A wonderful comfort food for helping through the cold nights.

• Start by washing and dicing your potato before submerging in a bowl of cold water to remove some of the starch.
• Finely dice the onion and sweat in a pan with the butter, salt and pepper and a pinch of fresh thyme.
• Sweat the onion down for 5 minutes before stirring in a tablespoon of flour for 30 seconds
• Add the milk and stock and stir well before adding the drained potatoes.
• Keep stirring until the potatoes are tender, five to ten minutes depending on the size of your dice.
• Stir in the sweetcorn and the coarsely shredded lettuce.
• Remove from heat and stir through for a minute before adding a drizzle of cream for extra indulgence. Serve with a hunk of bread

• Start by getting yourself a large, heavy bottomed pan and putting it on a medum heat with a good glug  of olive oil.
• Finely shred one medium to large washed leek and add to the pan with a pinch of chilli flakes and a pinch of salt and pepper
• Stir for four or five minutes before adding Arborio rice (about 100g per person). Stir the rice until beginning ot turn translucent, a minute will probably do and add a glass of white wine to reduce
• Once the wine has reduced, ladle in a good spring stock, one ladle at the time. A good risotto is a labour of love but its worth the effort of bringing together one ladle at the time until the rice is just cooked al dente.
• Once you have a loose, oozing risotto, take off the heat and add one head of coarsely shredded lettuce, the juice of half a lemon and a  large handful  of grated Parmesan. Stir well before serving

• Preheat the oven to 180c
• Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
• Wash the spinach and romaine lettuce leaves and spin dry.
• Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
• Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.