In the colder months, there’s nothing better than settling in with a nice warming dinner.
But if you’re bored of traditional autumnal pies and casseroles, why not try something a little different?
Thomasina Miers, chef and co-founder of Wahaca, has created recipes that are easy to cook – but will add flair to your culinary repertoire.
These dishes are part of a partnership with Native Places, the aparthotel brand, designed to inspire guests to use the fully equipped kitchen during their stay.
If you’re after new recipe inspiration, look no further.
Fish Stew with crispy tortilla strips
1 tbsp olive oil
100g cooking chorizo, casing removed, roughly chopped
1 large onion, finely chopped
1 fennel bulb, trimmed and finely chopped
1 red pepper, deseeded and chopped, optional
2 Guajillo chillies, de-seeded and finely chopped with scissors (or use 2 tsp Nora chilli flakes)
4 garlic cloves, sliced
2 tsp fennel seeds, roughly ground
A big pinch of saffron threads
1 x 400g chopped tomatoes
500g waxy potatoes, peeled and cut into 3cm chunks
600g sustainable white fish
600g mussels, cleaned
250ml white wine
A couple of handfuls of coriander leaves, chopped, to serve
4 small corn tortillas, cut into 5mm strips
Sunflower oil, to fry
Lemon wedges, to serve
- Heat a large, wide casserole dish over a medium-high heat and add the olive oil and chorizo. Fry for a few moments until it begins to release its fat.
- Then add the onion, fennel, red pepper, guajillo chilli and garlic and turn the heat down to medium-low. Add a pinch of salt and fry gently for 12-15 minutes until soft and sweet, then add the spices and cook for another minute to just warm them through.
- Add the tomatoes, 250ml water, potatoes and a big pinch of salt and leave to simmer for 25 minutes until the potatoes are completely soft.
- While the base is simmering, prepare the tortillas. Place a large frying pan over a medium-high heat and add enough sunflower oil to generously cover the base. Once the oil is hot, add the tortilla strips, moving them around gently until they crisp up, about 1 minute. Scoop out onto a plate lined with kitchen paper. Allow to cool.
- Once the potatoes are ready, add the fish and mussels to the pan, gently pushing them under the liquid. Pour over the white wine, then place a lid on top and leave for 4-6 minutes, then have a check. The mussels should be open and the fish opaque – keep cooking if not.
- Spoon into warm bowls, sprinkling the tortillas over each bowl and generously scattering each with some coriander.
Lebanese seven spice lamb & spinach lasagne with ricotta & mozzarella
3 tbsp olive oil, plus extra, to drizzle
500g lamb and/or beef mince
2 onions, chopped
4 garlic cloves, chopped
4 tsp Baharat seasoning
1 cinnamon stick
2 x 400g tin of chopped tomatoes
1-2 tbsp red wine vinegar
1 bay leaf
300g dried lasagne sheets
400g baby spinach
250g ricotta cheese
2 x 125g ball mozzarella, torn into small pieces
1 tsp za’atar
60g grated Parmesan
- Heat a large, wide pan over a medium-high heat and warm a tablespoon of oil.
- When hot, season the mince and add to the pan, frying for 5-6 minutes until it’s brown, then add the onions and garlic and keep frying for another 8-10 minutes until the onions have softened.
- Add the Baharat spices and cinnamon stick and once they’re warmed through, add the tomatoes, vinegar and bay leaf. Fill the empty tomato tin with water and add that too, season and simmer for 45 minutes until the sauce is rich but still quite wet.
- Meanwhile, wilt the spinach in a pan, then transfer to a sieve to drain. Preheat the oven to 200C/ 180C fan/400F/gas 6.
- Spread a quarter of the meat across the bottom of a large, oven-proof lasagne dish, followed by a third of the pasta, then a third of the spinach.
- Repeat until all the ingredients have been used, finishing with the meat. Spoon over the ricotta and dot with the mozzarella pieces. Sprinkle with the Parmesan, za’atar and drizzle with a little oil, then bake in the oven for 35-45 minutes until bubbling and golden.
- Serve with a salad on the side.
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