Category: Recipes

Looking for a comforting, slow-cooked stew that fills the kitchen with the rich aroma of tomatoes, herbs, and simmering beef? This Braised Beef in Tomato & Red Wine Sauce is perfect for chilly November evenings.

Ingredients

• 2 tbsp olive oil

• 2 lbs (900 g) beef chuck or stewing beef, cut into large chunks

• Salt and black pepper, to taste

• 1 large onion, chopped

• 2 carrots, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional but recommended)

• 1 can (14 oz / 400 g) crushed tomatoes

• 1 cup beef stock

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 bay leaf

• Optional: a pinch of chili flakes for warmth

• Fresh parsley or basil, for garnish

Method

Step 1 – Brown the Beef. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Season beef generously with salt and pepper. Brown in batches, about 3–4 minutes per side. Remove and set aside.

Step 2 – Sauté the Veg. In the same pot, add onions and carrots. Sauté until softened (about 5 minutes). Add garlic and cook for another minute.

Step 3 – Add Tomato Base. Stir in tomato paste and cook for 1–2 minutes until darkened slightly (this deepens the flavour).

Step 4- Deglaze. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Step 5 – Build the Sauce. Add crushed tomatoes, beef stock, thyme, oregano, bay leaf, and (if using) chili flakes. Return the beef to the pot and stir well.

Step 6 – Simmer. Bring to a gentle simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and thick.

Step 7 – Finish and Serve. Adjust seasoning with salt and pepper. Garnish with chopped parsley or basil.

As the weather turns cold and damp, this smoky tomato and chickpea stew is just what you need. A simple, warming dish that fills your kitchen with comforting aromas. It’s budget-friendly, healthy, and naturally vegan – but still feels indulgent and satisfying.

Ingredients (Serves 4)

• 1 tbsp olive oil

• 1 red onion, chopped

• 2 garlic cloves, finely chopped

• 1 red pepper, diced

• 1 carrot, diced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• 1 tin (400g) chopped tomatoes

• 1 tbsp tomato purée

• 1 tin (400g) chickpeas, drained and rinsed

• 250ml vegetable stock

• 1 tsp sugar or a drizzle of honey (to balance acidity)

• Salt & black pepper

• A handful of spinach or kale (optional, for extra greens)

• Fresh parsley or coriander, to serve

Method

Step 1 – Sauté the vegetables. Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion, carrot, and red pepper, and cook for 5–7 minutes, until softened.

Step 2 – Add the spices. Stir in the garlic, smoked paprika, and cumin. Cook for 1 minute, until fragrant, this deepens the smoky flavour.

Step 3 – Build the sauce. Add the chopped tomatoes, tomato purée, chickpeas, vegetable stock, and sugar (or honey). Stir well and bring to a gentle simmer.

Step 4 – Simmer and thicken. Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally, until the stew thickens and the flavours meld together. If using spinach or kale, stir it in for the last few minutes until wilted.

Step 5 – Taste and serve. Season to taste with salt and pepper. Serve in bowls with a drizzle of olive oil, a sprinkle of parsley, and some crusty bread or warm flatbreads on the side.

When it’s grey outside and you’re craving something cosy, this creamy tomato and roasted red pepper pasta bake hits the spot. It’s rich, cheesy, and full of Mediterranean warmth but made with simple cupboard ingredients. Perfect for family dinners or a lazy Sunday evening.

Ingredients (Serves 4–6)

For the sauce:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 roasted red peppers (from a jar or freshly roasted)

• 1 tin (400g) chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried basil or oregano

• ½ tsp chilli flakes (optional)

• 100ml double cream or crème fraîche

• Salt & black pepper

For the pasta:

• 300g rigatoni or penne

• 100g grated mozzarella

• 50g grated cheddar or parmesan

• A handful of fresh basil (optional, for topping)

Method

Step 1- Cook the pasta. Bring a large pan of salted water to the boil. Cook the pasta for 2 minutes less than the packet says (it’ll finish cooking in the oven). Drain and set aside.

Step 2 – Make the sauce. Heat olive oil in a large frying pan. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée, red peppers, herbs, and chilli flakes. Simmer for 10 minutes, stirring occasionally.

