Packed with more than 150 easy and delicious new recipes, Annabel Langbein A Free Range Life: Winter Goodness is your essential guide to a great winter. Perfect roasts and gravy, slow-cooker meals and winter cakes and puddings are all given the Annabel treatment – a fresh, light, seasonal approach that is often naturally gluten-free and deceptively healthy.
Layer a tasty dressing, a wholegrain or pulse, a nut or dairy protein and loads of vegetables into a jar for the perfect portable workday lunch. Simply turn out into a bowl and lunch is ready!
- 350g pumpkin, peeled, deseeded and diced
- 1 tbsp extra virgin olive oil
- salt and ground black pepper, to taste
- 1 small clove garlic, crushed
- 1½ tbsp lemon juice
- 1 tbsp each soy sauce, tahini and water
- 1 cup cooked chickpeas or lentils
- 100g feta, coarsely crumbled
- a handful of baby spinach leaves
- 2 tbsp pistachios
- mint leaves or dill sprigs
Preheat oven to 180 ̊C fanbake and line an oven tray with baking paper. Toss pumpkin in oil, salt and pepper, spread out on the tray and roast until golden and soft (about 20 minutes).
To make dressing, combine garlic, lemon juice, soy sauce, tahini and water in the base of a medium-large jar. Layer in chickpeas or lentils, roast pumpkin, feta, spinach, pistachios and herbs then screw on the lid.
To serve invert into a large plate or bowl.
TAKE IT FREE-RANGE
SWAP IT OUT: You can use any leftover roasted veges in this Middle Eastern-inspired combo. You’ll need about 2 cups.
PREP-AHEAD: I often roast a tray of veges at the weekend to add to salads and couscous for weekday lunches and sides.
Cook your favourite fast foods at home in less time than it takes to drive to the shops. This Pad Thai is a snap to make – toss together some noodles, eggs, chicken or prawns and you’re done.
- 400g dried rice stick noodles
- ½ cup thai sweet chilli sauce, plus extra to serve
- ¼ cup fish sauce
- 2 tbsp peanut butter
- 2 tbsp tamarind sauce (optional)
- ¼ cup neutral oil
- 6 cloves garlic, crushed
- 3-4 long red chillies, finely chopped, or 1-2 tsp chilli paste
- 18 large raw prawn tails or 2 boneless, skinless chicken breasts, finely sliced
- 4 eggs, lightly beaten
- 4 spring onions, finely angle sliced or shredded
- 2 handfuls (250g) bean sprouts
- 1 cup coriander leaves
- 1 cup roasted peanuts, coarsely chopped
- juice of 2 limes, to serve
Place noodles in a heatproof bowl and cover with boiling water, stirring to fully submerge. Allow to soak for 10 minutes, then drain and set aside.
While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and tamarind, if using, and set aside. Heat oil in a wok or large frypan and stir-fry garlic, chillies and prawns or chicken over a high heat for 2-4 minutes. Add beaten eggs and stir-fry until scrambled and just set.
Lower the heat then add the drained noodles and the chilli sauce mixture. Toss for a minute or two over a medium heat to coat. Add most of the spring onions, bean sprouts, coriander and peanuts, reserving a little to garnish, and toss over heat for 1 minute. Divide between 4 bowls and top with remaining spring onions, bean sprouts, coriander and peanuts. Drizzle with lime juice and serve accompanied by extra thai sweet chilli sauce.
Two meals sorted in one go! Make a double batch in the slow-cooker and you can take a night off later in the week – this recipe serves eight or you can use half in moussaka the next day.
- 1kg beef mince
- 10 rashers streaky bacon, diced
- 1 cup grated parmesan
- 3 x 400g cans chopped tomatoes
- 2 onions, finely chopped
- 1 large carrot, peeled and finely diced
- 1 leek, white and half of green parts finely sliced
- 3 cloves garlic, chopped
- 1 tbsp worcestershire sauce
- 1 tsp ground nutmeg
- 2 tsp salt
- 1 tsp ground black pepper
- ½ cup tomato paste
- 1 cup white wine
- ¼ cup cornflour
Combine all ingredients except tomato paste, wine and cornflour in the bowl of a slow-cooker. Mix tomato paste, wine and cornflour until smooth then stir into mince mixture. Cover and cook on high power for 4 hours or low power for 7-8 hours.
TAKE IT FREE-RANGE
MAKE A MEAL OF IT: Serve with spaghetti, a sprinkling of grated parmesan and a salad or green veges.
SWAP IT OUT: If you don’t have bacon you can still make this – it’s nearly as nice without! If you don’t have a leek, add an extra onion instead.
ALCOHOL-FREE: The alcohol in the wine will burn off while cooking but if you want to avoid alcohol use a cup of chicken or beef stock instead.
FAMILY-FRIENDLY: This bolognaise is also wonderful as a family pie – just mix in a heaped cup of frozen peas, top with flaky pastry or mashed potato and bake until golden.
Annabel reinvents the classics with fresh takes on traditional winter desserts. Make this apple pie for mum on Mothers’ Day to let her know you think she’s a star!
- 200g unsalted butter, chilled and diced
- 1¾ cups flour
- ½ cup sour cream or crème fraiche
- 8 apples, peeled, cored and thinly sliced, or 2 x 375g cans sliced apples, drained
- ½ cup raisins
- ¼ cup honey
- finely grated zest of ½ an orange
- ¼ tsp each ground cinnamon, nutmeg and cloves
- cream or ice cream, to serve (optional)
To make the Sour Cream Pastry, pulse butter and flour in a food processor until they resemble fine breadcrumbs. Add sour cream or crème fraiche and pulse until the dough starts to form a ball. If still crumbly, add a little cold water until it comes together. Form into a log about 6cm in diameter, wrap in waxed paper and chill for at least 20 minutes or freeze until needed.
To prepare Spiced Apples, combine apples, raisins, honey, zest and spices in a pot. Cover and simmer, stirring occasionally, until apples are semi-soft (5-6 minutes). Allow to cool. If using canned apples, drain well then stir in raisins, honey, zest and spices.
Preheat oven to 180˚C fanbake and line a medium (about 25cm-diameter) pie dish or ovenproof frypan with baking paper.
Cut ¾ of the pastry log into circles about ½cm thick. Use to line the dish, pressing together to cover the base and 4cm up sides. Fill with apple mixture. Roll out remaining pastry and cut into stars. Arrange on pie then bake until pastry is crisp and golden (about 45 minutes). Serve warm or cold with cream or ice cream, if desired.
TAKE IT FREE-RANGE
SWAP IT OUT: If you don’t have sour cream or crème fraiche, use frozen sweet short pastry sheets.