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If you live in New Zealand I hope you are surviving the awful weather. It's passed through the Auckland region for the moment, although some houses are still in jeopardy and might be uninhabitable, and it's still giving you Southerners a tough time. Let's hope the next few days bring a little sunshine to dry things up and that those of you who have suffered are spared the second predicted deluge. My home was battered and plants were knocked about, but otherwise we didn’t fare too badly. Of course the biggest storm of the decade would fall on the night I was having 30 people to dinner. I had candles and torches at the ready and pretty well cooked everything ahead that I could in case there was a power cut, so when the power did go off, I wasn't too upset. Unfortunately, I'd just put the last tart in the oven so I quickly whipped it out of the oven, cooled it for a few minutes by putting ice packs under the baking sheet, then transferred it to the fridge. If it had stayed in the oven the pastry would have softened in the warmth and turned oily then been unusable, but cooling it quickly arrested that. Luckily, the electricity came back on about 2 hours before people were due to arrive. All the guests were able to make it although some of them had to use essentials (hairdryer and iron) as their homes were still without power, and others packed galoshes and oilskins in case they got stranded on the way home. It really was that bad. I will share the mushroom pie recipe from this night soon, but right now I want to do a fabulous beef recipe which will work for you no matter where you live. If you're in warmer climes, this recipe could be the centre of a special dinner. I'd opt for olives and a dip to start, or for a more formal occasion, a crab or prawn cocktail (mix shredded kaffir lime leaves through the seafood and toss through a lime aioli for a fresh flavour). To go with the beef, serve a bowl of crunchy potatoes scented with rosemary – simply cube baking potatoes, toss with a little oil, dot with butter and roast on high heat until golden, then strew with rosemary and season with sea salt – a good crisp green salad, and maybe finish with fresh raspberries and cream, with homemade sponge or almond cake for dessert. Elegant, light and summery.

But it's a bit colder down here, so the beef is better with more robust vegetables. I'd start with mushroom crostini which are easy to do, and served with a little tangy rocket (arugula) salad, are light to eat. Team the beef with a big mound of fluffy parsnip mash (remember to heat the milk because it keeps the puree hot and helps keep it light and fluffy, and beat it in with a wooden spoon to keep it aerated), and leeks any which way. I'd finish with a fruit crumble - use your favourite recipe but include a handful of oats in the crumble topping for good health and tamarillos in the fruit mixture. Cook the crumble until the juices run down the sides of the dish, remembering to put a baking sheet underneath them in case of spillages (line it with baking or parchment paper to make cleaning easier). Yum!

The downside with bad weather, is that you'll be stuck inside, but the glass half empty-half full theory applies here. You’ll have time to cook! I heartily recommend that you turn the oven on, don an apron and get cooking because there’s nothing better than filling the house with the gorgeous smells of home cooking, and having everyone huddling around as they try and stay warm and dry.

Julie