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1. Peel the Onion and Garlic and roughly chop. Then heat some Oil in a saucepan and fry the Onion and Garlic 5 minutes.
2. Meanwhile, prepare the Carrots by chopping each end off, peeling, then roughly chopping.
3. Once the Onion and Garlic have finished frying, throw in the Carrots along with the crumbled Stock Cube, Cumin and tear in half of the Coriander.
4. Stir everything together then top up the contents of the pan with boiling water until everything is just about covered. Bring the pan to simmering point and leave for 10 minutes.
5. After 10 minutes, ladle the contents of the pan into a jug suitable to use with a hand blender. Then blend everything to your desired consistency.
6. If you find the soup is too thick, stir in some boiling water.
7. Season the soup with Salt and Pepper and garnish with the rest of the Coriander, then serve.

Check out the cooking video below, and for some more winter warmers, see my Butternut Squash Soup and Irish Stew Recipe.

1. Add the Flour, Bicarbonate of Soda and a pinch of Salt to a mixing bowl - loosely mix.
2. Whisk the 2 Eggs then pour into the bowl and loosely mix with a folk.
3. Break up the butter and add to the bowl, along with the Brown Sugar, Caster Sugar, Vanilla Essence, Nutella and Peanut Butter.
4. It's a messy job, but you'll now need to mix everything together until your cookie dough is formed.
5. Flatten out 2 small balls of the dough (per cookie) and lay onto grease proof paper. Sprinkle the smashed up Smarties onto the cookies.
6. Put the cookies into a 200c oven for 15-20 minutes (or until cooked).
7. Meanwhile, mix some Icing Sugar and a dash of water with some more Nutella to use as a spread (making an almost butter icing).
8. When the Cookies are baked, spread the Nutella & Icing Sugar mix between two cookies and sandwich together.

Check out the video for this Cookie Recipe below.

1. Slice the Lime in half and squeeze the juice of one half into a glass. Then add the Sugar.
2. Finely chop the Mint and add to the mixture. Mash the 3 ingredients together with a folk, or with a cocktail masher.
3. Chop the other piece of Lime and put into the glass then fill to the top with Crushed Ice. Fill 2/3 full with Soda Water.
4. Top up with the White Rum and give it a good stir.

Your Mojito is now complete. Enjoy this recipe on a hot Summers day or at a party. Be sure to see the video for this Mojito Recipe below.

1. Place a saucepan on the lowest heat on the hob and pour in the bottle of Red Wine.
2. Then add in the Sugar, Nutmeg, Mixed Spice and break in a Cinnamon Stick.
3. Slice the orange into slivers then add to the pan. Give everything a thorough stir until combined.
4. Allow to mull for at least 30 minutes. Keep an eye on it and make sure the wine does not come to the boil.
5. After 30 minutes it's ready to enjoy! You may need to turn the heat off and put the lid on to ensure the Mulled Wine doesn't reduce down. Alternatively, transfer into a slow-cooker.

Watch my video below for this Mulled Wine Recipe and be sure to share on Facebook and Twitter!

1. Roughly chop the Onion and Carrots, and finely chop the Garlic, then add to a large pan.
2. If it's not done so already, chop the Stewing Beef into cubes then add to the pan as well, along with the Paprika and Flour.
3. Fry the ingredients until the Beef is browned, adding some Oil if needed.
4. Then add the Tinned Tomatoes and crumble the Stock Cube into the pan. Stir the contents and if needed, pour in some water so the Beef Stew is just covered.
5. Allow the Stew to simmer for 1 hour 30 minutes with the lid on.
6. Remove the lid and stir. If the sauce needs thickening, allow to stew with the lid off, or, mix some Flour with water (to make a paste) and stir into the pan.

To make life even easier, you can also make this beef stew in the slow cooker. Or if you want a stew that's a little more boozy, check out my Irish Stew Recipe that also has Guinness in.

