Alison Lambert

I love a little treat and these cute cakes with a hint of fresh strawberry are the perfect little cakes.

Watercress is fantastic at the moment. It can be eaten raw in a sandwich or tossed through your salads.   It is also great incorporated into soups as I have done here. It has...

This is another of my salads where is have a wonderful array of seasonal ingredients which when combined creates a salad full of powerful flavours and textures.

Rhubarb and strawberries work together so well.  The tartness from the rhubarb mingles with the sweeter notes of the strawberries.

Brioche dough can look a little daunting, but I assure you this recipe has a few of the time-consuming steps removed.

Use up the last of the main crop of carrots and team them up with fresh, fragrant fennel.

Asparagus is finally hitting our stores, which is a huge celebration as spring is officially here. 

Olive oil cakes are fantastic as they are moist and offer a wonderful flavour.

This slice is so easy to whip up, as the crumble base works as the topping.

For me, spring is about fresh flavours, simple dishes and no plan.

I have a surplus of fresh homegrown limes and have been blessed with a healthy crop of fresh coriander.

I am still relishing the fresh homegrown limes I have. 

I have my grandmother's gem irons and have many deliciously fond memories of the more traditional ginger gems.  

These poached apples in  syrup with lemon are  inspired by the Persian apple  preserves. 

Beetroot are great for adding a bit of colour and cheer to a dull day.

When pumpkins are so affordable, it would be a shame not to celebrate this versatile vegetable. 

I love a recipe steeped in history and one that only requires a handful of humble ingredients.