Hello sunshine: Ravinder Bhogal’s pot-pot roast crock pot recipe chicken with ’nduja, fennel and winter citrus, marmalade on toast pudding and a citrus juice drink. Use eight chicken thighs instead of legs here, if you prefer. The bittersweet citrus perfectly balances out the ’nduja’s sly heat.

I particularly love pearled spelt dressed with a fruity olive oil. Put a large casserole on a medium-high heat and add the oil. Season the chicken well, then fry until golden brown all over and transfer to a large plate. Lay the fennel wedges and garlic head halves cut side downin the pan, cook until lightly browned all over, then transfer to the chicken plate.

Add the orange and lemon wedges, cook briefly to caramelise lightly, then transfer to the plate. Add the fennel seeds and orange zest to the pan, fry briefly, then pour in the stock, Pernod and orange juice, and whisk in the ’nduja. Gently lay the chicken, garlic, fennel and citrus back in the pot, add the olives and bring to a boil. 35 minutes, until the chicken is cooked all the way through. Paddington bear into a sugary nirvana. For best results, make it a day ahead, to give it a good amount of time to set. 4 and line an oven tray with baking paper.

Melt the butter in a saucepan on a low heat, then brush generously over both sides of the sliced brioche. Spread the bread on the tray and toast in the hot oven for about 25 minutes, until golden. Remove, leave to cool a little, then generously spread one side with marmalade and set aside. 3 and line a 900g loaf tin with baking paper, letting it overhang the sides. Arrange the slices of bread inside it, as if you were reshaping the loaf. In a bowl, whisk the eggs, egg yolks, creme fraiche, caster sugar and the vanilla seeds until smooth, then whisk in the cream and pour all over the bread, letting the first lot soak in before adding more, if need be.

50 minutes, or until golden and firm, and a skewer comes out clean. Leave to cool in the tin, then chill for four hours, and preferably overnight, until firm. Recipes from all our star cooks, seasonal eating ideas and restaurant reviews. Privacy Notice: Newsletters may contain info about charities, online ads, and content funded by outside parties.

For more information see our Privacy Policy. To make the caramel clementines, swirl the sugar, 100ml water, lemon peel and vanilla pod in a saucepan on a medium-high heat until the sugar dissolves. Bring to a boil, then continue to swirl for eight to 10 minutes, until you have a dark amber, almost bitter caramel. Carefully fish out and discard the lemon peel and vanilla pod.

Turn the pudding out of the loaf tin, cut it again into thick slices, lay it on an oven tray lined with baking paper and dust with icing sugar. Heat a knob of butter in a large frying pan, lay in some of the slices sugared side down, and cook until caramelised. Dust the tops with icing sugar, flip and caramelise for another minute or two. Transfer back to the tray, wipe out the pan and repeat until all slices are caramelised. Transfer the bread to the oven to heat through for five minutes, then serve warm, topped with caramelised clementines and a scoop of vanilla ice-cream. This is packed full of vitamins, antioxidants and anti-inflammatory ingredients that say boo to the flu.