I make a point of keeping a shortlist of reliable dishes I reach for when the sky is grey and the house needs warming. Comfort Food for Cold Days is my shorthand for hearty bakes, broths and puds that reheat well and make good leftovers.
I’ll group suggestions by the kind of warmth I want — creamy, carby or brothy — and by how much effort I have that evening. I refer to classics you’ll recognise from the UK table: pies, stews, lasagne, chillis and sticky toffee pudding, which all appear in BBC Good Food lists.
I’ll also note timings, how each reheats and simple sides to serve alongside. Expect clear, usable notes on slow cooker options, oven bakes, soups and puddings, with repeat flavours like cheese, gravy and onions.
Key Takeaways
- Hearty, warming picks for properly cold weather.
- Grouped by texture and effort: creamy, carby, brothy.
- Many choices are “cook once, eat twice” friendly.
- Practical notes on timing and reheating included.
- Common reliable flavours: cheese, gravy, onions and herbs.
How I choose comfort food when it’s properly cold outside
I decide with three quick questions: what texture do I want, how much time have I got, and what do I want left over. This is how I decide on a cold night — simple, practical choices that stop me faffing at the stove.
What I’m craving most: creamy, carby, or brothy
If I want creamy, I reach for cheese, cream or a thick sauce. That feels sofa-ready and soothing when the weather is grim.
If I want carb comfort, a tray bake or pie hits the spot. Brothy means a big bowl of soup or chilli that warms me straight through.
How much time I’ve got: minutes, an hour, or all afternoon
True minutes meals are soups and quick pastas. An hour lets me do a tidy oven bake. All-afternoon is slow stew or braise that needs no attention once it’s set.
What I want later: leftovers that reheat well
I favour stews, chilli and pie fillings for good leftovers. Pasta bakes need a splash of milk to revive, and puddings usually improve overnight.
- Choose your lane: quick bowl now, oven bake in an hour, or slow pot to forget about.
- Add bread, mash, rice or a simple veg to make any meal feel bigger.
| Time | Example | Hands-on | Reheat |
|---|---|---|---|
| Minutes | Cheesy soup | 10–15 mins | Stir and heat |
| Hour | Pasta bake | 20 mins prep, 40 mins bake | Splash of milk |
| All afternoon | Beef stew | 15 mins prep, minimal | Same or better next day |
Comfort Food for Cold Days I make on repeat
On nights I need simple, filling food, I reach for recipes that reheat well and require little thought. These are the ones I trust: robust, forgiving and quick to revive the next day.
Shepherd’s pie with velvety mash and a rich gravy
I brown the meat properly, add onions and a splash of red wine, then reduce until the base is glossy. Thickening with a little flour stops the filling going watery under mash.
For velvety mash I steam-dry the potatoes, warm the butter and milk, and season well. Finish in the oven for golden edges.
Slow-cooker beef stew with red wine and herbs
A slow cooker keeps hands-off time long and flavour deep. Red wine and a sprig of herbs lift the stew so it tastes like it simmered forever.
I add root veg later to avoid mush and refrigerate in portions that reheat beautifully.
Mac and cheese with a mustard-and-three-cheese edge
One teaspoon of mustard brightens the sauce. A mix of three cheeses adds depth without fancy kit. Revive leftovers with a splash of cream.
Chicken pot pie filling with an easy biscuit topping
Mix cooked chicken with a thick, herby sauce and spoon into a dish. Dollops of biscuit dough bake into a fluffy top that resists sogginess.
Sausage and mash with quick onion gravy
Fry sliced onions low and slow, deglaze with a little stock, thicken and pour over hot sausages and potato mash. Serve immediately for that pub feel.
| Dish | Hands-on | Leftover tip |
|---|---|---|
| Shepherd’s pie | 30–45 mins | Loosen mash with milk |
| Beef stew | 15 mins prep, slow cooker | Reheats better next day |
| Mac and cheese | 20–40 mins | Add cream to revive |
Slow cooker dinners for nights when I can’t face hovering by the hob
If I can’t face fussing, I set things in the slow cooker and let time do the heavy lifting. My rule is simple: one pot, minimal chopping and a meal that looks after itself.
