Food that lifts you, what to eat when winter feels long

By the time February rolls around, the sparkle of the New Year can feel a little distant. The days are still short, the weather is still grey, and motivation can dip. But one of the simplest ways to support how we feel, both physically and emotionally, is through the food we put on our plates.

More and more research shows a strong connection between gut health and mood. Our gut is home to trillions of bacteria that play a role in producing mood-regulating chemicals, including serotonin, often called the “feel good” hormone. When we nourish our gut with fibre-rich plant foods, healthy fats and whole ingredients, we’re not just feeding our body… we’re supporting our mind too.

That’s where colourful vegetables, warming spices and good-quality oils come in.

Eat the rainbow, feed your mood

Bright, colourful veg isn’t just pretty on the plate — it’s packed with vitamins, minerals and antioxidants that help protect our cells and keep our bodies functioning at their best. Winter comfort food doesn’t have to be heavy to be satisfying. Roasted vegetables, hearty soups, beans, lentils and whole foods provide steady energy and the fibre our gut microbes love.

Don’t forget healthy fats

Healthy fats are essential for brain health. The cold-pressed rapeseed oil we use in all our drizzles is a natural source of Omega 3, 6 and 9, which help support heart and brain health, as well as Vitamin E, which helps protect cells from oxidative stress. Adding a drizzle to vegetables, soups or grains is a simple way to boost both flavour and nourishment without extra effort.

Warming spices = comfort + goodness

Spices like cumin, paprika, ginger and chilli don’t just add depth and warmth to winter dishes — they also help make simple, wholesome meals feel satisfying and exciting, which makes healthy eating easier to stick to.

We've developed a plan for your mid-week meals to help boost mind and body and to prove comfort food can still be deeply nourishing:

Indian Spiced Lentil & Carrot Soup

Serves 4

Rich in fibre from lentils and carrots to support gut health, with warming spices that make it soothing and satisfying.

Ingredients

4-5 tbsps Drizzle It! Indian Sauce & Marinade

2 red onions, diced

2 celery sticks, diced

2 large carrots, peeled and diced

2 garlic cloves, finely chopped

30g/1oz fresh root ginger, peeled and finely chopped

1 tsp sea salt

200g/7oz red lentils

1.5-2.75 litres of stock (veg or chicken)

15g/½oz fresh coriander (leaves and stalks), washed and finely chopped

225g/8oz baby spinach, washed

salt and freshly ground black pepper

To serve

4 tbsp plain yoghurt (or plant-based yoghurt)

1 lime, finely grated zest and juice

Method

Heat the marinade gently in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.

Add the lentils and 1.5 litres/2¾ pints stock.

Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.

Stir in the spinach and fresh coriander and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired.

Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice.

Cajun Spiced Bean Tacos

Serves 4

Beans provide plant protein and fibre for a happy microbiome, while bold Cajun flavours keep healthy eating exciting.

Ingredients

For the beans

2 garlic cloves, finely chopped

olive oil, for frying

3-4 tbsp Lincolnshire Drizzle Cajun Sauce & Marinade

2 x 400g tins black beans

sea salt and freshly ground black pepper

For the salsa

20 cherry tomatoes

A generous drizzle of Lincolnshire Drizzle Sweet Chilli Dressing

Few sprigs fresh coriander, leaves picked

½ lime, juice only

For the guacamole

1 ripe avocado, stone removed and peeled

A generous drizzle of Lincolnshire Drizzle Sweet Chilli Dressing (or you can use our lemon dressing if you want a contrasting flavour)

To serve

8 wheat or corn tortillas

Method

For the beans, heat a frying pan over a medium heat. Add the Cajun Sauce and garlic and cook for a minute or so, taking care not to burn the garlic.

Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm.

For the salsa, chop the tomatoes roughly on a big board. ~Drizzle with a tablspoon of Sweet Chilli Dressing and sprinkle the coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add more sweet chilli dressing and a splash of lime juice and mix well. Set aside.

