Winter has arrived and more than ever we need to be cooking meals that tick all the boxes.
Lightly marinated celery sticks make a fantastic treat and it’s one that you can pack into your lunchbox or stash in the fridge as a go-to snack.
This is one of those recipes that you see popping up everywhere — and it’s so simple that children can easily make these scrumptious hotcakes.
This fiery cauliflower dish is a plant-based version of the famous chicken dish.
This is a nutritious take on bread, I suppose, as you use it as you would slices of bread.
Cabbages are always a good price and a little seems to go a long way.
Pumpkin works so well in baked sweet goods. This easy gluten-free loaf is a lovely treat and works well with butter, toasted or you could even ice it.
Toad in the hole is a British classic and one that will certainly fill the belly. Here I’ve lightened it up a little by adding vegetables.
The secret to an impressive, yet simple galette lies in the pastry - you need a good crust to hold the delicious fruit encased inside.
I always freeze my bones after a roast so I can turn them into a rich, nutritious stock which I then use for the base of my soups.
While we have been baking up a storm during lockdown, it is important not to let your nutrition down.
The dish may sound complicated but rest assured it is not!
Here is one of our favourite Alison Lambert recipes from a few years ago — home-made fruit pastilles.
Beetroot are in season and taste fabulous. This recipe is an oldie but a goody. I had purple and golden beetroot, so cooked them separately and followed the same technique but added different...
This is another one of my ‘‘what-to-eat?’’ meals. Cauliflower cheese is always a favourite, but it also makes a wonderful comforting pie.
Kimchi is a fermented cabbage. Once you have tasted kimchi’s fermented spicy hot, crunchy properties, you will want to have it at home.
Tomatoes are still abundant at the moment and it is a great time to get preserving. Tomato chilli jam is sticky, sweet and tangy.
Potato salads come in many varieties and they seldom disappoint. This one is inspired by the summer flavours of Spain.
Eating zucchini this way adds a bit of fun to the dish. I simply dress it with pesto and guess what? You don’t even need to cook it!
If you are like me, you will often have a surplus supply of zucchini. The great thing about this versatile vegetable is that it can be cooked in many ways. This simple dish is found ...