Step 3 – Blend and enrich. Use a hand blender (or transfer to a jug blender) to blitz the sauce until smooth. Return to the pan and stir in the cream. Taste and season with salt and pepper.

Step 4 – Combine and bake. Preheat your oven to 190°C (170°C fan). Mix the pasta with the sauce, then pour into an ovenproof dish. Top with mozzarella and cheddar. Bake for 20–25 minutes, until golden, bubbling, and deliciously crisp on top.

Step 5 – Serve and enjoy. Garnish with fresh basil or a sprinkle of black pepper. Serve with a green salad or garlic bread for a proper comfort-food feast.

As the nights get longer and the air turns crisp, there’s nothing better than a steaming bowl of homemade soup. This roasted tomato and lentil soup combines the richness of slow-roasted tomatoes with the earthiness of lentils – nourishing, budget-friendly, and naturally vegan. Pair it with crusty bread or a cheese toastie for the ultimate cosy meal.

Ingredients (serves 4-6)

For the roasted tomatoes:

• 6 large ripe tomatoes (or 2 tins of whole plum tomatoes if fresh aren’t in season)

• 1 red pepper, roughly chopped

• 4 garlic cloves, unpeeled

• 1 medium red onion, cut into wedges

• 2 tbsp olive oil

• Salt & black pepper

• 1 tsp dried oregano or thyme

For the soup:

• 1 tbsp olive oil

• 1 carrot, diced

• 1 celery stick, diced

• 1 tsp smoked paprika

• 1 tsp tomato purée

• 100g red lentils (rinsed)

• 750ml vegetable stock

• 1 tbsp balsamic vinegar (optional, for depth)

• A pinch of sugar (optional, to balance acidity)

• Fresh basil or parsley, to serve

Method

Step 1 – Roast the vegetables. Preheat your oven to 200°C. Place the tomatoes, pepper, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 25–30 minutes, until soft and slightly caramelised.

Step 2 – Sauté the base. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the carrot and celery, and cook for 5–6 minutes, until softened. Stir in the smoked paprika and tomato purée.

Step 3 – Add lentils and stock. Pour in the lentils and vegetable stock. Squeeze the roasted garlic from its skin and add it along with the roasted tomatoes and peppers (including the juices from the tray). Simmer gently for 20–25 minutes, until the lentils are soft.

Step 4 – Blend to your liking. Use a hand blender for a smooth texture or leave it chunky for a rustic finish. Adjust seasoning – add a dash of balsamic vinegar or a pinch of sugar if the tomatoes are very tangy.

Step 5 – Serve and enjoy. Ladle into bowls, drizzle with olive oil, and top with chopped herbs or a swirl of cream. Serve with crusty bread or warm cheese toasties.

If you’re looking for a rustic, seasonal, and comforting dinner, this Tomato & Chestnut Braised Chicken  is just what you need!

A cosy one-pan dish that captures the earthy warmth of autumn will help to warm up the cooler evenings.

Ingredients

• 2 tbsp olive oil
• 4 bone-in chicken thighs (skin on)
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 2 carrots, chopped into thick slices
• 2 celery sticks, chopped
• 1 tsp smoked paprika
• 1 tsp dried rosemary (or a sprig of fresh rosemary)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 100ml red wine (optional – replace with extra stock if preferred)
• 250ml chicken stock
• 150g cooked, peeled chestnuts (vacuum-packed)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• Fresh parsley or thyme leaves, to garnish

Method

Step 1 – Brown the chicken. Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Season the chicken with salt and pepper, then sear for 5–6 minutes on each side until golden brown. Remove and set aside on a plate.

Step 2 – Sauté the vegetables. In the same pan, lower the heat slightly and add the onion, carrot, and celery. Cook for 8 minutes, until softened and starting to caramelise. Stir in garlic, paprika, and rosemary; cook for another minute.

Step 3 – Build the sauce. Stir in the tomato purée and cook for 2 minutes to deepen the flavour. Add the chopped tomatoes, red wine (if using), and chicken stock. Bring to a gentle simmer, scraping up any brown bits from the bottom.

Step 4 – Add chicken & chestnuts. Return the chicken thighs to the pan. Stir in the chestnuts and balsamic vinegar. Cover and simmer gently for 35–40 minutes, until the chicken is tender and the sauce thickens.

