Alison Lambert shares a recipe for our canine friends.
I have spent Christmas in many countries over the years and I love all the traditions each culture has, writes Alison Lambert.
With the warming weather and longer days, picnics are calling and you want easy to eat, tastyfood. Pizza-type dishes like this are fantastic as you can top them with almost anything you like.
Sometimes in life I like to indulge in a little food luxury and this combination ticks all the right boxes.
This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.
This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus. It will go particularly well with a juicy steak or a simple poached egg.
Alison Lambert shares a delicious rhubarb recipe.
I have all sorts of new growth in my garden at the moment, including a mixed selection of herbs and lots of leafy, nutritious greens. I make this sauce into a thick pesto-like paste, which I...
Spring really excites Alison Lambert's taste buds, inspiring her to create fresh new dishes.
The addition of a collection of Indian spices turns beetroot into an absolutely delicious salad or side dish.
You need to take advantage of the uplifting and refreshing flavour of lemons while they are still fragrant and juicy. This slice hits the spot!
This salad makes you feel great. It is packed with flavour, crunch, looks gorgeous and goes beautifully with fish and pork.
Alison Lambert couldn't imagine life in the kitchen without eggs.
I was given a bag of homegrown lemons from my aunty and apart from squeezing them over everything I was cooking I was also wanting to add a different dimension to my dishes.
I love collecting cake recipes and this is another one I would recommend keeping. You can substitute the fruit with apples, plums, peaches etc.
These delights may not grow on our doorstep, but I love them and enjoy their intense flavour and colour.
My herbs are finally growing once again and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.
I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were. They are simple to make and go with just about anything.
I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.
We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.