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This month’s recipe is a real winter warmer - it’s delicious and comforting. Eating this is like slipping into a warm bath. This creamy red lentil Sri Lankan dal is offset by spiky “mallum”, or shredded greens cooked with onions, coconut and fresh lime. In Sri Lanka all sorts of different greens are used to make mallum, from chrysanthemum leaves to turnip tops. I used cavolo nero here because it works harmoniously with the coconut and lime, but feel free to play around with spinach, silverbeet, cabbage or whatever greens are in season.

This pumpkin soup is a refreshing change to the thick pureed type we are normally used to in winter but in my opinion it's texture and flavour make it worth a go. Recipe thanks to the wonderful Nigel Slater.

I don't normally put in sweet recipes here as I don't grow a lot of fruit, but I do bottle and freeze stonefruit. This year I did Otago apricots, Black Boy peaches and Black Doris plums. This recipe can be used with any combination of fruits but works best with plums frozen rather than bottled.

This month's recipe is one from our family recipe book. My mother has been making this since I was a little girl and it's the perfect thing to eat in hot, humid weather.

This month I have a very simple recipe from my lovely friend Kirsty. We made it over the holidays and it was the perfect accompaniment to our BBQ'd meat.