I have made so many cakes and this cake is a winner. It could easily be used as a dessert and in summer you could easily swap out the rhubarb for the stone fruits and berries.
This year, Alison Lambert has kept the budget low, foraged for some ingredients and created recipes you can make well in advance of Christmas. Be creative and make it look amazing.
Pickles are always good to get under way before the crazy festive season hits. I realise veggies are hard to come by but carrots, fennel and celery are available and make for a refreshing jar...
I just can’t get enough of asparagus at the moment. One of the great things about this vegetable is that it takes minutes to prepare and minutes to cook. Asparagus loves a little butter...
This cake is absolutely delicious. The simple combination of carrot and coconut works a treat. You should keep this recipe as it makes a wonderful cake for any occasion!
The lettuce leaves need to be robust, with a strong tasting, almost bitter, note, which is why frisee is perfect. A warm, piquant dressing is a must, as it brings this well-executed...
Gnudi is a form of dumpling, similar to gnocchi. The main difference is that gnudi uses ricotta instead of potatoes.
Lemons and fennel are in season and they make a perfect partnership. This subtle combination works beautifully on its own as a light dinner or will accompany seafood, pork and lamb.
Although it is starting to warm up and there are signs of new life everywhere, spring can be a tricky time regarding seasonal fare.
Cauliflower is very versatile and soaks up flavours. I love simple dishes, such as this one, as they make for a light dinner, wonderful side or a delicious salad.
I don’t know why I haven’t done this before! These cabbage crisps have a slight nutty flavour and will take on a dusting of seasoning to lift them to another level.
Polenta, laden with butter and cheese, is the ultimate comfort food. Here, I have simply adorned it with mushrooms, more cheese and, of course, slivers of fresh fragrant truffles.
Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from Bannockburn, Central Otago.
This recipe from Alison Lambert ticks many boxes, as it’s great if you are gluten or dairy intolerant.