Alison Lambert

As we are a pie-eating nation, I thought making a home-made pie to give and share over Easter would be such a well received gift.

I have such an abundance of plums and apples, which have been kindly given to me.

Kamokamo (kumikumi) is a variety of squash with hints of pumpkin and texture similar to a courgette.

This Mexican cornbread is not to be confused with the bread of the southern states of America.

I came across the most  succulent locally grown  onions the other day and  thought of this quiche I  once had. 

Plums are appearing everywhere at the moment. 

I remember eating my first ever blueberry pie many years ago when travelling the States.

When new season carrots team up with fresh, sticky, plump new season garlic, you are in for a flavour explosion. 

Borani is a Persian dish usually made with spinach.

We all need recipes like this to whizz up.

I usually keep my food as local as possible. However, I had some ingredients in my fridge which I wanted to spruce up for a platter-type-salad.

Rhubarb goes so effortlessly well with walnuts.

I really like adding potato to fillings as it adds a squidgy fluffiness.

This time of the year is all about being a little savvy with what you have in your garden or fridge as vegetables are still hard to get and can be expensive.

This is one of those cakes which never disappoints.