Slow-cooker chicken and dumplings
I aim for a thick, cosy sauce that isn’t watery. I add veg and stock, then stir in dumpling dough late so the topping stays tender. This recipe keeps well and revives easily the next day.
Pot roast with proper gravy
To get true gravy you reduce juices at the end or stir in a little roux. Taste and season once flavours concentrate. Leftovers? Shred the roast, mix with gravy and it becomes a simple sandwich filling.
Slow-cooker short ribs
“Deeply beefy” means rich, gelatinous sauce. If you can, brown the meat first; if not, trust low heat and time to do the rest. The result pulls apart and dresses mash or bread well.
Black bean chilli
A veggie pot can still feel hearty. Use chipotle paste, stock, and a splash of tomato to get the right thickness. Serve in a bowl with yoghurt, cheese and chopped herbs.
| Dish | Prep | Hands-on | Finish tip |
|---|---|---|---|
| Chicken and dumplings | Chop veg, measure stock | 15 mins | Add dumplings 30 mins before end |
| Pot roast | Season and sear (optional) | 20 mins | Reduce juices for gravy |
| Short ribs | Brown if possible | 20 mins | Long, low cook until falling apart |
| Black bean chilli | Drain beans, chop onions | 10 mins | Thicken to desired stewiness |
Practical note: Cool leftovers fast and portion for the freezer; slow-cooker batches are generous and freeze well.
Stews and braises that make the kitchen smell like a Sunday
A good stew fills the kitchen with the smell of slow Sundays without needing all day at the stove. I use simple steps that build depth in a fraction of the time and still give that layered, homey result.
Stew and braise are similar in aim: tender meat and a rich sauce. I treat them differently by cut and timing. A braise uses larger joints and longer low heat; a stew uses smaller pieces and a shorter finish.
Chicken stew that tastes like it simmered for hours (but doesn’t)
I brown the chicken first, then add stock and root veg. A 45-minute finish with a tight lid gives deep flavour fast.
A bright squeeze of lemon or a scattering of fresh herbs at the end lifts the dish so it never tastes flat.
Beef bourguignon-style: wine, onions and that glossy sauce
For a righter beef stew I focus on three things: good browning, sweet onions and a proper reduction of the wine and juices. That reduction is what makes the sauce cling rather than slosh.
I often skip peeling pearl onions to save time, but I never skip a hot sear on the meat.
Rosemary braised beef with polenta when I’m bored of potatoes
Slow-braised beef soaks up rosemary and gives a rich jus that polenta loves. Polenta feels like mash but refreshes the plate.
Portion stews into tubs, cool, refrigerate overnight, then skim fat and reheat gently.
- Serving formula: stew + starchy base + a green veg.
- Time-saving swaps: use good stock, skip peeling small onions, brown at high heat.
| Dish | Time | Key steps | Finish tip |
|---|---|---|---|
| Chicken stew | 45 minutes | Brown chicken, add stock, simmer | Add lemon and herbs at end |
| Beef bourguignon-style | 2–3 hours | Sear beef, caramelise onions, reduce wine | Reduce sauce until glossy |
| Rosemary braised beef | 3+ hours (low) | Slow braise with rosemary, shred | Serve on soft polenta |
Proper British pies and mash-topped bakes
I lean on pies and mash-topped bakes when I want a proper, no-drama dinner. They are one-dish, fill-the-table meals that forgive a rushed evening and reward leftovers.
Classic cottage pie with rich beef under buttery mash
For a solid cottage pie I brown the beef well, cook the onions until sweet, and thicken the base so the potatoes don’t slide off. Stir in a splash of stock, reduce until glossy and top with mashed potatoes mixed with a knob of butter. Forked ridges and a short blast in a hot oven give those crisp edges I like.
Chicken and leek pie with ready-made puff pastry
This recipe follows the BBC Good Food idea: use ready-made pastry and aim to be on the table in about an hour. Let the filling cool before you cover it; that single step keeps the pastry from going soggy.
Fish pie with smoked haddock and leeks
Smoked haddock and leeks make a classic, lightly cheesy filling. The mix can be made ahead and frozen — assemble and chill, then bake from chilled or frozen for an easy midweek roast-style treat.
