In Season

The start of spring can be hard in terms of variety in our vege patch, so enjoy the last of the robust greens by serving them with tangy lighter flavours on toast.

Avocado might surprise some when combined with cacao and served as a decadent pudding. But when you think of avocado's creamy texture and neutral flavour, it will easily take on the chocolate...

New Zealand limes and avocados are in season. When you combine the two, you end up with a  luscious, refreshingly smooth pie, writes Alison Lambert.

Remember when blue cheese dressing was all the craze?  This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!

Freekeh is  made from durum wheat.  The wheat is picked green and roasted, giving it a complex smoky flavour and making it good for fresh, zesty salads. It works equally well in soups and...

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!

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

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.

This is an old recipe I was given years ago. It is a wonderfully lively side dish to roast pork or a bowl of wilted greens.

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.

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...

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

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.

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 recipe that's perfect for brunch.

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.