Warm Up This Winter with Nourishing Recipes from Discover Great Veg

When the nights draw in and the weather gets chilly, we often start to crave comfort foods. But during the colder winter months when the dreaded cough and cold season begins, it is more important than ever to nourish our bodies with healthy foods to support our wellbeing. 

To inspire those looking for tasty yet wholesome mealtimes, Discover Great Veg has shared three new recipes packed full of our favourite vegetables, to add to our recipe repertoire and help us feel winter-ready.  

Bring a welcome vegetable boost to classic fish pie with the Creamy Fish and Sweetcorn Pie with Spinach Mash. Comforting and full of goodness it is high in protein and vitamin K. You can add any fish you fancy, prawns also work well, and you can also swap the sweetcorn for peas and spinach for cavolo nero. 

The Chicken, Kale and Butter Bean Stew contains two of your five a day, and can be on the table in half an hour. It is also low in fat, high in protein and vitamin K, and a source of vitamin C – key for supporting immunity during the cold season. 

For those craving Italian flavours, the Crispy Gnocchi, Cavolo Nero and Tomato One Pot makes a delicious lunch or dinner that is ready under 30 minutes. With courgettes, tomatoes and cavolo nero, it contains three of your five a day, and is high in vitamin C. It can also be made vegan if you use vegan gnocchi. 

For further information or images please contact the Discover Great Veg press office T: 01189 475 956  discovergreatveg@ceres-pr.co.uk 

About Discover Great Veg:  www.discovergreatveg.co.uk

Discover Great Veg provides inspiration on the many delicious ways to enjoy cavolo nero, leeks, spinach and kale. Discover how the veg is grown and how they can form part of a healthy balanced diet.

Creamy Fish & Sweetcorn Pie with Spinach Mash

Serves 4

Prep 10 minutes 

Cooking 45 minutes

Cost: £3.60 per portion 

1kg baby potatoes, scrubbed

2 tbsp butter

2 leeks, trimmed and sliced

60g plain flour

600ml semi-skimmed milk

50g mature cheddar, grated 

2 salmon filets, skin removed and chopped up into cubes 

2 cod filets, skin removed and chopped up into cubes

165g can sweetcorn, drained

1 tbsp Dijon mustard

1 tbsp olive oil

260g bag spinach, chopped

• Preheat your oven to 180c/gas 4
• Cook the potatoes in a large pan of s water for 15 minutes, or until tender. Drain and allow to dry
• In the meantime, gently fry the leeks in the butter for 6-7 minutes until soft
• Now stir in the flour and mix with the leeks and cook for 1 minute
• Pour in the milk, whisking continuously until smooth
• Add in the grated cheese and stir to combine for 2-3 minutes until melted in
• Season to taste
• Add the chopped salmon, cod, sweetcorn and mustard and stir well. Transfer to a high sided medium casserole dish or baking tray (28 x 20 cm dish)
• Add the spinach to a small pan with a little oil, sauté until soft
• Transfer the potatoes to a large bowl, mash with 1 tbsp olive oil, then add the spinach, season to taste and mix well until combined
• Spoon the mash on top of the fish filling. Fork the top to smooth.
• Bake for 30 minutes, or until golden and bubbling.

Cook’s tip: Add any fish you fancy – prawns, work well here. You can also swap the sweetcorn for peas and spinach for cavolo nero.

Chicken, Kale & Butter Bean Stew

Serves 4

Prep 5 minutes 

Cooking 30 minutes 

Cost: £1.45 per portion 

2 tbsp olive oil

2 chicken breasts, chopped

1 onion, roughly sliced

3 cloves garlic, roughly chopped

1 tbsp smoked paprika

6 large tomatoes, chopped

1 tbsp red wine vinegar

550ml vegetable stock

500g butter beans, drained

250g bag of kale, chopped

Serving suggestion

Jacket potatoes

• Add 1 tbsp of olive to a large pan, add the chicken and cook for a few minutes each until lightly golden brown. Remove the chicken and set aside
• Now add the onion and remaining oil to the pan and cook for approx 10 minutes until soft.
• Add the garlic and smoked paprika to the pan and cook for a further minute
• Now add in the chopped tomatoes and vinegar, cook for a few minutes until they are soft then add the stock. Simmer for 5 minutes
• Add in the beans, chicken and kale. Cook for a further 10 minutes
• Season to taste
• Serve the stew with the jacket potatoes on the side.

Cook’s tip: This also works well with chickpeas or other white beans. You could use tofu instead of chicken for a vegan version.

Crispy Gnocchi, Cavolo Nero & Tomato One Pot

Serves 4

Prep 5 minutes 

Cooking 20 minutes 

Cost: £1.90 per portion

1 red onion, sliced 

1 tbsp olive oil

4 cloves garlic, sliced

2 orange/red peppers, sliced

1 courgette, sliced

350g pack cherry tomatoes, chopped 

1 tsp dried oregano

3 tbsp sun dried tomato paste

350ml reduced salt vegetable stock

200g bag of cavolo nero, hard stalks removed 

and roughly chopped

2 packs gnocchi 

1 tbsp olive oil

• Serve with crusty bread
• Add the onion along with 1 tbsp olive oil to a saucepan and fry for 6-7 minutes until soft
• Now add the garlic and fry for a further minute or so
• Add the pepper and courgette and cook for a further 1-2 minutes
• Add the tomatoes, oregano and tomato paste to the pan
• Simmer and allow the tomatoes to break down for 2-3 minutes, then add the vegetable stock and cook for 2-3 minutes
• Now add the cavolo nero to the pan and simmer for 1-2 minutes
• Heat the olive oil in a medium sized pan, over medium-high heat. Add in the gnocchi and fry until golden for a few minutes until golden and crisp
• Add the crispy gnocchi to the saucepan and simmer for 1 minute.
• Season to taste
• Serve with crusty bread.

Cook’s tip: Makes a great lunch or dinner in under 30 minutes. Can be vegan if you use vegan gnocchi