They don't go together. No, winter has its own menu and it doesn't include things grilled or chilled. It calls for gravy with little white onions floating in it. Sauces that bubble and chortle on the stove before serving. Hot, brown liquid, thick enough to make a noise when it boils, containing veggies that take well to a good cooking.
Stews are for winter.
You add the peas at the end so they don't go all mushy. I may have to make it myself. Most pasta dishes, I find, also provide great comfort against a wintry day, although none are as satisfying as good, old spaghetti bolognaise when the north wind gets to blowing up mischief. Excuse me, I think I hear the slow-cooker beeping. Steward appears Tuesdays and Sundays.