Winter Warmers

Anji Bignell — 18 June 2020
Here’s a few oven-based recipes to keep you in good health.


Time: 1 hr 30 min

Serves: 4


  • 1 whole free-range chicken
  • 400ml coconut milk
  • 400ml chicken stock
  • 1 knob fresh ginger, grated
  • 2 cloves garlic, crushed
  • 2 whole red chillies, slightly crushed
  • 3 kaffir lime leaves
  • 1 stick lemongrass, bruised
  • Juice of 1 lime
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce


  • Preheat oven to 180 degrees.
  • Fry the chicken off with some olive oil (breast side down) in the pot to get a nice golden skin colour.
  • Add coconut milk and stock to the pot on medium-high heat, then add ginger, garlic, chillies, lime leaves and lemongrass and bring to the boil.
  • Place the pot in the oven with lid off, cooking for around 45 minutes (depending on the size of the chicken). 
  • Remove the chicken from the broth and let rest for five minutes. 
  • Skim excess fat off the top of the broth, then add lime juice, sugar and fish sauce and stir until sugar has dissolved.
  • Chop chicken into pieces and serve in a bowl over rice, pour on coconut broth and garnish with fresh mint and chillies.


Time: 2 hours

Serves: 4 pies


  • 700g chuck steak, cut into 3cm cubes
  • 3 tbsp olive oil, for cooking
  • 2 medium carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig rosemary, finely diced
  • Zest of 1 orange
  • 2 cups of beef stock
  • Dash of red wine
  • 1 sheet puff pastry
  • 1 egg, beaten


  • Preheat the oven to 200 degrees.
  • Season the flour with salt and pepper, then toss the meat in the flour and shake off any excess.
  • In a large frying pan, seal the meat in olive oil over high heat until browned. Set aside.
  • Add 1 tbsp of olive oil to the frying pan and sautée carrots, garlic, rosemary and orange zest on low for two minutes.
  • Return beef to the pan, add beef stock and red wine; simmer for 30 minutes with the lid on. Take the lid off and cook for a further hour. 
  • Divide the mixture equally between four ramekins.
  • Cut pastry into quarters and place a quarter on top of each of the ramekins and brush pastry with beaten egg.
  • Bake in the oven for 15 minutes and serve with a side salad.


Time: 1 hr 30 min

Serves: 4


  • 125g unsalted butter, softened
  • 110g caster sugar
  • 110g brown sugar
  • 2tsp vanilla extract
  • 2 free range eggs
  • 1 cup mashed, ripe banana (approx. 2 large bananas)
  • 225g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 100ml buttermilk
  • 1 tbsp Nutella (optional)


  • Preheat the oven to 180 degrees (fan forced). 
  • Grease and line the base and sides of a loaf tin.
  • Beat butter with a mixer until smooth and creamy, then slowly add sugars and vanilla extract, beating for a further three to five minutes until light in colour. 
  • Fold in one egg at a time, then add mashed banana and mix well.
  • Stir together flour, bicarb soda, cinnamon and salt. Pour in half the buttermilk, mixing well at the same time. Add the other half of buttermilk and mix to ensure a smooth consistency.
  • Swirl Nutella through the batter with a knife, as an option. 
  • Pour into prepared tin and bake for 60 minutes.


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