Winter warmers

Now that we are watching the autumn days pass into winter and feeling the temperature drop, what probably appeals to our tastes and tummies is something warm and filling. Some simple dishes will keep children and their nannies going through those really chilly days.

A few years ago my youngest son asked me one crisp winter morning, 'Mum, will you make me that breakfast that makes you feel like a radiator inside?' He meant, of course, hot porridge, a dish he adores to this day, especially when it's really cold out. And he was right that hot porridge is one of those foods that give you the energy and kick-start you need for a long day ahead.

Hearty and warming food will help you and the children to stay fit and healthy, and keep your immune systems active and alert. Maintaining a well-balanced diet with lots of natural minerals and vitamins will help to keep the bugs at bay in the season of coughs, colds and perhaps flu.

Breakfast warmers

Hot honey porridge

All you need is porridge oats, Quaker Oats or Ready Brek; enough milk to absorb the cereal; a good dessertspoon full of runny honey; and an optional topping of choice, such as sultanas or dried fruits, bananas, apples or grapes. Porridge is really easy to make these days, especially if you have a microwave.

Safety tip: Do be careful not to serve the porridge piping hot - allow it to cool a little before serving.

Lunch or supper

Sausage stew with cobbler topping

This great dish is very filling and can be a meal in itself. For those who do not eat pork it can be made with Quorn or chicken and turkey sausages.

You will need:

450g Quorn or chicken/turkey or pork sausages

1 tbsp tomato puree

1 tin chopped tomatoes

1 onion finely chopped

1 tbsp plain flour

50g margarine

Pinch of salt, pepper and nutmeg

1 tbsp Worcestershire Sauce

1 vegetable or chicken stock cube

For the cobbler:

45g shredded suet

100g self raising flour

25g butter or margarine

Finely grated zest and juice of one orange

* Set the grill on a high setting. Place the sausages on the grill pan and with a sharp knife or skewer, pierce them all over. This releases the fat while the sausages cook and prevents them from being greasy. Place the sausages under the hot grill and cook on all sides.

* Peel and chop one onion (if your eyes start watering, it will help to run some cold water as you peel the onion). Place the onion in an ovenproof casserole dish.

* Measure out 50g cooking margarine and place it in the casserole dish with the onion. Place the casserole over a low heat and allow the onion to cook and colour slightly.

* Check the onion and stir it well. Once the onion is soft and just starting to colour, turn the heat off and carefully add 25g plain flour (1 tablespoon) to the onion and margarine (this is called a roux). Mix well and place over a low heat and cook for two minutes, to remove the floury flavour. Turn the heat off. Check the sausages and turn them if necessary.

Once they are brown all over, turn off the grill. Leave to cool.

* To make the cobbler, sift the flour into a mixing bowl. Add the suet, butter and a pinch of salt. Take the orange and roll it under your hand.

Using a zester, zest the orange and then squeeze all the juice. Add the zest and juice to the cobbler mixture and stir well. Bring the mixture together with a fork or wooden spoon. It there is not enough orange juice, add water to make a stiff dough. Knead the dough and then make it into several small balls. Pat them into scone shapes and set aside.

* Open a tin of plum tomatoes and pour them into the casserole dish with the onion and roux, and stir well. Measure out and add to the casserole 1 tablespoon tomato puree, 1 tablespoon Worcestershire sauce. Take 1 vegetable or chicken stock cube and crumble it into a measuring jug. Add 150ml of boiling water. Allow the cube to dissolve and then pour it into the casserole dish.

* Put the casserole back over a low heat and allow the sauce to thicken and come to the boil. Now place the cooked sausages into the casserole and season well with a pinch of salt, pepper and mustard powder.

Place all the cobblers on top of the casserole all around the dish. Place in the preheated oven for 25-35 minutes or until the cobblers are risen and golden brown. Serve with carrots, broccoli or peas.

Handy tip: You can always add some peas, sweetcorn or carrots to the main stew. This means it is all in one dish.

Treacle and plum sponge puddings

You will need:

100g self-raising flour

100g butter or margarine

4 tbsp golden syrup

100g demerara sugar

2 large eggs

100g juicy plums or apples

* Preheat the oven to 190xC, gas mark 5.

* Grease a large pudding basin or individual ramekin dishes with some oil or margarine to prevent the sponge from sticking. Drizzle 4 tsp golden syrup into the bottom of the basin or 4 tsp into each ramekin.

* Using a wooden spoon, beat the butter and sugar together for one or two minutes until pale and fluffy. Whisk in the eggs and sift in the flour.

Stir well. Grate the zest of the orange and add it to the mixture. Cut the orange in half and squeeze the juice, pour the juice into the mixture and stir well.

* Prepare the fruit by washing and then chopping it into small chunks. Add all the fruit to the mixture and stir well so that all the fruit is covered by the sponge mixture. Carefully spoon the sponge mixture into the pudding basins or ramekins and smooth the top. Place on a baking sheet and cook for 15-20 minutes or until risen and firm to the touch. Leave in the basins or ramekins for a few minutes, before turning out on to a plate to serve.

Serve with fresh thick custard, creme fraiche or ice cream. Try to serve this dessert warm and steaming, as this adds to its appeal.

Homemade fresh custard

You will need:

250ml whole milk

3 large egg yolks

1 tsp cornflour

25g caster sugar

One half tsp vanilla extract

* Put the milk into a small saucepan over a low heat to simmer. Separate the eggs into separate mixing bowls, as you will only need the yolks for this recipe. Whisk the yolks, cornflour, sugar and vanilla extract together.

* Slowly pour the hot milk over the egg mixture into the mixing bowl, while whisking all the time.

* As soon as all the milk has been added, pour the mixture back into the saucepan and return to the stove on a gentle heat. Keep whisking until the custard has thickened and is nice and smooth, which will happen as soon as it reaches simmering point.

* Turn off the heat and remove the custard, which is now ready to serve.

Handy tip: If the custard isn't thick enough you can always add some extra cornflour, as long as you cook it out properly. The egg whites that you haven't used will keep in the fridge in an airtight container and can be used later to make meringues or a topping for a dessert.

The kitchen is always the warmest part of the house and it is all the more enticing when you are making delicious and aromatic food. Whatever the season, the secret to success in the kitchen with children is to keep things simple and to try to involve the children as much as possible - even if it is only the stirring (and if no raw eggs were used, licking) of the mixing bowls.

Fiona Hamilton-Fairley is the principal of the Kids' Cookery School in London W3