Steak and ale pie for a weekend table-centre dinner
Save this pie for when you have time. Slow-cook until the gravy is proper and concentrated, then fill and bake. It sits proudly on the table and feeds guests without faff.
- Make-ahead: assemble and chill, or freeze fish and cottage pies.
- Soggy-bottom tip: cool fillings, avoid excess liquid, and blind-bake bases where possible.
| Dish | Hands-on | Make-ahead |
|---|---|---|
| Cottage pie | 30–45 mins | Freeze assembled |
| Chicken & leek | 1 hour | Chill then bake |
| Fish pie | 40 mins | Freeze before baking |
Need a simple side? Try this bangers and mash link to a trusty bangers and mash recipe that pairs well with a hearty pie.
Soups I rely on when the wind is doing that sideways-rain thing
When the wind is sideways and shoes are damp, a big pot of soup sorts the evening out. Soup warms quickly and does not need perfect timing, so I can get on with other jobs while it simmers.
French onion with cheese toast
The key here is patient cooking of the onions until they are sweet and deeply golden. Finish with hot broth, a slice of toast and a griddled slice of cheese on top for maximum ease and comfort.
Cheesy potato soup
I aim for a thick, spoon-standing texture. Use stock to control thickness and add milk at the end so the cheese melts smoothly without going gluey.
Butternut squash with a swirl
Roasting the squash adds depth, boiling is quicker. A swirl of yoghurt or a dash of cream lifts the flavour with almost no fuss.
Smoked haddock chowder
Keep the base light and let the fish do the flavour work. Finish with chopped herbs so it feels creamy but not heavy.
Serve with: crusty bread, a quick toastie or a small salad. Soups often taste better the next day and most freeze well; be cautious with very creamy mixes.
| Dish | Prep time | Finish tip |
|---|---|---|
| French onion | 30–45 mins | Brown onions slowly |
| Cheesy potato | 20–30 mins | Add milk last |
| Smoked haddock chowder | 25–35 mins | Finish with herbs |
Chilli and bean bowls for warming heat (and easy batch cooking)
A pot of chilli is one of the easiest things to scale when I want to feed a few days from one pan. It freezes well, reheats cleanly and gives reliable lunches and dinners with minimal fuss.
White chicken chilli with sour cream for a gentler, creamy kick
White chicken chilli comes together in under an hour. I use green chillies or jalapeño for mild heat and finish with a spoon of sour cream to give a soft cream lift without overwhelming the dish.
Chilli con carne with chipotle and a splash of red wine
For a deeper base I use chipotle and a splash of red wine. The smoky paste layers with tomato to make a bold sauce that pairs well with rice or a jacket potato.
Veggie chilli with black beans when the fridge is looking sparse
Black beans, tinned tomatoes and root veg hold the pot together. If I need to thicken quickly I mash a few beans or stir in a cornflour slurry.
- Batch tips: scale the recipe, cool fast, freeze in portions.
- Toppings: grated cheese, chopped herbs and a dollop of cream.
- Leftovers: nachos, toasties or chilli-and-rice lunches.
| Type | Main protein | Thickening trick | Best served with |
|---|---|---|---|
| White chicken chilli | Chicken | Sour cream or mashed beans | Rice or warm tortilla |
| Chilli con carne | Beef | Simmer uncovered; mash beans | Rice or baked potato |
| Veggie chilli | Black beans | Cornflour slurry or mash | Big bowl with cheese |
Cheesy pasta bakes I make when I need comfort fast
Pasta bakes are the sort of midweek rescue that needs little hands-on time and rewards you with leftovers. A hot oven, a bubbling top and a crisp edge make a simple meal feel finished. Below are my go-to tray bakes with quick notes on make-ahead steps and how to stop them drying out.
Classic lasagne with rich ragu and a proper béchamel
Go bold on the ragu and make a true béchamel. A thicker white sauce steadies slices so they cut cleanly.
Tip: let it rest 15–20 minutes after baking to firm up. Cover loosely to keep the top from burning while it finishes.
Tuna pasta bake with chilli flakes and herbs
A loose, creamy sauce stops the bake from going stodgy. Add dried chilli flakes and chopped herbs to lift the flavour quickly.
Make-ahead: assemble, chill and bake from cold; add a splash of milk when reheating if needed.
