Spring brings new growth and fresh flavours. Herbs are flourishing at the moment and sage leaves are sweet and tender.
This time of the year is all about utilising what is on hand at the moment.
Boy, this is taking me back a few years. My son asked me if I had eaten a ‘‘blooming’’ onion and I thought this would be fun to share with you all.
Leeks are still plentiful and affordable at the moment. This chicken and leek pie will please the family as it is comforting and hugely satisfying to have a homemade pie.
Spring means that we can lighten up our meals by eating differently.
Apples can be used in so many ways but often we forget that they work beautifully as a savoury option.
This is a classic apple tart.
This Korean black peppercorn-studded poached pear recipe is a natural remedy to help keep your immunity up, writes Alison Lambert.
Welsh cakes are the perfect accompaniment with a good strong cup of tea.
I was making the children hotcakes the other day and had a little piece of pumpkin lying around.
This comforting dessert is perfect for winter, with its combination of bubbling, baked fruit with fluffy scone-like dumplings sitting on top. Best served with ice cream, and plenty of it.
Tamarillos may have trouble growing down South, but that doesn’t stop Alison Lambert from hunting them down.
This combination is a classic that doesn’t need to change, it just works.
Parsnips have a flavour quite unlike any other vegetable.
Some combinations just work - and this is one of them.
These pickled limes are tangy, fragrant and packed with punch.
Winter for Dunedin chef Alison Lambert is all about big flavours, comfort ingredients and keeping it interesting and joyful.
New Zealand limes are falling from the trees at the moment.
With the weather being drastically cooler and the evenings shorter, I am wanting comfort food — carbs, stodge and a bit of spice.
If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?