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Our recipe this month is thanks to Nigel Slater. Perfect for everyone to nibble on while you are preparing your Christmas feast. Suitable for vegetarians, vegans and those with a gluten intolerance. The dukkah could also make a wonderful Christmas gift as it keeps for a good couple of weeks.

With the weather all over the place, I have picked a recipe that uses spring vegetables but also provides that level of comfort and warmth when we get a polar blast, as we are prone to at this time of year.

I used collard greens, which I am getting regularly in my vegetable box. They are very much like a cross between silverbeet, spinach and kale - and any of these can be substituted. This is really one of the nicest ways to eat your greens.

I must admit I was a little dubious when I made this dish but I shouldn’t have been - they are fantastic especially with chargrilled steak. Recipe thanks to Diana Henry.

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.