I can hear you asking what the heck is ‘‘nduja’’?
Vegetables are so good in winter. They add so much flavour, texture and nutrients to every meal.
I had a few carrots that needed using up.
Lemons are falling off the tree and are perfect for this recipe.
Before you anchovy haters turn away, you need to give this pasta a try.
Beetroot can be eaten in so many ways. One of our Kiwi favourites is to bottle it for our summer barbecues.
Leeks are in season and they are sweet, versatile and perfect for soups, stews and adding a boost to your winter menus.
These potatoes are the ultimate luxurious accompaniment to any meal.
Beignets are little fritters with a choux pastry base. These delicious little morsels are more of a party nibble.
I really enjoy salads with crunchy interesting textures, which this time of the year brings with the robust, deeply flavoured ingredients.
I have been making pots of sago for the children.
I love to create dishes out of what I have on hand.
I thought combining these two ingredients for a loaf was a great idea as I seem to have both ripening up in my fruit bowl frequently at present.
Both pears and feijoas are in season and I like to combine them as I find the flavour profile of both works together nicely.
Alison Lambert's apple and blackberry pie evokes fond memories.
I like slices like this as the base also doubles for the topping.
Once I start eating eggplant kasundi I find it very hard to stop.
I always feel very satisfied when using silver beet in a recipe.
It's been a tough year so far, and an Easter blessing basket is a kind, giving tradition to start among whanau, writes Alison Lambert.
Finally after many years of nurturing, our fig tree finally produced a crop we could celebrate and enjoy.