Just like her past cookbooks, Scrumptious is aimed at making the home cook look ''awesome''.
The brilliance of Winter is creating recipes which enable home cooks to produce food just like it's photographed in the book.
For those cooks starting to think about Christmas - decorations are starting to appear in the shops - she has included a chapter on the festive season with recipes for nibbles, a turkey alternative, leftovers and sweets.
That has not stopped her from including a ''sweet'' section including what she is touting as her ''best recipe ever written'' her ''snickalicious slice'' - a take on a caramel slice but with the inclusion of peanut butter.
She has also done a few new takes on old favourites such as mince on toast, self-crusting quiche, sponge pudding and brandy snaps.
Chelsea's famous kumara and bacon salad. Photos by Tam West.
Chelsea's famous kumara and bacon salad
Seriously - you need to make this. OK, technically it's not actually famous at the time I write this, but I know it will be!
It's a salad like no other, a guaranteed hit whether you're serving it up at home or taking it to a picnic, barbecue or pot-luck dinner.
The textures and flavours are sensational. This is equally good served warm or chilled.
Prep time: 15 minutes | Cook time: 20 minutes
Serves 6
Ingredients
1kg purple kumara
rice bran or grapeseed oil for frying
250g bacon, rind removed, chopped
¾ cup chopped walnuts
½ red onion, finely sliced
¼ cup mayonnaise
¼ cup sour cream (or extra mayo)
¼ cup chopped parsley, plus extra to serve
½ cup freshly grated Parmesan
¾ cup peas, cooked
¼ tsp ground white pepper
¼ tsp ground black pepper
½ tsp salt
squeeze of lemon to serve
Method
Peel the kumara and chop it into 4cm pieces.
Add to a large saucepan of salted water over a medium heat, bring to a simmer and cook for about 10-15 minutes until tender.
Drain and allow to cool to warm.
While the kumara is cooking, add some oil and the bacon to a frying pan over a medium heat. Fry for about 15 minutes until the bacon is crispy. Drain on paper towels.
Add the warm kumara, bacon, walnuts, onion, mayonnaise, sour cream (or extra mayo), parsley, Parmesan, peas, peppers and salt to a large bowl.
Squeeze in the lemon juice and toss gently to combine. Serve garnished with extra parsley - either straight away, or refrigerate until needed.
Chocolate chippie pudding.
Chocolate chippie pudding
Ten minutes to make. Four ingredients. One seriously badass dessert.
This legendary old-timer is a bit like tiramisu's unglamorous Kiwi cousin - and I love it dearly. Absolutely worth a random trip to get the sherry.
I wish I could say you should use homemade biscuits for this dish, but it's not true - it would be sacrilege.
Use the bought ones - they're all you need (some people like it with gingernuts, too). This dish needs to be served very cold, so I'd leave it all day or overnight in the fridge.
Prep time: 10 minutes | Chilling time: 6 hours
Serves 6
Ingredients
500ml cream
1½ cups sherry
2 200g packets chocolate chippie biscuits
¾ cup grated good-quality eating chocolate
Method
Have a platter or serving dish ready. Whip the cream to soft peaks.
Add the sherry to a large bowl.
Quickly dip a biscuit in the sherry, then spread generously with whipped cream on both sides.
Repeat with another biscuit, then sandwich them together to form one or two logs on the platter or serving dish.
Smooth a layer of extra whipped cream over the top and sprinkle with the grated chocolate. Cover and refrigerate for at least 6 hours or overnight.
Serve by itself or with a special coffee. Uneaten pudding (!) will keep for a day or two in the fridge.
Chelsea's tips: There's obviously a bit of alcohol in this dessert, so it's adults-only.
Speedy salmon and broccoli pasta.
Speedy salmon and broccoli pasta
This is one of those awesome meals that's equally as good for whipping up mid-week as for busting out for dinner guests.
You can choose to either jazz it up with a fresh green salad and garlic bread, or just bung it in bowls and dig in.
I'm a big pea fan, but you can add chopped spinach or extra broccoli instead.
Prep time: 15 minutes | Cook time: 20 minutes
Serves 4 as a light meal
Ingredients
1 tsp salt
rice bran or grapeseed oil for frying
6 large cloves garlic, roughly chopped
200g creme fraiche
½ cup cream
1 tbsp Dijon mustard
zest of 1 lemon
¼ tsp ground white pepper
¼ tsp ground black pepper
pinch chilli flakes
¾ cup freshly grated Parmesan
300g dried pasta (I used penne)
1 cup frozen peas
1 head broccoli, florets chopped finely
250g cold-smoked salmon (hot-smoked is also fine)
1 bunch dill, chopped (about ½ cup)
10 basil leaves, torn (optional)
salt and freshly cracked black pepper
lemon wedges to serve
Method
Fill a large saucepan (big enough to hold both the pasta and the vegetables) two-thirds full with water.
Add the salt, cover and place over a high heat.
Add 1 tablespoon oil to a medium frying pan over a medium-low heat.
Add the garlic and cook, stirring constantly, for five minutes until soft and just turning golden (but not browned).
Add the creme fraiche, cream, mustard, lemon zest, peppers, chilli and Parmesan.
Increase to a medium heat and simmer for about five minutes, stirring occasionally, until thickened.
When the water is boiling, add the pasta and cover with a lid until it comes to a boil again.
Remove the lid and simmer rapidly for another five minutes or so, a couple of minutes away from being cooked.
Add the peas and broccoli, cover and bring to the boil again for a minute or two until the vegetables are just cooked (tender but still with a bit of bite).
Drain well in a colander, reserving ⅓ cup of the cooking water.
Add the pasta water to the creamy sauce and bring it to a rapid simmer again for a minute or two, or until it is a smooth pasta sauce consistency.
Return the drained pasta to the large saucepan and add the sauce, salmon, dill and basil. Stir gently to combine. Taste, and season with salt and pepper if it needs it.
To serve, spoon into serving bowls and squeeze over some lemon.
Chelsea's tips: Be sure to use fresh Parmesan grated off the block, not the powdered variety as it will make the dish far too salty.
Just stay away from that stuff altogether, I reckon. Nothing beats grating fresh off a block.
Add 100g each of extra salmon and pasta if you want a more robust meal.
