Serves 6 

3/4 cup water

3/4 cup white sugar

1 cinnamon stick

1 orange zested

1 lemon or lime zested

whole cloves






In a saucepan, combine the water, sugar and cinnamon stick

Bring to a boil, reduce heat and simmer

Cut the orange in half and squeeze the juice into the simmering water

Push the cloves into the outside of the orange peel, and place peel in the simmering water

Continue simmering for 30 minutes, until thick and syrupy

For alcohol based Glühwein

Pour in 750 ml red wine and heat until steaming but not simmering

Remove the clove-studded orange halves

Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break)

For non alcoholic based Glühwein

Add grape juice instead of wine

To Serve

Best served hot in mugs or glasses that have been preheated in warm water (cold glasses will break), alternatively Glühwein can also be heated in a microwave proof mug.


This Greek stew uses a blend of sweet and sour tastes to give it its unique character.

Cooking Time 3 1/4 hours

Serves 6–8 

4 tablespoons olive oil

1.8 kg (4lb) round or chuck beef in 3 cm (1 in) cubes

1 teaspoon ground cumin

2 onions, finely chopped

500 g potato diced

1 bunch of Dutch carrots

9 cloves garlic, crushed

3 tablespoons tomato puree past

250 ml (1 cup) dry red wine

3 tablespoons tomato paste (puree)


Heat half the oil in a large flameproof casserole dish and brown the beef in batches, adding more oil as needed. Put the beef in a bowl, then sprinkle with the cumin and set aside. Add more oil and soften the onions and garlic over a low heat for 5–6 minutes. Return the meat to the pot.

Stir in the wine, increase heat and deglaze the pot. Add 500 ml (2 cups or beef stock) or water, the tomato paste and wine vinegar and bring to the boil. Add potatoes, sweet potato and carrots. Add the cinnamon, cloves, bay leaves and sugar, and season with salt and freshly ground black pepper. Reduce the heat, cover with a double layer of foil and put the lid on. Simmer over very low heat for 1 hour.

Peel the onions and cut a cross in the base. Add to the pot along with the currants. Continue cooking for a further 1 1/2 hours or until the beef is very tender and the sauce is thick. Discard the cinnamon sticks and the bay leaves. If adding feta, stir in and simmer for 3–4 minutes uncovered. Taste for seasoning and serve straight from the pot with rice or mash.


Serves 6–8 

2 kg pumpkin peeled and diced

500 g carrots peeled and sliced

1 kg brown onions peeled and sliced

250 g red lentils

6 cloves garlic chopped or grated

Salt and pepper to taste

Vegetable stock

Oil for sweating off onions and garlic




Sweat onion in oil until softened

Add garlic after onion is sufficiently softened and sweat until light browned

Add vegetable stock to deglaze pot

Add pumpkin and carrots

Bring to boil then lower heat to slow simmer

Stir occasionally to prevent ingredients from catching burning

Add lentils when the pumpkin and carrot are nearly cooked

Stir frequently as lentils will catch and burn very easily

Simmer until carrot is cooked and can be mashed with the back of spoon

Red lentils should have broken down by now

Soup is ready to puree

Puree with stick blender, blender, food mouli or magi-mix

Take care when pureeing as it is best done when the soup is hot

Season to taste

For a nuttier and more pronounced flavour, pre-roast the veggies, deglaze pan and add lentils at same time as stock