In Season

This sweet combination of spring carrots and the slightly more piquant white turnips makes an excellent accompaniment to any meal.

Make this into a Christmas recipe by sprinkling a little icing sugar mixed with a generous pinch of cinnamon or nutmeg over the bread.

Broad bean dip is a great way to use those older beans.

This dish by Alison Lambert is simple, seasonal and delicious. Try it with some toasted sourdough bread, or perhaps some pan-fried fillets of fish and aioli.

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.

Never underestimate the humble red onion. When roasted like this they become soft, sweet and fragrant. Great alongside any roast meat.

Corn is so sweet, juicy and versatile. Whether adding the kernels to fritters or muffins, blended into soups or tossed through salads, you are never disappointed.

The almost cherry-like flavour from the beetroot, combined with dark chocolate makes for one very decadent and memorable cake.

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.

This pillow-like parcel of fragrant, crispy skinned potatoes should be served straight from the oven and opened at the table.

Say goodbye to soggy sprouts - try them roasted with honey, balsamic vinegar and pine nuts. Delicious!

Leeks are so versatile; use them as you would onions. Try them melted together with a good blue cheese. It really is a combination made in heaven.

Quince's slightly tart and floral perfume goes perfectly with these petite and airy cakes.

The first of the season's sweet, plump yams are now available.

Parsnips add a delightful subtle twist to this wonderfully moist and nutty cake.

Glorious, velvety pumpkin with a sprinkle of spice and creamy maple icing makes for a sensational cupcake!

Garlic is still in abundance and still pungent

This is such a fantastically simple yet utterly delicious tart.