Peter Osborne's says:

"I don’t know about you but I am getting so fed up with this weather, the high winds, the rain etc. I feel that what we need is comfort food, both warming and wholesome."

Winter Parsnip Soup

This is one of my favourite winter soups, cheap to make and yet fits the bill. The ginger gives it just that little bit extra.

• 30ml olive oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 carrot
• 450g parsnips
• 2in piece of fresh root ginger, chopped
• 1.2L fresh vegetable stock
• 10ml peanut butter
• salt & freshly ground black pepper
• sour cream to garnish

Heat the oil, add the onion and sauté gently, then add the garlic, carrot, parsnips and ginger, and continue cooking until tender.

Add the stock, bring to the boil, simmer for 30 minutes or until the vegetables are tender. Then add the peanut butter and season to taste.

Allow to cool slightly before puréeing in a food processor or blender.

Serve garnished with a swirl of Greek yoghurt or sour cream.

Serves 4

Braised lamb shanks

Lamb shanks used to be so cheap - when I first put them on my menu some 8 years ago they were about 50p each. Then they became very trendy and of course the price went up accordingly! But they are still great value, and make a fabulous meal.

• 2 tablespoons Olive Oil
• 4 Lamb Shanks – about 300grams each
• 1 Onion – finely diced
• 2 Carrots – finely diced
• 2 Celery Stalks – sliced thinly
• 2 cloves garlic – crushed
• 100ml Red Wine
• 75ml water
• 1 lemon
• Salt and freshly ground pepper to taste

Preheat the oven to 140C/Gas 3. Heat the olive oil over medium heat in a heavy roasting pan or heatproof casserole dish large enough to hold the shanks in 1 layer on the hob. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook for 5 minutes.

Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook for 1 ½ or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water. When the lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid.

To serve, arrange the shanks on plate, with garlic mashed potatoes, and serve the cooking juices on the side.

Serves 4

Citrus Bread and Butter Pudding

All I can say is YUMMY!

• 4 Slices wholemeal bread
• 450 ml Milk
• 2 Eggs
• 50g Currants or Sultanas
• 1 Orange
• 1 tbsp Light Soft Brown Sugar
• 1 tbsp Brandy
• Butter
• Lime Marmalade
• Pinch Freshly Grated Nutmeg
• Pre-heat oven to 180 °C; Gas 4.

Cut each slice of bread into 4 triangles, spread with the butter and marmalade.
Place in a buttered oven-proof dish (or individual ramekins) buttered side up, sprinkling the layers with the fruit.

Heat the milk, but do not boil. In a bowl, beat the eggs and add the zest of the orange. Add the brandy. Gradually pour the warmed milk onto the egg and brandy mixture, stirring continuously. Pour over the bread and leave to stand for at least 15 minutes allowing the bread to absorb the milk.

Sprinkle on the sugar and nutmeg and bake for 35 minutes until set and lightly browned. Serve immediately.

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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