Alison Lambert

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.

I have spent Christmas in many countries over the years and I love all the traditions each culture has, writes Alison Lambert.

With the warming weather and longer days, picnics are calling and you want easy to eat, tastyfood. Pizza-type dishes like this are fantastic as you can top them with almost anything you like.

Sometimes in life I like to indulge in a little food luxury and this combination ticks all the right boxes.

This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.

This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus.  It will go particularly well with a juicy steak or a simple poached egg.

Alison Lambert shares a delicious rhubarb recipe.

I have all sorts of new growth in my garden at the moment, including a mixed selection of herbs and lots of leafy, nutritious greens.  I make this sauce into a thick pesto-like paste, which I...

The addition of a collection of Indian spices turns beetroot into an absolutely delicious salad or side dish.

You need to take advantage of the uplifting and refreshing flavour of lemons while they are still fragrant and juicy. This slice hits the spot!

This salad makes you feel great. It is packed with flavour, crunch, looks gorgeous and goes beautifully with fish and pork.

I was given a bag of homegrown lemons from my aunty and apart from squeezing them over everything I was cooking I was also wanting to add a different dimension to my dishes.

I love collecting cake recipes and this is another one I would recommend keeping.  You can substitute the fruit with apples, plums, peaches etc.

These delights may not grow on our doorstep, but I love them and enjoy their intense flavour and colour.

My herbs are finally growing once again  and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.