3 simple and yummy one-pot winter warmers

There’s nothing like cuddling up with a steaming bowl of comfort food on a winter’s night is there? Hotpots, stews casseroles, it’s almost therapeutic – the yummy smell, the warming feeling in your belly and of course the taste.

Yep, we love to eat as you might have guessed!

That’s why we are loving the range of winter warmers TV chef Simon Lamont has partnered with Rudd's to create. Though it often takes time and a lengthy list of ingredients to make a tasty home-cooked meal, Simon's recipes are super quick, easy to prepare and most importantly – absolutely delicious!

Birr Hot Pot

Serves 4


5 Slices Rudd’s Roulade

220g Lamb (Stewing), diced

5 medium Potatoes, cut thin rounds

115mls Stock

1 each Onion/celery /carrots, sliced

100g Parmesan, grated

Seasonings: Salt Pepper, Thyme Leaves


-Slice the potatoes finely, using a mandolin if possible

Heat a casserole dish with a little oil over a medium heat stove

-Cook the lamb with the sliced onions until brown, then add the celery and carrots

-Lay the Rudd’s Roulade on top of the celery and carrots, then layer one layer of potatoes on top of the Roulade.  They should overlap slightly and form a pretty circular pattern

-Sprinkle parmesan cheese over this layer of potatoes and repeat the sliced potato layer again, but this time leave a hole in the centre

-Top the potatoes with thyme leaves and ground black pepper then pour the hot stock into the hole and -fill up to just below the potatoes.

Cover the casserole with a lid and bake for 35 minutes

-Remove the lid, and return the uncovered casserole to brown in the oven for 5 more minutes before serving

Smokey Spanish Stew

Serves 4


5 slices Rudd’s Roulade

1 branch Rosemary, leaves chopped

400g Tin Mixed Beans

400g Tinned Plum Tomatoes

2 Onions, sliced

250g Jarred piquillo red peppers

Seasoning: Paprika, Chopped Parsley


-In a saucepan fry the onion with oil and rosemary leaves, crisping up the leaves to extract the full flavour

-Mix in the tin of tomatoes and mixed beans and cook for 10 minutes, reducing down the tomatoes

-Chop up the piquillo peppers roughly and stir them in

-Add a cup of water if the stew is dry and place the Rudd’s Roulade on top of this stew

-Sprinkle with the paprika and parsley and bring to a simmer, then cover for 20 minutes for all the flavours to marry

-Serve with a green salad, and a dollop of garlic mayo on the side

Saussie Parmesan

Serves 4


Rudd’s Butcher Style Sausages

2 small Aubergines, cut into rounds

400g Tin Tomatoes

150g Parmesan Cheese

100g Mozzerella

10 Basil Leaves, torn


-Puree 2 sausages with a tin of tomatoes and basil leaves and slice the aubergine into circles

-Pour a ladle of sausage sauce into a circular pie dish or casserole dish

-Top with a layer of aubergine and lay the remaining sausages on top

-Pour over another ladle of sauce and top with torn mozzarella and some grated parmesan cheese

-Pour a small, final ladle of sauce over the whole dish and bake in a moderate oven for 40 minutes

-Garnish with basil leaves and serve!

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