I get a kick out of you: Skye Gyngell's winter recipes to chase away the cold

Chase away the cold with a big dose of vitamin C – that's chilli, capers and clementines, says Skye Gyngell

After last week's hearty fare to warm the body as the cold kicks in, this week I'm focusing on flavours that will warm the heart. And what better way to start the three-course meal I've prepared here than with chilli? More substantial salads tend to work better at this time of year, and this one has a nice hint of fire to stimulate the tastebuds.

For the main course, the capers add a distinctive piquancy, while the fennel provides a mild sweetness that works beautifully with the sage's earthy finish.

Finishing up, I've gone for a clementine sorbet. Yes, it is icy-cold – but the divine sharpness of that fruit can't help but expel any thoughts of the dullness of the day.

Skye Gyngell is head chef at Petersham Nurseries, Church Lane, Richmond, Surrey, tel: 020 8605 3627, petershamnurseries.com

Warm salad of sprouting broccoli, onion squash, chilli, and hazelnut sauce

If onion squash is hard to find, you can substitute butternut squash; the skin will need to be removed, but otherwise treat it in exactly the same way.

Serves 6

1 onion squash, sliced in half, deseeded, skin left on
1 dried chilli, crumbled
4 tbsp olive oil
Sea salt and freshly ground black pepper
1 red onion, outer skin removed and sliced into 1/8-inch rounds
2 tbsp balsamic vinegar
1 bunch of sprouting broccoli, washed, patted dry and sliced into six long slices, including the stems and outer leaves

For the dressing

100g/31/2oz whole hazelnuts
2 anchovies
1 tbsp Dijon mustard
1 tbsp red-wine vinegar
120ml/4fl oz extra-virgin olive oil

First make the dressing: preheat the oven to 180C/350F/Gas4, lay the hazelnuts on a tray and place on the middle shelf of the oven for five minutes to tickle out their flavour and colour them slightly. Place the anchovies and mustard into a mortar and pound with a pestle until you have a rough paste. Add the hazelnuts and vinegar and pound once more. Pour in the oil and stir well to combine. Taste and season with a little salt and pepper if needed.

Now turn up the oven to 200C/400F/ Gas6. Lay the slices of squash on a baking tray, crumble over the chilli, pour over two tablespoons of the oil and season with the salt and pepper. Cover with foil. Bake in the oven for 40 minutes, uncovering for the final 10; the squash should be tender but not falling apart. Remove from the oven and set aside.

While the squash is cooking, place the onion rounds in a smaller baking tray and add the balsamic and remaining olive oil.

Season with a little salt and pepper, cover with foil and roast in the oven for 20 minutes, then, as with the squash, uncover and cook for a further 10 minutes; the onions should look glossy and turn a deep purple in colour.

Place a large pot of well-salted water on to boil, prepare the broccoli and, when the water is boiling, plunge the broccoli in and cook for two to three minutes; drain but do not refresh.

Arrange the warm vegetables on a plate, spoon over the dressing and serve, adding some roasted cherry tomatoes if you wish.

Pork with fennel, capers and sage

Serves 4-6

1-11/2kg/2-3lb shoulder of pork
Sea-salt and black pepper
2 tbsp mild-tasting olive oil
11/2tbsp capers, very well rinsed and roughly chopped
1 tsp lemon zest
4 cloves of garlic, peeled and roughly chopped
1 small bunch sage
1 small bunch rosemary
1 tsp fennel seeds
2 fennel bulbs, peeled and chopped into quarters
4 carrots, peeled and cut into chunks
80ml/3oz verjuice or dry white wine
250ml/8fl oz pork or chicken stock, or water
A splash of vermouth (dry)

Heat the oven to 180C/350F/Gas4. Trim the pork of all but a thin layer of fat. Make a few incisions with a knife to allow flavour to permeate the flesh. Season all over.

Combine the capers, lemon zest, garlic, sage and rosemary with the fennel seeds. Spread the mixture all over the surface of the pork and into the incisions.

Toss the fennel and carrots in one tablespoon of oil. Heat a large, ovenproof skillet (you'll need one with a lid) over a medium heat and pour in the remaining tablespoon of oil. Place the pork in the pan; it should sizzle. Brown gently but well, and surround it with the vegetables.

Add the verjuice and stock, put the lid on, place in the oven and cook for three-quarters-of-an-hour. Remove and stir, then return to the oven for an hour-and-a-half.

Take out the meat and vegetables, set aside and keep warm. Return the pan juices to the stove and place over a high heat, skimming off any fat. Boil and add the vermouth, scraping the caramelised bits from the bottom of the pan. Adjust the seasoning if necessary.

Slice the pork, and serve with the vegetables and a spoonful of the rich pan juices.

