Alison Lambert

Plums are appearing everywhere at the moment. 

I remember eating my first ever blueberry pie many years ago when travelling the States.

When new season carrots team up with fresh, sticky, plump new season garlic, you are in for a flavour explosion. 

Borani is a Persian dish usually made with spinach.

We all need recipes like this to whizz up.

I usually keep my food as local as possible. However, I had some ingredients in my fridge which I wanted to spruce up for a platter-type-salad.

Rhubarb goes so effortlessly well with walnuts.

I really like adding potato to fillings as it adds a squidgy fluffiness.

This time of the year is all about being a little savvy with what you have in your garden or fridge as vegetables are still hard to get and can be expensive.

This is one of those cakes which never disappoints.

First-of-the-season globe artichokes have been picked, prepped and marinated.

Crumbed and fried cauliflower is such a delicious way to enjoy cauliflower and by cutting it into steaks for some odd reason it seemed more of a main meal?

When you get given a bowl of freshly picked lemons, they sure are hard to resist.

Glorious tart lemons are in abundance and they brighten and lift this classic Italian pasta dish.

Hallelujah, spring has finally sprung.

I love both cauliflower and broccoli and I love it covered in cheese.