Win a cosy winter break with New Forest Living and The Simple Things

Relax, recharge, unwind. Spend a long weekend in a forest hideaway, Hunters Moon cottage in Godshill is the perfect setting for a weekend getaway...

As the summer holiday season draws to a close we’re already dreaming of winter breaks in unspoilt countryside: watching the sun rise across misty fields, warming our toes in front of an open fire. So we’ve teamed up with New Forest Living to give you a chance to win a three night weekend break in a rural idyll.*

Click here to enter now before 30th September 2013!

* The prize is a three-night self-catering weekend break at Hunters Moon cottage in Godshill (from Friday to Monday, accommodation only) for four people plus one dog, worth up to £775. The break must be booked before 14th October 2013 and taken between 1st November 2013 and 3rd February 2014 (excluding Christmas, New Year, school holidays and bank holidays), and is subject to availability.

To book a relaxing break call 0845 680 0173 or visit www.newforestliving.co.uk

Michel Roux Jr recipe: authentic lamb tajine

Lamb tagine Warm-up your weekend with this tasty recipe for an authentic lamb tajine. 

We've got the perfect recipe from two-star Michelin chef and slow food movement advocate Michel Roux Jr. A chef who  has won numerous awards for his cuisine and understands the importance of  appreciating food and respecting where it comes from.

Lamb Tajine

1 boned lamb shoulder

2 tablespoons olive oil

2 garlic cloves, chopped

3 onions, chopped

2 teaspoons turmeric

2 teaspoons coriander seeds, crushed

2 teaspoons cumin seeds

1 lemon, cut into 8 wedges

1 tablespoon honey

300ml chicken or vegetable

stock (page 208)

50g whole blanched almonds, toasted

Serves 4-6

Preheat the oven to 140°C/Gas 1. Cut the lamb into 3cm chunks. Heat the olive oil in a cast-iron casserole dish and pan-fry the lamb until golden. Add the garlic, onions and spices to the dish and continue to cook and stir over a medium heat for about 10–15 minutes.

Add the lemon, honey and stock to the dish and bring to a simmer. Cover and cook in the oven for 1 hour.

Stir in the toasted almonds and serve in traditional tajine dishes if you have them.

If you liked this recipe you'll love Michel's exclusive recipe booklets which come free with this weekend's Telegraph (one on Saturday and Sunday), that's 40 of Michel's favourite dishes to inspire you in the kitchen - our mouths are watering at the thought!

Visit The Telegraph to find out more and for a chance to win dinner for two at the infamous Le Gavroche!