Alison Lambert

Pumpkin, with its smooth and velvety texture, is so good when used in sweets, but it is often overlooked.

Carrots are one of our staple vegetables and, for some reason, we do not use their herbaceous tops nearly enough.

Winter has arrived and more than ever we need to be cooking meals that tick all the boxes.

Lightly marinated celery sticks make a fantastic treat and it’s one that you can pack into your lunchbox or stash in the fridge as a go-to snack.

 This fiery cauliflower dish is a plant-based version of the famous chicken dish. 

This is a nutritious take on bread, I suppose, as you use it as you would slices of bread.

Cabbages are always a good price and a little seems to go a long way.

Toad in the hole is a British classic and one that will certainly fill the belly.   Here I’ve lightened it up a little by adding vegetables.

While we have been baking up a storm during lockdown, it is important not to let your nutrition down.

The dish may sound complicated but rest assured it is not!

Beetroot are in season and taste fabulous. This recipe is an oldie but a goody. I had purple and golden beetroot, so cooked them separately and followed the same technique but added different...