Essential Winter Comfort Food Recipes | The Range
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Icy Winter Recipe Ingredients

Essential Winter Comfort Food Recipes

Designed to help keep you feeling well-fuelled for longer, these delicious recipes are guaranteed to help friends, family members, and loved ones tuck into something truly scrumptious this Winter. As the weather starts to crispen and the frost starts to settle, there's nothing better than serving up something wonderfully warming to help you sit back, relax, and unwind in true seasonal style.

Flatbread Pizza


  • 350g plain flour
  • 3 tbsp olive oil
  • 150ml warm water
  • mozzarella
  • pizza sauce (or for something really quick, just use ketchup!)
  • toppings of your choice


1. In a bowl, sift the flour with a pinch of salt and pepper, then create a small well where you can put 2 tbsp of olive oil.
2. Slowly add the water, gently mixing together until you have a thick, non-sticky dough.
3. Knead on a floured surface and rest in a bowl with a drizzle of the remaining oil for ten minutes and pre-heat the oven to 220°C.
4. Once rested, split and shape the dough into your pizzas on to a baking tray or pizza tray and bake for around 2 to 3 minutes.
5. Remove from the oven and flip the breads over. Now add your pizza sauce, mozzarella and any other toppings.
6. Bake for a further 10 minutes until the cheese has melted and all the toppings are cooked through.

Winter Recipes Soups and Broth

Sausage and Cannellini Bean Casserole

Filled with flavours, fresh greens, and hearty vegetables, this delicious recipe is designed to serve 4.


  • 1 tbsp olive oil
  • 8 pork sausages
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 400g tin of chopped tomatoes
  • 400ml of chicken stock
  • 1tsp smoked paprika
  • 400g tin of cannellini beans, drained and rinsed
  • 100g sliced greens


1. Heat the oil in a large non-stick frying pan over a medium-high heat. Add in the sausages and cook for approximately 5 minutes or until browned all over. Remove from the pan and set aside on a plate.

2. Add the chopped onion, celery, carrot, and garlic into the pan. Cook over a medium-high heat for approximately 10 minutes or until softened and lightly golden. Return the sausages to the pan. Add the 400g tin of chopped tomatoes, stock, and smoked paprika. Season to taste and stir. Bring to the boil, then reduce to a simmer for approximately 20 minutes or until the sauce has thickened slightly.

3. Stir in the cannellini beans and the sliced greens. Cover and leave to simmer for approximately 5 minutes or until the greens have softened. Spoon into bowls, season with black pepper, and serve.

winter recipes soup bread

French Onion Soup


  • 3 large white onions
  • 3 large red onions
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 garlic cloves, minced
  • 120ml dry white wine
  • 8 cups low sodium vegetable stock
  • 2 bay leaves
  • 4-6 sprigs fresh thyme
  • 1/2 tsp black pepper
  • Swiss gruyere cheese
  • Sliced french bread


1. Peel and slice the white and red onions in half lengthways. Lay down each half flat-side down and cut into strips approximately 1/4 wide. They will resemble semi-circles as they fall apart.


2. Heat both the butter and the olive oil on a medium/low heat until the butter has completely melted. Add in the onion and stir to coat, leaving them to cook for approximately 10 minutes or until they begin to get soft. After 10 minutes, increase the heat to a medium setting. Add in the sugar and stir the onions once every 10 minutes.

3. Keep stirring the onions every 10 minutes until approximately 1 hour has passed or the onions appear both brown and caramelised.

4. Add in the minced garlic, white wine, salt and peper to the onions and leave to cook for approximately 2 minutes. Pour in the vegetable stock, add the thyme and bay leaves, then leave to reduce and simmer on a low heat setting for approximately 1 hour.

5. Preheat the over to 175C. Spoon the soup into bowls, top with a slice of french bread and cover generously with gruyere cheese. Bake in the oven for approximately 20 minutes, then switch to grill (broil) until the cheese begins to turn golden brown. Serve immediately.

Five Vegetable Lasagne

Proving a great source of vitamins during the Winter months, this super-tasty recipe is designed to serve 4.


  • 4 tbsp olive oil
  • 1 aubergine, cut into small chunks
  • 150g mushrooms, chopped
  • 4 roasted red peppers, chopped
  • 700g tin of passata with onions and garlic
  • 8 - 10 lasagne sheets
  • 400g of frozen spinach, defrosted
  • 250g tub of ricotta
  • 25g grated parmesan (or vegetarian alternative)
  • 25g pine nuts


1. Heat the oven to 180C (Gas Mark 4). Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for approximately 5 minutes or until softened, then tip into a bowl.

2. Fry the mushrooms in the remaining oil for a few minutes or until golden brown, then mix with the aubergine and peppers. Spoon half of the vegetables into a 20x30cm baking dish. Spoon over the approximately half the passata, then arrange a layer of lasagne sheets on top.

3. Spread the remaining vegetable over the pasta sheet, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half of the parmesan.

4. Spoon over the top of the pasta, then sprinkle with the remaining pamersan and pine nuts. Cover with foil and bake for approximately 20 minutes.

5. Uncover, then bake for approximately another 10 minutes until browned. Serve with a crisp green salad.

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