Easy hearty food recipes to keep the bellies full during lockdown

As we move into autumn, hearty food is back on the menu – with soups, curries, stews and bakes in demand. Here are some of the top dinners to add to your autumn menu.

Add these hearty meals to your weekly repertoire.

HEARTY CHICKEN CELERY CASSEROLE

Prep 20 MINS / Cook 1HR 15MINS/ Servings 4 / Easy

The oven does most of the work with this hearty dish.

INGREDIENTS

Plain flour, to coat

1.6kg whole chicken, cut into pieces

60g butter

75g (1/3 cup) chopped bacon

1 cup coarsely chopped celery

2 brown onions, thinly sliced

2 carrots, peeled, coarsely chopped

420g can Campbell’s Condensed Cream of Celery soup

2 teaspoons dried mixed herbs

Mashed potato, to serve (optional)

METHOD

1. Preheat oven to 200C/180C fan forced. Place flour in a large sealable plastic bag. Add the chicken pieces and toss to coat.

2. Melt the butter in a large heavy-based frying pan over medium-high heat. Add chicken. Cook for 2-3 minutes each side or until lightly browned. Transfer to a 2L (8 cup) ovenproof dish.

3. Add bacon, celery, onion and carrot to pan. Cook, stirring occasionally, for 4-5 minutes or until softened. Add soup, mixed herbs and 80ml (1/3 cup) water. Bring to the boil. Pour over chicken. Cover and bake for 1 hour or until chicken is tender. Season and serve with mashed potato, if using.

CREAMY COCONUT BEEF AND PUMPKIN CURRY

Prep 10 MINS / Cook 6HRS 20MINS / Servings 6 / Super easy

Warm, creamy and delicious. Make this one a weekly staple.

INGREDIENTS

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

80g (1/3 cup) rogan josh curry paste

1.5kg beef chuck steak, cut into 4cm pieces

400g can chopped tomatoes

250ml (1 cup) Massel chicken style liquid stock

1 sprig fresh curry leaves, plus extra, to serve

600g peeled, deseeded pumpkin, cut into 3cm pieces

1 tablespoon cornflour

270ml can coconut cream

Steamed rice, to serve

METHOD

1. Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.

2. Transfer the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.

3. Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.

4. Divide the curry among serving plates. Drizzle with some of the remaining coconut cream. Serve with rice and topped with extra curry leaves.

FISH AND CHIPS PIE

Aussie favourite fish and chips in a pie. Genius.

Prep 20 MINS / Cook 40MINS / Servings 4 / Easy

INGREDIENTS

500g frozen straight-cut potato chips

30g unsalted butter

1 leek, pale section only, thinly sliced

50g (1/3 cup) plain flour

500ml (2 cups) milk

125ml (1/2 cup) thickened cream

500g white fish fillets, cut into 3cm pieces

2 tablespoons chopped fresh dill, plus extra, to sprinkle (optional)

Pinch of ground white pepper

Lemon wedges, to serve

METHOD

1. Preheat oven to 180C/160C fan forced. Place the chips on a baking tray. Bake, turning halfway, for 15 minutes or until starting to brown.

2. Meanwhile, melt the butter in a saucepan over medium heat. Add the leek and cook, stirring often, for 2 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Stir in the cream. Return the pan to the heat and cook, stirring constantly, for 4 minutes or until the sauce thickens.

3. Add the fish to the pan and cook for 3 minutes or until just cooked through. Stir in the dill and season with salt and white pepper. Transfer to a 1.5L (6 cup) baking dish.

4. Arrange the chips over the fish mixture in a single layer. Bake for 15 minutes. Sprinkle with extra dill and serve with lemon wedges.