Hygge Recipes for a Great British Hygge

The idea of a hygge is traditionally Danish but in recent months, has become something of a trend here in the UK too. As part of our Great British Hygge series, we asked chefs from around the UK to suggest recipes for the perfect hygge foods. Take a look at their delicious suggestions here:

Hearty Hygge Beef Stew

Thanks to Lisa Roukin from My Relationship With Food for this hearty, wholesome and warming stew:

Lisa says: “A rich, satisfying dish that can be made several days ahead of time. In fact, the flavours are better after a day or two in the fridge. For me, this is one of the best dishes of Winter – not only is it nourishing, but it makes the house smell wonderful when it is cooking.”

Serves 4

Ingredients

  • 1 kilo boneless braising beef steak, cut into 5cm pieces

  • 2 tbsp sunflower oil

  • 1 onion, finely chopped

  • 1 red onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 3 carrots, cut in half lengthways in diagonal 2.5cm pieces

  • 2 celery sticks cut into 2.5cm pieces

  • 600g Maris Piper potatoes, cut into quarters (rinse under water to release starch)

  • 1 sweet potato, cut into 2.5cm cubes

  • 1 tbsp tomato ketchup

  • 2 tsp Worcestershire sauce

  • 200ml red wine

  • 2 tbsp corn flour

  • 1 bay leaf

  • 850ml beef stock

  • Sea salt and black pepper

  • Paprika

  • Garlic granules

Preparation time – 30 mins, cooking time – 2.5 to 3 hours

How to prepare

Preheat the oven to 325°F, gas mark 3, 160°C (140°C fan-assisted).

In a mixing bowl combine the corn flour, paprika, garlic granules, sea salt and black pepper. In a heavy based flameproof casserole dish (26cm in diameter), add 1 tbsp sunflower oil, brown the beef in batches for 3-4 minutes or until caramelised on all sides. Then transfer to the mixing bowl and coat the beef in the seasoned corn flour, set aside.

Heat the remaining oil over a medium heat, add the onions to the casserole dish and cook until translucent for about 5 minutes. Add the garlic and cook for 1 minute, being careful not to burn it. And the red wine, turn up the heat a fraction to cook out the alcohol, then reduce the liquid by 50 per cent.

Add the carrots, celery, potatoes and sweet potatoes, then pour in 275ml of the beef stock. Return the beef to the casserole. Add the remaining stock, Worcestershire sauce, ketchup and bay leaf. Bring to a boil, cover with the lid, place in the oven and cook for 2 1⁄2 hours.

You should check every 30 minutes, adding stock or water if needed. After the casserole has been cooking for 2 1⁄2 hours you may need to cook for a further 30 minutes until the beef is completely tender and the sauce has thickened.

Feel free to remove the lid if you want a thicker stew. Remove the bay leaf and serve.

Classic Cottage Pie

Thanks again to Lisa Roukin from My Relationship With Food for this sumptuous classic cottage pie:

Lisa says: “There’s a reason why this dish has remained a classic – it is incredibly satisfying. This version is dairy free. If you prefer more vegetables, add diced carrots and peas to the beef mixture. You can also substitute celeriac mash for the potatoes if you are trying to maintain a low-carb diet.”

Serves 4 – 6

Ingredients

  • 4 potatoes (approx. 900g) cut into quarters

  • 500g lean minced beef

  • 2 enchalion shallots, finely chopped

  • 1 tbsp tomato purée

  • 3 tbsp tomato ketchup

  • 2 tsp Worcestershire sauce

  • 2 tbsp sunflower oil

  • 30g coconut oil

  • Sea salt

  • White and black pepper

  • Garlic granules

Preparation time – 40 mins, cooking time – 30 mins

How to prepare

Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).

Put the potatoes in a large saucepan of lightly salted water and bring to the boil. Reduce the heat slightly and simmer for 15-20 minutes until potatoes are soft.

Drain through a colander, then mash through a potato ricer directly back into the saucepan. Season the potatoes lightly with sea salt and white pepper. Then mash in the coconut oil over a gentle heat for 1 minute, then set aside.

Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes or until soft. Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minutes until browned.

Add the tomato purée, tomato ketchup, Worcestershire sauce and season with garlic granules, sea salt and black pepper to taste. Continue to cook over a low heat for 10 minutes.

Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling. Using a fork, create a pattern over the top of the potato topping. Bake in the preheated oven for 30 minutes, until heated through and the potato crust is golden.

