Jersey benne potato and spring onion salad
Jersey benne potato and spring onion salad
I love a good potato salad with a piquant, creamy dressing. This one ticks all the right boxes especially as the potatoes are new-season jersey bennes.
Alison Lambert
Strawberry, yoghurt pots
Strawberry, yoghurt pots
Our sweet local strawberries are just arriving, and it gets me excited with the onslaught of summer fruits that I just had to get a recipe written so we can start our celebrations.
Jersey Benne potatoes with tarragon butter
Jersey Benne potatoes with tarragon butter
Alison Lambert celebrates the first-of-the-season Jersey Benne potatoes.
A vegetable for all meals
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
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
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
Pickled vegetables
Fermenting vegetables is easy to do and they are very versatile.
Silverbeet, rice and feta pie
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
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
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
Raw salad
As we are in the midst of change of seasons regarding produce, we need to use what is easily attainable.
Grasping the nettle
Grasping the nettle
Alison Lambert shares a surprising soup with a difference.
Nettle and roast garlic pesto
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
Silverbeet with chickpeas
This week, Alison Lambert shares a versatile recipe with silverbeet as the star.
Warm yam, onion and winter leaf salad
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 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
Long, slow, tasty
Long, slow, tasty
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 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.