Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.
A simple combination of ingredients and textures which works every time, writes Alison Lambert.
Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.
This is an old recipe I was given years ago. It is a wonderfully lively side dish to roast pork or a bowl of wilted greens.
I love dishes like this as they can be eaten on their own or partnered with something of your choice. You can, of course, mix up the greens and add some spices if you feel like it.
This soup has become a favourite for me as it ticks all the boxes of a hearty comforting soup, packed with flavour, and texture and is very economical to make. To make this soup even more...
Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
A friend gave me this recipe for falafels and I have added broccoli. You can omit the broccoli and go back to the traditional parsley if that is what is on hand.
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
Alison Lambert shares a recipe that's perfect for brunch.
This slice is full of fresh tart apricot flavour with a buttery crust. You can swap the apricots for any summer fruit to keep this slice seasonal and fresh.
A semifreddo is similar to icecream but a lot simpler to make. It is great to have in the freezer as a go-to dessert, especially over the summer.
This dessert is sure to please this summer — it’s one I find hard to resist. You can make jelly out of most fruits, but strawberries are the first seasonal fruit to arrive and I couldn’t think of...
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.
Sometimes in life I like to indulge in a little food luxury and this combination ticks all the right boxes.
This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.
Alison Lambert shares a delicious rhubarb recipe.
You need to take advantage of the uplifting and refreshing flavour of lemons while they are still fragrant and juicy. This slice hits the spot!
This salad makes you feel great. It is packed with flavour, crunch, looks gorgeous and goes beautifully with fish and pork.