Alison Lambert

A vegetable for all meals

We can once again celebrate the asparagus season, Alison Lambert writes.

Rhubarb, orange and yoghurt cake

Rhubarb, orange and yoghurt cake

Alison Lambert's classic combination of tart rhubarb with fragrant orange and tangy yoghurt works time and time again.

Asparagus with jamon

This can only be made when fresh asparagus is in season and by adding a little jamon (cured ham) you will find this simple combination irresistible.

Roasted radishes

If, like me, you are new to the idea of roasting radishes, then you will be pleasantly surprised at how the sometimes hot peppery flavour mellows and sweetens.

Pickled vegetables

Fermenting vegetables is easy to do and they are very versatile.

Silverbeet, rice and feta pie

Now that the evenings are getting lighter and the days longer, lighter dinners and impromptu picnics are on the menu.

Lemon madeleines

These are a classic yet simple French cakes. You do need a madeleine iron or you can easily find Teflon ones.

Light, easy and perfect

Spring has arrived, meaning longer leisurely days on the horizon and lighter meals on the menu. However, fresh spring produce still has a long way to go so it can be puzzling as to what to cook.

Raw salad

As we are in the midst of change of seasons regarding produce, we need to use what is easily attainable.

Lemon pie

Alison Lambert shares a lemon pie recipe with a twist.

Grasping the nettle

Alison Lambert shares a surprising soup with a difference.

Nettle and roast garlic pesto

Stinging nettles may not be on most people's minds as a foraged food, but boy are they packed with goodness, says Alison Lambert.

Silverbeet with chickpeas

This week, Alison Lambert shares a versatile recipe with silverbeet as the star.

Warm yam, onion and winter leaf salad

When yams are combined with enhancing ingredients, you have not only a delicious warming salad but also a highly nutritious one, says Alison Lambert.

Celeriac slaw

Celeriac or celery root is a variety of celery used for its roots and shoots. It has a light celery flavour and can be eaten raw or cooked as you would potatoes. Celeriac slaw

Stews, casseroles and braising all come into their own in winter. Cheaper cuts of meats covered with a deep flavoursome sauce, simmering for hours until meltingly tender, always comfort you at mealtimes.

Sprouting broccoli with toasted garlic and chilli

Sprouting broccoli is like a superfood. It is blooming with leaves, flowers and stalks, all of which are edible. It is great to grow, as you can pick off what you need and it will continue to reproduce.

Walnut torte

This week, Alison Lambert shares a recipe for a torte that's easy and flavoursome.

Warm pear and chocolate pudding

This week Alison Lambert shares how to make a warming pudding that's super easy and delicious.

Mother's Day meals

Cauliflower, broccoli and leek pie

With Mother's Day upon us, the Otago Daily Times revisit some favourite recipes that mum may love.

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Alison Lambert