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Digital Subscriptions > Delicious Magazine > Jan-18 > Food worth staying in for…

Food worth staying in for…

When January rolls round I crave warming comfort food with big flavours. I’ve never figured out why people choose this time of year – already dark and gloomy enough, surely – for giving things up. This month it’s all about home-cooked comforts. We’ve also rounded up some of the best telly to watch or, if you want to keep your brain active, the best board games. The salads can wait until the weather picks up because right now we’re cosying up for winter. Pass the remote…

seasonal inspiration.

RERECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS TOBY SCOTT STYLING OLIVIA WARDLE
Chargrilled chicken tikka with spicy yogurt, p30

Slow-cooked shepherd’s pies

SERVES 6. HANDS-ON TIME 45 MINUTES, OVEN TIME 2 HOURS 25-30 MIN

MAKE AHEAD

Cook the lamb filling without the potato topping up to 48 hours in advance. Cool, then cover and chill for up to 3 days or freeze for up to 1 month. The fully prepared pie(s) will keep unbaked for 48 hours or can be frozen for up to 1 month. Defrost before serving, then follow the baking instructions in the recipe (step 6), adding an extra 10-15 min to the cooking time.

FOOD TEAM’S TIPS

If you prefer cottage pie, use beef shin or braising steak instead of the lamb shoulder. You could also make a single pie in a 2 litre baking dish – add an extra 10-15 minutes to the cooking time.

• Light olive oil or vegetable oil for frying

• 1.3kg lamb shoulder, diced

• 1 onion, finely sliced

• 1 fat garlic clove, crushed

• 400g carrots, sliced diagonally 1cm thick

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About Delicious Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.