Have I just woken up in the Medieval era? No... but the heating isn't on and it's -4 outside. Hello carbohydrates laced in sugar!

After a particularly mild Christmas, University exams and looming dissertation deadlines have summoned January into an untimely onslaught of frosts to numb those few surviving brain cells into submission.  Calling all hot and comforting carbohydrates - urgently required in student houses all over Britain! (Well certainly those in the Northern half).

These magnificent marshmallowy chocolatey brownies are the result of another BBC recipe search and with a little modification - or just a lack of cocoa powder and a forgetful cook - they turned out to be quite the crowd pleaser. Here's a little peek to get those tastebuds tingling!

Although they look a little overdone, think bonfire night toasted marshmallows and embrace the gooey caramel and deep chocolate hit! They are also surprisingly light!

However sometimes the chill wintry evenings demand a heartier solution and for that the classic student favourite Spaghetti bolognese receives a seasonal revival.

Parsnippy Bolognese with Bacon and Basil (Serves 2)


150g minced beef
1x400g tin plum tomatoes
1 large parsnip, diced into 1cm chunks
2 spring onions, finely sliced
1 clove garlic, finely chopped
A large handful fresh basil (finely chopped with a sprig of leaves reserved)
A generous squeeze of tomato ketchup
A generous lug of Henderson's/Worcestershire Sauce
About 100ml of stout (the beer is optional but it makes it pretty special!)
4 slices smoked bacon roughly chopped
A good pinch of salt and pepper
A handful of grated cheese for serving.
200g spaghetti 
A little olive oil 


1) Fry the bacon in a little oil for a few minutes and then add the diced parsnip and stir on a high heat until they start to colour and brown around the edges.  Season with freshly ground black pepper. Then remove from the pan and set aside in a bowl.
2) Add a little more oil to the pan, then add the spring onion and garlic and allow them to sweat off for a 2-3 minutes before stirring in the beef mince.  As the mince begins to brown, return the parsnip and bacon mix to the pan and stir through. Keep stirring as the mince begins to brown.
3) Once all the mince has browned keep stirring and stir in the Henderson's relish and ketchup. It should start to smell a little like a really good BBQ sauce.  Then add the tinned tomatoes (they will be whole so you will need to cut/squash them in the pan with your spoon and stir them through).  Have the pan on a medium heat and as the bolognese begins to bubble, add the beer and stir through.  Then cover with a lid or tin foil and leave to simmer for 10 minutes.
4) After about 10 minutes stir and add about half the chopped basil and the extra unchopped sprig.  Replace the lid/covering and simmer for a further 10 minutes.  At this stage put the pasta into a separate pan, add boiling water (it's just quicker this way) and bring to the boil and simmer for about 10 minutes, or until al dente.
5) After the 10 minutes has elapsed stir the remaining basil through the bolognese.  By now it should have a thick, saucy consistency.  Taste and season (it will probably need at least a little more pepper).
6) Drain the pasta and serve. Sprinkle with the grated cheese and warm the cockles of your heart!

A willing housemate with beer and bolognese in hand!