I used Granny Smith apples in this, and it was outstanding. It is very easy to make and is delicious for afternoon tea or served warm as a dessert.
Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.
I love dishes like this as they can be eaten on their own or partnered with something of your choice. You can, of course, mix up the greens and add some spices if you feel like it.
Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.
These little cakes are moist, juicy and, best of all, gluten-free and dairy-free. I made them with plums, but almost any fruit will work.
This cake is absolutely delicious. The simple combination of carrot and coconut works a treat. You should keep this recipe as it makes a wonderful cake for any occasion!
Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from Bannockburn, Central Otago.
This recipe from Alison Lambert ticks many boxes, as it’s great if you are gluten or dairy intolerant.
Salads like this are fabulous as you bring together flavours, textures and combinations that surprise.
Recipes that only use the florets of broccoli are great as you can get two dishes from the one vegetable.
The stalks of broccoli make a delicious salad — they are crunchy and nutritious and, perhaps best of all, you are not wasting any part of the vegetable.
Salads need never get boring, as seasonal ingredients are just that — seasonal! Winter brings delicious flavours and textures which go great with grains. Don’t forget to add a punchy dressing.
Alison Lambert shares some spiced-up winter warming dishes that are full of flavour, texture and easy on the pocket.
This recipe is a classic and one that works perfectly with the cooler weather. Sometimes you just want something cheesy and comforting — this ticks all the boxes.
Polenta, laden with butter and cheese, is the ultimate comfort food. Here, I have simply adorned it with mushrooms, more cheese and, of course, slivers of fresh fragrant truffles.
I don’t know why I haven’t done this before! These cabbage crisps have a slight nutty flavour and will take on a dusting of seasoning to lift them to another level.
Cauliflower is very versatile and soaks up flavours. I love simple dishes, such as this one, as they make for a light dinner, wonderful side or a delicious salad.