Of all the cooking I do in winter, a deep bowl of braised vegetables stew is what I find myself drawn to most often Deep winter is my favourite time to be in the kitchen. January brings roots to roast, fat apples to stew, blood oranges and fennel to slice thinly into salads, porridge and rice pudding to stir. My winter cooking is done softly, sometimes slowly, the flavours gentle, round and warm; turmeric, saffron, buttery garlic, mellow ginger and the warming hum of star anise. Of all the cooki...
Of all the cooking I do in winter, a deep bowl of braised vegetables stew is what I find myself drawn to most often Deep winter is my favourite time to be in the kitchen. January brings roots to roast, fat apples to stew, blood oranges and fennel to slice thinly into salads, porridge and rice pudding to stir. My winter cooking is done softly, sometimes slowly, the flavours gentle, round and warm; turmeric, saffron, buttery garlic, mellow ginger and the warming hum of star anise. Of all the cooki...
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