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Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Citrus recipes

From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Winter tart recipes

Tarts are as versatile as they are delicious, and are perfect for baking on a cool winter's day.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

The cheat: roast capsicum

Roast red capsicum and saffron soup

Roast red capsicum and saffron soup

Used in dips, soups, salads and pasta, sweet, char-grilled peppers bring richness and colour to many a midweek meal.

There's no doubt that the fiery-coloured red capsicum is at its best char-grilled or roasted. It develops a mellow sweetness and silky texture that's perfect for use in anything from salads to sauces, soups and pasta dishes. But let's face it: peeling and seeding a roast capsicum can be annoyingly fiddly. Buying char-grilled or roast capsicum, either from the deli counter or in jars, is an investment that doesn't compromise quality (the same can't be said for char-grilled eggplant; we've never found a store-bought version that can hold a candle to anything home-made).

Buying ready-made roast capsicum cuts a good hour off any recipe that calls for the ingredient. The examples on offer at the deli counter usually haven't been preserved in any way, so should be used within a few days of buying. Jarred roast or char-grilled capsicum, on the other hand, is shelf-stable until it's opened (and before the best-before date) and is a great pantry stand-by. Once open, store the jar in the refrigerator for up to a week or so.

Roast red capsicum and saffron soup (pictured)
Serves 4-6
Heat 2 tbsp olive oil in a large saucepan over medium-high heat, then sauté 1 thinly sliced Spanish onion and 1 finely chopped garlic clove until tender (4-5 minutes). Add 125ml dry white wine and ½ tsp saffron, and simmer until liquid reduces by half (2-3 minutes). Add 1 litre chicken stock, 400gm canned tomato, 400gm char-grilled capsicum, 3 thyme sprigs and season to taste. Simmer until well-flavoured (10-15 minutes), add 50gm coarsely torn crustless day-old sourdough and 1 tbsp red wine vinegar, remove from heat, stand until bread softens, then purée with a hand-held blender. Serve hot, with a dollop of natural yoghurt, and scattered with coarsely torn roast capsicum and thyme.

Roast capsicum and baked ricotta on garlic crostini
Serves 4
Place a 200gm wedge of firm ricotta on a baking tray lined with baking paper, drizzle with 1 tbsp olive oil, scatter with a pinch of dried chilli flakes and a pinch of dried rigani and season to taste. Roast at 200C until firm and browned on the edges (8-10 minutes), cool, then coarsely crumble. Meanwhile, combine 200gm coarsely torn char-grilled capsicum, 1 tbsp extra-virgin olive oil and 2 tsp Sherry vinegar or to taste in a bowl, season to taste and set aside to marinate. Drizzle 8 thick slices of sourdough with a little extra-virgin olive oil and char-grill until toasted (2-3 minutes), then rub with cut-side of a garlic clove. Pile marinated capsicum mixture on top, scatter with baked ricotta and serve.

Red capsicum hummus
Serves 4-6
Process 400gm canned drained chickpeas, 200gm char-grilled capsicum, 2 tbsp hulled tahini and 2 garlic cloves in a food processor until smooth. Add 2 tbsp extra-virgin olive oil and juice of 1 lemon, or to taste, process to combine, then thin with a little warm water if necessary. Season to taste and serve with warm toasted pita bread.

Roast capsicum and sausage strozzapreti
Serves 4-6
Cook 400gm dried strozzapreti in a large saucepan of boiling salted water until al dente (8-10 minutes). Heat 2 tbsp olive oil in a frying pan over medium-high heat, sauté 1 thinly sliced onion and 1 finely chopped garlic clove until tender (4-5 minutes). Add 2 pork and chilli sausages squeezed out of their skins and stir, breaking into coarse chunks with a wooden spoon, until browned (2-3 minutes). Add 100ml red wine, simmer until reduced by half, then add 200gm canned cherry tomatoes and simmer until thick (2-3 minutes). Add 250gm coarsely torn char-grilled capsicum and a handful each of chopped flat-leaf parsley and oregano. Toss sauce with drained pasta and serve hot.

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