Sunday Times Best Selling Writer of What Mummy Makes, Rebecca Wilson, shares her top 5 comfort food recipes that the entire family will love this Autumn

With picky eaters or ‘feed the food to the dog under the table’ kiddos, it may be quite difficult to seek out the proper meal that keeps the entire family completely happy.

The truth is, even once you discover a meal everyone loves, putting the identical one on repeat might feel a bit like groundhog day.

We asked Rebecca Wilson to share her favourite recipes from her books Family Comforts and Fast Family Food that can be perfect for the colder months which might be quickly approaching.

Listed below are her top picks…

Recipe #1 Chickpea and Butternut Squash Dahl

A hearty vegan meal, creamy in texture and stuffed with protein and goodness from the lentils and chickpeas, making it well balanced and nutritious for all of the family.

The dahl will keep for 3 days within the fridge, or freeze for 3 months. Reheat in a saucepan or within the microwave until bubbling and piping hot throughout.

Serves 2 adults, 3 littles
Prep 5 mins
Slow Cook 3- 8 hours, freezable

Ingredients:

• 1 butternut squash, peeled and cut into 2cm (¾in) dice
• 1 x 400g (14oz) can chickpeas in water
• 300g (10½oz) dried red lentils, rinsed
• 2 low-salt vegetable stock cubes* (gluten-free, if mandatory)
• 1 tbsp garam masala
• 1 tbsp mild curry powder
• grinding of black pepper
• 2 heaped tsp driedmixed herbs
• 2 tsp smoked paprika
• 1 x 400g (14oz) can coconut milk
• 1 x 400g (14oz) can chopped tomatoes
• 1 brown onion, finely diced
• 2 garlic cloves, grated

Method:

1. Put all the ingredients, including the water from the can of chickpeas, into the slow cooker, together with 350ml (12fl oz) of boiling water. Give it a very good stir and put the lid on.

2. Cook on HIGH for 3–4 hours or LOW for six–8 hours.

3. Once done, use a picket spoon or rubber spatula to provide the dahl a very good stir and mash the soft butternut squash into the sauce slightly.

4. Serve the dahl with rice or naan breads, or whilst a pasta sauce. Adults, it’s possible you’ll need to season your portion with slightly salt and even a touch of chilli sauce, in the event you like.

Recipe #2 Bolognese Polenta Bake

A comfortable warming dish to huddle around on a chilly autumnal day. Wealthy Bolognese ragu is topped with a firm, cheesy polenta topping.

Leftovers will keep for two days within the fridge, or 3 months within the freezer. Reheat within the oven until piping hot.

Serves 2 adults, 3 littles
Prep 25 mins
Bake 25 mins, freezable

Ingredients:

• 1 tsp garlic-infused oil
• 500g (1lb 2oz) lean beef or lamb mince
• 1 brown onion, grated or finely diced
• 2 large garlic cloves, finely grated
• 500g (1lb 2oz) tomato passata (strained tomatoes)
• 1 low-salt beef stock cube*
• 2 tsp dried mixed herbs
• 2 tbsp Worcestershire sauce* (optional)
• 2 tsp smoked paprika
• 1 tsp sugar (optional)
• freshly ground black pepper

For the polenta topping:

• 1 low-salt chicken stock cube*
• 1 litre (35fl oz) milk*
• 180g (6¼oz) fantastic polenta (cornmeal)
• 30g (1oz) unsalted butter*
• 100g (3½oz) smoked Cheddar cheese*, grated
• 2 tbsp breadcrumbs*

*can substitute depending on dietary requirements

Method:

1. Preheat the oven to 200ºC fan (220ºC/425ºF/Gas 7).

2. Heat the oil in a big frying pan, add the mince and fry for 3 minutes, breaking it into small pieces with a spatula as you go.

3. Add the onion and proceed to cook for an additional 3 minutes. Once the meat has browned throughout, add the garlic and tomato passata.

4. Fill the empty passata tin or carton 1 / 4 full and swill the water around to catch as much tomato as you possibly can, then add that to the pan too.

5. Crumble within the beef stock cube and add the mixed herbs, Worcestershire sauce, if using, smoked paprika, sugar, if using, and slightly black pepper. Stir and permit the sauce to bubble away whilst you make the polenta.

6. Crumble the chicken stock cube right into a large saucepan, add the milk and permit it to come back as much as a simmer. Meanwhile, measure the polenta right into a mug.

7. Once the milk is just starting to point out little bubbles, with a whisk in a single hand and the polenta in one other, sprinkle within the polenta while whisking constantly to avoid lumps forming. Allow it to cook for around 5 minutes, stirring often, until it thickens to a really thick creamy porridge.

