Recipes | A Days Worth of Comforting Food

Comfort food doesn’t have to be heavy and unhealthy. Below we have three meals that are healthy, tasty and above all comforting. They are all easy to make and are suitable for the whole family.

Porridge topped with Cinnamon Apples

It starts with a warm bowl of porridge topped with my current favourite topping – cinnamon apples gets the day off to a great start. Make your porridge as usual and for the cinnamon apples..

You will need:
1 small knob of butter
1 Apple,
1 handful of raisins
Generous sprinkling cinnamon
Plus some water

Melt the butter in a small pan, Chop the apple, add the cinnamon to the butter and then add the apple and raisins. Coat the apple and raisins in the cinnamon butter and then add a little water. Heat through until the apple is soft. Serve with a freshly made bowl of porridge.

Leek, Potato and Butter Bean Soup

You will need:
2tbsp olive oil
300g leeks, chopped
200g potato, chopped
1 garlic clove
500ml vegetable stock
1 can butter beans, drained
100ml milk

Heat the oil in a large saucepan over a medium heat, tip in the leeks, garlic and potatoes and coat in the oil. Add a splash of water and a pinch of salt (omit the salt if giving to a baby or young children). Cook, stirring regularly for 15mins, adding a little more water if the vegetables begin to stick.

Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20minutes, until the potatoes are soft. Add the butter beans for the last 5 mins. Use a stick blender to puree the soup, then pour in the milk and blitz once more with the blender. Serve with fresh, crusty bread.

Child Friendly Lamb Casserole

You will need:
650g lamb
2 tbsp plain flour
2 tbsp olive oil
125g chestnut mushrooms, chopped
1 onion, finely chopped
4 sprigs of thyme
500 ml lamb stock

Preheat the oven to 150C. Cut the lamb into large bite-sized pieces and then coat it in the flour.
Heat a tbsp of olive oil and fry the lamb for 2 minutes until lightly browned. Remove from the pan and place on some kitchen roll on a plate.
Add another tbsp of olive oil to the pan with the onions and fry for a few minutes until they start to soften. Add the mushrooms and the thyme and fry for a further 5 minutes and then remove the thyme.
Place the onions, mushrooms and the lamb in a casserole dish and pour over the stock.
Place the lid on the dish and cook for 2hours.
Serve with mashed potato and vegetables of your choice. We really like mixing leeks into our mash or even switching our mash to sweet potato mash.

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