This Roast Tarragon Chicken with Chestnut Mushroom Risotto is great for serving to large gatherings of friends. The chicken is marinated in herbal tarragon and spicy mustard, and the creamy risotto acts as both a bed for the bird and a natural sauce. Made with milk from grass-fed cows, the Salted Butter helps bring out the flavor of both parts of this mouthwatering dish.

The spices bring out their natural oils and flavour, the chicken locks in the juices. I use chickpeas but I sometimes use cannellini beans, or a tin of mixed beans.

Dark, good-quality chocolate slow-cooked with beef is brilliant. It might seem a bit odd but it’s a classic combination in French and Mexican cooking. The chocolate adds a fantastic silky texture and deep notes of cocoa.

A hearty, warming, slow-cooked beef casserole filled with the flavours of smoky pancetta, earthy chestnut mushrooms and shallots plumped with the stewing juices is the best gift you can give to yourself for supper during these cold evenings.