Three humble ingredients cooked to enhance their natural
organic flavour, resulting in a highly nutritious, delicious
salad that can accompany almost anything or simply enjoyed on
Central Otago apricots are like no other and their flavour
offers a special twist to whatever you add them to, Allison
Alison Lambert's recipe this week may be green, highly
nutritious and wickedly good - but it's also mighty tasty and
great for brunch, lunch or a light meal.
Berries are in season and every week they seem to be
getting sweeter and juicier. This simple recipe
is a life saver on the hotter days, Alison Lambert
This is a forager's delight and one full not only of sweet
spring flavours but rich in nutrients and minerals, writes
foodie Alison Lambert.
Making ricotta is so easy and it has so many
uses, Alison Lambert writes. As rhubarb is in season,
she has served this alongside. And when the juicy summer
fruits arrive, they will partner beautifully with the cheese.
Some combinations in life are just meant to be, and this is a
fine example of one of those classics.
Obviously, a few things need to be considered: use only the
freshest asparagus and a mighty fine good-quality egg.
I did some foraging for this in my backyard and it was served
for a glorious afternoon tea.
Root vegetables are great in so many ways, but serving them
with a dressing and turning them more into a salad adds a
freshness and lightness to these hearty vegetables.
Make these with your children for Sunday brunch. They will
love it from start to finish.
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