Alison Lambert

Roast carrots with carrot top dressing

Carrots are one of our staple vegetables and, for some reason, we do not use their herbaceous tops nearly enough.

Affordable winter warmers

Winter has arrived and more than ever we need to be cooking meals that tick all the boxes.

Chilled celery sticks with sesame and tamari

Lightly marinated celery sticks make a fantastic treat and it’s one that you can pack into your lunchbox or stash in the fridge as a go-to snack.

Blender oat and banana hotcakes

This is one of those recipes that you see popping up everywhere — and it’s so simple that children can easily make these scrumptious hotcakes.

Bang bang cauliflower

This fiery cauliflower dish is a plant-based version of the famous chicken dish.

Beetroot flatbread

This is a nutritious take on bread, I suppose, as you use it as you would slices of bread.

Cabbage slaw with kimchi and cashews

Cabbages are always a good price and a little seems to go a long way.

Gluten-free pumpkin loaf

Pumpkin works so well in baked sweet goods. This easy gluten-free loaf is a lovely treat and works well with butter, toasted or you could even ice it.

Carrot and leek toad in the hole

Toad in the hole is a British classic and one that will certainly fill the belly. Here I’ve lightened it up a little by adding vegetables.

Plum and apple galette

The secret to an impressive, yet simple galette lies in the pastry - you need a good crust to hold the delicious fruit encased inside.

Lamb broth soup

I always freeze my bones after a roast so I can turn them into a rich, nutritious stock which I then use for the base of my soups.

Make the most of seasonal produce

Tumeric pancakes with smashed avocado. Photo: Simon Lambert

Make the most of seasonal produce

While we have been baking up a storm during lockdown, it is important not to let your nutrition down.

Plum clafoutis

The dish may sound complicated but rest assured it is not!

Home-made fruit pastilles

Here is one of our favourite Alison Lambert recipes from a few years ago — home-made fruit pastilles.

Beetroot hummus

Beetroot are in season and taste fabulous. This recipe is an oldie but a goody. I had purple and golden beetroot, so cooked them separately and followed the same technique but added different...

Cauliflower cheese pie

This is another one of my ‘‘what-to-eat?’’ meals. Cauliflower cheese is always a favourite, but it also makes a wonderful comforting pie.

Kimchi

Kimchi is a fermented cabbage. Once you have tasted kimchi’s fermented spicy hot, crunchy properties, you will want to have it at home.

Tomato, chilli jam

Tomatoes are still abundant at the moment and it is a great time to get preserving. Tomato chilli jam is sticky, sweet and tangy.

Spanish potato salad

Potato salads come in many varieties and they seldom disappoint. This one is inspired by the summer flavours of Spain.

Zucchini spirals with tomato and pesto

Eating zucchini this way adds a bit of fun to the dish. I simply dress it with pesto and guess what? You don’t even need to cook it!

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Alison Lambert