A hearty seafood stew of haddock, leeks and barley, and an almost indecently rich and comforting cheesy rarebit

For me, the best winter cooking is about comfort, warmth and connection – food that feels familiar, yet still tells a story. I’ve always been drawn to dishes that celebrate simple, honest ingredients and local tradition, and these two recipes are inspired by that spirit, and by a childhood spent doing lots of fishing in Wales. The seafood cawl is a lighter, coastal take on the Welsh classic, while the rarebit is rich and nostalgic. Both are designed to be cooked slowly and shared generously, and an ode to home kitchens, good produce and quiet moments around the table.