Step 5 – Finish & serve. Taste and adjust seasoning. Sprinkle with fresh parsley or thyme before serving.

This Creamy Tomato & Roasted Red Pepper Pasta Bake is warm, comforting, and full of autumn colour – perfect for cosy evenings, easy to make ahead of time, and is ideal for sharing.

Ingredients

For the sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 red peppers (roasted – see below or use jarred, drained)
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 100ml double cream (or oat cream for vegan)
• 1 tsp balsamic vinegar
• Salt and freshly ground black pepper

For the pasta bake:

• 350g rigatoni or penne pasta
• 100g mozzarella, torn (or vegan mozzarella)
• 50g Parmesan or vegetarian hard cheese, grated
• Handful of fresh basil or parsley, chopped

Method

Step 1 – Roast the peppers (if not using jarred). Preheat oven to 220°C. Slice the peppers in half, remove seeds, and place cut side down on a baking tray. Roast for 20 minutes, until skins blister and blacken slightly. Place in a bowl, cover with cling film, and peel skins off once cooled.

Step 2 – Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than the packet suggests). Drain, reserving ½ cup of the pasta water.

Step 3 – Make the sauce. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic, smoked paprika, and oregano. Add tomato purée and cook for another minute. Add roasted peppers, chopped tomatoes, and balsamic vinegar. Simmer gently for 10 minutes. Blend until smooth (use a blender or stick blender), then stir in the cream. Season with salt and pepper to taste.

Step 4 – Combine and bake. Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to loosen. Pour into a greased baking dish. Scatter mozzarella and Parmesan over the top. Bake at 200°C for 20–25 minutes, until golden and bubbling.

Step 5 – Serve and let rest for 5 minutes before serving. Sprinkle with chopped basil or parsley and drizzle a little olive oil over the top.

Looking for a recipe that’s rustic, comforting, and perfect for cooler weather? This Smoky Tomato & Lentil Stew with Kale is a hearty, budget-friendly, and naturally vegan meal for the colder months!

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili flakes (optional, for heat)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150g dried red or green lentils (rinsed)
• 750ml vegetable stock (hot)
• 1 bay leaf
• 1 tsp balsamic vinegar
• 2 handfuls kale or cavolo nero, chopped
• Salt and black pepper, to taste
• Fresh parsley or thyme leaves, for garnish

Method

Step 1 – Sauté the base. Heat olive oil in a large saucepan or casserole dish over medium heat. Add onion, carrot, and celery. Cook for 8–10 minutes until softened and starting to caramelize.

Step 2 – Add garlic and spices. Stir in garlic, smoked paprika, cumin, and chili flakes. Cook for 1 minute until fragrant.

Step 3 – Build the tomato base. Add tomato purée and cook for 2 minutes to deepen the flavour. Stir in the chopped tomatoes, lentils, and bay leaf.

Step 4 – Simmer and pour in the hot vegetable stock and stir well. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew is thick.

Step 5 – Finish and season. Stir in the balsamic vinegar and kale. Cook for another 5 minutes, until the kale is wilted. Season generously with salt and black pepper.

Step 6 – Serve and spoon into warm bowls, drizzle with olive oil, and scatter with fresh herbs. Serve with crusty bread or a baked potato for a complete meal.

Autumn is here, and if you’re looking for the perfect seasonal meal, we have just the dish for you. This roasted tomato and pumpkin risotto is a cosy, seasonal dish that makes the most of autumn produce and it’s hearty, rich, and perfect for cool October evenings!

Ingredients

For the roasted vegetables:

• 400g ripe cherry or plum tomatoes (halved)
• 300g pumpkin or butternut squash (peeled and cubed)
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme (or a few sprigs fresh thyme)
• Salt & freshly ground black pepper

For the risotto:

• 1 tbsp olive oil
• 25g butter
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 250g Arborio or Carnaroli rice
• 125ml dry white wine (optional)
• 800ml hot vegetable stock (keep warm)
• 2 tbsp tomato purée
• 1 tsp balsamic vinegar
• 40g Parmesan (or vegetarian hard cheese), grated
• Handful of fresh basil or parsley (chopped)

Method

Step 1 – Roast the tomatoes and pumpkin. Preheat oven to 200°C. Spread tomatoes and pumpkin cubes on a baking tray. Drizzle with olive oil, sprinkle paprika, thyme, salt, and pepper. Roast for 25–30 minutes, until tender and slightly caramelised.

