy Power’s Apple & Cinnamon Baked Oats with Raspberry Drizzle Created for Denby
An ideal winter warming breakfast or a festive flavoured dessert, this apple and cinnamon baked oats recipe is sure to hit the spot. A delicious variation on baked oatmeal, the aroma of warm soft apple alongside the hint of wintery cinnamon will fill your home with a lovely warming sensation.
For the oat mixture:
- 250g of oats
- 2 teaspoons of cinnamon
- 2 large apples
- 2 tablespoons of maple syrup
- 500ml of unsweetened nut milk
- 2 eggs
- large handful of walnuts
For the raspberry drizzle:
- 150g of raspberries
- 3 tablespoons of water
- Preheat the oven to 180’C/356 °F/ gas mark 4.
- In a large mixing bowl, combine the cinnamon and oats, then grate the apples into the bowl and mix well.
- In another bowl or mixing jug, combine the nut milk, eggs and maple syrup and whisk well, then pour into the cinnamon and oats mixture. Combine thoroughly until all oats have been covered.
- Pour the mixture out into a large oven dish and spread it out evenly. Sprinkle the walnuts on top and bake at 180’C for about 30 minutes or until lightly golden and firm to touch.
- During the last ten minutes of baking time, add the raspberries and water to a small saucepan on a medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.
Serve the oats hot as it is or with a dash more almond milk and a drizzle of the raspberry sauce.
Experiment with different flavours and spices:
Cinnamon is a classic spice to add to your baked oats recipe, especially at this time of year. Complementing the soft apple well, it really is a winter favourite. However, if cinnamon just isn’t for you, then experiment with vanilla, berries, coconut oil and chocolate until you find your dream one pot wonder.
Get prepared and save time:
Baked oats are quick and easy to make and for added convenience, this recipe can be prepped on an evening, covered with cling film and placed in the fridge overnight to simply put in the oven the next morning!
If you are making it for your whole family, this recipe works best in a large oven dish. However, if it’s just for yourself, simply use small individual oven safe ramekins for a lovely individual portion.
Rosti Topped Fish Pies by Denby
A great alternative to plain mash, this rich fish pie has a topping of grated potato and sweet potato for a richer taste and an autumnal colour. This traditional British dish is incredibly simple to make and it is perfect for the whole family to enjoy. With a delicious creamy sauce this rosti topped fish pie is the ideal hearty oven to tableware dish to enjoy this winter.
For the pie filling:
- 300g fillet smoked haddock or cod
- 300g of fresh salmon
- 500ml of milk
- 20g of butter
- 40g of plain flour
- 1 tablespoon of vegetable stock
- 75g of frozen peas
- 100ml of double cream
- few sprigs of fresh flat-leaf parsley, chopped
- 100g of cold water prawns
For the topping:
- 1kg of potatoes (mixture of potatoes and sweet potatoes)
- 2 tablespoons of butter, melted
- pinch of sea salt and freshly ground black pepper
- 1 tablespoon of grated cheddar cheese (optional)
- Peel the potatoes but leaving them whole, boil in a pan of hot water for about 8-10 minutes until almost tender then drain and cool in cold water.
- Preheat the oven to 170°C fan/190°C conventional/Gas mark 5.
- Meanwhile place the haddock or cod and salmon in a saucepan and cover with cold water. Heat to a gentle simmer and poach for a few minutes until just cooked. Carefully lift out and cool on a plate.
- Measure 200ml of the poaching liquid into a jug and discard the rest.
- Pour the poaching liquid and milk into a saucepan and add the butter, flour and stock powder. Bring slowly to the boil, whisking all the time until thickened and smooth then turn off the heat.
- Add the cream, peas and parsley then stir and place on the lid to keep warm.
- Grate the potatoes into a mixing bowl, stir in the melted butter and season with salt and pepper.
- Assemble the pie by dividing the fish and prawns between the small rectangular dishes. Pour over the sauce then spoon on the grated potato topping. Sprinkle over the cheddar cheese if using, and bake for about 25 minutes until golden and bubbling. Serve with lemon wedges, steamed green vegetables and roasted baby carrots on the side.
Spinach and Butternut Squash Lasagne by Denby
A delicious family favourite, lasagne is a warming dish the whole family can enjoy together, and it’s easily paired with crisp garlic bread or roasted vegetables. The silky butternut squash adds bold flavours and complements the dish well alongside the creamy cheese and pasta.
