Jane Baxter served up a tasty venison Dartmouth pie with English mustard and a warm red cabbage salad with blue cheese for the festive season on Saturday Kitchen.

The ingredients for the pastry are: 250g self-raising flour, 150g shredded suet, ½ tsp baking powder, pinch English mustard powder and pinch salt.

For the filling: 2 tsp black peppercorns, 1 tsp allspice berries, 1 blade mace, 1 stick cinnamon, 2 tsp coriander seeds, 1kg diced venison, 1 tbsp plain flour, seasoned with a little salt, 3 tbsp vegetable oil or beef dripping, 2 large onions, thinly sliced, 500ml beef or chicken stock, 150g dried apricots, roughly chopped, 150g dried prunes, roughly chopped, 100g raisins, 1 orange, zest and juice, 1 free-range egg, beaten, to glaze, 1 carrot or parsnip (optional), salt and black pepper.

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