Alison Lambert

Roast asparagus with almonds, feta and lemon

Roast asparagus with almonds, feta and lemon

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!

Roast celeriac with fennel dressing

This week, Alison Lambert heroes celeriac.

Freekeh, leek and chickpea salad

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...

Cabbage and sesame slaw

This slaw is so simple and delicious that you will use this recipe many times. You can certainly add to this salad, but sometimes the simple things are all you need!

Sweet and sour buttercup squash

You can use pumpkin, squash or even golden kumara in this dish. I have added a piquant dressing.

Seasonal & local

I always cook within the seasons and support our local producers.

Braised savoy cabbage with crispy crumbs

Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.

Roman-style vinegar-marinated pumpkin

Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add a bit of zing and marinate them up. This method is used...

Damson cake

This cake has a soft, yeasty base, juicy damsons and is finished with a crunchy spiced topping.

Broccoli falafels

A friend gave me this recipe for falafels and I have added broccoli. You can omit the broccoli and go back to the traditional parsley if that is what is on hand.

Easter throughout the world is celebrated in different ways. Food is an important part of those celebrations, a comforting and welcoming homage to say thanks for all that you have, writes Alison Lambert.

Fragrant pickled damsons

Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.

Classic bread and butter pickles

Alison Lambert shares a pickle she's come to love.

Quince and hazelnut cake

Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.

Tunisian cumin and carrot soup, with harissa

This soup has become a favourite for me as it ticks all the boxes of a hearty comforting soup, packed with flavour, and texture and is very economical to make. To make this soup even more...

Raw slices and cake

Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.

Smooth operation

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?

Parsnip, chickpea and cumin soup

Parsnips naturally add so much flavour to any dish, writes Alison Lambert.

Cauliflower and leek puree

Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.

Braised chickpeas and spinach

A simple combination of ingredients and textures which works every time, writes Alison Lambert.

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Alison Lambert