Alison Lambert

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.

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.

Spring rhubarb is here and this cake is simple, flavoursome with a lovely tangy flavour.  It is also great as it is made in the food processor, so it’s almost foolproof!

Guacamole is a fundamental in any household and one that most have made very personal. I am a bit of purist when making my guacamole — it has to have a crunchy note, which comes from diced onion,...

Avocado might surprise some when combined with cacao and served as a decadent pudding. But when you think of avocado's creamy texture and neutral flavour, it will easily take on the chocolate...

Spring has arrived and so have fresh new flavours and ingredients resulting in exciting new dishes to celebrate our warming, lighter evenings.

New Zealand limes and avocados are in season. When you combine the two, you end up with a  luscious, refreshingly smooth pie, writes Alison Lambert.

When I was young, my mother fed us homemade puddings every night. It was a real treat as we had everything from Victoria sponges to fruit crumbles and sago puddings.

New Zealand lemons are in season and it is hard to turn down a fresh lemon slice. This slice can be served as dessert as it really is outstanding.

Remember when blue cheese dressing was all the craze?  This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!

New Zealand grapefruit are in and they make exceptional marmalade.  It has been a family tradition since I can remember. 

Freekeh is  made from durum wheat.  The wheat is picked green and roasted, giving it a complex smoky flavour and making it good for fresh, zesty salads. It works equally well in soups and...

Have you been swept away or even tempted to try these vibrant bowls of nutritious ingredients, blended to a puree and garnished with pretty toppings?