Our Top 3 Winter Recipes

Top 3 winter recipes for warming up on a cold night

When thinking about winter recipes, rich, hearty flavours come to mind. Think pies, soups and puddings. What would your ideal winter menu look like? Below, we’ve selected three recipes that sum up winter on a plate. Try them for yourself and let us know how they turn out – we’d love to see your pictures too! Tweet us @cameronlodges or post a comment on our Facebook page.


Winter Minestrone With Pesto Croutes

Soup is a great way to get more vegetables into the kids, without them knowing. A twist on thepopular Italian classic, this Winter Minestrone With Pesto Croûtes swaps the traditional pasta for potato and adds some winter vegetables for more delicious goodness. For a vegetarian option, why not substitute the bacon lardons for mushrooms and let us know how you get on!


For the soup:

2 tbsp olive oil

1 onion, chopped

100g unsmoked lardons or chopped streaky bacon

2 large carrots, chopped

2 sticks celery, chopped

1 medium potato, chopped

2 garlic cloves, finely chopped or crushed

400g can chopped tomatoes

1L vegetable stock

2 tsp chopped sage leaves, or 1 tsp dried

A few cabbage leaves, shredded

400g can haricot bean

A handful of chopped parsley

For the pesto croûtes:

Crusty bread

3 tbsp olive oil

1 tbsp pesto


For the soup:

  1. In a large pan, heat the olive oil then add the onions, lardons (or streaky bacon) and fry for approximately 5 minutes, or until the onion is starting to brown. Stir in the carrots, celery, potato and allow to cook for a few minutes.
  2. Stir in the chopped tomatoes, stock and sage to the pan and bring to the boil. Partly cover the pan with a lid, reduce the heat and allow to simmer for 15 minutes.
  3. Add in the cabbage and allow to simmer for another 15 minutes.
  4. Drain and rinse the beans and add them to the pan with the parsley. Season and serve with pesto croûtes or crusty bread.

For the pesto croûtes:

  1. Cut the bread into 2cm thick chunks and tip into an ovenproof pan.
  2. Mix the olive oil and pesto and add it to the pan, tossing it until the croûtes are evenly coated.
  3. Bake in a moderate oven for about 10 minutes or until crisp.

Recipe from Good Food magazine, February 2006


Muffin-topped Winter Beef Stew

Rich in flavour, with plenty of vegetables and a cheeky hint of red wine, this show-stopping mix between a stew and a pie is guaranteed to be a crowd-pleasing dinner on a cold, winter night. Seconds anyone?


For the stew:

500g braising steak, cut into bite-sized chunks

2 tbsp plain flour, seasoned with pepper and a little salt

2 tbsp olive oil

1 large onion, finely chopped

450g carrot, cut into chunks

2 large parsnips, cut into chunks

1 bay leaf

2 tbsp sundried or regular tomato paste

300ml red wine or extra stock

450ml vegetable stock

For the topping:

225g plain flour, sift

3 tsp baking powder, sift

140g cheddar, coarsely grated

2 tbsp olive oil

150ml milk


  1. Heat the oven to 150 degrees celcius (130 for a fan oven) or gas mark 2, then add the oil to a large, flameproof casserole dish.
  2. Coat the beef in the seasoned flour then add the beef to the casserole dish. Fry the beef over a high heat until browned. It may be easier to do this in batches. Once all the beef is browned, remove from the pan and set aside.
  3. Add 2 tbsp of water to the pan, then add the onion and stir well over a medium heat. Whilst stirring, remove the sticky bits from the bottom of the pan and mix through the onions. Lower the heat and fry gently for 10 minutes until the onions have softened, stirring occasionally.
  4. Add the carrots, parsnips and bay leaf to the pan and cook for a further 2 minutes. Add the beef to the pan, stir in the tomato paste and wine (optional) and stock and then bring to the boil.
  5. Cover the dish and cook in the oven for 1¾ – 2hrs until the meat is tender. Once cooked, remove the casserole from the oven and increase the temperature to 190 degrees celsius (170 for a fan oven) or gas mark 5.
  6. For the muffin top, add the flour, baking soda and half the cheese to a bowl.
  7. In a separate bowl, mix the olive oil and milk. Stir this mixture into the flour to make a soft, sticky dough. Add more milk if required.
  8. Spoon the dough over the meat and vegetables in the casserole dish, sprinkle with the remaining cheese and bake in the oven for 15 minutes, or until golden, risen and cooked through.

Recipe from Good Food magazine, January 2006


Treacle Apple Pudding

A winter feast wouldn’t be complete without a scrumptious dessert. The best of both worlds, we’ve chosen this cross between apple pie and treacle pudding to finish off our winter menu. Serve with cream, custard or ice cream for a tasty treat for all the family.


2-3 Bramley apples, peeled, cored and chopped (about 250g flesh)

100g light soft brown sugar

50g golden syrup

2 tbsp butter, for greasing

1 tangy eating apple, such as Braeburn, peeled & cored

A squeeze of lemon juice

175g self-raising flour

1 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground ginger

1 large egg


  1. Heat the oven to 180 degrees celcius (160 degrees for a fan oven) or gas mark 4. Add the bramley apples to a pan, add 100ml of water and bring to the boil. Cover and cook for 5 minutes or until the apples are very soft. Once soft, use a wooden spoon to purée them. Add the sugar and 50g of the golden syrup, bring to a simmer, then set aside to cool. While the mixture cools, grease the inside of a 1.3 litre pudding basin.
  2. Spoon 2 tbsp of golden syrup into the bottom of the pudding basin. Slice half of the eating apple and chop the remaining half. Add the sliced apple and lemon juice into the syrup at bottom of the pudding basin.
  3. Sift the flour, bicarbonate of soda and spices into a bowl and add a pinch of salt. Beat the egg into the pureed apple and add into the bowl with the chopped apple and stir until smooth. The batter mixture may start to rise a little as you mix. Pour the batter into the pudding basin, level the top and bake in the oven for 40-45 minutes or until well risen and a knife comes out clean. If the sponge is browning too quickly, cover with tinfoil for the remainder of the cooking time.
  4. Once cooked, remove from the oven and leave to rest for a few minutes before turning out onto a plate.

Recipe from Good Food magazine, February 2013


Our range of self-catering lodges, cottages and apartments on the banks of Loch Lomond enjoy a fully equipped kitchen, perfect for a cosy night in – they even have a dishwasher, so there’s no washing up required afterwards! Find out more about our self-catering accommodation options here.


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