!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement('iframe');t.display='none',t.onload=function(){var n=t.contentWindow.document,c=n.createElement('script');c.src='//cd.connatix.com/connatix.player.js',c.setAttribute('async','1'),c.setAttribute('type','text/javascript'),n.body.appendChild(c)},n.head.appendChild(t)}}(document);(new Image()).src = 'https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb';cnx.cmd.push(function(){cnx({"playerId":"8b034f64-513c-4987-b16f-42d6008f7feb","mediaId":"05a1c7f5-5cf4-4f52-aed2-21ad8d8d8a97"}).render("69048d05e4b0d05408abdf95");});I love winter food – think cosy soups, comforting stews, and warming casseroles. But being completely honest, I have to admit that without a couple of chef’s tricks, I can see why some might find them underwhelming. It wasn’t until I tried Mary Berry’s addition of red Thai curry paste to my tomato soup that the dish really sang, for instance. And before I started cooling my parboiled potatoes overnight before roasting them, they never had that signature crunch and fluff combo.<