Get rid of the winter blues with these recipes you can create at home: <strong><span>Jones the Grocer’s </span><span>warm chocolate brownies with chocolate sauce</span></strong> <span><em>Preparation time: 15 minutes</em></span> <span><em>Cooking time: 35 minutes</em></span> <span><em>Serves 6-8</em></span> <strong><span>Ingredients</span></strong> <span>For the chocolate brownie</span> <span>225g butter, softened, plus extra for greasing</span> <span>275g 64% cacao chocolate (Jones use Valrhona Noir Manjari), broken into pieces</span> <span>5 medium eggs</span> <span>400g caster sugar</span> <span>50g cocoa powder, sifted</span> <span>200g plain flour, sifted</span> <strong><span>For the sauce</span></strong> <span>250g water</span> <span>100g caster sugar</span> <span>160g glucose syrup</span> <span>75g cocoa powder</span> <span>50g 64% cacao chocolate (Jones use Valrhona Noir Manjari), broken into pieces</span> <strong><span>To serve</span></strong> <span>Vanilla ice cream</span> <span>Toasted flaked almonds</span> <span>Fresh cream</span> <span><strong>Method </strong></span> <span><strong>▶</strong></span><span> Pre-heat the oven to 170°C. Grease and line a shallow 20cm square baking tin with butter.</span> <span><strong>▶</strong></span><span> Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water and leave to melt.</span> <span><strong>▶</strong></span><span> Beat the eggs and sugar together with an electric hand whisk until thick and creamy.</span> <span><strong>▶</strong></span><span> Add the sifted cocoa powder to the melted chocolate and stir to combine. Gently fold the egg and sugar mixture into the chocolate mix, then stir in the sifted flour.</span> <span><strong>▶</strong></span><span> Pour the brownie batter into the prepared tin and spread out to a thickness of 3 to 4cm.</span> <span><strong>▶</strong></span><span> Transfer to the oven and cook for 18-25 minutes, until a skewer inserted into the centre is slightly wet with mix when removed.</span> <span><strong>▶</strong></span><span> Once cooked, leave the brownies to cool in the tin, then cut into squares.</span> <span><strong>▶</strong></span><span> To make the sauce, put the water, caster sugar and glucose syrup in a saucepan and set over high heat.</span> <span><strong>▶</strong></span><span> Bring to the boil, then remove from the heat and stir in the cocoa powder and chocolate.</span> <span><strong>▶</strong></span><span> To serve, warm the brownies through in the oven, and divide among serving plates. Cover generously with warm chocolate sauce and a drizzle of cream. Finish by topping the brownies with some vanilla ice cream and sprinkling with the flaked almonds.</span> ______________ <strong>Read more:</strong> ______________ <strong><span>Tom Aikens' roast beef rib</span></strong> <span><em>Preparation time: 10 minutes</em></span> <span><em>Cooking time: 4 hours 15 minutes</em></span> <span><em>Serves 8-10</em></span> <span><strong>Ingredients </strong></span> <span>1 x four bone beef rib, trimmed and tied</span> <span>sea salt and pepper</span> <span>2 tbsp Dijon mustard</span> <span>2 tbsp olive oil</span> <span>sea salt and pepper, to taste</span> <span>4 sprigs thyme</span> <span>4 sprigs rosemary</span> <span>4 crushed garlic cloves</span> <span>butter</span> <span><strong>Method </strong></span> <span><strong>▶</strong></span><span> Remove the meat from the fridge at least 45-60 minutes before you want to start cooking to allow it come to room temperature.</span> <span><strong>▶</strong></span><span> Smear the beef with the mustard and a little oil, then season all over with sea salt and pepper.</span> <span><strong>▶</strong></span><span> Heat a bit of oil in a smoking hot pan, add the beef and sear until golden brown all over. Add a good knob of butter to the pan along with all the herbs and the garlic. Baste with the butter.</span> <span><strong>▶</strong></span><span> Transfer to a roasting tray with a wire rack and place in a 160°c oven for 4 hours or until the core temperature reads 55°C on a meat thermometer.</span> <strong><span>Yorkshire puddings</span></strong> <span><em>Serves 8-10</em></span> <span><em>Preparation time: 10 minutes plus resting</em></span> <span><em>Cooking time: 30 minutes</em></span> <span><em>Serves 8-10</em></span> <span><strong>Ingredients </strong></span> <span>250ml milk</span> <span>250ml water</span> <span>5 eggs</span> <span>250g plain flour</span> <span>8g salt</span> <span>1g freshly ground black pepper</span> <span>beef fat, for cooking</span> <span><strong>Method </strong></span> <span><strong>▶</strong></span><span> Whisk together the milk, water and eggs in a large bowl. Make a well in the centre and slowly add the flour, whisking continually until you have a smooth batter. Add the seasoning and pass the mixture through a fine sieve. Leave to rest in the fridge for 3 hours.</span> <span><strong>▶</strong></span><span> Fill your Yorkshire pudding tins one-third full with beef fat and heat until searing hot. Carefully pour in the batter, then transfer to a 190/200°C oven for 25 to 30 minutes.</span>