Keep the Cold at Bay With These Wonderful Winter Warmers

Start by making the beetroot jam. Place all the ingredients in a saucepan with 60ml water, bring to the boil and simmer over a medium-low heat for 25–30 minutes or until the liquid has evaporated and the mixture is slightly sticky. Set aside to cool.

Melt the butter in a frying pan over a medium heat and gently fry the leeks, garlic, thyme and salt and pepper for five to six minutes until softened. Remove from the heat.

Lightly butter the Dutch ovens. In a bowl, beat together the cream cheese, crème fraîche, milk and eggs until smooth. Stir in the Cheddar, Gorgonzola, nutmeg, cooled leeks and a little salt and pepper.

Cut the baguette into one-centimetre-thick slices, divide between the prepared pans and pour the cheese custard over the top, pressing the bread slices down into the pans. Set aside for 30 minutes to soak.

Preheat the oven to 180C fan/200C/Gas 6.

Scatter each pudding with a little of the grated Parmesan and transfer the pans to the preheated oven. Bake for about 30–35 minutes (or 50–60 minutes for a large pudding) or until the puddings are puffed up and golden. Cover the pans after about 25 minutes if the tops are becoming too brown. Test with a skewer inserted into a pudding – it is cooked when the skewer comes out clean.

Remove from the oven and allow to sit for five minutes. Serve with the beetroot jam and a crisp green salad.

At least 24 and up to 48 hours before cooking, unwrap the pork belly and place, skin side up, on a plate. Pop uncovered into the fridge to dry out thoroughly until required, remembering to remove it from the fridge one hour before cooking.

The day of cooking, preheat the oven to 160C fan/180C/Gas 4.

Using a sharp knife, carefully slice between the pork skin and the layer of fat and remove the skin in one piece (you can ask your butcher to do this for you if you prefer). Season the fat layer, then return the skin and carefully roll up the whole belly. Tie at two-centimetre intervals with kitchen string. Rub the skin with a good sprinkling of salt and pepper.

Heat the oil in a large frying pan over a medium heat. Add the pork and cook for 8–10 minutes, turning occasionally, until the skin is golden brown and crispy. Remove from the pan.

Arrange the vegetables, garlic halves, sage sprigs and bay leaves in the Dutch oven and place the pork on top. Pour the cider, stock and milk around the pork, cover, and transfer the pan to the preheated oven. Cook for one-and-a-half hours until the meat is tender.

Increase the oven temperature to 210C fan/230C/Gas 8. Remove the pan from the oven. Carefully lift the pork out onto a warm plate and snip away the string. Place the skin on the prepared baking sheet and return it to the oven for 10 minutes or so until it is really crisp.

Meanwhile, using a slotted spoon, transfer the vegetables to the pork platter, cover loosely with foil and keep warm. Spoon away as much of the layer of fat from the top of the sauce as you can and bring the pan juices to the boil on the stovetop. Simmer for three to four minutes or until thickened.

Carve the pork into slices and the skin into strips, and serve with the vegetables and gravy.

Add the ingredients to an ice-filled mixing glass and stir. Strain into an ice-filled rocks glass. Finish and garnish with a flamed orange twist and serve at once.

Variation:

For a less intense drink, mix 30ml Cachaça (a Brazilian cane spirit) or white rum with 30ml bianco vermouth, 15ml Campari and 15ml lime juice. Shake in an ice-filled cocktail shaker and pour (without straining) the entire contents of the shaker into a rocks glass. Add more ice and garnish with a lime wedge. Serve at once.