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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.

I hope you all had a chance to enjoy some of the glorious autumn sunshine that most of the country experienced in the past few weeks (it looks like it might have come to an end now though). It makes all those autumn garden tasks so much more enjoyable. A sunny but not hot day is perfect gardening weather.

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 case you hadn’t noticed, it's officially autumn. It’s crept up on me like a stealthy thief. One evening I noticed it was chillier but it was the heavy dew on the lawn in the morning that was a dead give-away.

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.