In Season

This is the kind of unfussy, comforting dish Italians excel at and is somewhere between a baked risotto and a vegetable gratin.

After the indulgence of the festive season, this is my go-to carb-free bake. 

Courgettes have arrived, sweet, tender and full of flavour.

This loaf is fresh, moist and tastes like strawberries.

This no-fuss, no-churn ice cream brings together the sweetness of cherries, the crunch of toasted pistachios and a hint of rose for something a little exotic.

A deliciously simple slice that tastes of summer.

Local broccolini is in abundance right now - utterly delicious, tender and full of flavour.

Local courgettes and tomatoes are finally here, and this simple galette is a delicious way to celebrate them.

I love a quick pastry recipe.

I love how something as simple as puff pastry can turn a few good ingredients into something that feels a bit special.

This salad is all about spring on a plate. 

Asparagus is at its best right now, and this is one of the easiest ways to let it shine.

Buttery, zesty, and just a little fancy.

There’s something special about New Zealand lemons. They’re vibrant, tangy, and full of sunshine.

Moist and fragrant, this cake is all about bold citrus with a rustic edge.

New Zealand lemons are juicy, bright and bring a sharp, fresh flavour that works perfectly in this pasta.

This is a no-fuss loaf of grapefruit and honey, baked until golden and finished with a tangy glaze. 

Dal makhani is a much-loved North Indian dish made with black lentils and kidney beans, slowly cooked until creamy and full of flavour.

Apple tarte tatin is a French classic - sweet caramelised apples topped with golden, flaky pastry, then flipped to serve.