Some of the best winter meals come from the simplest beginnings.
A pot of beans, a roast pumpkin, a good stock simmering away on the stove. With a few thoughtful ingredients and a little time, humble staples can turn into deeply comforting food that feels generous without needing to cost a fortune.
These are the kinds of meals made for colder nights, second helpings and gathering everyone back around the table.
A single poached chicken becomes two generous winter dishes.
Fragrant celebration rice for one meal and a nourishing lemony chickpea and silverbeet soup for the next.
The stock forms the backbone of both recipes, stretching simple ingredients into something deeply comforting and full of flavour.
Poached chicken and stock
1 whole chicken (about 1.4kg)
1 onion, roughly chopped
1 leek, roughly sliced and washed well
2 celery sticks, roughly chopped
1 bay leaf
A few thyme sprigs
Juice of ½ lemon
Salt and 6 peppercorns
Water, to cover
Method
Place the chicken into a large pot with the onion, leek, celery, bay leaf, thyme, lemon juice and a good pinch of salt and peppercorns.
Cover generously with cold water.
Bring gently to a simmer over medium heat, skimming any foam from the surface.
Reduce the heat and poach very gently for about 1 hour, or until the chicken is cooked through and tender.
Carefully remove the chicken from the stock and set aside until cool enough to handle.
Strain the stock and reserve the liquid.
Once cooled, shred the chicken, setting aside 400g for the rice.
Reserve the remaining chicken and stock for soup and rice.
Chicken celebration rice
SERVES: 6-8
Preparation time: 35 minutes
Cooking time: 1 hour 45 minutes
Skill level: Moderate
Fragrant with cinnamon and allspice, this comforting rice dish takes inspiration from warming Middle Eastern flavours. Sweet carrot, tender chicken and fresh dill are folded through buttery stock-soaked rice, creating a generous meal designed for sharing.
2 Tbsp olive oil
40g unsalted butter, plus 20g extra
1 onion, finely chopped (about 150g)
1 medium carrot, grated
3 garlic cloves, finely chopped
1½ tsp ground cinnamon
1 tsp ground allspice
300g basmati rice, washed and soaked in cold water for at least 1 hour, then drained
700ml reserved chicken stock
3-4 rounds thinly sliced lemon
Small handful fresh dill, roughly chopped
400g cooked shredded chicken
Salt and cracked pepper
To serve (optional)
Pomegranate seeds, extra dill, yoghurt, lemon wedges
Method
To make the celebration rice heat the olive oil and butter in a large heavy-based pot over medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes until softened and lightly golden.
Add the grated carrot and cook for another 2-3 minutes until softened slightly. Stir through the garlic, cinnamon and allspice and cook for one minute until fragrant.
Add the drained rice and stir well so the grains are coated in the buttery spices.
Pour in the reserved chicken stock, scatter over the lemon rounds and season lightly with salt and pepper. Bring to a gentle simmer, cover with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes.
Remove from the heat, dot over the butter and leave covered for another 10 minutes to steam.
Fold through the shredded chicken and fresh dill. Taste and adjust seasoning if needed.
Scatter over pomegranate seeds and extra dill if using and serve with yoghurt and lemon wedges alongside.
Lemony chicken, chickpeas and silverbeet soup
SERVES: 4-6
Preparation time: 20 minutes
Cooking time: 35 minutes
Skill level: Easy
Using the remaining chicken and stock, this light but nourishing soup is filled with chickpeas, sweet leeks and silverbeet. Lemon and herbs bring freshness to a broth that feels both restorative and deeply warming.
1 Tbsp olive oil
1 leek, finely sliced and washed well
2 garlic cloves, finely chopped
Small knob of ginger, finely grated
3-4 Silverbeet stalks, finely sliced, leaves shredded
1 × 400g tin chickpeas, drained
1.5 litres reserved chicken stock
¼ tsp turmeric
Remaining shredded chicken from poached chicken
Zest and juice of 1 lemon
Small handful parsley and/or dill, roughly chopped
Salt and cracked pepper
To serve:
Extra virgin olive oil, cracked black pepper, lemon Crusty bread, optional
Method
Heat the olive oil in a large saucepan over medium heat. Add the leek with a pinch of salt and cook gently for 8-10 minutes until soft and sweet.
Add the garlic, grated ginger and sliced silverbeet stalks and cook for another 2-3 minutes until beginning to soften.
Pour in the reserved chicken stock and turmeric, bring to a gentle simmer. Add the chickpeas and cook for 10 minutes.
Add the shredded chicken and silverbeet leaves and simmer gently until the greens are wilted and tender.
