Alison Lambert

Globe artichokes are in season at the moment.

These little cakes are very popular in the States. I added some fresh strawberries to liven them up a little and they made the perfect snack for the children in the holidays.

When peppers are roasted their flavour sweetens and intensifies. The flesh becomes juicy and soft and they really are one of summer's treats.

I love a good potato salad with a piquant, creamy dressing. This one ticks all the right boxes especially as the potatoes are new-season jersey bennes.

Our sweet local strawberries are just arriving, and it gets me excited with the onslaught of summer fruits that I just had to get a recipe written so we can start our celebrations.

We can once again celebrate the asparagus season, Alison Lambert writes.

Alison Lambert's classic combination of tart rhubarb with fragrant orange and tangy yoghurt works time and time again.

This can only be made when fresh asparagus is in season and by adding a little jamon (cured ham) you will find this simple combination irresistible.

If, like me, you are new to the idea of roasting radishes, then you will be pleasantly surprised at how the sometimes hot peppery flavour mellows and sweetens.

Now that the evenings are getting lighter and the days longer, lighter dinners and impromptu picnics are on the menu.

These are a classic yet simple French cakes. You do need a madeleine iron or you can easily find Teflon ones.

Spring has arrived, meaning longer leisurely days on the horizon and lighter meals on the menu. However, fresh spring produce still has a long way to go so it can be puzzling as to what to cook.

As we are in the midst of change of seasons regarding produce, we need to use what is easily attainable.

Alison Lambert shares a surprising soup with a difference.

Stinging nettles may not be on most people's minds as a foraged food, but boy are they packed with goodness, says Alison Lambert.