Cosy Winter Warmers: Traditional British Comfort Foods for Chilly Days

As the crisp autumn air turns biting and the skies settle into their familiar wintery grey, there's something heartening about retreating indoors to enjoy the warm, comforting foods that define British winters. 

From hearty stews to decadent puddings, our culinary traditions provide perfect antidotes to the cold. Here are some classic winter warmer foods to help you through the season, each steeped in flavour and history.

1. Beef and Ale Stew

Nothing says "cosy night in" quite like a rich, slow-cooked stew. Beef and ale stew is a true British staple, combining tender chunks of beef with root vegetables like carrots, potatoes, and swede. What makes this dish stand out is the use of a dark ale or stout, which gives the stew a deep, malty flavour. Simmered low and slow for hours, this meal is best served with creamy mashed potatoes or a thick slice of crusty bread for dipping.

Tip: Add a spoonful of mustard or a dash of Worcestershire sauce for a bit of extra warmth and tang.

2. Cottage Pie

A classic in many British households, cottage pie is perfect when you need something filling and flavourful. This dish consists of a savoury minced beef filling topped with a generous layer of mashed potatoes, which is baked until golden and crisp. The filling typically includes vegetables like carrots, onions, and peas, all cooked in a rich gravy. For a slight twist, some like to add a pinch of cheddar cheese atop the mash, giving it a crispy and cheesy finish.

Shepherd's Pie is a close cousin, but uses lamb mince instead of beef, making it a lovely alternative for those who prefer a gamier flavour.

3. Toad in the Hole

This peculiar-sounding dish is a favourite in many British homes during the colder months. Toad in the Hole consists of sausages baked in a Yorkshire pudding batter, resulting in a golden, crispy delight with fluffy insides. The contrast between the crisp batter and juicy sausages is divine, especially when paired with onion gravy and a side of mashed potatoes or roasted root vegetables.

4. Leek and Potato Soup

A warming soup is always welcome during winter, and leek and potato soup is one of the simplest and most satisfying. Softened leeks and potatoes are blended into a smooth, velvety soup, often with a dash of cream to add richness. A hint of thyme or nutmeg can give the soup an extra dimension of flavour. Serve it with a thick slice of buttered bread for a quick lunch or light dinner on chilly days.

Tip: For a heartier version, add crumbled bacon or blue cheese as a topping.

5. Lancashire Hotpot

This comforting dish originates from the northwest of England and is perfect for winter. Lancashire hotpot is a slow-cooked casserole made with lamb, onions, and sometimes kidneys, all topped with sliced potatoes that crisp up beautifully during baking. The simplicity of the ingredients allows the flavours to develop as they cook, producing a hearty meal that requires minimal effort. It’s the kind of dish that’s even better the next day, making it a great option for batch cooking.

6. Bangers and Mash

A humble but beloved dish, bangers and mash is a quintessential winter meal. The key is to use high-quality sausages – Cumberland or Lincolnshire sausages work particularly well. Served with creamy mashed potatoes and drenched in onion gravy, this dish is both easy to prepare and deeply comforting. For a seasonal twist, consider adding a side of braised red cabbage or some roasted parsnips.

And for those with a sweet tooth:-

7. Sticky Toffee Pudding

Winter in Britain wouldn’t be complete without a proper pudding, and sticky toffee pudding reigns supreme. Made with dates and a rich toffee sauce, this warm, indulgent dessert is a perfect way to finish off a hearty meal. Serve it with custard or clotted cream to take the indulgence to another level.

8. Spotted Dick

Another traditional British pudding, spotted dick is a steamed suet pudding filled with currants or sultanas (hence the ‘spots’). It’s often served with lashings of custard, making it a warm and comforting choice on a cold winter’s evening. Although it's considered an old-fashioned dessert, its simplicity and warmth make it a winter favourite.

9. Mince Pies

While associated with Christmas, mince pies are a warming treat throughout the winter months. These small, sweet pies filled with spiced mincemeat are a festive favourite, but they’re just as delicious with a cup of tea on any cold afternoon. Enjoy them warm from the oven with a spoonful of brandy butter or a dollop of cream for a little extra indulgence.

Winter may bring darker, colder days, but it also invites us to indulge in the comfort and warmth of traditional British dishes. Whether you’re cooking up a stew or enjoying a warm pudding, these recipes are the perfect companions for the long, chilly nights ahead. So, wrap up warm, stay cosy, and let these winter warmers lift your spirits!

Exploring Traditional Cheshire Recipes: A Culinary Journey Through Cheshire

Nestled in the heart of North West England, Cheshire is renowned for its picturesque landscapes, historic towns, and, of course, its rich culinary heritage.

