Suppers that are worth staying in for

There’s a cold snap coming, so cosy up with Clodagh McKenna’s winter recipes, from rösti-topped fish pie to an aromatic tarte tatin

75g blanched hazelnuts 1 litre hot vegetable stock 100ml crème fraîche the vegetables to sweat for 15 minutes.

Next make the hazelnut and sage pesto. Place a frying pan over a high heat, add the hazelnuts and toast, shaking the pan frequently to toast the nuts evenly, for three minutes – this will release all of the oils and the flavour.

Add the chopped sage to the extra virgin olive oil in a small bowl.

Tip the toasted hazelnuts on to one half of a clean tea towel, then fold over the other half of the tea towel to cover and bash the nuts with a rolling pin until crushed. Add the crushed nuts to the olive oil and sage, mix together well and set aside.

Add the hot stock to the vegetables and bring to the boil, then leave to cook, uncovered, for about 15 minutes until the vegetables are tender.

Transfer the soup to a blender or food processor, or use a hand blender to blend until smooth.

Return the soup to the saucepan (if necessary). Stir in the crème fraîche and place over a medium heat for just two minutes to warm through.

Serve the soup in warmed bowls with the hazelnut and sage pesto drizzled on top.

WINTER WARMER Clodagh’s celeriac soup with hazelnut and sage pesto