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.
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...
Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.
I always cook within the seasons and support our local producers.
You can use pumpkin, squash or even golden kumara in this dish. I have added a piquant dressing.
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
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...
This cake has a soft, yeasty base, juicy damsons and is finished with a crunchy spiced topping.
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.
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
Alison Lambert shares a pickle she's come to love.
This recipe has many variations but what I particularly like about this recipe is that the pastry can be used in so many ways, and, yes, it’s dairy-free!
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.
Sweet juicy cherry tomatoes are weighing down my tomato plants at home and I thought this simple recipe would be a crowd-pleaser over the summer. It is a famously classic technique with a summer...
With our warm temperatures this summer, nothing beats sipping on an ice-cold drink.
This slice is full of fresh tart apricot flavour with a buttery crust. You can swap the apricots for any summer fruit to keep this slice seasonal and fresh.
A semifreddo is similar to icecream but a lot simpler to make. It is great to have in the freezer as a go-to dessert, especially over the summer.
Often Boxing Day is the best, as time slows down, the kids are chilling and you have a fridge full of leftovers.
This year, Alison Lambert's giving friends and family some home-made sweet treats.