The best thing about cold weather is the food. And blankets. Don’t forget the blankets…

Orange and Pepper White Hot Chocolate

(Serves 2)
A delicately rich twist on an old favourite. The combination of orange, cardamom and white pepper complements the sweetness of the white chocolate without being over-bearing. Beware, it might just become your favourite hot beverage this year.

Ingredients:
400 ml full-fat milk Zest of 2 fresh oranges

2 cinnamon sticks
⅟8 tsp nutmeg
¼ tsp ground cardamom
¼ tsp ground white pepper
(add more to taste)
Pinch of salt
100g white chocolate (grated)

Method:
Place the milk in a saucepan, add all the ingredients except the chocolate and bring it gently to a simmer. Let it simmer for a few minutes.

Take it off the heat and let the flavours infuse for 10 minutes.

Then strain it into another saucepan. Add the grated chocolate and bring it slowly back to simmering or until heated through and the chocolate has melted. Stir and take it off the heat, pour into mugs, find a cosy spot and simply indulge in the richness of the flavours.

Immune boosting chicken broth

This broth will not only nourish your soul, but also your body. It’s good for your gut, because it contains beneficial collagen, glycine and minerals. And the synergistic effect of the garlic, ginger and onion can boost your immune system and help fight off colds and flu.

Turn your kitchen into a medicine cabinet this winter with this delicious and versatile chicken broth. You can use it to make chicken soup or as a base for other soups and stews – or eat it as-is with some added lemon and herbs.

Ingredients:
Carcass and bones of 1 whole chicken
1 medium onion, peeled and quartered
1 large carrot, roughly chopped
2 celery sticks with leaves, roughly chopped
2-3 slices of fresh ginger, peeled and crushed
3 cloves of garlic, peeled and crushed
2 bay leaves
A few sprigs of thyme
Handful of fresh parsley (with stalks)
Generous pinch of freshly ground black pepper
Pinch of sea salt

1 Tbsp apple cider vinegar or white vinegar
2.5l of water

Method:
Place all the ingredients in a large, heavybased saucepan and bring to the boil. Skim the top occasionally if foam forms on the surface.

Reduce to a simmer, put the lid on and cook for 1½ - 2 hours. If you want a more robust flavour with a bit more depth, you should cook it for more than 3 hours. Carefully strain the broth through a fine sieve into another pot or clean jars. Freeze right away or use refrigerated stock within 2-3 days.