Vegetable lasagne that still satisfies
Cook off veg moisture first and season each layer. Don’t skimp on sauce; it keeps the tray juicy without sogginess.
Make-ahead: assemble the night before, chill and bake the next day for easy weeknight timing.
French onion stuffed shells
Caramelised onions add depth without fuss. Fill large shells, top with Gruyère or mature cheese and bake until bubbly.
- Reheat guide: cover with foil, add a splash of milk, warm gently—don’t blast it or the cheese will go rubbery.
- Side: a crisp, green salad or steamed greens cuts through the richness.
| Dish | Hands-on | Key finish tip |
|---|---|---|
| Lasagne | 30–60 mins | Rest 15–20 mins before slicing |
| Tuna bake | 20–30 mins | Add milk when reheating |
| Vegetable lasagne | 30–45 mins | Cook veg first to avoid water |
Mac and cheese, but with options for different moods
A tray of mac and cheese suits almost any mood — simple, indulgent or a little grown-up. I keep the base method the same so the sauce stays smooth: gentle heat, enough liquid and seasoning before it meets the pasta.
Classic version with a handful of ingredients
The easy five-ingredient approach works. Pasta, a couple of cheeses, a splash of cream, a knob of butter and salt. Use a melting cheese and one sharper cheese to stop blandness. Stir on low and don’t overheat — that’s the trick to avoid grainy sauce.
Truffle mac ’n’ cheese when I want something extra
Truffle oil can be overpowering. I add just a few drops at the end and pair it with aged cheddar and Gruyère to keep the dish savoury. This is the grown-up spin that feels special without much fuss.
Butternut squash mac & cheese for an autumnal twist
Roasted squash adds sweetness and body. I blend it into the sauce, then cut through with black pepper and a sharp cheese. Thyme lifts the flavour if you have it to hand.
- Texture note: bake only if you want a crisp top; keep it stovetop-creamy if you prefer saucy.
- Leftovers: it thickens in the fridge — reheat with a splash of milk or cream and stir gently.
| Dish | Key tweak | Best with |
|---|---|---|
| Classic | Two cheeses + cream | Green salad |
| Truffle | Few drops truffle oil | Simple roast veg |
| Butternut | Roasted squash blend | Thyme and pepper |
Creamy, saucy comfort that feels like a treat without loads of effort
A single pan that produces a silky sauce and plates up in under 30 minutes is my idea of a small triumph. These recipes give a glossy finish, minimal washing up and a proper weekday lift.
Beef stroganoff with Dijon mustard and sour cream
What to buy: sirloin or rump, good mushrooms, a splash of red wine, Dijon and soured cream. Use a wide frying pan or shallow casserole.
- Sear beef in batches on high heat; remove to keep it rare and tender.
- Cook mushrooms until browned, deglaze with wine, then build the sauce.
- Stir in mustard (1 tsp per 500g of meat) and add sour cream off the heat so the cream stays silky.
Chicken stroganoff — a quick midweek version
Use boneless thighs for juiciness or breast if you prefer. Pre-sliced mushrooms save time. Brown the chicken, add paprika and Worcestershire, then finish with soured cream.
Salisbury steak with mushroom gravy and mash
Seasoned beef patties need a hot pan to get a crust. Use the browned bits to make a rich mushroom gravy. Simmer briefly and serve with mash, buttered noodles or plain rice.
| Dish | Pan | Finish tip |
|---|---|---|
| Beef stroganoff | Wide frying pan | Add cream off heat |
| Chicken stroganoff | Skillet | Use thighs or pre-sliced mushrooms |
| Salisbury steak | Heavy frying pan | Use pan juices to make gravy |
Leftovers: sauce thickens overnight. Loosen gently with a splash of stock or a spoon of cream before reheating. These dishes are honest, easy and reliably warming as a midweek dinner.
Curries and spiced pots that warm you from the inside out
A fragrant pot of curry makes a small kitchen feel generous and calm.
Why it works: spice reads as warmth and sauces reheat beautifully. Curries scale well, freeze in portions and pair simply with rice or bread. I favour recipes that use storecupboard staples so a midweek meal stays cheap and reliable.
