MENU: comfort food recipes

A gloriously warming collection of SHE magazine recipes

Looking for deliciously comforting but simple recipes? Just click on the recipe names below for your step-by-step instructions, and see the Time Plan below that if you want to create the whole menu at one sitting...

Menu - serves 4
Starters
Watercress and goats’ cheese soup with herbed croûtons
Bubble and squeak cakes

Main courses
Individual chicken and mushroom pies
Stuffed cabbage with tomato and tarragon sauce

Side dishes
Honey-roasted parsnips and carrots
Peas with lettuce and bacon
Beetroot with horseradish cream

Dessert
Vanilla rice pudding with apricot compote

TIME PLAN

The day before...

* Make the compote; chill.

* Prepare and assemble the bubble and squeak cakes and chill in the fridge.

* Make the soup and chill.

* Make the croûtons; store in an airtight container.

* Make the chicken pie filling and assemble with the pastry lids, cover and chill.

On the day...
10.00-11.00am:

* Make horseradish cream - chill.

* Prepare the stuffed cabbage; assemble and chill.

* Prepare the ingredients for the pea, lettuce and bacon and also for the honeyed parsnips and carrots.

11.00am-midday:

Assemble the beetrootdish. Cook the parsnips and carrots and keep warm.

Midday-1.00pm:

* Cook the chicken pies and the stuffed cabbage.

* Fry the bubble and squeak cakes; keep warm.

* Heat the soup and serve with the croûtons.

1.00-2.00pm:

* Make the rice pudding.

* Cook the pea, lettuce and bacon recipe; serve with the pies and accompaniments.

2.00-3.00pm:

* Serve pudding with compote.

Six vegetarian meals

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