Stew
There's an inherent beauty in the creation of a stew during the winter months. It's a culinary symphony composed of diverse ingredients, harmonizing together to produce a masterpiece that warms the soul, where chunks of meat, vibrant vegetables, and a medley of spices meld together in a bubbling cauldron.

The beauty of a stew in winter lies not only in its taste but also in its ability to evoke memories and comfort. The rich, savoury fragrance that wafts through the kitchen triggers nostalgic feelings, transporting one back to cosy family gatherings or cherished moments spent around a hearth. It's more than just a dish; it's a vessel of tradition, heritage, and togetherness.

Beef Stew in Red Wine Sauce
Serves 4

Ingredients:
1 tablespoon unsalted butter
2 tablespoons olive oil
1 kg beef steak, cut into 8-10 pieces
2 finely chopped onion
4 finely chopped garlic cloves
1 tablespoon all-purpose flour
1 bottle of dry red wine
2 bay leaves
1 thyme sprig
150 gr of pancetta
300 gr chestnut mushrooms
2 carrots, chopped
Sugar
Chopped fresh parsley, for garnish


1. Preheat the oven to 180C. In a large cast-iron casserole, melt the butter in 1 tablespoon of olive oil. Cook beef on high heat, turning occasionally, until browned on all sides. Add the chopped onion and garlic and cook until the onion is softened about 5 minutes. Add the flour and stir to coat the meat with it.

2. Add the wine, bay leaves, and thyme; season with salt and pepper. Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavourful.

3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it.

4. In a large skillet, combine the pancetta, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

5. To serve, stir some of the vegetables and pancetta into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.

Mushroom soup
Serves 4

Ingredients:
90g butter
2 onions roughly chopped
1 garlic clove crushed
500g mushrooms finely chopped (chestnut or button mushrooms)
2 tbsp plain flour
1l hot chicken stock
1 bay leaf
4 tbsp single cream
small handful of parsley roughly chopped


1. Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.

2. Add the mushrooms and cook over high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to a boil, then add the bay leaf and simmer for another 10 mins.

3. Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream. Scatter over the parsley and serve.

Crumble
This humble dessert, with its crispy golden topping and warm, fruity filling brings warmth to every taste.

The joy of serving a freshly baked crumble on a cold winter evening is pure joy. Topped with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard, each spoonful offers a comforting sweetness that banishes the winter chill and warms both the body and the soul.

Pear and ginger crumble
Serves 4-6

Crumble:
225 g plain flour
90 g caster sugar
1 pinch salt
1 teaspoon powdered ginger
115 g unsalted butter

Filling:
100 g sugar
100 ml water
4 pears, peeled, cored and cut into chunks
5 pieces stem ginger in syrup, finely chopped
1 lime, juice and zest


1. Preheat your oven to 200C. Sift the flour into a bowl and add the sugar, salt and ginger. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks like breadcrumbs.

2. To make the filling, boil the water and sugar together, add in the pear chunks and simmer for a couple of minutes. Add the chopped ginger, lime zest and juice to the pan and stir.

3. Spoon the mixture into a large ovenproof dish. Sprinkle the crumble topping over the top of the fruit. Bake for 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraiche.

Ginger shots
Serves 4-6

Ingredients:
60g ginger, skin left on
400ml apple juice
½ lemon juiced


1. Chop the ginger into small chunks. Tip into a blender with the apple and lemon juice and blitz for a few minutes until very smooth.

2. Set a very fine sieve over a jug. Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back of a ladle until dry. Drink straight away or decant into a bottle. Will keep chilled for up to four days.