8. Remove the polenta from the warmth, add the butter and two thirds of the cheese and stir to melt them into the polenta. You may now serve this alongside your mince Bolognese, however it’s even tastier in the event you mix the 2 and bake it within the oven.

9. Pour the Bolognese right into a large baking dish large enough to suit all of it in with slightly space left above for the polenta. Dollop spoonfuls of the polenta on top, leaving some little gaps between each spoonful to let the sauce come up and bubble around it.

10. Place the dish on a big baking tray to catch any tomato splatters, sprinkle over the remaining cheese and the breadcrumbs, and finish with one other good grinding of black pepper. Bake within the oven for 20–25 minutes until the polenta has set and there may be a delicious golden crust.

11. Serve with steamed or boiled green veg.

Recipe #3 Cinnamon Apple Toast

This tastes like a delicious cinnamon Danish pastry, but one that you may make in 10 minutes. If you’ve a giant family, make a double batch – you won’t regret it.

These toasts are best served fresh, nonetheless leftovers will keep for as much as 24 hours. Enjoy cold or reheat in a hot oven for five minutes until piping hot throughout.

Makes 4 pieces
Prep 5 mins
Cook 5-6 minutes

Ingredients:

• 4 thick slices of fresh soft bread*
• 60g (1 ⁄4 cup) unsalted butter, softened*
• 1 x 90g (31 ⁄4oz) pouch of apple purée (see note)
• 1 tbsp light soft brown sugar (optional)
• 2 tsp ground cinnamon

Note: When you can’t find apple purée pouches, any fruit flavour will work. Just ensure it’s unsweetened 100% fruit, definitely with no added cereals. Alternatively, a small mashed banana also works.

Method:

1. Preheat the grill to high.

2. Meanwhile, make the topping. Place the butter in a small bowl, ensuring it’s soft enough to combine with the opposite ingredients. In winter, my kitchen stays too cold for butter to melt at room temperature, so I prefer to cube it, put it in a bowl, cover and warmth on LOW for 30–40 seconds within the microwave until just soft – just watch out to not let it melt completely.

3. Add the apple purée, sugar, if using, and cinnamon. Stir well to mix using a tablespoon. Don’t worry if the mixture looks barely separated without delay, it should be completely fantastic.

4. Once the toast is finished, spread 1 / 4 of the butter mixture over each slice, using the back of your tablespoon to make sure you’ve a good layer and the mixture reaches right to the perimeters.

5. Place all of the toast on a big baking tray and warmth under the preheated grill for around 5 minutes, until the exposed bread edges have browned, and the cinnamon butter is bubbling on top.

6. It’s going to be hot when it first comes out of the grill, so wait a number of moments for the toast to barely cool, then cut into quarters, or finger strips for little ones to enjoy.

Recipe #4 Lamb and Tomato Hot Pot

With succulent lamb and tender veg in a wealthy tomato sauce topped with crispy scalloped potatoes, it is a real one-pot wonder! The minimal washing up is such a bonus.

Leftovers will keep for as much as 2 days within the fridge. Reheat in a hot oven for approx. 15–20 minutes or in a microwave on HIGH for a number of minutes or until piping hot.

You may as well freeze cooled leftovers in an airtight container, defrosting them thoroughly before reheating as above.

Serves 2 adults, 3 littles
Prep 10 mins
Bake 1 hour, freezable

Ingredients:

• 500g (1lb 2oz) lean minced (ground) lamb
• 1 brown onion
• 3 large carrots
• 2 low-salt beef or chicken stock cubes*
• 1 tbsp Worcestershire sauce*
• 2 tbsp tomato purée (paste)
• 2 tsp garlic paste
• 2 tbsp cornflour (cornstarch)
• 500g (1lb 2oz) passata (strained tomatoes)
• 2 tsp dried mixed herbs
• 3–4 large all-rounder potatoes, washed
• 2 tsp garlic-infused oil, plus extra if needed

Method:

1. Preheat the oven to 180°C fan (200°C/400°F/Gas 6) and put the kettle on to boil.

2. Place a big casserole pot on the hob over a high heat to heat up. Add the lamb mince and let it cook for 1 minute without touching whilst you dice the onion. Now, break up the mince using a picket spoon and add the onion, stirring it in. In case your mince may be very lean and appears prefer it is sticking, then add a drizzle of garlic oil.

3. Let the meat cook whilst you peel the carrots and cut them into chunks. Turn your attention back to the pot and crumble within the stock cubes, add the Worcestershire sauce, tomato purée, garlic paste and cornflour. Cook, stirring, for 1 minute, then add the chopped carrots, passata and mixed herbs.

