Plums always make the perfect accompaniment to cakes, as they add moisture and are loaded with flavour. This is another of my favourite recipes.
When the sun is shining and the ingredients are in their prime, a simple, yet satisfying, Greek salad hits the spot every time.
Corn is sweet, juicy and inexpensive at the moment. Barbecuing it is such a great way to enhance the natural flavour with a little smokiness.
Zucchinis are in season and I have fallen in love with them again. This frittata is simple, tasty, really healthy and makes a great lunch or light dinner.
It's always a perfect time for a barbecue, writes Alison Lambert.
This classic combination celebrates the new season’s sticky, fragrant garlic perfectly.
Dinners like this are great as they are informal and a great way to catch up over the holiday season, writes Alison Lambert.
Everybody has their own way of preparing this classic dish.
I love a good toastie, and why not load it with healthy, flavoursome greens? Good-quality bread is a must and a punchy cheesy filling is essential.
Simple combinations like this just work. It is almost souffle-like in texture and taste and works well as a lighter dinner.
These are made with coconut water, which is hydrating, and no added sugar or nasties, so are perfect for our hot summer months.
Alison Lambert shares two types of Christmas puddings, allowing everyone gets to enjoy the sweet things in life.
Like us, dogs need tasty treats as well this Christmas.
Alison Lambert shares a delicious recipe for a cake made with mandarins.
I have been playing around with alternatives to traditional baking. I made these cupcakes with fresh beetroot, removed the eggs and butter and added oil. I also whipped up some...
Any which way you want to cook asparagus is a winner. But when you add this punchy, moorish dressing, you add another level of flavour and deliciousness!
Portugese food is often overlooked, writes Alison Lambert.
This week, Alison Lambert heroes celeriac.
The time has come for the mighty asparagus to reappear in our menus. I found this idea and it is delicious! Simply crumb it in polenta and fry in olive oil until crisp.
This time of the year is all about using what is at hand. I used wilted greens, cos lettuce and lots of sweet spring onions to get this nourishing, fresh tart.