Alison Lambert

If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?

Persimmons are back in the fruit section. I like to cook them and use the pulp for sweet and savoury dishes.

This recipe is packed with tangy apples, is dairy-free and has a nourishing wholesome flavour. Serves 10-12500g apples, peeled, cored, diced150g sugar, plus extra for cooking150ml good quality oil ...

This week, Alison Lambert shares a dessert using quinces.

Galette, or free-forming tarts, are such a delight.  They are quick to make and have a more rustic/casual feel.  You can mix up the fillings to suit whatever you have at home as the...

 Steamed puddings seem to be a thing from the past. 

This Easter loaf is a giant hot cross bun.  By making it in a loaf you not only save time and stress, you also end up with a softer, pull-apart-type hot cross bun.

Alison Lambert shares a recipe for a tasty tomato tart.

When making a soup this simple, it is paramount that you use fresh, sun-ripened tomatoes. It is also a good way to use up those tomatoes that are over-ripe.

The combination of fresh, tangy apricots with a buttery dough and coconut really makes this simple slice a delight. It’s so delicious it can be enjoyed as a dessert as well.

By baking stonefruit you get a more direct, dry heat which adds a more intense flavour. 

The wonderful crumbly texture of this cake comes from the ground walnuts and polenta, while the peaches add flavour.

Fresh corn season is upon us and I can never seem to get enough. Corn riblets have gone global, and I can see why.

Sometimes adults need a treat as well, and these refreshing popsicles will tick all the boxes on hot summer days.