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Its time to dig out those gloves , scarves and woolly hats again. Another way to keep warm is to drink plenty of hot beverages and fill up on some heart-warming meals

4 larg potatoes , scrubbed

2 beetroot, peeled, coarsely grated

2 cloves grlic , crushed

Salt and freshly ground black pepper

5 tbls olive oil

100g/3.5oz fresh horseradish

200g/7oz crème fraiche

1 lemon , juice only

Salt and freshly ground black pepper

250g/10.5 oz smoked salmond

8 sprigs fresh dill

4 lemons wedges

• Place the potatoes into boiling salted water and boil for 7 minutes, drain and cool.
• When cool, peel and grate them into bowl.
• Add the grated beetroot and garlic , season , to taste mix together.
• Divide/shape mixture into six flat patties.
• Place onto a large baking sheet, chill for 1 hour.
• Heat the oil in a large frying pan- medium high heat.
• Fry potato patties (rostis) for 4-6 minutes on each side until golden.
• Drain on kitchen paper.
• Mix horseradish, crème fraiche and lemon juice in a bowl and season.
• Serve each rosti on a plate.
• Top with spoonful of horseradish sauce and a piece of salmon.
• Garnish-sprigs of dill/lemon wedge.

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BEEF BOURGUIGNON

Serve 4-6 Ingredients

900g/2 lb chuck steak, cut into 5cm/2in cubes

500ml / 17.5 fl oz grape juice

1tbsp fresh thyme/ 1 bay leaf

1 garlic clove, chopped

1 tbsp vegetable oil.

100g/ 3.5 oz dry lamb strips

1 carrot & 1 onion, sliced

Salt and freshly ground black pepper

30g/1 oz wholemeal flour

30g/ 1 oz tomato puree

250ml/ 9 fl oz game or chicken stock

50g/2oz butter

16 small shallota

300g/ 10 .5 oz button mushrooms

Fresh parsley, chopped

Rice or boiled potatoes

• Place beef , grape juice, thyme , bay leaf and garlic into large bowl.
• Cover and marinate 2 hours or overnight.
• Remove beef and reserve marinate.
• Preheat the oven to 160C/320F/Gas 3.
• Heat the oil- add the dry lamb strip ,fry until crispy.
• Add beef and brown on all sides, remove from pan.
• Add the onion and carrot to the same pan, fry for 5-6 minutes , until soft.
• Return the beef to the pan season well.
• Sprinkle with the flour , stir and cook for a further two minutes.
• Add tomato puree, marinate , stock and bring to the boil.
• Cover with a lid – cook in the oven for two hours.
• 10 minutes before the end , melt 1oz butter and fry shallots.
• In a separate pan, melt remaining butter and fry mushrooms until golden.
• Remove casserole from oven , strain sauce .,
• Reserve the beef and vegetables.
• Heat sauce and reduce by half.
• Combine sauce with beef and vegetables.
• Add cooked shallots and mushrooms, simmer for 3mins , stirring occasionally.
• Serve onto warmed plates, with rice or boiled potatopes garnished with parsley.

5 egg yolks

30g brown sugar

40g raisins , chopped

5egg whites

Pinch of salt

90 g sugar

110g flour

15g cocoa powder

40g butter, melted

• Soak the raisins in water for 10 minutes . then chop it fine.
• Whip (A) until light and thick. Mix it with (B) until well combined
• Whip ( C ) until stiff. Mix it with the mixture from step (2) until well blended.
• Fold in sieved (D) and mix until well combined.
• Lastly add in (E) and mix until well incorporated.
• Pour it into a 15X 10 inches Swiss Roll pan, lined with paper.
• Bake at 190*C for 15-20 minutes.Cut the cake into 3 pieces. Moist it with syrup.
• Sandwich cream ganache between the layers of cake . cover the outer of the cake with a thin layer of cream ganache. Refrigerate for 20 mins.
• Take the cake out from the fridge. Place it on top of a wire rack. Pour the milk ganache on top while its still warm and spreadable. St aside for 5 minutes. Put some milk ganache into a piping bag. Pipe some line patterns as simple decoration., finish with mint leaf as last touch.

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300gm whipping cream

500g dark chocolate, chopped

30g butter

Cook whipping cream until it boils. Add it into the chocolate. Stir iuntil the chocolate melted completely. Add in butter and mix until well combined. Leave aside over night for it to cool and set.

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