Chicken korma when I want creamy and mild
I toast whole spices briefly, simmer chicken gently, then finish with a spoon of cream or yoghurt. That keeps it mild yet layered, never flat. It freezes well; thaw slowly and reheat on low.
Butter chicken and its glossy, buttery sauce
Good paste is a short-cut. I add a knob of butter and a splash of yoghurt, then simmer until the sauce turns glossy. Use chicken pieces that stay moist and serve with plain rice.
Spinach, chickpea and potato curry as a vegan option
Chickpeas add body, potato gives softness and spinach wilts in at the end. Season boldly so it never tastes dull. This is proper cupboard-cupboard cooking that impresses without fuss.
Tarka dhal when I want something soothing (and cheap)
Lentils, garlic, ginger and a quick spiced tarka make a soothing bowl. Serve with steamed rice. It’s nourishing and very kind on the wallet.
- Batch tip: freeze curries in portions; store rice separately to avoid sogginess.
- Toppings: yoghurt, lime wedges, chopped coriander or a spoonful of chutney lift each bowl without special shopping.
| Dish | Approx time | Freezes well | Finish tip |
|---|---|---|---|
| Chicken korma | 30–40 mins | Yes | Add cream off heat to finish |
| Butter chicken | 30–45 mins | Yes | Stir in butter near end for shine |
| Spinach, chickpea & potato | 25–35 mins | Yes | Add spinach last to keep colour |
| Tarka dhal | 20–30 mins | Yes | Serve with warm rice |
Roast-style comfort for when I want a pub-classic vibe at home
There’s a particular pleasure in a roast that sits at the centre of the table and asks everyone to carve. I plan these meals as a relaxed weekend dinner: simple prep, good smell and a sauce from the tray that lifts the whole plate.
Roast chicken with garlic and thyme croutons to catch the juices
The trick I use is a sourdough trivet. Thick slices of bread flavoured with garlic and thyme sit under the bird and soak up the juices.
They crisp at the edges and become the best bit. Roast times vary, but allow about an hour for a medium bird and check the thickest part of the thigh; the juices should run clear.
Make a quick gravy from the tray: lift the bird, deglaze with stock, simmer and season. It’s an easy upgrade and makes the plate feel proper.
Hunter’s chicken with bacon, BBQ sauce and molten cheese
Hunter’s chicken feels like a pub classic because it hits the right trio: bacon, sticky BBQ sauce and melted cheese. It takes little hands-on time and looks generous on the plate.
Wrap chicken breasts in bacon, top with sauce and cheese, then finish under a hot grill. Serve with mash, wedges or a quick green veg.
- Make-ahead: trivet and bird can be prepped the day before; sauce kept in the fridge.
- Leftovers: shred the chicken into sandwiches, or add to a pot of soup the next day.
| Dish | Hands-on | Finish tip |
|---|---|---|
| Roast chicken | 15–20 mins prep | Use a bread trivet; make gravy from tray |
| Hunter’s chicken | 10–15 mins prep | Grill to melt cheese; serve with mash |
| Sides | 10–25 mins | Keep simple: roast veg or greens |
Meatballs, casseroles and one-pans for feeding people without drama
My rule is simple: pick a dish that scales, keeps warm and won’t sulk if it sits for ten minutes. That way I can host without fuss and still serve something hearty at the table.
Meatball and mozzarella pan bake
The pan bake works because it is one thing to put on the table: bubbling cheese, a straightforward sauce and plenty of slices of bread to mop up. Use homemade meatballs when you have time; otherwise buy good shop-bought ones and brown them first to add depth.
Spaghetti and meatballs that cling
To make the sauce cling I reduce it until slightly thick, then finish the pasta in the pan so the strands pick up the sauce. That small step stops pooling and gives a united pasta meal.
Chicken and broccoli casserole
Keep the bake creamy by loosening with stock or milk and cook broccoli last so it stays green with a bit of bite. Double the quantities into a larger dish and bake on a tray to catch any bubbling spill.
- No-drama rule: one pan, predictable timing, can rest 10 minutes.
