In Season

This dish gives the mighty yam a new lease of life - worth a try!

There are so many varieties of potatoes available now and this wickedly-coloured and earthy-flavoured variety is a firm favourite of mine.

Pears become a decadent treat when caramelised and paired with hazelnuts.

This recipe is the perfect base for any number of delicious toppings. I always have ready-rolled pastry in the freezer, which is perfect for a quick tart like this. Be creative with the vast array of delicious seasonal produce.

It may seem a little early to be thinking of pumpkins but rest assured these autumnal-coloured scones are made with the first-of-the-season gourmet variety - bushfire or buttercup are exceptional.

There's more to cauliflower than smothering it in cheese sauce...

Sun-ripened, sun-sweetened strawberries are finally available at the Otago Farmers Market. With strawberries this good, I recommend keeping it simple and natural. Strawberries and cream is truly one of life's joys.

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!