Are you feeling a bit :shiver: :shiver: :shiver: :shiver: :shiver: Then get cooking some of these delicious meals to warm yer innards up! Madfrankie's Quick Sausage Cassoulet: Based on Jamie Oliver and Delia recipes and I've added a few bits. You can go as fancy with the ingredients, (fancy dan mushrooms or normal cheapo ones etc), as you want or just go for basics, whatever floats your boat. As it's a french style recipe its got lots of onion and garlic in, which I like, but you can tone it down a bit for your tastes but I'd recommend keeping it the same. Serves about 4 - If you are hungry people, add a few more sausages. 8-10 Mushrooms - roughly chopped to edible chunks 4 rashers of bacon - Smoked preferably or you can buy lardons - cut into small strips 1 Onion - chopped 2 Cloves of garlic - chopped 1 Carrot - chopped same as mushroom 3 Stalks of celery - sliced About 300ml of red wine, (just under half a bottle) Some rosemary, thyme and sage - the original recipe says tie them together and add in one lump but I only have dried this time of year so sprinkle into the mix, probably about 1 tbsp of each but add to taste. 800ml of pasatta or chopped tomatoes 400g beans - could be borlotti or cannellini or a general mix of similar type beans, (kidney beans didn't really work for me) 12 sausages (I used Toulouse) Stale bread - 3-4 slices (Leave a out for the day or just toast them) and blitz them into chunky breadcrumbs --------------------------- Preheat your oven to 200˚C/400˚F/gas 6 and pre-heat a large roasting dish in the oven as it warms with a bit of olive oil in, (be generous). The dish needs to be able to be put in the oven and on the hob so a le creuset type thing is perfect. Put the mushrooms into a separate dish and cover with 1 pint of boiling water and allow to soak for about 5 mins. Take the dish out of the oven and fry the bacon, onions, garlic, carrot, celery in it on the hob until golden, and then add the herbs and mix in well Drain the mushrooms, reserving the soaking liquid, add them to the dish and fry nice and slowly for about 5 minutes. Add the red wine and simmer until the liquid has reduced by half. Add the tomatoes your mushroom soaking water and the beans. Bring to the boil and simmer for 15 minutes. Lightly season then chuck your sausages on top, so they can get nice and brown as they cook. Add a bit more thyme on the top, season and sprinkle a bit more olive oil around the sausages give it all a good stir makeing sure the sausages are near the top. Add the breadcrumbs to the top of the mix as a topper. (you can also go crazy and add cheese to the breadcrumb mix or add the cheese near the end of cooking if you want) Place in the oven for around 40 minutes until the sausages and breadcrumbs are golden and crisp. Bingo... It is a lot easier than it sounds, it's just get the bits together then chuck in together and bake. You can thank me later, it's lush! Baghead's Sausage, Tomato & Cannellini Pot with Mash I love this meal.... What you need:- 1kg potatoes 1 onion, peeled & sliced 10 sausages 2 x tins chopped tomatoes 1 x tin cannellini beans in water, drained & rinsed 1 x tin kidney beans, drained & rinsed 50ml fat milk 50g sunflower spread / butter 1 tablespoon olive oil 1 clove garlic, peeled & finely chopped ..... Plus chilli powder if you like.. > How to:- Peel the potatoes and cut into even-sized pieces. Bring to the boil in a pan of cold water and cook for about 15 minutes, until tender. Meanwhile, heat the oil in a frying pan and cook the onions over a medium heat for 5-10 minutes, until soft, adding the garlic for the last minute. Remove the skin from the sausages and shape the mixture into 20 balls. Add to the onion in the pan. Cook for about 5-10 minutes until the balls are golden brown and piping hot and no pink colour remains. Stir in the tomatoes and beans, and cook for 5 minutes. Drain the potatoes well and mash with the milk and sunflower spread. Serve the mash with the sausage, tomatoes and beans. This is enough for my family, so will serve about 4 people... Hope you enjoy... Wilma's Cataplana ( Portuguese Stew) This lot makes enough for about 6, so I freeze it in batches 1 large butternut squash, peeled diced, or 200g belly pork, cut into chunks 6 sausages (veg, etc) or 200g chorizo (leave the paprika out) 3 tsp Spanish smoked paprika 8 medium tomatoes 150ml passata tbsp olive oil 250g onions, chopped 4 cloves of garlic, chopped 2 red peppers, chopped 2 red chillies, chopped and de-seeded 1 tsp cumin