Winter Warmers

1. In a large bowl, combine the flour, baking powder, bicarbonate of soda, brown sugar and mulled wine spice.

2. Add eggs, melted butter and spiced rum and mix until smooth, then fold in the grated pumpkin.

3. Butter and flour the ramekins and divide the mix.

4. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you will need 1/2 Weber® Rapidfire Chimney Starter of lit briquettes.

5. Place the ramekins over indirect heat and bake with the lid on for about 20-25 minutes.

6. Take the cakes off and let them cool down a bit. Remove the ramekins before serving.

7. In a saucepan stir together the coffee, the cream, the Kahlua, and the vodka and heat the mixture over moderate heat until it is hot.

8. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

9. Tip: To add some extra flavour, place a cinnamon stick on your charcoal or in a smoke box and smoke your cakes.

1. Pick thyme and rosemary leaves and add to a mortar.

2. Peel and roughly chop garlic and shallots and add to the mortar.

3. Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.

4. Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.

5. Place the Roast in the Cooking Grate over indirect heat.

6. Insert an I Grill Probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 55 °C

7. Take the roast off the grill and rest on a warm place for about 20 minutes before serving.

8. While the beef is resting, pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.

9. Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 15 mins or until the beef is ready. Ladle into glass mugs to serve.

1. Cut the beef into cubes (2,5 x 2,5cm) and combine with 3 tablespoons of vegetable oil in a large mixing bowl.

2. Peel and roughly chop garlic onions and ginger.

3. Peel carrots and butternut squash, slice the carrots (1,5cm), de-see, and dice the butternut squash (2x2cm).

4. Wash the kale and baby potatoes.

5. Place the GBS Dutch Oven into the GBS Cooking Grate end preheat for about 10 minutes.

6. Place the oiled beef chunks into the Dutch Oven, season with salt and pepper and cook for about 3-5 minutes, turning from time to time, until browned.

7. Remove the meat from the Dutch Oven and set aside.

8. Add 3 tablespoons of oil to the Dutch Oven, followed by onions and garlic.

9. As soon as the onions and garlic are soft, add the beef cubes and tomato paste and dust everything with flour.

10. Cook for 2-4 minutes, then deglaze with on third of the beef stock and cook until almost all liquid is gone.

11. Add the remaining stock, sieved tomatoes, herbs the Provence and bay leaf butternut squash and baby potatoes and change to indirect eat.

12. Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.

13. While this is cooking, begin making hot toddy: put the liquids into a pan, cover with a lid and bring to a simmer over a medium heat.

14. Add the grated ginger, cloves and cinnamon and simmer with the lid on for another 5 minutes.

15. Remove from the heat and let it infuse, with the lid on, for 5 minutes.

16. Strain and add a squeeze of lemon into each mug.

17. Add a pinch of turmeric and cayenne for a little kick, if you'd like.

18. Sprinkle the stew with some chopped parsley before serving, and serve together.