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Winter has officially arrived, along with cozy kitchens, warm aromas, and comforting
bakes straight out of the oven. This is the season where spices shine brighter, apples taste sweeter, and every tray pulled from the oven feels like a hug.
This trio of winter-perfect baked delights—each one layered with warmth and texture – is the perfect counter to the chill in the air. From festive Filo Ginger Mince Pies to a fragrant Ginger Root Vegetable Traybake, and an irresistibly soft Apple & Walnut Crumble Cake, these recipes promise to make your winter days a little warmer and a lot more delicious.
Filo Traybake Ginger Mince Pies
Ingredients
40g butter, melted
1 teaspoon ground ginger
3 sheets filo pastry (120g)
400g jar mincemeat
2 balls stem ginger, finely chopped (30g)
100g California walnuts, chopped
Preparation
1. Preheat the oven to 180°C, gas mark 4.
2. Mix together the melted butter and ground ginger and use a little to butter a 23cm square shallow tin.
3. Cut the filo sheets in half to give 6 perfect squares. Mix the mincemeat, stem ginger and 75g walnuts together in a bowl.
4. Brush 1 square of filo with the ginger butter and place in the tin, repeat with another square.
5. Spread half the mincemeat mixture over, right up to the edges of the tin and repeat with another 2 squares of filo.
6. Top with the remaining filling and repeat with the last 2 squares of filo.
7. Sprinkle with the remaining walnuts.
8. Bake for 20 minutes until golden, cut into pieces and allow to cool in the tin before serving.
Ginger Root Vegetable Traybake
Ingredients
2 parsnips, peeled and cut into bite sized chunks (350g)
2 carrots, peeled and cut into bite sized chunks (250g)
1 red onion, cut into 8 wedges (200g)
1 bulb fennel, trimmed and cut into 8 wedges (230g)
400g baby new potatoes, halved if large
80g California walnuts
2 cloves garlic, finely chopped
50g fresh ginger, finely grated
1½ tablespoon rapeseed oil
1 tablespoon pomegranate molasses
Thyme leaves to garnish
Preparation
1. Preheat the oven to 200°C, gas mark 6.
2. Place all the vegetables and walnuts into a large roasting tray.
3. Mix together the garlic, half the ginger, the oil and molasses, season well.
4. Toss into the vegetables to evenly coat.
5. Roast for 40 minutes, stirring once halfway through until tender. Toss in the remaining fresh ginger.
6. Sprinkle with thyme leaves to serve.
Apple & Walnut Crumble Cake
Ingredients
150g self-raising flour
2 teaspoons baking powder
50g light brown soft sugar
1 teaspoon ground cinnamon
2 medium eggs
50g rapeseed oil
1 teaspoon vanilla extract
100g fat free natural yogurt
50g California walnuts, chopped
2 red eating apples, grated
Preparation
1. Preheat the oven to 180°C, gas mark 4.
2. Grease and base line a 20cm round cake tin.
3. Sift together the flour, baking powder, sugar, and cinnamon.
4. Beat the eggs, oil, vanilla, and yogurt together in a large bowl then fold in the flour mixture until just combined.
5. Stir the walnuts and grated apple into the cake mixture and spoon into the prepared tin.
6. Bake for 30-35 minutes until golden and a skewer comes out clean. Allow to cool before removing from the tin.