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 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.
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
Alison Lambert shares a pickle she's come to love.
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!
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.
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...
With our warm temperatures this summer, nothing beats sipping on an ice-cold drink.
This slice is full of fresh tart apricot flavour with a buttery crust. You can swap the apricots for any summer fruit to keep this slice seasonal and fresh.
A semifreddo is similar to icecream but a lot simpler to make. It is great to have in the freezer as a go-to dessert, especially over the summer.
Often Boxing Day is the best, as time slows down, the kids are chilling and you have a fridge full of leftovers.
This year, Alison Lambert's giving friends and family some home-made sweet treats.
Alison Lambert shares a recipe for our canine friends.
I have spent Christmas in many countries over the years and I love all the traditions each culture has, writes Alison Lambert.
With the warming weather and longer days, picnics are calling and you want easy to eat, tastyfood. Pizza-type dishes like this are fantastic as you can top them with almost anything you like.
Sometimes in life I like to indulge in a little food luxury and this combination ticks all the right boxes.
This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.
This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus. It will go particularly well with a juicy steak or a simple poached egg.
Alison Lambert shares a delicious rhubarb recipe.
I have all sorts of new growth in my garden at the moment, including a mixed selection of herbs and lots of leafy, nutritious greens. I make this sauce into a thick pesto-like paste, which I...