Comfort Food: Deadline Week Special

Deadlines coming up? Here are a few homely recipes to help you through!

Hearty Red Wine Beef Stew:

This comforting stew can be eaten with potatoes, packed into a pie, or piled onto pasta! Serves Four.



750g of cubed stewing steak

3 tbsp of flour

1 onion, sliced

300g of carrots, chopped

2 garlic cloves, crushed

1 glass of red wine

500ml of beef stock

Oil for frying

  1. Place the beef and the flour in a large bowl and toss around until each cube is well coated. Fry in batches until everything is well browned. Transfer into a casserole dish.
  1. Add a little more oil to the pan and fry your carrots and onions until softened. Add the garlic and cook for a further one minute. Pour over the wine and bring to a simmer for one minute. Pout the mixture over the meat, followed by the beef stock.
  1. Let the dish simmer on a low heat until the meat is tender, normally about 2 ½ hours.

Leek and Bacon Macaroni:


400g of macaroni shells

75g of butter

1 leek, chopped

Small bunch of spring onions, chopped

75g of plain flour

1l of semi-skimmed milk

200g extra mature cheddar, grated

50g parmesan, grate

4 rashers of smoked streaky bacon

Handful of tomatoes, chopped


  1. Preheat the over to 200C/gas 6.
  2. Cook the macaroni in a large pan of salted water, according to the pack instructions.
  3. Fry the bacon until crisp in a large pan.
  4. For the cheese sauce, melt the butter in a large pan and fry the spring onions and leeks until soft. Then add the flour and mix to form a paste. Slowly add the milk, a little at a time until you have a thick, smooth sauce. Add your cheese, and stir until melted.
  5. Place your cooked pasta into a large casserole dish and cover with cheese sauce. Stir until everything is well combined. Place the bacon on top of the pasta and sprinkle the chopped tomatoes over.
  6. Bake in the over for 25 minutes or until golden.

Sensational Sticky Toffee Pudding


75g dates

150ml of boiling water

½ tsp of bicarbonate of soda

½ tsp of baking powder

85g of golden caster sugar

30g of butter

2 eggs, beaten

110g of plain flour

1 tsp of vanilla essence

140g of dark brown sugar

70g of butter

5 floz of double cream


  1. Place the dates and the bicarbonate of soda in a bowl, cover with boiling water and leave for two hours.
  2. In a separate bowl, combine the 30g portion of butter and caster sugar, before beating in the eggs one at a time alongside the vanilla essence. Beat in the flour and the baking powder. Stir in the date mixture before decanting into a lined ovenproof dish. Bake at 200C for 40 minutes.
  3. For the toffee sauce, place the dark brown sugar, the 70g portion of butter and the cream in a pan. Stir and bring to the boil. Simmer for three minutes.
  4. Remove the sponge from the oven and prick with a skewer a few times. Pour the toffee sauce over and enjoy!

Images courtesy of: John Allspaw, leoslo, Jen Steele, Danny Molyneux