Winter Cooking Essentials | Go Argos

winter cooking essentials

When the cold nights set in, nothing quite beats a hearty dinner to warm you up.
One-pot stews and wholesome casseroles are the order of the day, with generous
portions straight from a steaming pot in the centre of the dining table.

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your kitchen must haves

Cook the cold away

Sausage Casserole

Flavoursome, hearty and filling. This comforting casserole from Crock-Pot® is sure to keep the whole family satisfied.

Ready in 2-3 hours
Prep time 10 minutes
Cooking time 2-3 hours
Serves 4

Ingredients

  • 2 tbsp oil
  • 8 pork sausages
  • 1 red onion, roughly chopped
  • 1 x 198 g can sweetcorn kernels, drained
  • 350 g squash, peeled and cut into chunks
  • 1 tbsp plain flour
  • 1 tbsp paprika
  • 150 ml stock

method

  1.   Heat oil in a frying pan on the hob, then add the sausages and fry until brown.
  2.   Move the browned sausages into a slow cooker.
  3.   Add the onion, sweetcorn and squash.
  4.   Blend together the flour, paprika and tomato puree with the stock, and then pour the thick sauce over the sausages.
  5.   Place lid on the slow cooker and cook on 'high' for 2-3 hours.

Try it out

Broccoli and stilton soup

Try this easy-peasy take on a classic flavour combo, made even more delicious with cheesy croutons.

Ready in 40 minutes
Prep time 10 minutes
Cooking time 30 minutes
Serves 4

Ingredients

  • 1 tbsp olive oil
  • 2 leeks, trimmed and finely chopped 20g butter
  • 500g Maris Piper potatoes, diced
  • 1 vegetable stock cube
  • 1 head of broccoli, cut into small florets, and the stalk cut into cubes
  • 1/4 crusty white baguette
  • 60g mature white cheddar, sliced
  • 80g stilton

method

  1.   Heat the oil in a large pan and add the butter, leeks and potatoes. Cook over a medium heat for 10 minutes.
  2.   Use the stock cube to make up 1 ¼ litres of vegetable stock in a large jug.
  3.   Add the stock to the pan and bring to the boil. Add the chopped broccoli, then cover and simmer for 15 minutes.
  4.   Slice the bread into 8 rounds and place under a hot grill until golden. Toast the other side of the bread, top with the cheddar and grill until it starts bubbling.
  5.   Crumble the stilton into the soup, then blend in a food processor until smooth.
  6.   Pour into 4 bowls, season and top each with 2 cheesy croutons.
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