Comfort FOOD

Wintry recipes that will warm your cockles

- LOUISE PICKFORD

Posh mushrooms on toast

Use any variety of mushrooms here -including exotic wild ones that are now readily available.

Serves 2 • Prep 15 mins • Cook 20 mins

1 Heat the oven to 180C Fan. Line a large baking tray with baking parchment. Combine gremolata ingredients in a bowl, then cover and set aside.

2 Brush both sides of the sourdough with half the oil. Bake for 12 mins, turning halfway through. Top each slice with Parmesan, piling it up on each one. Return to the oven and cook for a further 5 mins until the cheese is melted. Keep warm.

3 Meanwhile, melt the butter and remaining olive oil in a frying pan and fry the mushrooms over a high heat for 2-3 mins until lightly browned. Add the garlic, thyme, and some salt and pepper, and lower the heat. Stir gently for 2-3 mins until the mushrooms soften. Stir in the spinach; cook until just wilted. Keep warm.

4 Add the vinegar to a pan of boiling water, then crack in the eggs and poach for 2-3 mins. Drain well.

5 Serve the sourdough toasts on warmed plates, and spoon on the mushroom mixture. Top with poached eggs, gremolata and extra Parmesan. Serve with fries if you’re feeling hungry. Per serving: 571 cals, 44g fat, 15g sat fat, 18g carbs

Spicy chicken pot pies

Fragrant curry paste adds delicious layers of flavour to this tasty pie.

Serves 4 • Prep 20 mins • Cook 20 mins