Ingredients

1 bottle (750 ml) dry red wine

1 orange, sliced

2 cinnamon sticks

2 star anise

3 whole cloves

¼ cup honey (adjust to taste)

¼ cup brandy

How to make

Pour the red wine into a large pot. Add the orange slices, cinnamon sticks, star anise, cloves, honey, and brandy.

Heat over low to medium heat, allowing the mixture to simmer gently for 15-25 minutes. Do not let it boil. Gentle heat helps the spices infuse while preserving the alcohol and flavour.

Taste and adjust sweetness if needed. Strain if desired, then ladle into mugs. Garnish with fresh orange slices or a cinnamon stick and serve warm.

Shepherd’s Pie

Ingredients

For the meat filling

500 g mutton (minced or very finely chopped)

1 large onion, finely chopped

2 cloves garlic, minced

1 carrot, finely diced

½ cup green peas

2 tbsp oil or butter

2 tbsp tomato paste

1 cup beef or mutton stock (or water)

1 tsp Worcestershire sauce (optional)

1 tsp black pepper

1 tsp salt (adjust to taste)

1 tsp dried thyme or rosemary

For mashed potato topping

4-5 large potatoes, peeled and cubed

2 tbsp butter

¼ cup warm milk

Salt to taste

How to make

Heat oil or butter in a pan and sauté the onions until soft.

Add the garlic and cook for about 30 seconds, until fragrant.

Add the mutton and cook until well browned.

Stir in the tomato paste, salt, pepper, dried herbs, and Worcestershire sauce.

Add the carrots, peas, and stock.

Reduce the heat and simmer for 30-40 minutes, until the mutton is tender and the gravy thickens.

Meanwhile, boil the potatoes until tender, then mash with butter, warm milk, and salt until smooth.

Preheat the oven to 180°C.

Spread the mutton mixture evenly in a baking dish.

Top with the mashed potatoes, spreading evenly.

Bake for 25-30 minutes, or until the top is golden.

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Poached pears with mascarpone & red wine reduction

Ingredients

Pears (firm, peeled, stem intact) – 4

Red wine – 750 ml

Sugar – 150 g

Cinnamon stick – 1

Star anise – 1

Orange peel – 2 strips

Mascarpone – 200 g

Icing sugar – 2 tbsp

Lemon zest – 1 tsp

Lemon juice – a few drops

How to make

Peel the pears, keeping them whole. Slice a small portion from the base so they stand upright.

In a saucepan, combine red wine, sugar, cinnamon stick, star anise, and orange peel.

Bring to a gentle boil, stirring until the sugar dissolves.

Add the pears and reduce the heat to low.

Simmer for 20-25 minutes, turning occasionally, until the pears are tender.

Remove the pears and reduce the poaching liquid slightly to form a syrup, if desired.

In a bowl, mix mascarpone, icing sugar, lemon zest, and lemon juice until smooth.

Serve the pears warm or chilled, drizzled with the red wine reduction and accompanied by lemon mascarpone.