- 1 large butternut squash
- 1 or 2 tablespoons of olive oil
- 250g tub of ricotta
- 250ml of milk
- freshly ground black pepper and sea salt
- 3 cloves of garlic, finely chopped or crushed
- 100g of fresh spinach leaves, washed
- 250g tub of mascarpone cheese
- ¼ teaspoon of ground or freshly grated nutmeg
- 2 handfuls of fresh basil leaves, torn
- 250g pack of fresh lasagne sheets
- 500g of grated mozzarella
- 10 cherry tomatoes, halved
- 2 tablespoons of freshly grated parmesan cheese
- Preheat the oven to 160°C fan/180°C conventional/Gas mark 4.
- Carefully halve the butternut squash lengthways leaving the skin on, remove the seeds and place on a baking tray. Drizzle with 1 tablespoon of the olive oil and bake in the oven for 30-40 minutes until just tender. Remove and set aside.
- Meanwhile in a large pan, gently fry the garlic in the remaining olive oil for I minute then place in the washed spinach and stir for a minute or two until just wilted. Pour into a bowl and season with salt and pepper then add the mascarpone, nutmeg and basil and mixing well.
- Once the butternut squash is cool enough to handle carefully cut off the skin. Thinly slice the hollowed-out end and roughly chop the rest. Place the chopped butternut squash into a food processor with the ricotta and milk and blend to a puree then pour into a bowl, season well with salt and pepper. Add 100ml of boiling water if required to make a sauce.
- Fill a large mixing bowl with boiling water and have some tongs ready.
- Place a large rectangular dish onto a baking tray and spoon about a third of the butternut squash mixture into the bottom of the dish. Arrange half of the sliced butternut squash on top, then a small handful of mozzarella.
- Dip 2 sheets of lasagne into the hot water and leave for one minute then remove carefully with the tongs and place 1½ sheets on top of the butternut squash filling. Top with half of the spinach filling and a handful of mozzarella. Repeat using one and a half sheets of lasagne for each layer then finish with a layer of squash filling.
- Sprinkle over the tomatoes, the rest of the mozzarella and the parmesan cheese and bake in the oven for 30-40 minutes until golden and bubbling around the edges. Serve with your favourite salad and some crisp garlic bread.
Crème Brulee by Denby
These individual crème brulee’s are lovely served with crisp buttered shortbread for a luxurious desert perfect for this time of year. These delicious vanilla-rich puddings are made of a rich custard base and topped with a layer of hardened caramelized sugar.
- 300ml of double cream
- 1 vanilla pod
- 3 egg yolks
- 25g of caster sugar
- 2 tablespoons of demerara sugar (or caster sugar for a paler top)
- Preheat the oven to 150°C fan/170°C conventional/Gas mark 3.
- Place 3 ramekins in a deep baking tray.
- Pour the double cream into a heavy based saucepan. Split the vanilla pod lengthways and carefully scrape out the seeds with the tip of a sharp knife.
- Add the vanilla seeds and the pod to the cream. Bring to the boil over a medium to low heat then turn off immediately and pour into a glass jug or earthenware bowl to cool slightly, stirring occasionally. Remove the vanilla pod and discard.
- Whisk the egg yolk with the caster sugar in a medium bowl. Very gradually pour the hot cream onto the egg and sugar mixture, whisking gently all the time.
- Pour the custard mixture into the ramekins. Use a jug to add cold water to the tin until it comes about 2/3 of the way up the ramekins, taking care not to allow any water to get into the cream.
- Carefully put the tin into the oven and bake for 40 minutes until just set, but still a tiny bit wobbly. Cool then chill, preferably overnight.
- Cover the tops of the cold custards with demerara sugar and caramelise with a cook’s blowtorch or under the grill, taking care not to heat it too quickly or the sugar will burn.
- Serve with homemade shortbread biscuits.
As the cold weather draws in and the dark mornings and evenings are upon us, we are bringing out our slow cookers, crock pots and oven dishes to create heartwarming, luxurious dishes for the whole family to enjoy. Sit back and relax whilst your dishes are cooking, accompanied with a hot chocolate with cream and marshmallows, perfect to make you feel festive and warm this autumn and winter!
View our range of kitchenware available online and in store here.