COMFORT FOOD with a lighter side

Warm-up food is on the menu this month and these recipes show that, by making a few wise ingredient swaps, it’s easy to combine the feel-good factor with a lighter approach. All have tips for shortcuts and make aheads for next time you cook them

MID WEEK MEALS

A flavoursome casserole with lighter dumplings

WEEK NIGHT PROMISE

Your guarantee for every recipe

in this section: NO MORE THAN…

• 10 ingredients

• 30 min hands-on time

• 650 calories per portion (but many of the recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

• Minimal washing up

RECIPES ELLA TARN PHOTOGRAPHS MIKE ENGLISH FOOD STYLING ROSIE RAMSDEN STYLING MORAG FARQUHAR

Chicken casserole with tarragon dumplings

SERVE 4. HANDS-ON TIME 20 MIN, SIMMERING TIME 40 MIN

MAKE AHEAD

Make to the end of step 2 the day before and chill. Reheat for 5 minutes, then add the dumplings and continue to cook for 20 minutes.

HOW WE MADE IT LIGHTER

We’ve swapped traditional suet for yogurt, giving a lighter, softer dumpling.

• 175g self-raising flour

• 6 free-range skinless, boneless chicken thighs, quartered

• Olive oil for frying

• 4 banana shallots, chopped

• 250g carrots, cut into chunks

• 2 garlic cloves, finely chopped

• 500ml fresh chicken stock

• 3½ tbsp dijon mustard

• 20g fresh tarragon, chopped

• 100g greek yogurt

1 Put 25g of the flour on a plate and season with salt and pepper. Dust the chicken in the flour. Heat a glug of oil in a frying pan, fry the chicken over a medium heat for 7-8 minutes to brown, then set aside.

2 Meanwhile, put the shallots, carrots and a glug of oil in a flameproof casserole. Fry for 8 minutes, add the garlic and cook for 1 minute. Pour in the stock and 150ml water, bring to a simmer, then stir in 2. tbsp of the mustard. Add the chicken and simmer for 20 minutes, stirring occasionally.

3 Mix the remaining flour and most of the tarragon in a mixing bowl with a pinch of salt. Mix the yogurt with the rest of the mustard in a small bowl, then stir into the flour mix. Divide the dough into 8 equal pieces and gently roll into balls. Stir the remaining tarragon into the stew, then arrange the dumplings over the surface. Cover and cook for 20 minutes more or until the dumplings are light and fluffy.