Warming wonders

Hearty recipes to take the shivers out of autumn

As October creeps ever closer have you started to feel an autumnal chill in the air?

These three recipes from Simply beef and lamb will warm your frosty fingers and satisfy hungry stomachs.

Lamb, Vegetable and Lentil Soup with Nettles (above)

Serves 4-6

Preparation time: 20 minutes

Cooking time: 2 hours 10 minutes

Ingredients:

• 675g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
• Salt and freshly milled black pepper
• 30ml/2tbsp sunflower oil
• 2 medium onions, peeled and chopped
• 100g/4oz red lentils, rinsed
• 700ml/1¼pints good, hot lamb stock
• 1 large sprig rosemary, roughly chopped
• 4 sprigs fresh thyme leaves
• 225g/8oz carrots, peeled and sliced
• 25g/8oz swede, peeled and roughly chopped
• Handful blanched small nettle leaves or baby spinach leaves, rinsed

Method:

1. Place the lamb in large plastic food bag and season.

2. Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.

3. Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 2 hours, or until the meat is tender, stirring occasionally.

4. 1 hour before the end of the cooking time add the carrots and swede.

5. Garnish with the remaining fresh thyme leaves, nettles or baby spinach leaves and serve with crusty bread.

Slow Cooked Beef with Gnocchi

Serves 4

Preparation time: 20 minutes

Cooking time: 2-2½ hours

Ingredients:

• 450g/1lb lean boneless shin or chuck steak, cut into 2.5cm/1inch cubes
• Salt and freshly milled black pepper
• 2.5ml/½tsp cayenne pepper
• 5ml/1tsp paprika 30ml/2tbsp sunflower oil
• 1 large onion, peeled and chopped
• 2 large garlic cloves, peeled and finely chopped or crushed
• 2 x 400g cans chopped tomatoes
• 200ml/7fl oz good, hot vegetable stock
• 1 cinnamon stick, halved 15ml/1tbsp light brown sugar
• 15ml/1tbsp tomato purée
• 1 x 400g pack fresh gnocchi
• 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish

Method:

1. Place the beef in a large plastic food bag. Add the seasoning, cayenne and paprika; seal, shake well to coat the beef in the spices.

2. Heat the oil in a large non-stick frying pan.

3. Cook the beef for 4-5 minutes in batches until brown on all sides. Transfer to a 1.7L/3pint heatproof casserole pot.

4. In the same frying pan, cook the onion and garlic for 2-3 minutes. Spoon into the casserole pot.

5. Add the tomatoes and stock, cinnamon, sugar and tomato purée. Bring this to the boil, reduce the heat, coverand simmer for 2-2½ hours.

6. 10 minutes before the end of the cooking time add the gnocchi. 7. Garnish with the parsley and serve with crusty bread.

Tip: If preferred substitute the gnocchi for freshly cooked pasta shapes.

Lamb Curry with Sweet Potatoes

Serves 4

Preparation time: 20 minutes

Cooking time: 2-2½ hours

Ingredients:

• 450g/1lb lean lamb shoulder or leg, cut into 2.5cm/1 inch cubes
• 30ml/2tbsp oil 1 red onion, peeled and sliced
• 1 garlic clove, peeled and finely chopped or crushed
• 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
• 5ml/1tsp ground turmeric
• 3tbsp garam masala
• 1 x 400g can chopped tomatoes
• 200ml/7floz good, hot lamb stock
• 3 green chillies, finely chopped (optional)
• Salt and freshly milled black pepper
• 1 small sweet potato, peeled and cubed
• Juice of ½ lime
• Large handful of freshly chopped coriander
• Black mustard seeds to garnish, optional

Method:

1. Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L/2pint heatproof casserole dish.

2. Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.

3. Add the tomatoes, stock and chillies (if used). Bring to the boil, reduce the heat, cover and cook for 2-2½ hours or until the lamb is tender, stirring occasionally. Season if required.

4. 20 minutes before the end of the cooking time add the potato and lime juice.

5. Garnish with the coriander and black mustard seeds and serve with basmati rice, naan bread and a selection of Indian relishes.

Tip: If you prefer a milder curry remove the seeds from the chillies before chopping