Getting into a stew
Getting into a stew
When you travel, you come away with so many memories and for me, traditional foods and meals stick with me forever.
Alison Lambert
Apple crumble cake
Apple crumble cake
I used Granny Smith apples in this, and it was outstanding. It is very easy to make and is delicious for afternoon tea or served warm as a dessert.
Fragrant roasted rhubarb
Fragrant roasted rhubarb
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.
Winter greens with lentils and spice
Winter greens with lentils and spice
Top up your nutrition on these cooler days with this tasty and fragrant dish.
Raw slices and cake
Raw slices and cake
Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.
Silverbeet rice
Silverbeet rice
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.
Tunisian cumin and carrot soup, with harissa
Tunisian cumin and carrot soup, with harissa
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...
Quince and hazelnut cake
Quince and hazelnut cake
Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.
Seasonal & local
Seasonal & local
I always cook within the seasons and support our local producers.
Sweet and sour buttercup squash
Sweet and sour buttercup squash
You can use pumpkin, squash or even golden kumara in this dish. I have added a piquant dressing.
Braised savoy cabbage with crispy crumbs
Braised savoy cabbage with crispy crumbs
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
Roman-style vinegar-marinated pumpkin
Roman-style vinegar-marinated pumpkin
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...
Damson cake
Damson cake
This cake has a soft, yeasty base, juicy damsons and is finished with a crunchy spiced topping.
Broccoli falafels
Broccoli falafels
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 in Ecuador
Easter in Ecuador
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.
Fragrant pickled damsons
Fragrant pickled damsons
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
Classic bread and butter pickles
Classic bread and butter pickles
Alison Lambert shares a pickle she's come to love.
Silverbeet pies
Silverbeet pies
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!
Little plum and olive oil cakes
Little plum and olive oil cakes
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.
Cherry tomato tarte tatin
Cherry tomato tarte tatin
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...