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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.

Wow, the Christmas break has flown by. The desire to be rid of 2020 seems to have ushered in 2021 at a frenetic pace. I hope all of you had a restful break and were able to catch your breath and some of the good weather. We are back and working hard to get our shelves stocked.

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.