Joe Wicks: My winter warmers

d hot

oon. hilli e it

add Add 50ml cold water and bring to the boil over a high heat. Add drained and rinsed kidney beans, cook for 2 min more until beef is cooked. Give it longer if necessary.

Microwave the rice. Garnish with grated cheese and sliced spring onion. Preheat oven to 220C/200C (fan)/425f/gas 7. Boil bite-size chopped potato with pinch salt for 10-15 min.

Cook diced onion and carrot in drizzle of oil for 3-5 min. Add lamb mince and cook for 4-5 min, breaking up with a wooden spoon. Dissolve beef stock, onion marmalade and tomato paste in 300ml boiled water. Add this and the Henderson’s relish and cook for 5-6 min further until gravy-like.

Mash cooked potatoes with splash of milk and large knob of butter. Cover the lamb mixture with it in an ovenproof dish. Rake mash with a fork to create crispy top and sprinkle with grated cheese. Cook 15-20 min until golden.

Serve with spring greens (discard rough stalks) sliced into thin strips and cooked with a drizzle of olive oil until tender. Cook chicken thighs with pinch of salt and pepper in drizzle of oil for 2 min each side. Put on a plate.

Use pan to cook finely sliced onion with knob of butter for 3-4 min. Add chopped thyme and finely sliced garlic and cook for 1 min. Add chicken stock dissolved in 450ml boiled water; bring to boil. Return chicken to pan, add large bite-size chopped potatoes and squash cubes. Reduce heat, cover and cook for

10-15 min until all tender.

Remove chicken and pull into large chunks using two forks. Add cream, juice of half a lemon and large pinch pepper to pan. Return chicken and give it a good old mix.

Serve with warm baguettes. Garnish with lemon wedge and thyme.

210g) rice 1 brown onion1 tbsp Henderson’s relish 1 tbsp tomato paste 250g British lamb mince 20g onion marmalade 400g potatoes 40g mature cheddar 1 beef stock cube 1 carrot150g spring greens 320g British chicken thighs 1 chicken stock cube300g waxy potatoes2 garlic cloves2 mini baguette rolls120g butternut squash cubes 1 lemon5g thyme1 brown onion40g Cornish clotted cream