We would like you to make the most of your winter warmer box, and to that end we have selected recipes from our extensive recipe collection that use your box contents. Most are devised by Sandra Tate, our food writer, but some come from Ben Watson and are Watson family favourites. Click on the recipe title of your choice.

minced beef - cottage pie with leeks & cheesy potato topping

braising steak - slow braised beef with wild mushrooms & herbs

diced mutton/stewing lamb - lamb stew with lemon & olives

chicken wings - finger licking good chicken wings

diced pork - pork & vegetable pie

gammon hock - gammon hock with lentils

cooking chorizo - chicken, chorizo, chickpea & butternut squash

Many thanks to Dinah Ellis from Weymouth who emailed us this:

‘I just wanted to say what excellent value we think your “Winter Warmer” box is, and how we are enjoying using the delicious meat it contains. The larger quantities suit us, as although there are only two in the household most of the time, we can split the finished dish or cater for larger family visits.

An idea for breast of lamb: my Mum taught me to use it for curries, as it can take a good long cooking time - the flavours get into the meat, and the fat renders out. An over-night cooling, and then the fat can be removed from the surface easily. Yum!

We used the diced mutton to make a slightly spicy Moroccan-style stew, with roasted (Riverford) veg added and your chorizo ...Served it with couscous, and it fed 9 piggy people. We had (I’m ashamed to admit) added a bit of bog-standard chorizo from elsewhere, and boy, did it compare badly!

I was roasting up the beef bones prior to stock-making, and it smelt so delicious my daughter thought I was cooking some elaborate mid-week meal! And the chicken carcasses are great too - plenty of bits left on the bones, makes me feel quite proud of my filleting technique! (Don’t change a thing!). Once again, thank you all, from farmer to packer'.