Bowls of winter happiness from Hugh Fearnley-Whittingstall

Beat the cold with Hugh's soups, stews and old school dessert.

Source: Bloomsbury / Simon Wheeler

Founder of River Cottage, British chef Hugh Fearnley-Whittingstall (catch him in SBS in River Cottage Australia on SBS Food Channel 33, 6.30pm weeknights from July 1) is all about real food that is a delight to create, eat and share. Warm your kitchen, and soul, with these five recipes from Hugh.

Cabbage, carrot & caraway broth

Turning a few humble vegetables into a steaming bowl of deliciousness is a time-honoured fix for the winter chill. Serve with some rustic bread and warm yourself up!

Source: Simon Wheeler

Lamb and cashew curry

Using chashew cream, this dish has a wonderfully rich flavour. Allow the lamb to slow cook and absorb the sauce, giving you a tender curry that is a real treat.

Source: Bloomsbury / Simon Wheeler

Spiced roast potato and parsnip

A delicious comfort food that makes a perfect side (or a meal in its own right!), the curry spices add a burst of flavour to the roasted potatoes and parsnip.

Source: Bloomsbury / Simon Wheeler

Mushroom and sour cream cobbler

A tasty savoury scone that's meant for a main course, this 'cobbler' is perfect served straight from the oven, and will fill you kitchen with a wonderful aroma.

Source: Bloomsbury / Simon Wheeler

Condensed milk, lemon and gingernut puddings

4 simple ingredients give you this sweet and bitter retro pudding that's creamy and crunchy. Chill and serve straight from the cup for an easy dessert.

Source: Bloomsbury / Simon Wheeler

Source: Bloomsbury / Simon Wheeler

Recipes from Three Good Things and Light and Easy by Hugh Fearnley-Whittingstall. Photography © Simon Wheeler.

See Hugh in River Cottage Australia at 6.30pm weeknights from July 1 on SBS Food Channel 33 then on SBS On Demand.