3 comfort food recipes we’re making on repeat this winter

As the cooler days of winter creep up, L360 shares a selection of seasonal recipes that are perfect for chilly evenings.

Food and flavour expert Phil Bianchi from The Gift of Oil offers creative ways to enhance your meals this winter using high-quality olive oils and balsamic vinegars.

Whether you’re looking for a comforting dinner or a flavourful side, these recipes will bring a touch of warmth and gourmet flair to your cooking this season.

Read more: Five simple recipes using six ingredients or less

Mushroom risotto recipe with truffle olive oil

Add an air of opulence to a moreish mushroom risotto by pairing it with the rich flavour of truffle.

Serves: 4

Takes: 40 minutes

INGREDIENTS

• 2 tbsp pine nuts (optional)
• 2 tbsp truffle olive oil 
• 10g butter (optional)
• 3 to 4 leeks, chopped
• 1 onion, chopped
• 250g risotto rice, such as arborio
• 800ml vegetable stock
• 3 tbsp frozen peas
• 250g pack mushrooms, chopped
• 100g cream cheese
• 30g Parmigiano Reggiano, grated
• Reserve balsamic, for drizzling

METHOD

1. Place the pine nuts (if using) in a frying pan and dry fry on a medium-low heat, stirring continuously. Cook until golden brown, remove from heat and transfer to a plate then set aside.
2. Heat the truffle olive oil and butter (if using) in the frying pan, then gently fry the leeks and onion until translucent. Add sliced mushrooms to the pan and fry for another minute. Stir frequently — don’t allow to brown (will take about 10 mins).
3. Add the rice and stir. Once all the rice is coated, stir continuously for 2 to 3 mins, then add a couple of tbsp of stock.
4. Once the stock has been absorbed, add a little more. Repeat until all the stock has been absorbed and the rice is cooked through (about 20 to 30 mins). Add the frozen peas for the last 2 mins of cooking.
5. Remove from heat and stir in the cream cheese, Parmigiano Reggiano and toasted pine nuts. Cover and leave for a few mins so that the rice can absorb any excess liquid as it cools. Stir in ground black pepper to taste. Drizzle with truffle olive oil and Reserve balsamic.

Read more: Great British Bake Off finalist Crystelle Pereira on her simple recipes for autumn

Pumpkin soup

Pumpkins aren’t just for pies — they can also easily be used to make a thick, creamy soup that’s perfect for chilly evenings.

Serves: 6-8

Takes: 30 minutes to one hour

INGREDIENTS

• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, peeled and left whole
• 3 tbsp Sicilian olive oil
• 1 medium-sized potato, chopped
• 850g pumpkin, deseeded and roughly chopped
• 1 litre vegetable or chicken stock (a little extra may be needed)
• 100ml double cream
• 3 tbsp pumpkin seeds
• cream, chilli pepper olive oil and orange and ginger balsamic, for drizzling

METHOD

1. Place the onion, carrots, garlic and 2 tbsp of the Sicilian olive oil into a large pan. Cook on a low heat for about 10 mins or until the vegetables are tender.
2. Add the chopped pumpkin, mix and cook for a further 3 mins. Pour over the vegetable stock, season and bring to the boil.
3. Reduce the heat, simmer and cook for about 45 mins or until the pumpkin is really tender.
4. Remove from heat and use a stick blender to blend the soup until smooth.
5. Add the cream and a bit more vegetable stock to the soup if needed, season to taste and set aside.
6. Heat the rest of the Sicilian olive oil in a frying pan over a medium heat, add the pumpkin seeds and fry until the seeds start to pop. Remove from the pan and set aside.
7. Ladle the soup into bowls, add a splash of chilli pepper olive oil and orange and ginger balsamic.
8. Top with the toasted pumpkin seeds and a drizzle of cream. Serve with crusty bread.

Read more: How to make the perfect pumpkin spiced latte at home

Black Forest crumble

If you’re looking for an interesting twist on a classic crumble, then you must try this Black Forest variation.

Suggested fruits include cherries, grapes, blueberries, blackberries and blackcurrants.

Serves: 4-6

Takes: One hour and 15 minutes

INGREDIENTS

• 450g black forest fruits, chopped into small chunks
• 75g granulated sugar
• 50g unsalted butter
• 100g plain flour
• 50g demerara sugar
• Chocolate and Coffee Infused Balsamic or Green Apple Balsamic for drizzling

METHOD

1. Heat the oven to 180C, 160C fan, gas 4.
2. Mix together the fruit and granulated sugar. Pop into a pie dish.
3. Rub the butter into the flour to make a light breadcrumb texture. Add in the demerara sugar until combined and spread over the fruit until completely covered.
4. Bake for 35-50 mins until the top is golden brown and bubbling and the fruit is tender.
5. Serve with a drizzle of infused oil and enjoy