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This month's recipe from Kylie Kwong hits just the spot for an easy evening weekday meal. 

Christmas is almost here and a welcome end to what has been a very hard year for most of us. So it’s important to use this holiday well and celebrate what we have in the here and now! Right now it's summer and all the glorious things that it brings. Long hot days, luscious summer fruit and a rest from the hustle and bustle of modern life.

Here's our latest recipe from the king of salads - Yotam Ottelenghi. This is a great dish to serve with your Christmas BBQ - it can be made up to a day in advance and then put together when you are ready to serve. Serves 4 as a small salad so I would double it if you are having a “do”.

I had expected this newsletter to announce the much-anticipated arrival of summer bulbs - unfortunately it seems I missed the ordering window - which is two or so months before you plant them. That’s how the bulb buying season works apparently. However, that means that it's not too long before I need to order next year’s spring bulbs in January. I will keep you updated on when they will be ready to order.

This month's recipe is one of those great dishes that are easy to cook, is best served at room temperature, is highly portable and incredibly delicious - everything you want as the BBQ and Christmas party season descend on us. It’s really a very modern twist on a beloved classic. Of course, I would love to say it's all mine but no this is from Hetty McKinnon - cook extrordinaire!