Print off these tasty winter recipes

 In the January issue of Yachting Monthly – on sale 14 December – Tom Cunliffe shares his tips for taking the chill out of off-season sailing.

Included among more practical advice are these recipes to provide a warming glow whether on board or at home.

Don’t miss January’s YM for the full article?

The Whisky Mac
These days one has to be ‘PC’ when advising others to take alcoholic refreshment, and even the warming properties of a straight shot of brandy have been cast into serious doubt. Nevertheless, a discreet slug of rum in the coffee can work wonders for morale. Once you’re safely in, a 50/50 cocktail of scotch and ginger wine (Crabbie’s is best) delivers an inner glow that will invigorate any half-frozen mariner. Those intimidated by the full treatment might consider the more modest ‘Whisky Wurzel’, which substitutes ‘Dorset Ginger Cordial’ for Mr Crabbie’s livelier alternative. I buy mine from the Farmers’ Market stall in Salisbury Market, but The Lyme Bay Winery sells it from their website.

Squash soup
One onion, one peeled butternut squash with seeds removed, two leeks, 500g carrots, 500g potatoes, one vegetable stock cube, a litre of water, one teaspoon of cumin, two teaspoons of coriander, and one tablespoon of olive oil.
Wash veg and dice up small. Heat oil in a saucepan, lob in the onions and cook for a few minutes, then add remaining veg. Stir, and let them sweat at a low temperature with the lid on for five minutes while you dissolve the stock cube in enough water to cover the vegetables. Pour in and simmer until soft. Add salt, pepper and spices. If you’re at home, liquidise when it’s cool. On board, just bash it up with a potato masher.

Chilli soup
One onion,one red pepper, one tablespoon of olive oil, 500g of lean minced beef, one regular can of tomatoes, two cans of kidney beans, half a litre of vegetable stock, half a teaspoon of crushed chillies, one tablespoon of tomato puree.
Melt the oil in a large saucepan and fry the chopped onion until it starts to brown. Add the meat and fry until cooked through. Now throw in the canned goods, stir in the stock and tomato puree, add as many chillies as you dare and simmer for half an hour. When it’s cooled, liquidise or mash it up as best you can.