Follow these innovative recipes to warm you up this winter season

Relishing the harvest in its truest form calls for a celebration with your loved ones This winter treat your favourite ones to a cozy broth and an evening full of gratitudeWith scrumptious pies casseroles these recipes curated by chef Prasad Metrani director of culinary Conrad Bengaluru will have you relishing winter delicaciesPumpkin PieIngredientsBasic Pie doughAllpurpose flour 300gmsCold vegetable shortening 60 mlSugar 30 gmsApple cider vinegar 10 mlSalt 5 gmsCold unsalted butter cut into small pieces 180 gmsPie fillingAllpurpose flour for dustingPumpkin 220 gmsHeavy cream 80 mlGranulated sugar 40 gmsLarge eggs 3Ground cinnamon 5gmsFreshly grated nutmeg 2 gmsFew drops of vanilla extractSalt 5 gmsIcing sugar for sprinkling optionalMethod 1 Roll out the dough into a 12inch round on a lightly floured surface Ease into a 9inch pie plate Fold the overhanging dough under itself and crimp the edges with your fingers Pierce the bottom and sides all over with a fork Chill for at least 1 hour or overnight Preheat the oven to 350 degrees Fahrenheit2 Line the chilled dough with foil and fill it with pie weights or dried beans Transfer to the oven and bake until the edges are golden 20 to 25 minutes Remove the foil and weights and continue baking until the crust is golden all over 10 to 15 more minutes Transfer to a rack and let cool completely3 Make the filling Gently whisk the pumpkin cream granulated sugar 2 eggs cinnamon nutmeg vanilla and salt do not overmix Beat the remaining egg and brush on the crust edge sprinkle with coarse sugar Pour the filling into the crust and bake until set around the edges 50 minutes to 1 hour the middle will still jiggle slightly Transfer to a rack let it cool completelyStuffed Turkey BreastIngredientsSkinon boneless turkey breast halves about 1 lb per halfPressed cloves garlic 1 noLarge shallot finely chopped 1 noFlatleaf parsley chopped 4 tbspFresh rosemary finely chopped 2 tbspGrated orange zest 1 tbspOlive oil divided 4 tbspKosher salt and pepperGravy for servingMethod1 Heat oven to 425 degrees Fahrenheit In a medium bowl combine garlic shallot parsley rosemary orange zest 2 tbsp olive oil and 12 tsp each salt and pepper2 Working with one turkey breast half at a time remove the skin in one piece being careful not to tear it and set aside3 Butterfly and pound each breast to 14in thick Divide herb mixture among each breast leaving a 34in Border all the way around Starting at the short end roll up each turkey breast Lay skin on top of each breast tucking and wrapping it under the edges then tie it with kitchen string spacing it about 2 inches apart Transfer to a rimmed baking sheet4 Brush each with 1 tbsp oil season with 12 tsp salt and roast for 25 minutes then reduce oven temp to 375 degrees Fahrenheit and continue roasting until internal temperature reaches 160 degrees Fahrenheit on an instantread thermometer 25 to 30 minutes more Transfer breasts to a cutting board and let rest for at least 10 minutes5 Remove the string slice it and arrange it on a platter Garnish with additional fresh herbs if desired Serve with pan gravyAlso Read Want to enjoy soups this winter Try these four easy recipesThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever