And these two delicious dishes - the Chicken Casserole with Paprika and Chocolate Torte with Warm Mint Chocolate Sauce - will certainly do that.

Chef at Alnwick's Art House restaurant, Flynn McGill, said: "The following dishes are currently available on the Art House menu and they will truly cheer up a cold January evening, especially the chocolate dish, which is very indulgent and satisfying.

"They also promote basic cooking, which is another reason why I chose them.

"Both dishes are ones which people can do easily in the house as they are pretty straight forward."

Flynn trained in Newcastle's city restaurants developing skills from chefs such as Terry Leybourne at the 21 Queen Street restaurant.

After working as a chef in Europe, Flynn has returned to his native North East of England.

He said: "I am delighted to be back in the North East.

"I am thrilled to be using the wealth of produce that the region has to offer as there is great produce all around Northumberland, with the likes of free range chickens and a fantastic qualtiy of fish."

RECIPE 1: Chicken Casserole with Paprika
Ingredients
Chicken Legs (2 per person)
Olive Oil
2 tbsp Paprika
2 tbsp Ground Cumin
Fresh Thyme
Shallots (peeled and left whole)
Baby New Potatoes (sliced in half, long ways)
Pitted Black Olives (Whole)
Cherry Tomatoes (Whole)

Method
1. In a mixing bowl combine the olive oil with the paprika, ground cumin, and chopped fresh thyme. Use enough oil to coat the chicken and vegetables.
2. Add the chicken legs, shallots, potatoes, and black olives to the oil and spices and coat evenly.
3. Heat a large metal handled pan or roasting tray till hot and then add the chicken legs (skin side down) along with the other vegetables.
4. Brown the chicken legs and potatoes, then turn chicken legs over and place the tray or pan into the oven set at 180 for about 30 mins. Keep basting the chicken with the oil from the pan to prevent the chicken from burning.
5. When the potatoes are just about cooked add the cherry tomatoes.
6. When ready to serve place the vegetables onto a plate with the chicken legs arranged on top.
I serve this dish with some lemon scented cous-cous, but this dish is truly a casserole and can simply be served as it is.

RECIPE 2: Chocolate Torte with Warm Mint Chocolate Sauce
Ingredients
Amaretti biscuits (or similar)
59g/2oz butter, melted
2 egg whites
85g/3oz caster sugar
250g/9oz plain chocolate
284ml/9½fl oz carton double cream
2 tbsp rum
sifted icing sugar, to decorate

For the Mint Chocolate Sauce
Mint Chocolate (Fry's or After Eight Mints)
Pouring Cream

Method
1. In a large strong plastic food bag, crush the biscuits to crumbs with a rolling pin. Stir into the butter until evenly mixed. Reserve 2 tbsp of the crumbs, then press the rest over the base of a 20cm/8in loose-bottomed cake tin and smooth down with the back of a large metal spoon. Chill the base while you make the filling.
2. In a mixing bowl set over a pan of simmering water, whisk the egg whites and sugar for about 5 minutes until it forms a stiff meringue that stands in soft peaks.
3. Break up the chocolate and melt in the microwave on medium for 3-4 minutes or in a small bowl set over the pan of hot water left over from making meringue. Whip the cream until it just holds its shape.
4. Fold the chocolate into the meringue, followed by the cream and the rum. Pour into the tin and smooth the top. Sprinkle with the reserved crumbs and chill for at least 4 hours, or preferably overnight, so it is softly set.
5. Just before serving, remove the torte from the tin, slide on to a plate and dust lightly with icing sugar. Cut into wedges with a warm knife.
6. To make the mint chocolate sauce, place the chocolate in a mixing bowl set over a pan of simmering water and when melted mix with some pouring cream to make a really decadent sauce. Pour the sauce over the torte.
7. Decorate with some whipped cream and fresh cherries.