Jane Baxter served up a tasty festive stir-fry red cabbage salad with pecans and blue cheese on Saturday Kitchen.

The ingredients are: 75g pecans, pinch cayenne pepper, 3 tbsp olive oil, 3 tbsp balsamic vinegar, plus more if needed, 1 red onion, thinly sliced, 1 garlic clove, finely chopped, 1 small red cabbage, finely shredded, pinch brown sugar, plus more if needed, 100g blue cheese, crumbled/diced, 2 apples, peeled and finely diced, 2 tbsp chopped parsley, 2 tsp chopped marjoram, salt and freshly ground black pepper.

See recipes by Jane in her book titled: Everyday and Sunday: Recipes from Riverford Farm available from Amazon now.