For the guacamole, mash the avocado in a bowl with a little salt and pepper and the dressing of choice. You can use a potato masher or a fork if you like.

Once everything is ready, heat your tortillas. You can do this by holding them with tongs over the flame of a gas hob, its super quick and gives a delicious charred taste, but the oven or a dry frying pan will do just fine.

Fill the tortillas with the beans, salsa and guacamole, top with grated cheese if liked. Drizzle over some cajun marinade if you want an extra punch and sprinkle over coriander and a little yoghurt, if liked.

Balsamic Roasted Veg with Feta

Serves 4

A rainbow of fibre-rich roasted vegetables delivers antioxidants, and healthy fats in the dressing help your body absorb them.

Ingredients

2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices

350g/12oz peeled butternut squash, cut into 2cm/¾in cubes

2 medium courgettes, halved and cut into 1cm/½in slices

2 large red peppers, seeds removed, cut into large 4cm/1½in pieces

4 tbsp olive oil

salt and freshly ground black pepper

Lincolnshire drizzle balsamic dressing

To serve

100g/3½oz feta, crumbled (optional)

2 tbsp chopped mint

2 tbsp chopped basil

Method

Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.

Put the vegetables into a bowl, drizzle over some dressing and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.

Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through for event cooking. Leave to cool on the baking trays..

Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.

Cajun Chicken Burrito Bowl

Serves 2

Balanced with protein from the chicken, fibre-rich veg and whole ingredients for steady energy and fewer mood dips.

Ingredients

1 red onion thinly sliced

Drizzle It! Sweet Chilli Dressing

350g chicken breast

Drizzle It! Cajun Sauce & Marinade

½ tbsp olive oil

1 red pepper deseeded and thinly sliced

A handful of Cherry tomatoes halved

150g brown rice

400g black beans drained

½ lime juiced

2 tbsp coriander leaves finely chopped

160g sweetcorn

1 ripe avocado thinly sliced

2 tbsp sour cream

Method

Coat the chicken in a generous glug of Cajun Marinade, leave to stand for 1/2 an hour, or longer if you have the time.

Heat the oven to 180C/160C fan/gas 4. In a small bowl, combine the red onion and the a drizzle of Sweet Chilli Dressing, then set aside to pickle (you could use our Balsamic Dressing for a sweeter taste without the heat).

Bake the chicken in the oven for 10 mins before adding the peppers, carefully stirring them through the juices. Season, then bake for another 15-20 mins until the chicken is cooked through.

Meanwhile, cook the rice according to pack instructions. Stir through the black beans, lime juice and ¾ of the coriander. Drizzle over some Sweet Chilli Dressing and season to taste.

Once the chicken is cooked remove from the roasting tin to a chopping board and slice thinly. To serve, spoon the rice into bowls before topping with the pickled onion, chicken, peppers, sweetcorn, avocado and sour cream, finishing with a sprinkle of the remaining coriander.

Lemon Salmon Pasta

Serves 4

Salmon provides Omega 3 for brain health, paired with bright lemon and vegetables for a fresh, uplifting dish.

Ingredients

240g wholewheat penne or other wholewheat pasta

3 x 120g fillets salmon

2-3 tbsp Drizzle It! Lemon Dressing

1 onion thinly sliced

2 cloves garlic crushed

125ml vegetable stock

100ml reduced-fat crème fraîche

200g frozen peas

Method

Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.

Meanwhile, gently heat the Lemon Dressing in a large frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.

Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon and toss to combine, seasoning well. Serve in warm bowls with a drizzle more dressing and some cracked black pepper.

When winter feels long, the answer isn’t restriction — it’s nourishing comfort. Simple, colourful meals, good fats and bold flavour make healthy eating feel achievable, enjoyable and sustaining.

And sometimes, all it takes is a good drizzle to make it happen.