Winter Warmers

It’s that time of year when we feel more inclined to cook, bake and make things that are warm and cosy!

Here are a few recipes we hope you will enjoy.

If you would like to share a recipe then please email Sarah your recipe and a photo or your make (& ideally a photo of you!)

Spiced Squash & Fruit Loaf 

250g mixed fruit
70g glace cherries halved
30g mixed peel
1 lemon, zest finely grated
100ml cider
125g butter or margarine
125g light muscovado sugar
1 tsb ground mixed spice
¼ tsb ground cinnamon
2 medium eggs lightly beaten
150g plain flour
½ tsb bicarbonate of soda
100g peeled and deseeded butternut squash roughly grated
3 tbsp milk

Lemon Glace Icing (Optional)
200g icing sugar
Lemon juice  

Mix together the dried fruit, glace cherries, mixed peel, lemon zest and cider in a bowl. Cover and soak overnight.

Preheat the oven to 180C/fan 160c/gas mark 4. Grease a loaf tin roughly 20cm x 10cm x 7cm deep and line with baking paper.

In a large bowl beat together the butter/margarine, muscovado sugar and spices until pale and fluffy, then gradually beat in the eggs.
Sift the flour and bicarb of soda in another bowl, mix then beat into the butter mixture. Stir in the grated squash followed by the fruit and milk.
Spoon the mixture into the loaf tin and bake for 1 hour 15 minutes or until a sharp knife inserted into the centre of the loaf comes out clean.

Leave to cool in the tin and then remove.

Sift the icing sugar into a bowl and beat in enough lemon juice to make a fairly stiff consistency.
Spoon over the top of the fruit loaf. This spiced loaf cake improves with age.

Thanks to Veronica Chapman, Trustee and member of Hatton Park WI, for this recipe
Veronica Chapman

Click here to download the recipe – Spiced Squash Fruit Loaf Recipe

Sausage Casserole (vegan)

Ingredients (serves 4):
2 tbsp olive oil
Large onion, chopped
3 cloves garlic, crushed
1 tsp smoked paprika
1 tsp dried thyme
Ground black pepper
3 carrots, sliced
2 sticks celery, sliced
1 red pepper, chopped
1 sml. glass red wine
1 vegetable stock cube
½ pt. water
3 tbsp tomato puree
1 tbsp rapeseed or other oil
8 oz button mushrooms, whole or quartered if large
6 vegan sausages
Can borlotti beans (or red kidney beans), drained
Sea salt

Fry the onion in the oil for 2 or 3 minutes, then add the garlic, smoked paprika, thyme and black pepper. Cook for a few moments, then add the carrots, celery and red pepper. Cook for a further 2 minutes, then add the red wine. Cook off the alcohol, then add the stock cube, water, bayleaf and tomato puree and simmer for 15 minutes.

In another pan, sauté the mushrooms in the rapeseed oil.
Cook the sausages in the oven as described on the packet. Remove from the oven and cut each into chunks.
Add the mushrooms, sausages and beans to the vegetable mixture – with a little more water if necessary – and cook on a low to medium heat for 20 minutes, adding salt to taste.
Serve with oven baked jacket potatoes and green vegetables.

Thanks to Sue Gill, Trustee and member of Stockton WI, for this recipe

Click here to download the recipe – Vegan Sausage Casserole