30th January 2019

Our ultimate winter comfort meal

The nights are dark, it’s freezing cold and all we want to do is stay at home with a mountain of box sets and some comforting food.

There’s something about winter that makes us want to reach for food that makes our heart happy, and for us at Central that means classic, simple meals that have been a staple in our diet for as long as we can remember.

With this in mind, we have picked out our favourite winter three-course meal below – perfect to give you that warm and fuzzy feeling. You can even find most of the ingredients in your local Central Convenience Store. Now the only decision you need to make is what to put on Netflix…


Tomato soup – Jamie Oliver



  • 2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 2 cloves of garlic
  • Olive oil
  • 2 chicken or vegetable stock cubes
  • 2 x 400g tins of plum tomatoes
  • 6 large ripe tomatoes
  • ½ a bunch of fresh basil


  1. Peel and slice the carrots, slice the celery, peel and chop the onions, peel and slice the garlic
  2. Heat the oil in a large pan over a medium heat, add all the prepped ingredients, cook with the lid half ajar for 10 to 15 minutes until softened
  3. Crumble the stock cubes into a jug and add 1.5 litres of boiling water, stir until dissolved
  4. Add the stock to the veg pan with the tinned and fresh tomatoes
  5. Give it a good stir and bring to the boil, then reduce to simmer for 10 minutes with the lid on
  6. Remove the pan from the heat. Season to taste with salt and pepper and stir through the basil leaves.
  7. Using a blender, pulse the soup until smooth
  8. Serve


Bangers and mash – All Recipes



  • 4 thick pork sausages

For the mash

  • 4 large baking potatoes, peeled and cubed
  • 4 tablespoons of butter
  • 2 tablespoons of milk
  • 1 teaspoon of mustard powder
  • Salt and pepper

For the onion gravy

  • 1 tablespoon butter
  • 2 large onions, thinly sliced
  • 1 litre beef stock
  • 475ml red wine


  1. Boil potatoes on a medium heat for 10 to 15 minutes until potatoes are tender.
  2. Drain and allow to dry for a minute before mixing in butter, milk, mustard, salt and black pepper
  3. Mash and set aside
  4. Cook the sausages until browned on all sides and set aside
  5. Melt 1 tablespoons butter over medium-high heat, cook the onions until just starting to brown
  6. Pour in the beef stock and red wine, boil the mixture down to about half its volume. Season with salt and pepper
  7. Serve


Marmalade & whisky bread & butter pudding – BBC Good Food



  • 8 slices day-old crusty white bread, crusts removed
  • 50g very soft butter
  • 4tbsp orange marmalade plus 4tsp
  • 300ml full-fat milk
  • 248ml pot double cream
  • 3 large eggs
  • Seeds 1 vanilla pod/vanilla essence
  • 4tbsp golden caster sugar
  • 1tbsp whisky
  • Icing sugar, for dusting


  1.  Butter each piece of bread on both sides and spread four with the 1 tbsp marmalade each
  2. Put the remaining bread on top to make four marmalade sandwiches. Cut into triangles and put in rows in a large baking dish
  3. Heat oven to 160C/140C fan/ gas 3
  4. Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 minutes
  5. Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar
  6. Bake for 45 minutes to 1 hour or until puffy and starting to caramelise where the bread breaks out of the custard
  7. Serve hot or warm. We love ours with ice cream!