Alison Lambert

Green frittata

My herbs are finally growing once again and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.

Hasselback potatoes

I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were. They are simple to make and go with just about anything.

Roast buttercup squash with farro, walnuts and blue cheese

Roast buttercup squash with farro, walnuts and blue cheese

This dish not only tastes delicious, but it looks outstanding.

Rhubarb and date chutney

This chutney is tangy and will go with cheese and cold cuts splendidly. The other great advantage of this chutney is that it only takes about 20 minutes to cook.

Roast savoy cabbage with toasted almonds

Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to...

Baked quince with cream

This recipe is one I found many years ago in an old French cookbook. I love the array of humble ingredients, which when combined with the fragrant baked quince make a spectacular dessert.

Making it your way

Sandwiches have been around since the 1700s and, thankfully, times have changed.

Pumpkin, potato and nigella salad

I thoroughly enjoy making warming salads at this time of the year. I love using the wide variety of hearty autumn vegetables and combining them with spices.

Beetroot and apple salad

This salad is packed with flavour, colour and nutrition and one that takes only minutes to prepare.

German slaw (Krautsalat)

This slaw gets better with age, as the flavours intensifies yet the cabbage keeps its crunch. I can't seem to get enough and I find myself having it in the fridge to munch on as my go-to.

Lebanese pumpkin soup with za'atar

Lebanese pumpkin soup with za'atar

Autumn brings us many pleasures. Sweet, velvety pumpkins are one of them and not only for their sweet flavour but they are economical and versatile addition to our menus.

Best of British

There are many reasons I love British food, one being my husband and extended family are British, which gave me first-hand knowledge of the traditions and pride the dishes held.

Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how...

Rhubarb, apple and almond tart

The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.

Hazelnut and parsnip cupcakes

We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.

Delicious butters

Delicious butters

I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.

Soy-roasted chickpeas and broccoli salad

Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.

Parsnip, leek and pepper soup

This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add. I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!

Roasted cauliflower and tahini dip

This time of the year makes you dig a little deeper to get variety out of the winter crops. Dips are always great especially when looking for a healthy snack. This also works a treat in your...

Brussels sprout and apple salad

We always need more tempting ways to use these delicious vegetables and this simple recipe is one.

« first
‹ previous
…
2
3
4
5
6
7
8
9
10
next ›
last »

Search form

Search form

Alison Lambert