This is the time of year when they are most prone to getting colds and coughs, so you need to fill them with lots of warming soups and meals once they’re home from school.
Annabel has put together some fantastic recipes to warm your kids from the inside out.
SWEET POTATO & BUTTERNUT SQUASH SOUP
1 small onion, chopped
1/2 tsp ginger, grated
200g peeled butternut squash, diced
150g peeled sweet potato, diced
3/4 pint (450 ml) chicken stock
Croutons: 2 slices white bread; a little olive oil; 2 tbsp parmesan cheese, finely grated.
Method: Heat the oil in a saucepan. Add the onion and ginger and fry for 3 minutes. Add the diced potato and squash and coat the mixture. Fry for 2 minutes, then add the stock. Bring up to the boil, then simmer for 15 minutes. Whiz using a hand blender until smooth.
ANNABEL’S GOULASH EXPRESS
1 tbsp olive oil; 1 onion, chopped
1 clove garlic, crushed
1/2 red pepper, deseeded and cut into matchsticks
1 tsp paprika; quarter tsp smoked Spanish Paprika
1 x 400g tin chopped tomatoes; 2 tbsp tomato purée; 125 ml beef stock;
1/2 tsp sugar
2 tbsp crème fraiche or soured cream
Method: Beat steak until 2 to 3 mm thick. Cut into strips the size of a little finger. Heat the oil in a wok or large frying pan. Sear the beef for 3 minutes, it should still be pink inside. Transfer the beef to a plate and set aside. Return the wok to the heat and add onion, garlic and red pepper. Sauté for two minutes until soft, then add paprika and sauté for 3 minutes. Add both tomatoes , stock and sugar, bring to the boil and simmer for 10 minutes. Turn the heat to very low, add the beef to the wok and cook very gently for 5 minutes. Remove from the heat, season to taste and stir in the crème fraîche. Makes three portions.
To serve with the goulash: Cook 200g tagliatelle according to the packet instructions, drain and toss with a knob of butter.
1 tbsp sunflower oil
50g onion, finely chopped
2 medium carrots, chopped (100g)
2 tbsp celery, chopped
50g split red lentils, rinsed
1 medium (225g ) sweet potato peeled and chopped
300 ml unsalted vegetable stock or water
30g grated Cheddar
Sauté the onion, carrot and celery in the oil for about 5 minutes. Add the lentils and sauté for one minute. Stir in the sweet potato and pour over the stock or water. Bring to the boil, turn down the heat and simmer covered for about 20 minutes. Puree in a blender and stir in the grated cheese until melted.