One Pan Lean Meatballs

Thanks to Joe Sexton from Fat Loss Feast, a popular Facebook chef, for sharing this delicious meatball recipe with us – perfect for sharing!

Ingredients

  • 500g of Lean Mince

  • Chilli Flakes

  • 2 cloves of garlic

  • 1 large jar of passata

  • Splash of balsamic vinegar

  • 1 tbsp honey

  • Dried basil

  • Dried oragano

  • Low fat cheddar cheese

How to prepare

Pre Heat the oven to 180

Mix mince, dried oregano, salt and pepper in a bowl then shape into about 10 mini meatballs. Dry fry the meatballs for a few minutes each side then put them on a plate to one side.

Using the fat that’s come off the meatballs, gently cook off the crushed garlic and chilli flakes. After a minute, add a splash of balsamic and cook for a further minute before mixing in the honey and passata. Continue to cook in the sauce for 5 minutes.

If you have a frying pan you can put in the oven, add the meatballs to the sauce, evenly space the cheese around the pan and cook in the oven for around 12-15 minutes. If you’re pan is not suitable for the oven, transfer to a baking dish.

Serve with some veg, rice or healthy side of your choice.

Chestnut, Pear and Vanilla Cinnamon Buns

Huge thanks to Elly McCausland from Nutmegs Seven who shared her recipe with us. She said:

“As a food writer and keen cook, for me food is a huge part of hygge for its role in bringing people together in a cosy, relaxed setting. Most of us probably already enjoy hygge on a regular basis in the UK – for me there are few things more hyggelig than putting the kettle on and making a good cup of tea with some friends to enjoy with a cake or two.”

Ingredients

For the dough:

  • 175ml semi-skimmed or whole milk

  • 70g unsalted butter

  • 2 eggs

  • 500g strong white bread flour

  • 50g light brown sugar

  • 1 heaped tsp ground cinnamon

  • 1 tsp salt

  • 7g sachet yeast

For the filling:

  • 30g unsalted butter, at room temperature

  • 65g light brown sugar

  • 150g chestnut purée

  • Pinch of salt

  • Pinch of ground cinnamon

  • 1 tsp vanilla paste

  • 100g cooked chestnuts, roughly chopped

  • 1 ripe pear, cored and thinly sliced

  • 4 tbsp maple syrup

How to prepare

First, make the dough.

Put the milk and butter in a small saucepan and heat until the butter has melted. Remove from the heat and leave to cool to body temperature, then beat in the eggs.

Put the flour in a large mixing bowl (or the bowl of a stand mixer). Mix in the sugar and cinnamon. Put the salt on one side of the bowl and the yeast on the other, then make a well in the middle.

Pour in the milk and eggs, then mix together (using your hands or the electric mixer) to form a soft dough. Knead for 10 minutes until the dough is soft and pliable but not sticky.

Return the dough to a bowl, cover with a tea towel and leave to prove until doubled in size – around 1 hour.

Meanwhile, for the filling, mix together the butter, sugar, chestnut purée, salt, cinnamon and vanilla, to make a thick paste, then stir in the chestnuts. Set aside.

Once the dough has risen, knock the air out and roll it out into a rectangle around 40x35cm. Grease a 25x35cm baking dish (or one of similar size). Spread the chestnut filling over the dough, leaving a border of about 1cm.

Roll the dough up tightly, starting with the longer side, into a sausage. Slice the rolled dough into 12 pieces widthways. Arrange these, cut side up (so they look like flat wheels), in the baking dish, leaving about 2cm space between them to allow for rising.

Leave to rise for 40 minutes to 1 hour, until the buns have risen and are touching each other.

Pre-heat the oven to 180C.

Push a couple of pear slices into the folds of each bun, until they are all used up, then drizzle with the maple syrup. Bake for 30 minutes, or until risen and golden. Leave to cool slightly before serving.

About Harvey

As a British manufacturer, we’re very proud of our roots and of what we achieve in this country. We’ve spent decades honing our skills and perfecting our water softener product, and we’ve grown our brand through a combination of home sales and exports to partners overseas.

We recognise that there is so much value in learning from other countries as well as our own, and hygge offered us the perfect opportunity to combine a foreign concept with home based values. That’s why we’ve put together our series on how to create the Great British Hygge.

If you’d like to learn more about Harvey as a brand, take a look at our about us page, where you’ll learn about our founder Harvey Bowden, our history and our future plans. You can find out more about our water softeners too, or book a demonstration to find out how soft water can contribute to an even more cosy British hygge.

 

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