Rich beef rendang

There’s nothing quite like a curry to warm your cockles when the weather turns chilly. Make a double batch of this Indonesianinspired beauty and stash in the freezer for those nights you’d reach for the takeaway menu.

Serves 6 • Prep 15mins

• Cook 2hrs 30mins

For the curry:

1.5kg stewing beef

1tbsp vegetable oil

1 cinnamon stick

3-4 cardamom pods, crushed

2 cloves

3tbsp tamarind paste

30g dark brown sugar

800ml coconut milk

2tbsp fish sauce

2 limes, juiced

Small bunch fresh coriander and chopped red chilli, to garnish Cooked brown rice, to serve

For the rendang curry paste:

80g toasted desiccated coconut

1tbsp coriander seeds

10 dried birds eye chillies, soaked in hot water

3 shallots, roughly chopped

4 cloves garlic, peeled

1tbsp galangal paste

Thumb-sized piece fresh ginger, peeled and roughly chopped

1 heaped tsp ground turmeric

2 stalks lemongrass, white part only, sliced

6 kaffir lime leaves, stalks removed

1tbsp dark brown sugar

2tbsp vegetable oil

1 Blitz 40g of toasted coconut and all the curry paste ingredients in a food processor until smooth.

2 In a wok or large casserole dish, heat half the oil and add the beef. Cook over high heat for several mins until well browned. Set aside.

3 Heat the remaining oil in the pan and add the curry paste, along with the cinnamon, cardamom and cloves. Cook over medium-high heat for 5 mins, then add the tamarind and sugar.

4 Return the beef to the pan along with the coconut milk, fish sauce and lime juice. Bring to the boil, then reduce to a simmer. Cook for 2 hrs, stirring regularly to avoid burning.

5 After 2 hrs, check the consistency, add a splash of water, if needed and cook for a further 30 mins. The beef should be very tender and the sauce thick and glossy. To freeze ahead, leave to cool completely, portion into freezable containers and freeze for up to 3 months. Defrost completely in the fridge before heating through (you may want to add a couple of tbsp of water before reheating) and continuing to the final step.

6 Scatter with chopped fresh coriander and the remaining coconut. Serve with brown rice.

Per serving: 682 cals, 45g fat, 31g sat fat, 8g carbs

Kale and sprout spanakopita

We’ve given this Greek-inspired favourite a seasonal twist, switching spinach for kale and sprouts.

Serves 6-8 • Prep 20 mins •

Cook 40 mins

500g Brussels sprouts, peeled and trimmed

180g kale

200g block of feta, patted dry and crumbled

3tbsp toasted pine nuts

1 leek, finely sliced

30g parsley, finely chopped

1tbsp chopped dill

Zest of 1 unwaxed lemon

250g pack filo pastry

75ml olive oil

You will need:

25x30cm high-sided ovenproof dish 1 Bring a large pan of salted water to the boil. Add the sprouts and cook for 5 mins, then add the kale and cook for 3 mins more. Pour into a colander and shake off as much water as possible.

2 Put the feta, pine nuts, leek, chopped herbs and lemon zest in a large bowl with ½tsp salt.

3 Finely chop or briefly pulse the sprouts and kale in a food processor. Mix into the ingredients in the bowl.

4 Line the base of the dish with baking parchment. Layer in half the filo, use a spoon to drizzle or brush each with oil before adding the next. Alternate the layers so the pastry covers the sides of the dish. Add the filling and press down firmly with the back of a spoon.

5 Continue layering the filo and oil until the sheets are gone, then brush the top layer with remaining oil. If preparing ahead, wrap in clingfilm and freeze for up to three months.

6 Heat the oven to 180C Fan/gas 6. Cook for 40 mins until golden. Keep an eye on the pastry; if it’s getting too dark, cover with foil.

7 Cool for 5 mins before cutting. Serve with a big salad or as part of a buffet. Per serving: 380-285 cals, 24-18g fat, 7-5g sat fat, 26-19g carbs

TIP: Rendang is a dark, rich dish, but to make lighter, swap one tin of coconut milk for reduced fat