Stir through the lemon zest, lemon juice and herbs. Taste and season well with salt and plenty of cracked pepper.
Rustic pork, sausage and white bean cassoulet
Slow-cooked beans, rich pork and crisp golden sourdough are the kind of ingredients that make winter cooking feel deeply comforting.
Inspired by the classic French cassoulet, this rustic version combines tender pork belly, browned sausage and creamy white beans baked slowly until rich and savoury. Finished with a crisp sourdough topping, it is made for these cooler nights and generous helpings.
SERVES: 6-8
Preparation time: 40 minutes
Cooking time: 2½-3 hours
Skill level: Moderate
2 Tbsp olive oil
300g pork belly, cut into rough chunks
4 good quality pork sausages
1 large onion, diced
2 carrots, diced
2 celery sticks, diced
1 leek, finely sliced
5 garlic cloves, sliced
2 Tbsp tomato paste
1 tsp smoked paprika
Pinch cayenne pepper
1 cup white wine
2 × 400g tins cannellini beans, drained
750ml chicken stock
2 bay leaves
3 thyme sprigs
Small parmesan rind (optional)
Salt and cracked pepper
Sourdough topping
3 cups torn stale sourdough
2-3 Tbsp olive oil
Salt flakes
Method
Preheat the oven to 160°C fan bake.
Heat the olive oil in a large heavy-based ovenproof casserole dish over medium heat. Add the pork belly and cook until well browned (5-10 minutes) and beginning to caramelise. Remove and set aside.
Squeeze the sausage meat from the casings and roll into rough walnut-sized balls. Add to the same pan and brown well all over. Remove and set aside with the pork belly.
Add the onion, carrot, celery and leek with a good pinch of salt. Cook gently for 12-15 minutes until softened and lightly golden.
Stir through the garlic, tomato paste, smoked paprika and cayenne and cook for another minute until fragrant.
Pour in the white wine and simmer for 2-3 minutes, scraping up any sticky bits from the base of the pan.
Return the pork belly and sausage to the dish. Add the beans, chicken stock, bay leaves, thyme and parmesan rind if using. Bring to a gentle simmer.
Cover and bake for 1½-2 hours until the pork is tender and the sauce rich and reduced slightly.
Remove the lid and lightly crush a few of the beans into the sauce to naturally thicken it.
Toss the torn sourdough with olive oil and a pinch of salt flakes. Scatter over the cassoulet and return to the oven uncovered for another 30 minutes until bubbling and golden.
Let sit for 10-15 minutes before serving. I enjoy this with a good green salad and punchy French dressing or simply on its own.
Whole roasted pumpkin with leek mac & cheese
A whole roasted pumpkin filled with bubbling leek mac and cheese feels like proper winter table food. As the pumpkin softens in the oven, the sweet flesh folds through the creamy pasta. It is hearty, comforting and made for colder nights when everyone gathers around the table for seconds.
SERVES: 6-8
Preparation time: 35 minutes
Cooking time: 2-2½ hours
Skill level: Moderate
1 medium pumpkin or squash (about 1.8-2kg)
Olive oil
Salt flakes and cracked pepper
150g macaroni
2 Tbsp butter
2 leeks, finely sliced and washed well
3 garlic cloves, crushed
30g butter
30g flour
750ml milk, warmed
1 tsp Dijon mustard
Freshly grated nutmeg
200g tasty cheddar, grated, plus extra for topping
Salt and cracked pepper
Method
Preheat the oven to 180°C fan bake.
Slice the top from the pumpkin and set aside. Scoop out the seeds and stringy centre. Rub the inside generously with olive oil and season well with salt and pepper. Place on to a baking tray and roast it for 45-60 minutes or until the flesh begins to soften but still holding its shape.
Meanwhile, cook the macaroni in salted boiling water until just al dente. Drain and set aside.
Heat the butter in a large saucepan over medium heat. Add the leeks with a pinch of salt and cook gently for about 10 minutes until soft and sweet. Stir through the garlic and cook for another minute. Remove the leeks from the pan and set aside.
Using the same saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk until smooth. Simmer gently until thickened.
Stir through the mustard, a generous grating of fresh nutmeg and the cheddar. Season well with cracked pepper and a little salt if needed.
Fold the leeks and cooked macaroni through the cheese sauce.
Spoon the mac and cheese into the roasted pumpkin.
Sprinkle over remaining cheese, grated nutmeg. Put on the lid.
Return to the oven for another 30-40 minutes until bubbling and golden.
Bring to the table whole and scoop out portions, making sure everyone gets plenty of the soft roasted pumpkin with the mac and cheese.
