As the temperature drops the thought of warming foods such as ginger, cinnamon, and  soups sounds delightful.

Dressing Ingredients:

• 1/2 cup extra-virgin olive oil

• 3 tablespoons red-wine vinegar

• Coarse salt

Salad Ingredients:

• 2 pounds mixed chicories, torn into 1-inch pieces (18 cups)

• 1 cup walnuts, toasted and coarsely chopped

• 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges

• 3/4 cup pomegranate seeds

• Coarse salt and freshly ground pepper

Directions:

Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat.

Ingredients:

• 1 tbsp vegetable oil

• 1 onion, chopped

• 1-2 tsp Thai curry paste, red or green

• 1l vegetable stock

• half sachet creamed coconut (or ¼ can reduced-fat coconut milk)

• handful coriander, roughly chopped

• mini naan bread, to serve

• 750g sweet potatoes, grated

Directions:

Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.

Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm garlic naan breads.

Hot Ginger Apple Cider

Ingredients:

• 4 cups apple cider

• 2 tbsps light brown sugar

• 4 whole cloves

• 2 cinnamon sticks

• 5/8 ginger

• 4 cinnamon sticks

Directions:

In a medium saucepan, bring apple cider, brown sugar, cloves, cinnamon and ginger to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Remove pot from heat, cover, and let it infuse for 10 minutes.

Garnish each glass with a cinnamon stick if desired.