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    Home Inspiration Recipes Rainy Day Recipes For When You’re Stuck Inside

    Rainy Day Recipes

    Rainy Day Recipes For When You’re Stuck Inside

    When the weather is grim outside a sure way to brighten up your day - and that of your entire family - is by cooking up a storm (pardon the phrase!). A good meal can be the highlight of any day, and with the rainy day recipes below, a good meal is all but guaranteed. We have included a delicate starter, a finger-licking main and an indulgent, comforting dessert. So read on, fire up your range cooker and get stuck in!

    Grilled Asparagus With Poached Egg

    Grilled Asparagus With Poached Egg

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    Ingredients

    A great option for brunch or as a starter to a family meal, grilled asparagus with a poached egg is a posh-looking dish that’s actually really easy to make.

    • 1 slice of sourdough per person
    • 5-7 asparagus spears per person
    • 1 large egg per person
    • Olive oil
    • Parmesan
    • ½ teaspoon paprika

    Method

    1. Salt a pan of water, bring it to the boil and then leave to simmer.
    2. Toast the sourdough, either using a griddle pan, or under the grill.
    3. Take the asparagus spears, and snap off the firm, woody end. Griddle the asparagus for 2-3 minutes on each side.
    4. While you’re griddling the asparagus, drop the eggs into the pan of simmering water to poach for around 3 minutes.
    5. Once everything is ready, place the toast on a serving plate with a drizzle of oil. Place the asparagus on top, sprinkle on the paprika, and then place the poached egg on top. Season and add parmesan to finish.
    Delicious Roast Chicken

    Delicious Roast Chicken

    Our rainy day dinner ideas wouldn’t be complete without a true classic. Roast chicken is the centrepiece of the meal, but not all roast chickens are equal! Prepare yours well and impress your family using this straightforward recipe. Serve with whichever veg and trimmings you prefer.

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    Ingredients

    • 1 whole chicken
    • ½ lemon, cut into wedges
    • 1 good sized onion, sliced into wedges
    • 2 large, sliced garlic cloves
    • 3 sprigs of rosemary
    • 2 tbsp olive oil
    • 1 carrot, sliced into chunks
    • 2 celery sticks, sliced into chunks
    • 150ml white wine

    Method

    1. Preheat oven to 200°C / 180°C for fan assisted ovens / Gas 6
    2. Stuff the chicken with the lemon wedges and the garlic, along with half of the onions and rosemary.
    3. Place the chicken in a good sized roasting tray, and place the remaining onions and rosemary, along with the carrot and celery, around the chicken.
    4. Drizzle the olive oil over the chicken, and make sure you season it well.
    5. Pour the white wine along with around 150ml water into the tray, and then cover the whole thing tightly with baking foil.
    6. Roast for around 45 mins or follow the instructions given.
    7. Remove the tray from the oven 20 - 30 minutes before the chicken is due to be cooked, along with the foil, and then baste the chicken in the juices, as well as adding the rest of the wine.
    8. Place chicken back in the oven to cook through. You can check to ensure the chicken is cooked by skewering the thigh. If the juices are clear, then the bird is cooked.
    Sticky Ginger Sponge

    Sticky Ginger Sponge

    Our final recipe makes for a great dessert. Sticky, sweet and ever so slightly warming, this ginger cake is really easy to make. This recipe will give you around 12 portions.

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    Ingredients

    • 200g self-raising flour
    • 200g caster sugar
    • 1 tsp ground ginger
    • 1 tsp bicarb of soda
    • 55g margarine, plus extra for greasing
    • 1 large egg, beaten
    • 2 tbsp golden syrup
    • 240ml hot water

    Method

    1. Preheat the oven to 200°C / 180°C for fan assisted ovens / Gas 6
    2. Grease and line a good sized baking tin (an 11x7 inch tin works well)
    3. Use a glass bowl to mix the flour, sugar, bicarb of soda and ginger.
    4. Rub in the margarine using your fingers until the mixture has the consistency of breadcrumbs.
    5. Beat the egg, and mix it in along with the syrup and hot water.
    6. Pour the mixture into the tin, and bake for around 35-40 minutes. The cake should be golden brown, and the centre bouncy to the touch. Make sure the cake is cool before you cut it.

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