Good COMFORT

Staying nourished over the season is a breeze with healthier spins on cool-weather classics. Freeze ahead for when you need them most

- SAMUEL GOLDSMITH, ROSE FOOKS, JESSICA RANSOM, KEIRON GEORGE

Rich beef rendang

There's nothing quite like a curry to warm your cockles when the weather turns chilly. Make a double batch of this Indonesian-inspired beauty and stash in the freezer for those nights you'd reach for the takeaway menu.

Serves 6. Prep 15mins. Cook 2hrs 30mins

1 Blitz 40g of toasted coconut and all the curry paste ingredients in a food processor until smooth.

2 In a wok or large casserole dish, heat half the oil and add the beef. Cook over high heat for several mins until well browned. Set aside.

3 Heat the remaining oil in the pan and add the curry paste, along with the cinnamon, cardamom and cloves. Cook over medium-high heat for 5 mins, then add the tamarind and sugar.

4 Return the beef to the pan along with the coconut milk, fish sauce and lime juice. Bring to the boil, then reduce to a simmer. Cook for 2 hrs, stirring regularly to avoid burning.

5 After 2 hrs, check the consistency, add a splash of water, if needed and cook for a further 30 mins. The beef should be very tender and the sauce thick and glossy. To freeze ahead, leave to cool completely, portion into freezable containers and freeze for up to 3 months. Defrost completely in the fridge before heating through (you may want to add a couple of tbsp of water before reheating) and continuing to the final step.

6 Scatter with chopped fresh coriander and the remaining coconut. Serve with brown rice.

Per serving: 682 cals, 45g fat, 31g sat fat, 8g carbs

TIP: Rendang is a dark, rich dish, but to make lighter, swap one tin of coconut milk for reduced fat

Shepherd's pie with root veg mash 

Mushrooms and lentils in the filling help cut down on meat and make this comforting classic a little lighter.

Serves 6 Prep 30 mins.Cook 1hr 30min