Clementine sorbet

This is a gentle, refreshing way to finish a meal, so light in flavour it's almost ethereal.

Serves 4

8 sweet, juicy clementines
100g/31/2oz caster sugar
200ml/7fl oz double cream
1 vanilla pod, split in half lengthwise, seeds scraped out
3 tbsp sherry (Lustau or Pedro Ximénez)

Slice the clementines in half and squeeze to remove as much juice as possible. Strain the juice through a colander and set aside. Place the sugar and cream in a small, heavy-based pan. Scrape out the seeds from the vanilla pod and add them to the cream-sugar mix with the pod itself. Place over a medium heat and bring to a boil; reduce to a simmer and cook for about a minute – you simply want to infuse the cream with the flavour of vanilla and dissolve the sugar. Remove, and set aside to cool. Once cool, pour through a strainer on to the clementine juice. Stir well, add the sherry, pour into an ice-cream maker and follow the instructions. If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. Stir every half-hour until it sets. Once set, scoop into bowls and serve at once.

Suggested Topics
PROMOTED VIDEO
Life and Style
ebookNow available in paperback
ebooks
ebookPart of The Independent’s new eBook series The Great Composers
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Recruitment Genius: Tour Drivers - UK & European

    Negotiable: Recruitment Genius: This is a fantastic opportunity to join a is a...

    Old Royal Naval College: ORNC Visitor Experience Volunteer

    Unpaid voluntary work: Old Royal Naval College: Join our team of friendly volu...

    Recruitment Genius: Customer Service / Sales Assistant

    £8 per hour: Recruitment Genius: This airport parking organisation are looking...

    Recruitment Genius: PCV Bus Drivers

    £8 per hour: Recruitment Genius: Do you enjoy bus driving and are looking for ...

    Day In a Page

    Syria crisis: Celebrities call on David Cameron to take more refugees as one young mother tells of torture by Assad regime

    Celebrities call on David Cameron to take more Syrian refugees

    One young mother tells of torture by Assad regime
    The enemy within: People who hear voices in their heads are being encouraged to talk back – with promising results

    The enemy within

    People who hear voices in their heads are being encouraged to talk back
    'In Auschwitz you got used to anything'

    'In Auschwitz you got used to anything'

    Survivors of the Nazi concentration camp remember its horror, 70 years on
    Autumn/winter menswear 2015: The uniforms that make up modern life come to the fore

    Autumn/winter menswear 2015

    The uniforms that make up modern life come to the fore
    'I'm gay, and plan to fight military homophobia'

    'I'm gay, and plan to fight military homophobia'

    Army general planning to come out
    Iraq invasion 2003: The bloody warnings six wise men gave to Tony Blair as he prepared to launch poorly planned campaign

    What the six wise men told Tony Blair

    Months before the invasion of Iraq in 2003, experts sought to warn the PM about his plans. Here, four of them recall that day
    25 years of The Independent on Sunday: The stories, the writers and the changes over the last quarter of a century

    25 years of The Independent on Sunday

    The stories, the writers and the changes over the last quarter of a century
    Homeless Veterans appeal: 'Really caring is a dangerous emotion in this kind of work'

    Homeless Veterans appeal

    As head of The Soldiers' Charity, Martin Rutledge has to temper compassion with realism. He tells Chris Green how his Army career prepared him
    Wu-Tang Clan and The Sexual Objects offer fans a chance to own the only copies of their latest albums

    Smash hit go under the hammer

    It's nice to pick up a new record once in a while, but the purchasers of two latest releases can go a step further - by buying the only copy
    Geeks who rocked the world: Documentary looks back at origins of the computer-games industry

    The geeks who rocked the world

    A new documentary looks back at origins of the computer-games industry
    Belle & Sebastian interview: Stuart Murdoch reveals how the band is taking a new direction

    Belle & Sebastian is taking a new direction

    Twenty years ago, Belle & Sebastian was a fey indie band from Glasgow. It still is – except today, as prime mover Stuart Murdoch admits, it has a global cult following, from Hollywood to South Korea
    America: Land of the free, home of the political dynasty

    America: Land of the free, home of the political dynasty

    These days in the US things are pretty much stuck where they are, both in politics and society at large, says Rupert Cornwell
    A graphic history of US civil rights – in comic book form

    A graphic history of US civil rights – in comic book form

    A veteran of the Fifties campaigns is inspiring a new generation of activists
    Winston Churchill: the enigma of a British hero

    Winston Churchill: the enigma of a British hero

    A C Benson called him 'a horrid little fellow', George Orwell would have shot him, but what a giant he seems now, says DJ Taylor
    Growing mussels: Precious freshwater shellfish are thriving in a unique green project

    Growing mussels

    Precious freshwater shellfish are thriving in a unique green project