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1. Boden Knit Spot Slipper Boden has come up with some fabulous slipper designs this season and these polka-dot ones are bound to make you smile, even on the greyest of mornings. The faux-fur lining will keep you cosy and the knitted outer is available in different colours. £29 www.boden.co.uk 2. Jack Wolfskin Cloud Ten These are as durable as they are warm, which makes them great for people who are always on the go, even inside. Made primarily from wool felt, the footbed is made from a robust microfibre material and they are available in the suitably manly colours of dark steel or black. £30 www.jack-wolfskin.co.uk 3. M&S Cable Knit Pom-Pom Slippers Now that the mornings are getting colder, girls will love popping these comfy, festive-coloured slippers on when they get out of bed. With a side pom-pom and bow feature, there’s also some fake-fur detail on these slippers. From £10 www.marksandspencer.com 4. UGG Ascot These simple-yet-stylish slippers are the epitome of laid-back luxury. Made from full-grain leather, with a sheepskin lining, they are also light. Available in black or brown, your feet won’t thank you for ever having to take them off. £100 www.uggaustralia.co.uk 5. White Stuff Woof Woof Mule No need to suffer the cold with these comfy mules, complete with a tartan sausage motif and soft faux-fur linings. Light, snugly and rustic, just looking at them will make you want to slip into your PJs and dressing gown and relax. £19.95 www.whitestuff.com 6. Fat Face Logan Check Duvet True to their name, these really do feel like you’re back under the duvet. With a suede outsole and textile upper, they will even keep your ankles warm and if there’s too much colour going on for you, simply opt for the grey-and-white ones instead. £25 www.fatface.com 7. Mothercare Gruffalo Slippers He has terrible tusks and terrible claws... Kids will love acting out their favourite Julia Donaldson tale with these fantastic slippers that will keep little feet warm as toast. Buy them soon and you can take advantage of Mothercare’s special offer on multiple buys. £10 www.mothercare.com 8. The White Company Inuit Slippers It’s hard to find slippers as snug as these. With a shaggy new lining, which also features on the seams, these slipper-boots can be worn full length to keep ankles and calves as warm, or you can roll them down to reveal the faux fur. They’re machine washable, too. £38 www.thewhitecompany.com 9. Just Sheepskin Kensington Knit Just Sheepskin slippers are among the comfiest on the market. These ones, which are available in four different colours, have a slip-resistant sole and as the brand name suggests, it’s made using 100 per cent sheepskin. The only downside is that they combine two sizes into one. £50 www.justsheepskin.com 10. Cormia Men’s Travel Slippers Produced from 100 per cent leather, these slippers have become something of a footwear sensation. Not only are they designed to completely mould to your foot shape and walking style, but they can be folded neatly and compactly into your bag for when you travel. £45 www.thepyjamastore.com

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Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

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