Sadly, the plums season is coming to a close, but before it ends Alison Lambert fits one more recipe in.
This recipe from Alison Lambert ticks many boxes, as it’s great if you are gluten or dairy intolerant.
For many of us, the aubergine or eggplant (as some may know it) seems a little bit confusing and maybe even a little intimidating. Chef Alison Lambert says once you start to cook with it and enjoy the many dishes you can make from the one vegetable, you will be converted.
Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.
The combination of nutritious greens with gooey, cheesy curd wrapped in papery filo pastry may not be new, but it is utterly delicious.
This pastry is perfect as a dairy-free option. I have added bacon to give a bit more flavour but it's totally up to you.
Pure comfort food but with the addition of refreshing celeriac. It could be served with a hearty tomato sauce or as I have done, fried lightly with sage and garlic.
I first tasted this simple fresh-tasting salad in Greece. I love the crunch of the beans and the burst of flavour with the basil.
Gnocchi is the ultimate comfort food, it's great on the pocket and fun to make, Alison Lambert writes.
This soup is one that has many fond memories as I first tasted it when I worked at the River Cafe in London. I was in heaven; the simplicity of flavours and the fact that it used up old bread!
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.
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!
Here I’ve combined two very economical and versatile ingredients to make a quick vegetarian curry. This is a great dish that you can add more vegetables to and it will be ready in about 30 minutes.
Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from Bannockburn, Central Otago.
Soil-grown, sun-ripened tomatoes taste like tomatoes should. This dish is fantastic for brunch, simply served with some crusty bread. Fried eggs with tomatoes Serves 4 500g ripe...
One of the easiest puddings to make and one of the most memorable to eat. Try using a variety of apples to give a subtle twist to this dish.
It may seem so simple that it is not worthy of a recipe, but I assure you that to do something so simple correctly is another matter. It all comes down to great ingredients, which will give you one of the most delicious snacks of your summer.