There are many nice things about winter – windy beaches, open fires, dark beers and bright rain jackets. But the best thing about the season is the heavy, satisfying food it suits and the ingredients and utensils from A to Z that help you tinker in the kitchen while the clouds mass outside.

Rhubarb and quince grunt with cream (above)

Making the most of seasonal ingredients, this dessert is a little like a crumble or cobbler but with an excellent alteration that sees the oat-based topping replaced with a biscuit top. And there’s cream, which is the best.

Required accoutrements

Flour and sifter

Eggs

Quince

Rhubarb

Slow-cooked lamb tagine with flatbread

A slow dish like this fills the house with anticipation as it cooks and releases spicy, zesty and rich aromas throughout the day. Finally sitting down to eat it is the culinary equivalent of crawling into a pre-warmed bed.

Required accoutrements

Pot

Preserved lemon

Knives

Zester

Parsley

Garlic with press

Porridge with apple and maple granola

Start the day with something that will warm you from the inside out and prepare you for the cool hours ahead. Porridge is one of the easiest hot breakfasts to put together and this version has extra deliciousness lent by the wonder that is maple.

Required accoutrements

Sugar

Milk

Wooden spoons

Walnuts

Apple

Oats