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Classic British winter warmers   Wassail The basic Wassail has been a seasonal favorite for centuries. The word wassail comes from the Danes and in Saxon times the original form of the word was waes hail which means to be in good health. 4.5 litres apple cider 1 orange 1 lemon 4 cinnamon sticks 1 tsp whole cloves 1 1/2 tsp allspice 1/2 tsp nutmeg Slice up the orange and the lemon into very thin sections, then scatter them around the apple cider swirling the liquid well. Throw in the cinnamon sticks, cloves and the allspice. Let the mixture set for half an hour and place the liquid over a low flame and heat gradually. Simmer for an hour; allow to cool for at least 10 minutes. Serve by pouring through a strainer, garnish with a bit of nutmeg. Negus Negus was so popular during the early Regency it was practically expected, along with White Soup at any ball. The drink was created by Colonel Francis Negus in the early 18th century. His namesake drink remained a popular warmer on cold evenings until the Victorian times when it was still served at children’s parties. 1 pint of port wine 2 pints of boiling water 125g of sugar lumps 1 lemon pinch of grated nutmeg Put the port into a jug, rub some lumps of sugar on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon juice to the port wine with the grated nutmeg. Pour in the boiling water and cover the jug. When the beverage has cooled a little, it is ready to be served. Smoking Bishop This is one of the classic English hot punches and its name comes from the purple colour reminiscent of the uniform worn by bishops of the Anglican faith. Charles Dickens refers to the drink on numerous occasions in his work. Most notably, after Scrooge’s change of heart in A Christmas Carol he refers to a pleasant discussion he will have about raising Bob Cratchit’s salary and helping his family “ over a Christmas bowl of smoking bishop". Dickens is believed to be a big fan of this drink himself and below is the recipe he favoured, according to his great grandson, Cedric Dickens. 5 sweet oranges 1 grapefruit cloves ½ red bell pepper, seeded and chopped (save a bit for garnish) 125g sugar 2 bottles strong red wine 1 bottle ruby port Slice oranges and grapefruit in half and bake in a 350°F oven for 30 minutes or until the fruit turns pale brown. Stab fruit with cloves and place in a warmed earthenware bowl, ceramic-lined slow cooker, or rice cooker. Add sugar and wine; cover bowl and let the mixture sit for a day or so. Remove the fruit and squeeze the juice back into the wine. Strain the wine through a sieve. Add port and let simmer (but don't boil) for one hour. Serve in warmed goblets.

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