- Leftovers: meatball bakes reheat well; loosen pasta with a splash of water.
| Dish | Keep-warm tip | Best step |
|---|---|---|
| Meatball pan bake | Cover loosely | Brown meatballs first |
| Spaghetti & meatballs | Serve quickly | Finish pasta in sauce |
| Chicken casserole | Low oven hold | Add broccoli late |
Comforting sides that turn a simple dinner into something bigger
A well-chosen side can take a modest main and make it feel like a proper midwinter dinner. I favour dishes that can be prepped ahead, hold their shape while you finish a roast, and revive well when reheated.
Loaded mashed potatoes when plain mash won’t cut it
Loaded mashed potatoes lift plain spuds with texture and flavour. I fold in grated cheese, chopped spring onions and crisped bacon if I have it, then top with a little extra cheese for browning.
Make ahead: assemble earlier in the day, chill in a baking dish and bake from cold to get a golden top. A dot of butter before baking helps colour and shine.
Reheat tip: leftovers warm best with a splash of milk. Stir gently on low heat or bake covered until piping hot.
Best-ever cauliflower cheese with a crispy top
A good cauliflower cheese depends on a sauce that clings. I make a thick, smooth cheese sauce, season it well and pour over just-tender florets so nothing goes watery.
- Add extra grated cheese or seasoned breadcrumbs on top for a crisp finish.
- Finish under a hot grill for three to five minutes to get a crunchy surface.
- Sides like this can rest covered while you carve meat or finish gravy.
| Side | Prep ahead | Reheat tip |
|---|---|---|
| Loaded mash | Assemble chilled, bake from cold | Splash of milk; reheat gently |
| Cauliflower cheese | Make sauce, keep chilled; combine before baking | Oven revive to crisp top |
| Simple greens | Blanch and shock in cold water | Quick pan toss with butter |
Why sides matter: the right accompaniment makes a simple main feel generous. Small prep steps mean you can serve a warming plate with minimal last-minute fuss.
Desserts I make when I want the house to feel warm
A simple pudding in the oven changes the whole mood of a night at home. The heat, the smell and the slow, easy timing do most of the work, so I bake when I can be patient and relaxed.
Apple crumble with a thick layer of custard (or ice cream, if you must)
I like a topping that is buttery and crisp, with big crumbs so it reads as a proper layer. Use tart apples, a squeeze of lemon and a short bake so the fruit keeps some structure.
Serving tip: pour warm custard over each portion. It softens the crumble and keeps the dish cosy.
Sticky toffee pudding for full winter‑mode comfort
What makes this a winter staple is the hot sponge and a glossy toffee sauce. I bake the sponge until springy, spoon on warm sauce and serve straight away so it stays molten.
Warm sauce also reawakens leftovers when you nuke the sponge gently.
Baked rice pudding with vanilla for a slow, cosy finish
This is low-effort but slow: rice, milk, vanilla and an hour of gentle oven time with a stir now and then. It thickens as it cools and keeps for a couple of days in the fridge.
Tip: add a pat of butter and a grind of nutmeg before serving to lift the flavour.
Treacle sponge when I’m craving proper old‑school pudding
Treacle sponge is simple Pantry cooking at its best. Mix basic ingredients, bake until risen and serve warm with cream or custard.
Timing note: these puddings suit a relaxed weekend night or a dinner that’s already sorted. Leftovers reheat well — crumble and sponge revive with a splash of extra sauce; rice keeps its charm cold or warmed.
| Dish | Approx bake time | Leftover tip |
|---|---|---|
| Apple crumble | 35–45 minutes | Reheat with extra custard |
| Sticky toffee pudding | 25–35 minutes | Warm with sauce in microwave |
| Baked rice pudding | 50–70 minutes | Keeps 2–3 days; stir before serving |
| Treacle sponge | 25–30 minutes | Microwave with extra sauce |
Conclusion
I find the best winter meals start with a simple decision: quick soup, a one-hour bake or a slow stew. Pick the lane that matches how much time you have and the mood you want.
If you have minutes, reach for a soup or a fast pasta. If you have an hour, a pie or a tray bake rewards you. If you can spare an afternoon, a slow cooker or stew gives the deepest flavour.
Cook once, eat twice: batch a chilli or roast chicken, portion and freeze. Keep staples ready — onions, stock, cheese, potatoes and a few herbs — and you can pull a decent meal together any night.
Choose one dish tonight and one for the freezer. You’ll thank yourself on the next cold night.