Alison Lambert

Smooth operation

Have you been swept away or even tempted to try these vibrant bowls of nutritious ingredients, blended to a puree and garnished with pretty toppings?

Cabbage and sesame slaw

This slaw is so simple and delicious that you will use this recipe many times. You can certainly add to this salad, but sometimes the simple things are all you need!

Parsnip, chickpea and cumin soup

Parsnip, chickpea and cumin soup

Parsnips naturally add so much flavour to any dish, writes Alison Lambert.

Cauliflower and leek puree

Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.

Braised chickpeas and spinach

A simple combination of ingredients and textures which works every time, writes Alison Lambert.

Getting into a stew

When you travel, you come away with so many memories and for me, traditional foods and meals stick with me forever.

Apple crumble cake

I used Granny Smith apples in this, and it was outstanding. It is very easy to make and is delicious for afternoon tea or served warm as a dessert.

Fragrant roasted rhubarb

Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.

Winter greens with lentils and spice

Top up your nutrition on these cooler days with this tasty and fragrant dish.

Raw slices and cake

Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.

Silverbeet rice

I love dishes like this as they can be eaten on their own or partnered with something of your choice. You can, of course, mix up the greens and add some spices if you feel like it.

Tunisian cumin and carrot soup, with harissa

This soup has become a favourite for me as it ticks all the boxes of a hearty comforting soup, packed with flavour, and texture and is very economical to make. To make this soup even more...

Quince and hazelnut cake

Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.

Seasonal & local

I always cook within the seasons and support our local producers.

Sweet and sour buttercup squash

You can use pumpkin, squash or even golden kumara in this dish. I have added a piquant dressing.

Braised savoy cabbage with crispy crumbs

Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.

Roman-style vinegar-marinated pumpkin

Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add a bit of zing and marinate them up. This method is used...

Damson cake

This cake has a soft, yeasty base, juicy damsons and is finished with a crunchy spiced topping.

Broccoli falafels

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.

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Alison Lambert