Alison Lambert

This year certainly is looking like a good one for the elderflowers. The blooms are large, white and fragrant and perfect for foraging.

I remember the zucchini cake was fashionable years back.  I really enjoy dishes like this as you simply mix all the ingredients together in one bowl.  You don’t need to worry about lining...

These delicious fritters were inspired by food writer Heidi Swanson. Wild garlic (or onion weed as some call it) is growing everywhere at the moment.

This quick dip can be made with beans such as adzuki, black-eyed, moong, which have  many health benefits and make a nice alternative. 

I have noticed creme caramels popping up once again and it reminded me of just how utterly delicious they are and fun to make. 

If you haven’t yet had the delight of experiencing the Italian sformatini then allow me to guide you.

Recipes like this are perfect for an unexpected guest or if you decide to go on an impromptu picnic.  I keep it simple by using ready-made pastry and topping it with ...

The beauty of a good omelette begins with great ingredients. 

I am still using my stash of New Zealand lemons and this take on a classic has been a real hit. 

There always seems to be a lot of uncertainty regarding preserving lemons and what to do with  the finished product. 

I saw this idea recently and thought what a beautiful way to celebrate the mighty swede.

Red cabbage is packed with goodness and the vibrant colour will improve your mood.

New Zealand lemons are juicy and tangy and make these cookies come alive with zesty flavours.  

Tray bakes are more relaxed than a cake and go well as an afternoon tea or lunch-box filler. Rhubarb is tangy and succulent and goes beautifully in any cake recipe.

This recipe is more than the sum of its parts and you can mix and match, using any leftovers for another meal or snack. Leeks are so versatile and, when gently cooked, become...

Don’t be worried by the title - these delicious morsels are well worth the effort.