Winter warmers

Whether you're slow braising a shoulder of lamb or creating a buttery pastry-topped beef curry pie, winter cooking offers a unique joy. Explore recipes that take a little longer and fill your home with irresistible aromas.

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Satay lemongrass chicken

SERVES 4 PREP + COOK TIME 45 MINUTES (+ MARINATING TIME)

1 tablespoon olive or vegetable oil

1 stalk lemongrass, chopped finely

1 small onion (80g), chopped coarsely

5cm piece fresh ginger, grated finely

3 cloves garlic, peeled

1 fresh small red chilli, seeded, chopped

2 makrut lime leaves, centre vein removed

2 tablespoons finely grated palm sugar or brown sugar

2 tablespoons tamarind puree

1 cup (280g) crunchy dark roast peanut butter

2 tablespoons soy sauce

8 large (1.2kg) chicken thigh fillets lime wedges, extra sliced chilli, coriander leaves, steamed rice to serve

1 Process oil, lemongrass, onion, ginger, garlic, chilli and lime leaves in a small food processor until as smooth as possible. Spoon into a large bowl, then add palm sugar, tamarind, peanut butter and soy sauce, mix to a paste. Add the chicken and stir to coat all over. Marinate for 3 hours or overnight.

2 Preheat the oven to 220°C (200°C fan-forced) Line a large shallow oven tray with baking paper. Place chicken and marinade onto tray; cover with foil. Roast for 15 minutes. Remove foil, roast for a further 25 minutes or until browned and cooked through.

3 Serve with lime wedges, extra sliced chilli and coriander leaves. Accompany with steamed rice if you like.

Mushroom parmigiana

SERVES 2 PREP + COOK 30 MINUTES

¼ cup (60ml) extra virgin olive oil

4 large field mushrooms (11-12cm diameter each)

1 eschalot, finely chopped

4 cloves garlic, crushed

2 tablespoons tomato paste

400g can cherry tomatoes

1 teaspoon dried oregano

2 teaspoons caster sugar

1 tablespoon red wine vinegar