Step 2 – Start the risotto base. Heat olive oil and butter in a large, heavy-based pan over medium heat. Add onion and cook gently for 5 minutes, until soft and translucent. Add garlic and cook for another minute.

Step 3 – Add the rice. Stir in the Arborio rice until every grain is coated and slightly translucent (about 2 minutes).

Step 4 – Deglaze and build flavour. Pour in the wine (if using) and let it bubble away until absorbed. Stir in the tomato purée and balsamic vinegar.

Step 5 – Add the stock gradually. Begin adding the hot stock a ladleful at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue for 20–25 minutes, until the rice is creamy and al dente.

Step 6 – Combine and finish. Gently fold in the roasted tomatoes and pumpkin. Stir through Parmesan and fresh herbs. Season to taste and rest for a minute before serving.

Looking for the perfect late-September dish? This rustic tart is the perfect treat that lets the sweetness of end-of-summer tomatoes shine, perfect for a cosy early autumn meal.

Ingredients (serves 4–6)

• 1 sheet of all-butter puff pastry (or homemade shortcrust pastry)
• 700 g (about 1 ½ lbs) ripe tomatoes (mix of heirloom, cherry, or plum for variety)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 100 g (3.5 oz) soft goat cheese or ricotta
• 2 tbsp grated Parmesan
• 2 tsp fresh thyme leaves (or oregano)
• A handful of fresh basil leaves
• Salt and freshly ground black pepper
• 1 egg (for brushing pastry)

Method

Step 1 – Prepare the tomatoes. Slice larger tomatoes into rounds; halve or quarter cherry/plum tomatoes. Lay them on a tray lined with kitchen paper, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.

Step 2 – Caramelise onions and garlic. Heat olive oil in a pan over medium heat. Add onion slices and cook until softened (about 10 minutes). Stir in garlic and balsamic vinegar, cook 1–2 minutes, then set aside.

Step 3 – Assemble the galette. Preheat the oven to 200°C. Roll out the pastry on baking parchment into a rough circle (about 30 cm / 12 in). Spread goat cheese/ricotta over the centre, leaving a 4–5 cm border. Scatter caramelised onions over cheese. Arrange tomatoes on top in a spiral or rustic pattern. Sprinkle with Parmesan, thyme, salt, and pepper.

Step 4 – Fold and bake. Fold the pastry edges over the filling, pleating as you go. Brush edges with beaten egg. Bake for 30–35 minutes until pastry is golden and tomatoes are bubbling.

Step 5 – Finish and serve. Let rest 5–10 minutes. Scatter fresh basil leaves on top before serving. Serve warm with a green salad or alongside roast chicken.

This smooth, warming soup is the perfect way to celebrate the last of the season’s tomatoes, with roasted peppers for depth and sweetness.

Ingredients (serves 4)

• 1 kg (2.2 lbs) ripe tomatoes (Roma, plum, or vine)
• 2 red bell peppers
• 1 medium onion, roughly chopped
• 3 cloves garlic, unpeeled
• 2 tbsp olive oil
• 500 ml (2 cups) vegetable or chicken stock
• 1 tsp smoked paprika (optional, for depth)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• A handful of fresh basil (for garnish)
• Optional: a swirl of cream, yogurt, or crème fraîche for serving

Method

Step 1 – Roast the vegetables. Preheat oven to 200°C. Halve the tomatoes and peppers. Place them cut-side up on a baking tray with onion and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until softened and slightly charred at the edges.

Step 2 – Blend the base. Squeeze the roasted garlic cloves out of their skins. Transfer all roasted vegetables to a blender (or use a hand blender in a pot). Add smoked paprika, thyme, and balsamic vinegar. Blend until smooth.

Step 3 – Simmer and pour the blended mixture into a saucepan, stir in the stock, and bring to a gentle simmer for 10 minutes. Taste and adjust seasoning (more salt, pepper, or vinegar if needed).

Step 4 – Serve. Ladle into bowls. Garnish with fresh basil and, if you like, a swirl of cream or yogurt. Serve with warm crusty bread or a cheese toastie.