20 EASY WINNERS

Winter vegetable pie. p82

Cheesy leek & bacon pasta, p82

Oven-baked fish & chips, p83

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Turkey & ham salad, p86

Smoky Mexican meatball stew, p87

Fragrant lamb flatbreads, p87

Lamb with spicy chickpeas, p88

Stir-fried beef with cashews & broccoti, p89

Cherry tomato & caper spaghetti, p90

Orange, walnut & stilton salad, p90

Tuna & sweetcorn slice, p91

Chicken & chorigo traybake. p92

Sa usages with winter veg mash, p91

Winter vegetable pie

■ Serves 4 ■Prep 15 mins ■ Cook 45 mins VEGETARIAN

2 tbsp olive oil
2 onions, sliced
1 tbsp flour
300g carrots (about 2 large), cut into batons
½ cauliflower, broken into small florets
4 garlic cloves, finely sliced
1 rosemary sprig, leaves picked and finely chopped
400g can chopped tomatoes
200g frozen peas
900g potatoes, cut into chunks
about 200ml milk

1 Heat 1 tbsp oil in a flameproof dish over a medium heat, and cook the onions for 10 mins until softened. Stir in the flour and cook for 2 mins more. Add the carrots, cauliflower, garlic and rosemary and cook for 5 mins, stirring often, until they begin to soften.

2 Tip in the tomatoes and a can of water. Cover and simmer for 10 mins, then uncover and cook for 10-15 mins more, until the sauce has thickened and the veg is cooked. Season. Stir in the peas and cook for 1 min more.

Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then mash. Stir in enough milk to reach a fairly soft consistency, then add the