Feeling a bit glum? Grab a warm drink, sit down and send the depressing vibes packing with this huggable issue of your favourite magazine. It might be dark and cold outside, but inside it’s toasty and cosy. The perfect recipe (in our view) involves two stages: get outside, breathe big lungfuls of air, clock up a few thousand paces, then reward yourself with wholesome, fantastic flavours to snuggle up with and enjoy in front of a good film on the telly. Suddenly February looks altogether better
The quick weekend brunch
BAKED EGGS WITH HOT-SMOKED SALMON AND HERBS
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 25 MIN Heat the oven to 200°C/180°C fan/gas 6. Melt a knob of butter in a saucepan, then add 1 finely chopped onion and fry for 5-8 minutes until soft. Turn off the heat and add 2 tbsp creamed horseradish, 200ml double cream, 200g hot smoked salmon, flaked, a small handful of chopped fresh parsley and the juice of 1 lemon. Season to taste, then divide the mixture evenly among 4 small ovenproof dishes. Make an indentation in each mixture with the back of a spoon, then crack 1 medium free-range egg into each. Grate over parmesan, loosely cover with foil, then bake in the oven for 20 minutes. Remove the foil and return to the oven for another 5 minutes until the egg white has set. Serve straightaway with hot buttered toast