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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

By Nici Wickes
  • 1

    Chicken and vegetable pie

    It wins people over, does this pie! The leeks, celery and corn make for a magical trio and somehow tastes like the most comforting bowl of chicken soup. Photography by Todd Eyre.

    New Zealand Woman's Weekly|

  • 2

    Baked curried lamb shanks with apples

    This baked lamb shanks recipe combines all those great curry flavours with apples and sultanas for a surprise burst of sweetness

    New Zealand Woman's Weekly|

  • 3

    Pot-roast beef and Yorkshire puddings

    Pot-roasted beef with lots of herbs and spices in a rich, red wine gravy makes for a stunning meal. Throw in freshly baked Yorkshire puddings and it can’t be beaten.

    New Zealand Woman's Weekly|

  • 4

    Posh mac n cheese

    To make a really stunning mac ‘n’ cheese – one that deserves to be served with Champagne and serviettes – I add wine to the cheese sauce and chilli to the breadcrumb topping.

    New Zealand Woman's Weekly|

  • 5

    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.

    New Zealand Woman's Weekly|

  • 7

    Tender pumpkin and pea curry

    This vegetarian curry recipe combines many of the spices grown around Kerala, South India. There might be a long list of ingredients but this is easy to make

    New Zealand Woman's Weekly|

  • 8

    Chicken with tarragon and white wine sauce

    Here’s a meal that is truly elegant and satisfying. It’s quick and easy to put together but the flavour is one of pure sophistication. The gentleness of the tarragon, a most subtly flavoured herb, balances the richness of the creamy white wine sauce.

    New Zealand Woman's Weekly|

  • 9

    Family roast lamb

    This is the easiest of family meals and is very forgiving. Cooked my mum’s way, your lamb will not be pink and rare, but will be tasty, tender and falling-off-the-bone delicious!

    New Zealand Woman's Weekly|

  • 10

    Moroccan-spiced chicken

    What could be better than a perfectly roasted chicken imbued with fantastically aromatic spices from Morocco? This is a simple and easy roast that will take your taste buds on a magical journey.

    New Zealand Woman's Weekly|

  • 11

    Baked beetroot, bacon and blue cheese

    This nutritious warm beetroot salad makes for a simple but filling mid-week meal, or omit the bacon for a tasty side dish to accompany a steak dinner

    New Zealand Woman's Weekly|

  • 12

    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.

    New Zealand Woman's Weekly|

  • 13

    Baked lamb shanks

    A classic dinner recipe which slowly cooks lamb shanks with red wine and rosemary until wonderfully tender. Served with mashed potato or roast pumpkin, this dish is ideal for dinner parties

    New Zealand Woman's Weekly|

  • 14

    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.

    New Zealand Woman's Weekly|

  • 15

    Golden-topped seafood bake

    White fish, scallops, mussels and salmon all feature in this delicious seafood bake by Nici Wickes, which is topped with golden breadcrumbs and parsley

    New Zealand Woman's Weekly|

  • 16

    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.

    New Zealand Woman's Weekly|

  • 18

    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.

    New Zealand Woman's Weekly|

  • 19

    Slow-cooked lamb chops, lemons and capers

    Shoulder chops make for an economical lamb meal and, if you slow cook them, you get tender, succulent meat every time. The lemons and capers provide a great foil for any fattiness in the lamb

    New Zealand Woman's Weekly|