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In the depths of winter Annabel heads high into the stunning snow-capped Southern Alps to try her hand at dog sledding and cook up a warming Chicken Noodle Soup to share with her skiing companions.
Back at her cabin by the lake in Wanaka, she gives the French classic coq au vin her own clever twist by topping it with a peppered rosemary crumb and serving it with pesto-infused mashed potato. Her Pineapple Upside-Down Puddings and sticky caramel sauce are the perfect finish to a cosy winter dinner by the fire.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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