1. Chop the Butter into cubes and add to a bowl with the Flour and 170g’s of the Sugar. Work the mixture with your fingers until you’ve made a crumble.
2. Peal the apples and chop into 2cm-ish cubes. Put the apple pieces into an ovenproof dish then sprinkle with the Cinnamon and the rest of the sugar (50g).
3. Cover the Apple with the Crumble Mixture and cook in a preheated oven on 180c for 40 minutes.

Then it’s ready - easy! 'Like' this dessert recipe on Facebook.

Firstly we need to get the Yorkshire Puddings in the oven

1. Put some Oil into the holes of a cake tin and place in the oven on 220c.
2. Thoroughly mix the Flour, Egg and Milk together in a bowl (so there are no lumps).
3. When the Oil is piping hot, pour the batter mixture into each hole of the cake tin (do not fill each tin more than 2/3 full).
4. Place back in the oven and cook for 20-25 minutes, or, until golden.

Meanwhile, prepare the Beef

1. Grind the Peppercorns and rub onto each side of the Beef along with the Salt.
2. Heat some oil in a frying pan and cook the Beef Steak on either side.

Whilst the Beef is cooking...

1. Prepare the Horseradish Sauce by mixing together the Horseradish, Crème Fraiche, Parsley and Pepper, and mix thoroughly together.

Bring everything together

1. Once the Steak and Yorkshire Puddings are cooked to your liking, slice the Beef into strips and stuff each Yorkshire Pudding with the Beef strips.
2. Top the Yorkshire Puddings with the Horseradish Sauce and garnish with Parsley.

Check out our regular Yorkshire Pudding Recipe for a perfect side to your dinner.

1. Prepare the Brussel Sprouts by pealing and washing them, then slice a cross on the ends.
2. Boil the Sprouts for NO LONGER than 3 minutes, then put into cold water (helps keep them green) - then set aside.
3. Meanwhile, heat the Butter or Oil in a frying pan, finely slice the bacon (no need if using pancetta) and fry for 5 minutes.
4. Drain the Brussel Sprouts, slice them all in half and put them into the frying pan with the Bacon/Pancetta. Fry until the Sprouts begin to brown.
5. Stir in the Pine Nuts then serve.

Check out our Butternut Squash Soup Recipe for another great winter warmer.

1. Melt the Butter and Dark Chocolate in the microwave or in a pan (make sure it doesn't burn).
2. Pour all of the ingredients into a mixing bowl, then add the melted Butter and Dark Chocolate.
3. Thoroughly mix everything together so there are no lumps and the consistency is smooth.
4. Line a baking tray with grease proof paper and pour in the cake mixture.
5. Cook in the oven on 190c for 25 minutes, or, until the brownies look cooked.
6. Check the brownies are cooked by sticking a knife into them. If it stays clean when you pull it out, then the brownies are done. If there's still some chocolate on the knife, put back in the oven for another 5-10 minutes - using the knife method each time to check they're cooked.

In the mood for baking? Check out my Flapack Recipe.

Let your friends know about this Chocolate Brownie recipe on Facebook above.

1. If you're including Cheese and Butter, grate a handful of cheese and slice off a nob of butter. Then finely chop the rest of the omelette ingredients (except from the eggs).
2. Break the eggs into a bowl, then add all of the ingredients (except seasoning if using). Thoroughly mix contents with a fork until the eggs begin to turn fluffy.
3. Preheat your frying pan by placing it on a large hob, and on the lowest heat (this way the pan will be evenly heated). Add your oil and spread around the pan until hot.
4. Once the oil is heated, give the omelette mixture one final stir then pour into the pan.
5. Leave the omelette to cook slowly and regularly run a spatula around the edge so it doesn't stick.
6. When it's nearly cooked, add any seasoning to the top. If you decide the top is still a little runny, place the omelette under the grill for a few minutes.

Need help with this recipe? Check out the cooking video below. Check out my other Egg Recipes.