4. Stir well, then top the pot up with boiling water out of the kettle to achieve about 1–2cm (1 ⁄2–3 ⁄4in) over every thing. The quantity of water you would like really relies on the dimensions of your pot, so play it by ear. Try not so as to add an excessive amount of water, though, because the potatoes on top will sink down below the sauce once baked, which shouldn’t be a nasty thing taste-wise, however it won’t look as pretty.

5. Stir well and permit it to bubble whilst you slice the potatoes into 0.5cm (1 ⁄4in) thick rounds – don’t worry about peeling them to avoid wasting time. Scrape the underside of the pot along with your picket spoon to loosen any stuck-on bits, then take the pot off the warmth so as to add the potatoes.

6. Layer the sliced potatoes excessive of the pot rigorously, because the sauce can be hot. Attempt to overlap them slightly to provide a reasonably design, then drizzle over slightly garlic oil to assist the potatoes crisp up. When you’re using a narrow, deep pot, your potatoes may sink into the sauce, so on this case just add an additional layer or two of sliced potatoes on top.

7. Pop the dish within the preheated oven, uncovered, for 1 hour to bake. Allow to face for five minutes before serving, and take care as it should be really hot! If there’s slightly little bit of lamb fat sitting on the highest of the potatoes or across the fringe of the pot, use a spoon to softly skim this away before serving.

8. Function is, with slightly veg on the side – savoy cabbage works perfectly.

Recipe #5 Tomato and Spinach Fish Stew

When I believe of slow cooker meals, fish doesn’t normally come to mind. Nevertheless, this dish gives you soft and flaky delicate fish in a wealthy, flavourful tomato and spinach sauce.

As a bonus, this recipe calls for frozen fish cooked straight from the freezer, which is such a simple and economical way of adding fish to our weight loss program.

This dish is best served fresh, nonetheless, if you’ve any leftovers, these will keep for as much as 24 hours within the fridge. To reheat, place in an ovenproof dish, cover with foil and warmth in a hot oven for 10–quarter-hour until piping hot throughout.

You may as well freeze any leftovers for as much as 1 month. Defrost within the fridge after which reheat as above.

No slow cooker? Cook the tomato sauce in a big, high-sided frying pan with a lid on for at the least half-hour over a medium heat on the hob – the longer the higher really.

When the sauce is finished, add the fish and cook for an additional quarter-hour or until the fish is piping hot throughout.

Serves 2 adults, 2 littles
Prep 5 mins
Cook 3- 7 hours, freezable

Ingredients:

• 500g (1lb 2oz) crushed tomatoes or passata (strained tomatoes)
• 8 cubes of chopped frozen spinach
• 1 x 400g (14oz) can of coconut milk
• 2 tsp sweet paprika
• 2 tsp smoked paprika
• 1 tsp dried mixed herbs
• 2 tsp garlic granules OR 2 garlic cloves, minced
• 2 tbsp tomato purée (paste)
• 1 tsp sugar (optional)
• 1 low-salt chicken or vegetable stock cube*, crumbled
• 4–6 frozen skinless and boneless large white fish fillets, e.g. haddock, bass, pollock or cod

Method:

1. Add the crushed tomatoes or passata to the slow cooker pot together with the frozen spinach, coconut milk, sweet and smoked paprika, dried herbs, garlic granules or fresh garlic, tomato purée, sugar, if using, and crumbled stock cube. Give all of it a very good stir in order that there aren’t any lumps other than the frozen spinach, which can defrost because it cooks. Pop the lid on and cook on HIGH for 3 hours or on LOW for five–6 hours.

2. Give the sauce one other good stir in order that any small lumps of stock cube which have melted during cooking are distributed evenly through the sauce.

3. Take the fish out of the freezer and add the frozen fillets to the sauce. Stir and make sure that each fillet is submerged within the sauce, then put the lid back on and cook for an additional 30–40 minutes on HIGH or 50–60 minutes on LOW, or until the fish flakes easily, as this may inform you that it’s done. To double check, lift up one fish fillet gently using a fish slice, then gently flake it in half at its thickest point. Place your finger on the white fish flesh inside, if it’s too hot to maintain your finger there for a number of seconds, then it’s done. If it feels just lukewarm, it’s good to cook it for an additional 10–20 minutes until piping hot.

4. Serve alongside some rice to take in the sauce or crusty bread for dipping.

Each Family Comforts and Fast Family Foods with more recipes like these might be purchased for £18.99 at dk.com or can be found on Amazon. 

Follow Rebecca Wilson on Instagram at @RebeccaWilsonFood or find more recipes online at www.rebeccawilson.com.