Warming winter recipes for cold weather times

Cooler temperatures call for comforting recipes that will nourish and warm you at the end of the day. Here we’ve rounded up some of our favourite warming winter recipes, from roasted squash to hot mulled cider, to help you embrace the colder months this winter. 

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Roasted squash with goats cheese

For all the veggie lovers out there, this simple-yet-hearty recipe from Le Creuset is for you. Roasted squash is a cold-weather staple, and truly hits the spot when it comes to comfort food.


  • 650g squash or pumpkin
  • 4 to 5 garlic cloves
  • 1 large red onion
  • 4 sprigs of rosemary
  • 1 teaspoon cinnamon
  • 1 tablespoon rapeseed oil
  • 50g mixed seeds
  • 100g goats cheese

For the dressing:

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons rapeseed oil
  • 1 teaspoon wholegrain mustard


1. Preheat the oven to 200˚C, gas mark 6. While the oven heats up, peel and cut your squash into half-moon slices. Remove the skin and cut the onion into large wedges.

2. Place the prepared squash in a roaster along with the garlic and onion. Tear in the sprigs of rosemary and sprinkle over the cinnamon, rapeseed oil and some salt and pepper; toss to combine. Place the dish in the oven for 30 to 35 minutes until the squash is tender.

3. While the squash is roasting make the dressing. Combine all the dressing ingredients in a small jar, put the lid on and shake the mixture well.

4. In the final 5 minutes of cooking, scatter the seeds over your squash. Once cooked, remove the roaster from the oven and drizzle over the dressing and some fresh rosemary before serving.

Braised chipotle chicken

This warming Mexican-style recipe, courtesy of Le Creuset, is so easy to make - a great option for a simple, weekday dinner. Packed with rich, smoky flavours, you can eat it on its own or served with tortilla wraps and rice.


  • 2 red onions
  • 4 garlic cloves
  • 100g carrots
  • 100g potatoes
  • 6 skinless chicken thighs
  • 3 teaspoons chipotle paste (or 2 teaspoons hot smoked paprika)
  • 2 tablespoons blackstrap molasses or dark brown sugar
  • 1 tablespoon ground coriander
  • 1 lime
  • 800g tinned chopped tomatoes
  • 4 sprigs coriander
  • Salt and pepper
  • Tortillas and rice to serve


1. Preheat oven to 200˚C, gas mark 6. Slice the onions and garlic, and dice your potatoes and carrots into cubes.

2. Scatter three quarters of the sliced onions into your dish, followed by the potatoes, carrots and garlic. Place the chicken thighs evenly across the dish and season well with salt and pepper.

3. Mix the chipotle paste with the molasses, ground coriander and juice from the lime in a bowl. Coat the chicken thighs with a teaspoon of the mixture, saving the rest for later.

4. Pour the tomatoes evenly around dish and finish with a drizzle of the remaining chipotle mixture.

5. Place your dish in the oven and cook for 45 minutes. You’ll know it’s ready when the sauce is bubbling and the chicken has browned on top.

6. To serve, scatter the remaining onions over the top and sprinkle with fresh coriander.


Almond carrot cake

One of the cosiest ways to escape the cold is to spend your afternoon in the kitchen refining your baking skills. This almond carrot cake is perfect for when you’re craving something sweet yet fairly easy to make. You could also make this recipe gluten-free by using almond flour instead of plain.


  • 300g carrots, peeled and grated
  • 185g ground almonds
  • 170g caster sugar
  • 3 eggs
  • 50g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 lemon, zest
  • 1 orange, zest
  • Icing sugar to dust


1. Preheat the oven to 180°C, gas mark 4 and lightly grease your cake tin with a little bit of butter or line it with baking paper if you prefer.

2. In a big bowl, whisk the eggs and caster sugar together.

3. Mix in the vanilla extract, orange and lemon zests, followed by the grated carrots. Add the ground almonds, flour and baking powder and stir well until combined. 

4. Pour the batter into the tin and bake at 180°C for 30-40 minutes until the cake is golden and cooked through.

5. Let it cool a little bit before removing from the tin, then dust it with icing sugar and sprinkle some shaved almonds on top before serving.

Hot mulled cider

This delicious boozy beverage is sure to keep you warm during winter, whether you’re welcoming guests or spending a cosy evening in. For a non-alcoholic version, simply substitute the cider for a good quality cloudy apple juice.


  • 1.5l dry cider
  • 2 apples
  • 2 tablespoons brown sugar, for taste
  • zest 1 orange
  • 6 cloves
  • 1 star anise
  • 3 cinnamon sticks
  • 1 tbsp allspice berries
  • 100ml rum or whiskey, optional


1. Pour your cider into a large saucepan and add in the spices, orange zest and thinly sliced apples.

2. Slowly bring to a gentle simmer, stirring occasionally to release the flavours.

3. As it starts to simmer, reduce the heat and let it mull for a few more minutes to allow the spices to infuse. If you wish to add rum or whiskey, now is the time to do it. 

4. Taste it to check if you're happy with the taste. If needed, add the brown sugar; just remember the drink shouldn’t be too sweet.