PROVIDES HEAT TO WARD OFF CHILL

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Preheat oven to 220C/200C (fan)/425F/Gas 7. Boil bite-size chopped potato with pinch salt for 10-15 min. Cook diced onion and carrot in drizzle of oil for 3-5 min. Add lamb mince and cook for 4-5 min, breaking up with a wooden spoon. Dissolve beef stock, onion marmalade and tomato paste in 300ml boiled water. Add this and the Henderson’s relish and Cook mince in an oildrizzled hot pan for 2-3 min until brown, breaking up with a wooden spoon. Add the cumin, paprika and chilli flakes (go easy if you don’t like it too hot) and cook for 30 sec. Crumble in the beef stock and add the chopped tomatoes and chipotle paste. cook for 5-6 min further until gravy-like. Mash cooked potatoes with splash of milk and large knob of butter. Cover the lamb mixture with it in an ovenproof dish. Rake mash with a fork to create crispy top and sprinkle with grated cheese. Cook for 15-20 min until golden. Serve with spring greens (discard rough stalks) sliced into thin strips and cooked with a drizzle of olive oil until tender. Cook chicken thighs with pinch of salt and pepper in drizzle of oil for 2 min each side. Put on a plate. Use pan to cook finely sliced onion with knob of butter for 3-4 min. Add chopped thyme and finely sliced garlic and cook for 1 min. Add chicken stock dissolved in 450ml boiled water; bring to boil. Return chicken to pan, add large bite-size chopped potatoes and squash cubes. Reduce heat, cover and cook for 10-15 min until all tender. Remove chicken and pull into large chunks using two forks. Add cream, juice of half a lemon and large pinch pepper to pan. Return chicken and give it a good old mix. Serve with warm baguettes. Garnish with lemon wedge and thyme.