In Season

Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to...

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!

These pancakes are heavier than we are used to over here, and they can be eaten savoury or sweet.

Just look around at this time of the year and you will see elderberries everywhere. When you see clusters of deep, dark purple-looking berries weighing heavily on branches they are ready to be picked.

This recipe is adapted from Marian Burros. This torte recipe is famous the world over. Plums are in season and they always make the most delicious cakes/tortes.

You only want to do this recipe when you have young, sweet carrots. I have used a whole bunch which roast up beautifully. They also look amazing when served at the table!

I am always looking for recipes to use up my glut of courgettes (zucchinis). This recipe works well at anytime of the day or night.

It is always good to have a dessert that you know you can make in a few minutes anytime of the year. Today, I’m using apricots, but almost any fruit will work for this.

I am using nectarines for this recipe, but of course you can use any stone fruit.

Popsicles conjure up many a memory of hot summer days. Making them with the children is a great idea as not only is it fun, but you can load these popsicles up with fruit which ensures they are...

This bread is just perfect at any time of the day or night. I love to grill it quickly on the barbecue to add a little smokiness.

Globe artichokes are in season at the moment.

These little cakes are very popular in the States. I added some fresh strawberries to liven them up a little and they made the perfect snack for the children in the holidays.

Our sweet local strawberries are just arriving, and it gets me excited with the onslaught of summer fruits that I just had to get a recipe written so we can start our celebrations.

Alison Lambert's classic combination of tart rhubarb with fragrant orange and tangy yoghurt works time and time again.

When carrots are this young and sweet, they need little attention and little cooking, Alison Lambert writes. You will find their flavour will be enhanced to a new level!