seeds 1/4 tsp cinnamon 1/4 tsp ground nutneg 1/4 tsp al;spice 1.25 l veg stock salt and pepper 2 bay leaves some thyme 1 small bunch coriander, chopped if you want to be authentic add raw pawns at the end or clams Preheat the oven to 230[sup]o[/sup]. Put the butternut squash and sausages (or the pork belly and chorizo) into one roasting tin and the tomatoes in another tin and roast for about 40 mins (20 for the porkies), until they are browned. Remove the butternut squash and sausage mixture (or the porkies) from the tin with all the juices and reserve. Take the toms and add them to the passata and blend together. Heat the olive oil in a large pan and slowly cook the onions,garlic,cumin, cinnamon, paprika nutmeg, allspice and the tomato mixture, add the butternut squash and sausages (or the porkies) , stir until everything is well mixed. Add the stock and slowly bring to the boil, then reduce to a simmer and add thymes and bay leaves, cook for as long as it takes to pack the rest of the stuff you forgot to pack the first time round! We've never added the seafood but it's supposed to go in at the end with a handful of chopped coriander, (we put it in a bag ready for when we're eating) This is a winter camping fav, pop it in a big flask and it take it for the first nights tea, crusty bread, red wine mmmm Poptop's Leftover chicken stew n dumplings serves four or more At this time of year my family have always made a leftover stew on sunday evening , my dad showed me and i have shown my lads , its warming and saves making a meal on monday. you need - 1 leftover chicken - previously cooked . 3 oxo cubes - chicken or beef , whichever you prefer 2 onions 1 swede 3 carrots , 2 lrge parsnips , 2 lrge potatoes and any other veg you have left over even stuffing adds flavour. suet and flour large stew pot with lid . Half fill the pot with cold water and put on a low heat to and gradually bring to the boil over the next few hours whilst adding ingredients . Peel and slice onions and add to water . Add oxo cubes and a pinch of salt . strip chicken meet from the leftover chicken and add to pot . Cube and dice , carrots , parsnips etc and add to pot . slowly bring to the boil over the next few hours , stirring ocasionally and adding salt to taste - each time you take the lid off to stir it will fill the kitchen with a lovely aroma making everyone hungry . After a evenings boiling turn the hob off , leave it to cool over night and soak up the flavours . when you are ready to eat the next day ,bring it slowly to the boil and add dumplings a few minutes before serving , the dumplings cook in the juice of the stew in about 5 minutes . Dumplings - this will make about four or five dumplings 100g/4ozs self-raising flour 50g/2ozs shredded suet pinch of salt 5 tbsp cold water, aproximately Herbs or other ingredients to flavour – optional 1. Mix the flour, suet and salt with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour , roll into loose balls and drop into the stew . serve in deep dishes with lashings of bread and butter to dip and Enjoy with a glass of pear cider . Eveningstar's Spanish Chicken Stew Feeds four 1 tablespoon oil 150g chorizo - chopped into little cubes 1 onion - finely chopped) 1 teaspoon paprika (more to taste if required) 2 teaspoons spanish paella herb mix (if you can get it but not essential) bag spinach leaves - chopped 400g tin chopped tomatoes 1 tablespoon sundried tomato paste 1 400g tin chopped tomatoes 1 400g tin chickpeas Cooked chicken shredded salt and pepper rice Heat the oil in a pan (I always use a wok) and when warm add the chorizo. Heat until the oil starts coming out of the chorizo and then add the onion. Turn heat down and cook for 15 mins without colouring the onions. Keep adding water if it looks like it's catching. Then add the paprika and paella herb mix if using and cook for one minute. Add spinach, tomatoes, tomato paste, chickpeas and enough stock to cover everything, bring to boil and then simmer for 30 mins. If you're making it at home, it's nice to take a third of the mixture out and puree it in a blender before returning to the pan to thicken the sauce a bit but not essential for the van! Add the chicken, add more stock and more paprika if it needs it, add salt and pepper and heat through. Serve with rice and grated cheese (manchego to be authentic but anything will do). Shielsy me ma's irish stew big bag of spuds peeled quartered in a pot with small amount of salt 2 big onions cut chunky, 2 big carrots sliced , 1lb of mince pieces rolled in your hand to make balls , dropped in the pot boil for 10 minutes add 2 oxo cubes turn down the heat put the lid on 15 minutes later, beet it down yer neck , nice with brown sauce , : Birdy's Mullagatawny Beans 1 tin of baked beans 1 tin of Mulagatuwny soup Mix, heat, eat. Ruddy fab it is too. Birdy's Camping Cassoulet Serves 4. You will need: 2 tins of cannelloni beans. 