 From its famous cheese to hearty stews and sweet treats, Cheshire's traditional recipes offer a delightful glimpse into the region's history and culture.

 In this blog post, we'll explore some beloved Cheshire recipes that you can recreate at home to savour the authentic flavours of this beautiful county.

Cheshire Cheese

No discussion about Cheshire cuisine is complete without mentioning its iconic cheese. Cheshire cheese is one of the oldest recorded cheeses in Britain, dating back to Roman times. It's a crumbly, salty cheese with a tangy flavour, perfect for both cooking and eating on its own.

Cheshire Cheese and Onion Pie

This comforting pie is a classic example of Cheshire's homey and satisfying fare. It's a perfect dish for a family meal or a hearty lunch.

Ingredients:

300g Cheshire cheese, grated

2 large onions, thinly sliced

250g plain flour

125g unsalted butter, chilled and cubed

2 large eggs

100ml whole milk

Salt and pepper, to taste

A pinch of mustard powder (optional)

Instructions:

Prepare the Pastry:

In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Beat one egg and mix it into the flour mixture to form a dough. If the dough is too dry, add a tablespoon of cold water. Wrap in cling film and chill in the fridge for 30 minutes.

Cook the Onions:

While the dough is chilling, heat a little oil in a frying pan over medium heat. Add the sliced onions and cook until soft and golden. Set aside to cool.

Assemble the Pie:

Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface and line a pie dish with half of it. Prick the base with a fork. In a bowl, mix the grated cheese with the cooled onions, mustard powder (if using), and season with salt and pepper. Spoon the mixture into the pastry-lined dish.

Top and Bake:

Roll out the remaining pastry and place it over the filling. Seal the edges, trim any excess, and make a few small slits in the top to allow steam to escape. Beat the remaining egg and brush it over the top of the pie. Bake for 30-35 minutes, or until the pastry is golden brown.

Serve:

Allow the pie to cool slightly before serving. It pairs wonderfully with a crisp green salad or steamed vegetables.

Cheshire Lamb Stew

Cheshire lamb stew is a hearty and warming dish, perfect for those cold winter nights. This stew is traditionally made with local lamb and a medley of root vegetables, slow-cooked to perfection.

Ingredients:

500g lamb shoulder, diced

2 large potatoes, peeled and chopped

3 carrots, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

1 litre beef or lamb stock

1 tablespoon Worcestershire sauce

2 tablespoons plain flour

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Brown the Meat:

In a large pot, heat a little oil over medium heat. Add the diced lamb and brown on all sides. Remove the meat and set aside.

Cook the Vegetables:

In the same pot, add the chopped onion and cook until soft. Add the garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring to coat.

Simmer the Stew:

Return the browned lamb to the pot. Add the potatoes, carrots, stock, and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Serve:

Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread to soak up the delicious broth.

Cheshire Seed Cake

For a sweet treat, try making a traditional Cheshire seed cake. This simple, yet flavourful cake, flavoured with caraway seeds, is a delightful accompaniment to afternoon tea.

Ingredients:

225g self-raising flour

225g unsalted butter, softened

225g caster sugar

4 large eggs

2 tablespoons caraway seeds

A pinch of salt

Instructions:

Prepare the Batter:

Preheat the oven to 170°C (340°F). Grease and line a loaf tin. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, adding a little flour with each egg to prevent curdling. Fold in the remaining flour, caraway seeds, and salt.

Bake the Cake:

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Cool and Serve:

Allow the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Slice and serve with a cup of tea for a true taste of Cheshire hospitality.

Conclusion

Cheshire's traditional recipes are a testament to the region's rich culinary heritage. From savoury pies and hearty stews to sweet cakes, these dishes bring a sense of comfort and nostalgia to any table. Try your hand at these classic Cheshire recipes and enjoy a delicious journey through the flavours of this historic county.

Unveiling the Mystery of Marmite: Love it or Hate it, Here's the Science of Why

Marmite: the mere mention of this humble spread invokes strong reactions from people around the globe. 

Some swear by its savoury richness, while others recoil at the mere thought of its pungent aroma. It's a polarising concoction that has sparked countless debates and divided opinions for generations. So, what exactly is the mystery behind Marmite, and why does it evoke such extreme responses? Let's delve into the enigma of Marmite and explore the best ways to embrace its unique flavour.

The Love-Hate Relationship

First things first, what is Marmite? For the uninitiated, Marmite is a dark, sticky paste made from yeast extract, a byproduct of beer brewing. It boasts a distinctive umami flavour that's hard to replicate, lending itself to a variety of culinary applications. However, it's the intensity of this flavour that often polarises opinions.

