Winter

Nici Wickes’ warming winter recipes

New Zealand Woman's Weekly food editor Nici Wickes is famed for her honest, fuss-free approach to creating delicious food. We've selected her best warming recipes which star plenty of hearty cuts of meat, oven cooking and seasonal ingredients to get you through the winter
Cider-baked pork with sage
Quick and Easy
August 2, 2015

Cider-baked pork with sage

Pork and sage are old friends and any dish that uses both becomes a firm favourite in my kitchen. Shoulder chops need more cooking than loin chops, so keeping them moist in the oven with cider and chunks of Granny Smith apple seems like a good idea to me. The result is a dish of tender sage-scented pork that falls apart at the touch of a fork. This is pure comfort food for a winter’s night.
By Women's Weekly Food
Whole baked cauliflower cheese
Quick and Easy
August 25, 2015

Whole baked cauliflower cheese

Roasting a cauliflower whole helps bring out its nutty flavour. Add an aromatic herb rub and creamy cheese sauce to the mix, and it becomes a truly magnificent dish! Taking it out of the oven all golden and bubbling will also help to bring a sense of theatre to your table.
By Women's Weekly Food
Mushroom and rosemary strudel
Dinner
April 26, 2016

Mushroom and rosemary strudel

A strudel made from a mix of earthy Portobello, brown and white button mushrooms, and slender straw and oyster mushrooms. Whatever funghi you can lay your hands on will make a delightful filling when bound in a sauce scented with red wine and rosemary, then encased in a thin shell of crispy pastry.
By Nici Wickes
Hash
Quick and Easy
September 24, 2015

Hash

You might call this shepherd’s pie or cottage pie, but we named it hash. In the old days, there always seemed to be leftover meat, not so these days! Photography by Todd Eyre.
By Women's Weekly Food
Cheat’s moussaka
Quick and Easy
May 24, 2016

Cheat’s moussaka

Winter is perfect for a hearty moussaka, but sometimes you’re just not in the mood for all those steps and dishes. This quick recipe has all the key elements and flavours, but without the fuss.
By Nici Wickes

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