Apples can be used in so many ways but often we forget that they work beautifully as a savoury option.
This is a classic apple tart.
This Korean black peppercorn-studded poached pear recipe is a natural remedy to help keep your immunity up, writes Alison Lambert.
Welsh cakes are the perfect accompaniment with a good strong cup of tea.
I was making the children hotcakes the other day and had a little piece of pumpkin lying around.
This comforting dessert is perfect for winter, with its combination of bubbling, baked fruit with fluffy scone-like dumplings sitting on top. Best served with ice cream, and plenty of it.
Tamarillos may have trouble growing down South, but that doesn’t stop Alison Lambert from hunting them down.
This combination is a classic that doesn’t need to change, it just works.
Parsnips have a flavour quite unlike any other vegetable.
Some combinations just work - and this is one of them.
These pickled limes are tangy, fragrant and packed with punch.
New Zealand limes are falling from the trees at the moment.
With the weather being drastically cooler and the evenings shorter, I am wanting comfort food — carbs, stodge and a bit of spice.
Persimmons and mandarins are fantastic at the moment.
If you are outside and the wind is blowing in your direction, you may wonder why you can smell onions?
Persimmons are back in the fruit section. I like to cook them and use the pulp for sweet and savoury dishes.
This recipe is packed with tangy apples, is dairy-free and has a nourishing wholesome flavour. Serves 10-12500g apples, peeled, cored, diced150g sugar, plus extra for cooking150ml good quality oil ...
This delightful dessert has layers of tangy stewed apples and caramelised oats nestled in whipped cream. It’s simple, yet satisfying.
This week, Alison Lambert shares a dessert using quinces.
Alison Lambert shares a delicious recipe using quince.