Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.
Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.
I love dishes like this as they can be eaten on their own or partnered with something of your choice. You can, of course, mix up the greens and add some spices if you feel like it.
This soup has become a favourite for me as it ticks all the boxes of a hearty comforting soup, packed with flavour, and texture and is very economical to make. To make this soup even more...
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add a bit of zing and marinate them up. This method is used...
A friend gave me this recipe for falafels and I have added broccoli. You can omit the broccoli and go back to the traditional parsley if that is what is on hand.
Easter throughout the world is celebrated in different ways. Food is an important part of those celebrations, a comforting and welcoming homage to say thanks for all that you have, writes Alison Lambert.
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
This recipe has many variations but what I particularly like about this recipe is that the pastry can be used in so many ways, and, yes, it’s dairy-free!
These little cakes are moist, juicy and, best of all, gluten-free and dairy-free. I made them with plums, but almost any fruit will work.
Sweet juicy cherry tomatoes are weighing down my tomato plants at home and I thought this simple recipe would be a crowd-pleaser over the summer. It is a famously classic technique with a summer...