Roast asparagus with almonds, feta and lemon
Roast asparagus with almonds, feta and lemon
Any which way you want to cook asparagus is a winner. But when you add this punchy, moorish dressing, you add another level of flavour and deliciousness!
Alison Lambert
Portuguese delights
Portuguese delights
Portugese food is often overlooked, writes Alison Lambert.
Roast celeriac with fennel dressing
Roast celeriac with fennel dressing
This week, Alison Lambert heroes celeriac.
Asparagus fries
Asparagus fries
The time has come for the mighty asparagus to reappear in our menus. I found this idea and it is delicious! Simply crumb it in polenta and fry in olive oil until crisp.
Spring greens, lettuce and feta tart
Spring greens, lettuce and feta tart
This time of the year is all about using what is at hand. I used wilted greens, cos lettuce and lots of sweet spring onions to get this nourishing, fresh tart.
Rhubarb and pistachio cake
Rhubarb and pistachio cake
Spring rhubarb is here and this cake is simple, flavoursome with a lovely tangy flavour. It is also great as it is made in the food processor, so it’s almost foolproof!
Guacamole with all the right notes
Guacamole with all the right notes
Guacamole is a fundamental in any household and one that most have made very personal. I am a bit of purist when making my guacamole — it has to have a crunchy note, which comes from diced onion,...
Avocado and cacao pots
Avocado and cacao pots
Avocado might surprise some when combined with cacao and served as a decadent pudding. But when you think of avocado's creamy texture and neutral flavour, it will easily take on the chocolate...
Fresh new flavours
Fresh new flavours
Spring has arrived and so have fresh new flavours and ingredients resulting in exciting new dishes to celebrate our warming, lighter evenings.
Raw lime and avocado pie
Raw lime and avocado pie
New Zealand limes and avocados are in season. When you combine the two, you end up with a luscious, refreshingly smooth pie, writes Alison Lambert.
Saving the Classics
Saving the Classics
When I was young, my mother fed us homemade puddings every night. It was a real treat as we had everything from Victoria sponges to fruit crumbles and sago puddings.
Lemon slice
Lemon slice
New Zealand lemons are in season and it is hard to turn down a fresh lemon slice. This slice can be served as dessert as it really is outstanding.
Grilled Savoy cabbage with blue cheese dressing
Grilled Savoy cabbage with blue cheese dressing
Remember when blue cheese dressing was all the craze? This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!
Grapefruit marmalade
Grapefruit marmalade
New Zealand grapefruit are in and they make exceptional marmalade. It has been a family tradition since I can remember.
Freekeh, leek and chickpea salad
Freekeh, leek and chickpea salad
Freekeh is made from durum wheat. The wheat is picked green and roasted, giving it a complex smoky flavour and making it good for fresh, zesty salads. It works equally well in soups and...
Smooth operation
Smooth operation
Have you been swept away or even tempted to try these vibrant bowls of nutritious ingredients, blended to a puree and garnished with pretty toppings?
Cabbage and sesame slaw
Cabbage and sesame slaw
This slaw is so simple and delicious that you will use this recipe many times. You can certainly add to this salad, but sometimes the simple things are all you need!
Parsnip, chickpea and cumin soup
Parsnip, chickpea and cumin soup
Parsnips naturally add so much flavour to any dish, writes Alison Lambert.
Cauliflower and leek puree
Cauliflower and leek puree
Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.
Braised chickpeas and spinach
Braised chickpeas and spinach
A simple combination of ingredients and textures which works every time, writes Alison Lambert.