The love for Marmite can be attributed to its complex taste profile. Rich, salty, and packed with umami goodness, it adds depth and character to dishes like no other. Spread (very!) thinly on toast or incorporated into stews and sauces, Marmite imparts a depth of flavour that elevates any dish to new heights.

On the other hand, the haters find Marmite's strong, salty taste overpowering and downright offensive. Its potent aroma can be off-putting to those unaccustomed to its unique flavour, leading to visceral reactions at the mere sight or smell of it.

The Science Behind the Divide

But why do some people love Marmite while others despise it? The answer lies in our genes. Studies have shown that our perception of taste is heavily influenced by our genetics. Specifically, a gene known as TAS2R38 determines how sensitive we are to bitter flavours. Those with a heightened sensitivity to bitterness are more likely to find Marmite repulsive, as its flavour profile contains elements that some may perceive as bitter.

Moreover, our early exposure to certain flavours during childhood plays a crucial role in shaping our taste preferences later in life. Those who grew up with Marmite as a staple in their household are more likely to develop an affinity for its distinct taste, whereas those who were introduced to it later in life may struggle to acquire a taste for it.

Embracing the Marmite Magic

Whether you're a devoted Marmite lover or a staunch critic, there's no denying its versatility in the kitchen. Here are some creative ways to incorporate Marmite into your culinary repertoire:

Toast Topping: The classic Marmite on toast is a simple yet satisfying breakfast option. Spread a thin layer of Marmite on freshly toasted bread and enjoy the savoury goodness with a hot cup of tea or coffee.

Marmite Butter: Mix softened butter with a dollop of Marmite to create a savory spread that's perfect for slathering on bread, crackers, or baked potatoes.

Umami Boost: Add a teaspoon of Marmite to soups, stews, or gravies to enhance their depth of flavour. It acts as a natural flavour enhancer, adding a rich, savory note to savory dishes.

Marinades and Glazes: Use Marmite as a base for marinades and glazes for meats and vegetables. Its bold flavour pairs well with ingredients like soy sauce, garlic, and honey, adding complexity to grilled or roasted dishes.

Marmite Cheese: Mix Marmite into cheese sauces or sprinkle it over melted cheese on toast for a deliciously savory snack with a hint of umami goodness.

There's even a company that sells Marmite chocolate and another selling Marmite with peanut butter. Incidentally Marmite is still made in the same factory in the English Midlands brewing town Burton-on-Trent where it's been made since 1902.

Conclusion: To Love or to Hate?

In the end, the mystery of Marmite boils down to personal taste preferences and genetic predispositions. Whether you love it or hate it, there's no denying its status as a culinary icon with a rich history and devoted following. So, the next time you encounter a jar of Marmite, consider giving it a chance to work its magic in the kitchen. Who knows, you might just discover a newfound appreciation for this divisive delicacy.

How to Eat like a Celtic Druid with a Celtic Boar Stew

I follow a number of different YouTube channels that cover cookery matters. One of these is called Tasting History, presented by historical cooking expert Max Miller.

In this episode viewers will learn how to cook as if they were making a feasting meal for Celtic Druids, cooking a Celtic Boar Stew.

This month, as we head toward Christmas, head toward Tossed, too!

Another week closer to Christmas, and as the weather is getting colder, things are heating up at Tossed, the high street healthier eating place.

If you are not over-sweating from over-shopping, you might want another way to warm yourself up over-lunch. Try a hot and warming soup, stew or curry, from the new Hot and Healthier range at Tossed. Soup is great for getting your veggies as well as being warm and comforting.

Starting at just 68 calories for a Skinny Minestrone, the Tossed soups are made from 100 percent natural ingredients. There is also Leek and Potato at 154 calories, a classic Tomato and Basil and the new Sweet Potato, Coconut & Coriander. They are around £3.00 for a full size, but they also come as ‘mini’, a great addition to the equally tasty and warming stews.

With a low GI carb base of Mixed Wild Rice, Wholewheat Noodles or Cous-cous, the Tossed version of Chicken Tikka Masala is hot stuff, as is the Chilli con Carne and the Sweet & Sour Chicken, with free-range meat from Gatacombe Farm in Devon.

The low GI carbs will make sure you have enough fuel to make it through the day, and at under 500 calories for any of the hot dishes, you will not compromise your diet, even at Christmas. All at under £5.00, they will not empty your purse either. ‘Grab and go’ has never been so good.

Grab a soup or a stew from Tossed in the West End and the City, at Westfield London and at Westfield Stratford City. www.tosseduk.com Twitter @tosseduk.com or www.Facebook.com/tosseduk