LIGHTER feel-goods food

Cold winter evenings call for comfort food, and these recipes deliver, but they're wholesome, too, with plenty of fresh veg to help you start the new year right recipes BBC GOOD FOOD TEAM

Beany beef chilli stew with crunchy tortilla croutons

Beans and lentils add great texture and stretch the meat further in this hearty stew. They're also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour - just what you need for a chilly January.

SERVES 4-6 PREP 20 mins

COOK 3 hrs EASY

2 tbsp olive or rapeseed oil

500g braising beef (skirt, chuck or brisket all work well)

2 onions, chopped

4 garlic cloves, crushed

1 tbsp ground cumin

2 tsp ground coriander

2 tsp smoked paprika

1 tsp ground cinnamon

2 tbsp tomato purée 400g can chopped tomatoes

1-2 tbsp chipotle paste (optional)

2 beef stock cubes

100g brown lentils

400g can black beans, drained

400g can kidney beans, drained

1-2 tsp light brown soft sugar (optional)

For the tortilla croutons (optional, or use shop-bought tortilla chips)

4 corn tortilla wraps vegetable oil, for frying

To serve

100g feta, crumbled

50g soured cream or natural yogurt small bunch of coriander, leaves picked

1 avocado, stoned, peeled, halved and sliced

1 large red chilli, thinly sliced

1 lime, cut into wedges

1 Heat half the oil in a large flameproof casserole over a medium-high heat. Tip in enough beef to cover the base of the pan in a single layer, being careful not to overcrowd the pan. Brown the bee on each side, turning until it has a deep brown crust all over - this will give the stew a deep, beefy flavour. Remove to a plate using a slotted spoon and continue cooking until all the beef is browned. Set aside.