I love winter for all the good things such as a crackling fire, red wine, stews, a warm duvet and a good book — but probably most of all for warm comforting winter food.

Winter is made for belly-warming wholesome food and in our household we regularly go back to our local roots with a simple meal of red meat, potatoes and a fresh green vegetable.

And that is what enjoying good food should be all about really — good-quality fresh ingredients cooked without too much fuss and bother and enjoyed with a few glasses of good wine, your favourite background music and a few friends for company.

Which is precisely what today's meal is all about. The recipe is for four, but you can easily cater for more, simply by doubling up for eight.

For today's dish of thyme roast potatoes, seared beef and waterblommetjies you need:

For the beef:

  • 1kg beef fillet

  • 2 tablespoons olive oil

  • Salt and pepper

    • For the potatoes:

  • 4 potatoes sliced into rounds ½cm thick

  • 1 cup of fresh thyme leaves, chopped

  • 3 cloves garlic, peeled, crushed, finely chopped

  • 2 tablespoons olive oil

  • 40g butter

    • For the waterblommetjies:

  • 1 packet fresh waterblommetjies (tinned will do).

  • Juice and grated peel of one lemon

  • 1 teaspoon hot English mustard

  • 2 tablespoon extra virgin olive oil

  • White pepper and coarse salt for seasoning

    • Instructions:

    To cook the beef heat olive oil in a pan and when it starts smoking, quickly sear the beef for about five minutes or alittle longer, depending on the thickness of the fillet and how you like the meat done.

    Turn the beef a quarter every minute and season as you go along.

    Remove beef from pan and place on a plate to rest for about 10 minutes before slicing into rounds.

    To cook the potatoes warm olive oil and butter in an oven-proof frying pan and fry the potato slices for about two minutes on each side.

    Sprinkle with coarse salt and freshly ground pepper and work in the fresh thyme leaves.

    Place pan in an oven pre-heated to 200°C and roast for about 16 minutes, or until golden brown.

    To cook the waterblommetjies bring two litres of lightly salted water to the boil in a large saucepan.

    Add the fresh waterblommetjies to the water and cook until just starting to go tender.

    Remove from heat and place in a mixing bowl.

    In a separate mixing bowl blend the lemon juice and rind with the mustard, salt and white pepper.

    Pour the lemon sauce over the waterblommetjies and toss to cover.

    Pour the wine and seat your guests — and you're ready to enjoy!