Probably. Certainly, according to trustworthy Radio 4 but clearly I’m not even going to draw the curtains, never mind venture out there and damage any of my beautiful pairs of boots.  That part of winter defined as Stay Under Your Duvet Darling has arrived and as you are not here to be offered gin, sadly, let me give you some advice.

My mission to totally ‘Kondo’ my house continues at speed and opaque tights have been in the firing line.  However,  even rolled and arranged in regimental rows it is still impossible to distinguish black from navy first thing in the morning.  And thank you for that very obvious suggestion but what lady over the age of 30 wants unforgiving overhead lighting in any room, least of all the boudoir?  And not for reasons of personal vanity but because surely no-one wants to see who their current lover is before coffee and a fag.    Solution?  Stitch a little length of red thread into the waistband of the black ones.  Sorted!  And while we’re here invest some money in buying Wolsey tights.  It is a classic example of ‘You get what you pay for’.

Now onto something more heartwarming and in my new mode of inclusiveness even Vegans can eat it!  I refer to parsnip soup which even a moment’s research will reveal was, without doubt,  what is referred to as ‘The food of the Gods’ in classical literature.

Take about ten parsnips, peel and slice in half lengthways.  (Get them delivered.  Going out will defeat the whole purpose of staying warm and cosy).  Roast in a hot oven for 40 minutes; in goose fat for the true epicure, vegetable oil for the rest.  They should have a good colour.  Chop and fry an onion until lightly browned, add half a chopped apple – I would suggest a cooking apple, parsnips being sweet enough already – and give them a minute of two.  Add the chopped, roasted parsnips, lots of chopped parsley, a pint of vegetable stock and seasoning.  After about 15 minutes remove from heat, add milk – vegans can use oatmeal milk which would actually work rather well – and blend.

If possible leave to the next day to let the flavours infuse but I tend to scoff it straight from the blender.  Cold outside baby but toasty and delicious inside.  Enjoy!