Winter is served: these meals are worth staying in for

Winter is here, and the seasonal change is most obvious on our dining tables. From roasted root veg and hearty braises to al dente pasta, we’re having a comfort food moment with classic flavours that will nourish you from the inside out. Here our chefs Jimmy and Marty reveal the inspiration behind each new dish. 

Chicken & Chorizo Pasta

With its rich cacciatore sauce, this pasta dish is Marty’s modern take on a classic Italian favourite.

"Having visited Italy numerous times and worked with Italian chefs, I have a solid knowledge and understanding of base Italian flavours. The introduction of chorizo brings a new style and layer of flavour to an otherwise traditional dish." 

Thai Green Chicken Curry

Inspired by Jimmy’s travels throughout Thailand, this dish is the very definition of ‘crowd pleaser’, with marinated chicken pieces in a fragrant curry sauce with garlic rice and toasted cashews. 

"This curry has layers of flavour, making it a must-try menu item!" says Jimmy. 

Why not heat this dish up in the frypan or wok to dial up the flavour? 

Creamy Truffle Mushroom Risotto

"I did a risotto-making class in Venice a few years ago, which heavily inspired the creation of the dish. Mushroom and truffle are a match made in heaven, and the addition of walnuts give it that textural crunch," says Marty. 

 

Teriyaki Chicken & Fried Rice

Tuck into tender pieces of teriyaki-glazed chicken with fried rice and wasabi mayo that will take your taste buds straight to Japan.

Loaded Lentil Lasagne 

Jimmys says: "I created this dish for the vegetarians and vegans, using vegetables and lentils for protein and flavour, in between silky pasta sheets with a delicious tomato herb pasta sauce." 

This 100% vegan lasagne means business, with hearty veg bolognese between layers of al dente pasta and creamy bechamel sauce. 

Pop the lasagne (sans plastic tray) into an oven dish and grill for that crispy, bubbly top.

Slow-Cooked Lamb with Loaded Mash

Nothing says winter like lamb and potatoes – and this is on a whole new level with the addition of bacon and cabbage. Chef Marty, who's classically trained in French cooking, says the hero of the dish is the chasseur sauce.

"It's one one of those techniques aspiring cooks should master (and foodies will love to eat): big, hearty flavours. Total comfort food."

Hearty Mince & Potato Bake 

Classic and comforting, this cottage pie stars a wickedly savoury beef mince with a creamy potato bake topping. 

Beef Rissoles with Mushroom Sauce & Chips

Chef Aaron says: "This dish was inspired by grandmother's recipe - it's a simple classic that I like to cook myself now. Beef rissoles topped with mushroom Diane sauce served with a side of broccoli and oven-baked potato chips is the perfect winter warmer for me." 

Pumpkin & Feta Pasta Salad

Big, bold and... vegan? That was the idea behind this ready-to-eat pasta salad for Jimmy, packing in loads of flavour with roast pumpkin, olives, and vegan feta. 

No need to heat and eat this one – just grab and go!