Alison Lambert

Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.

This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add.  I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!

This time of the year makes you dig a little deeper to get variety out of the winter crops.  Dips are always great especially when looking for a healthy snack. This also works a treat in your...

With the weather outside so chilly and grey, I find I turn to a bowl of soup to warm me up and fill me with nutrition and goodness.

We always need more tempting ways to use these delicious vegetables and this simple recipe is one.

Leek and potatoes are just one of the partnerships  made for each other. This tart is great as it is so quick, yet full of flavour.

Cauliflower is one of those vegetables that easily gets overlooked, which is sad, as it is one of the most versatile vegetables out there.

The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.

There are many reasons I love British food, one being my husband and extended family are British, which gave me first-hand knowledge of the traditions and pride the dishes held.

Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how...

This dish not only tastes delicious, but it looks outstanding.

This chutney is tangy and will go with cheese and cold cuts splendidly. The other great advantage of this chutney is that it only takes about 20 minutes to cook.

Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to...

Sandwiches have been around since the 1700s and, thankfully, times have changed.

This recipe is one I found many years ago in an old French cookbook. I love the array of humble ingredients, which when combined with the fragrant baked quince make a spectacular dessert.

I thoroughly enjoy making warming salads at this time of the year. I love using the wide variety of hearty autumn vegetables and combining them with spices.

This salad is packed with flavour, colour and nutrition and one that takes only minutes to prepare.

This slaw gets better with age, as the flavours intensifies yet the cabbage keeps its crunch. I can't seem to get enough and I find myself having it in the fridge to munch on as my go-to.

Autumn brings us many pleasures. Sweet, velvety pumpkins are one of them and not only for their sweet flavour but they are economical and versatile addition to our menus.

This soup is one that has many fond memories as I first tasted it when I worked at the River Cafe in London. I was in heaven; the simplicity of flavours and the fact that it used up old bread!