Alison Lambert

Here is one of our favourite Alison Lambert recipes from a few years ago — home-made fruit pastilles.

Kimchi is a fermented cabbage. Once you have tasted kimchi’s fermented spicy hot, crunchy properties, you will want to have it at home.

Tomatoes are still abundant at the moment and it is a great time to get preserving. Tomato chilli jam is sticky, sweet and tangy.

Potato salads come in many varieties and they seldom disappoint. This one is inspired by the summer flavours of Spain.

Eating zucchini this way adds a bit of fun to the dish.  I simply dress it with pesto and guess what? You don’t even need to cook it!

If you are like me, you will often have a surplus supply of zucchini. The great thing about this versatile vegetable is that it can be cooked in many ways. This simple dish is found ...

This cake is simple to prepare and absolutely delicious to eat.

For me, strawberries are a sign that summer is here and Christmas is on the way. You can make this without an ice cream machine and adding crunchy meringues gives it a lovely surprise!

I have made so many cakes and this cake is a winner. It could easily be used as a dessert and in summer you could easily swap out the rhubarb for the stone fruits and berries.

Pickles are always good to get under way before the crazy festive season hits.  I realise veggies are hard to come by but carrots, fennel and celery are available and make for a refreshing jar...

I just can’t get enough of asparagus at the moment.  One of the great things about this vegetable is that it takes minutes to prepare and minutes to cook.  Asparagus loves a little butter...

This cake is absolutely delicious. The simple combination of carrot and coconut works a treat. You should keep this recipe as it makes a wonderful cake for any occasion!

The lettuce leaves need to be robust, with a strong tasting, almost bitter, note, which is why frisee is perfect.  A warm, piquant dressing is a must, as it brings this well-executed...

Gnudi is a form of dumpling, similar to gnocchi. The main difference is that gnudi uses ricotta instead of potatoes.

I love simple recipes like this. They are not only quick to prepare but also very adaptable. 

These Japanese pancakes are popping up everywhere at the moment.