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This month I wanted to share a recipe that is perfect for a cold winter evening. The recipe calls for venison but you could use beef or lamb as a perfect substitute.

This is a lovely accompaniment to slow roasted lamb or chicken. Or serve it for lunch with hummus and freshly toasted pita bread. It's fresh, flavoursome and very easy to put together.

In this month's recipe, courtesy of Nigel Slater, I want to celebrate the apricot! At its best, an apricot is an exquisite fruit; soft downy skin, sun kissed cheeks, an intoxicating perfume and colour, its flavour a perfect balance of sweet and tart. At its worst, an apricot can be hard, mealy and sour. However, these imperfections can be overcome with the simple addition of sugar and heat. Poached or roasted or nestled in a shortcake, the worst of apricots can be transformed into golden spheres of joy.

This month's recipe from Diana Henry is something I made in the weekend for friends to accompany perfectly cooked meat on the BBQ. It was the perfect summer salad using ingredients that you will find in abundance.

This month's recipe is slightly adapted from a recipe by Donna Hay. It's a perfect salad to go with either a Christmas BBQ or the traditional Christmas turkey or ham. You can swap out the dried sour cherries for whatever dried fruit you want and the same goes with the nuts.