Winter Warmers

The spices in this stew evoke wintery Christmas and that makes them perfect for a chilly rainy day when you want something fragrant. The recipe calls for lamb shoulder, we’ve also used lamb shoulder chops for an equally delicious result.

The beauty of couscous is that it makes a great salad in summer after it’s been left to cool; and it makes a great salad in winter when served hot and steamy. The recipe calls for capsicum, but if you can’t find them – go with whatever is great in season.

We love making a batch of pulled beef or pulled lamb, keeping some aside for easy throw together meals like this one. The humble baked potato becomes the ideal way to use up leftovers when paired with a little cheese and salsa.

From our dear friend, Peter Gordon, this spiced beef pie turns chuck steak into a true hero. Using those pantry staples such as celery, carrot and spuds, it’s a hearty dish that will please even the fussiest of eaters!

High in protein and iron, this classic roast is an affordable cut that will satisfy any crowd. We love the mustard crust with the roast potatoes, but it is also delicious with kumara or pumpkin swapped out instead.

This is a hearty stew that is perfect bubbling away on the stove top. It makes the most of the seasonal produce and the vegetables can easily be switched for whatever you have on hand. We love it with a little sriracha on top for a wee kick, or a sprinkle of parmesan is great too.

Kiwi’s adore Thai food and this is the easiest meal to get dinner on the table in under 30 minutes. Grab a packet of stir fry beef to cut the prep time and make yourself a delicious dinner that’s super fast!

This is a stir fry done a little different – all with ingredients that you can grab from your local supermarket and with a little forward thinking, produces deliciously tender beef. Serve with fresh lettuce, kimchi and steamed rice for a filling meal.

The sweetness of the pumpkin is enhanced with the savoury of the miso paste, taking this ‘steak and mash combo’ to another level! The recipe calls for eye fillet, but honestly, we’ve served it topped with rump steak slices too and everyone’s plate has been licked clean.

Lasagne is a favourite of ours for feeding a crowd, as well as for meal prepping for those busy weeknights. This one is loaded with vegetable-goodness featuring spinach and mushrooms to help round out all the nutrients you need.

Grab a lamb leg if they’re on sale and this will bring you the most heavenly result. Serve with flatbreads and a big green salad, you’ve got a dinner that will feed a very happy crowd. Both the oven and slow cooker work a dream – use what’s best for you.

This is the best and easiest way to turn gravy beef into a family favourite. We love the short ingredient list and when served on top of mashed potatoes, makes for an affordable and delicious dinner.

Mince is a staple for many Kiwi households and this is a simple, foundation dish that can be transformed into many different variations. Make the most of the seasonal vegetables and get loads of flavour in there. We love it stuffed into a tortilla with a green salad, or simply on toast.

A little hack for full flavour? Yes please! Grab a jar of Jenny’s tamarind chutney and some chuck steak or gravy beef to create a meltingly tender beef dish in rich and delicious coconut sauce. It’ll be on regular repeat in no time, we promise!

The ideal marriage between two fast foods but made healthier and better at home. Conveniently big on flavour and utterly delicious, this is the perfect Friday night dinner with the family. Don’t leave out the pickles – they are a key ingredient.