3 tins chopped tin tomatoes. (Always keep extra tins in your bus because you may need more to make up the fluid levels) 8 sausages (good quality will make all the difference). Packet of bacon. Packet of sliced chirizo sausage 2 sliced onions. 3 cloves of garlic. A few sliced tomatoes. Salt and pepper. Some herbs and spices if you like. Thyme makes it yummy. Aromat makes it sensational!!!! Brown the sausages and cook the bacon. Crush and chop the onions, garlic and tomatoes. Drain the fluid from the beans. Add it all into the pot. Season to infuse while cooking. Place on a medium heat for about an hour. Stir occasionally and add more chopped tin tomatoes if fluid levels get low. Serve with a little side salad or eat on its own. Enjoy the night 'parp parp' Place in a cool place over night like the roof rack of your bus. Reheat what's left the next day if there is any left. Mrs Majorhangover's Pork, chorizo and butter bean stew This is my current obssessive recipe, you only really need one pan If I can do it anyone can 2 tsp vegetable oil 600g/1lb 5½oz pork shoulder, cut into serving pieces 150g/5½oz chorizo, cut into serving pieces 1 medium onion, sliced 1 birds'-eye chilli, seeds removed, flesh chopped 2 garlic cloves, finely chopped 75ml/2¾fl oz white wine Tin of chopped tomatoes Canned butter beans, rinsed and drained 1 tbsp clear honey garlic bread, to serve Preparation method Heat the oil in a large pan over a medium heat, add the pork pieces and fry for 4-5 minutes, or until browned on the outside but not completely cooked through, then remove from the pan and set aside to rest on a warm plate. Add the chorizo to the pan the pork was fried in and fry for 3-4 minutes, or until crisp and golden-brown. Remove from the pan and set aside with the pork. Add the onion and chilli to the same pan and fry for 2-3 minutes, or until softened. Add the garlic and the wine and bring the mixture to a simmer. Simmer for 2-3 minutes, or until the volume of liquid has reduced by a quarter. Add the chopped tomatoes and the butter beans, then return the cooked pork and chorizo to the pan and stir well. Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes, or until the sauce has thickened and reduced in volume. Add a few tablespoons of water to the simmering mixture now and again, as necessary, when the sauce becomes too dry. Just before serving, stir in the honey and season, to taste, with salt and freshly ground black pepper, as necessary. To serve, spoon some of the pork stew into the centre of each of six serving plates. Place a portion of garlic bread alongside each serving. Mrs Marowaks Mulled Chilli Casserole Ingredients: Potato Carrots Sweet Potato Onion Beef Beef gravy Red wine vinegar Black pepper 1 Whole star anise 1 Whole dried chilli As much meat and veg as required. Chop everything into large chunks and put in a casserole dish. Pour over red wine vinegar and leave for a few minutes while making up gravy. Make up enough beef gravy as per the instructions. Pour gravy into dish and add pepper, star anise and chilli. Cook for 1 1/2 hours on gas mark 5 (or whatever that is in C or F). Check all veg are cooked through and eat - remember to pick out the star anise and chilli before eating! POPTOP & LOU'S RABBIT - Coniglio arrosto nel forno You will need i pot with lid pref a wok that fits in your camper oven or a strong pot and lid that will slow roast over a fire. i Rabbit onions x 2 pototoe's chipped half a tin of tomatoes salt pepper mixed herbs half a pint of water pea's _ frozen are best but tinned are okay strained of water Slice onions , cut potatoes into chips put in wok with a half pint of water and chopped rabbit and half tin of tomatoe mix all together add salt pepper and herbs put on lid cook very slowly for two hours- stirring occasionally Then add peas just ten minutes before serving so as they are just cooked - frozen are best to use but any peas ( strained will suffice )- serve in dishes like stew and enjoy the rural taste of italy - with a glass of red wine or two Note you can do this with lamb chops but - its more like a hot pot then !