Avocado and cacao pots
Avocado and cacao pots
Avocado might surprise some when combined with cacao and served as a decadent pudding. But when you think of avocado's creamy texture and neutral flavour, it will easily take on the chocolate...
In Season
Raw lime and avocado pie
Raw lime and avocado pie
New Zealand limes and avocados are in season. When you combine the two, you end up with a luscious, refreshingly smooth pie, writes Alison Lambert.
Grilled Savoy cabbage with blue cheese dressing
Grilled Savoy cabbage with blue cheese dressing
Remember when blue cheese dressing was all the craze? This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!
Freekeh, leek and chickpea salad
Freekeh, leek and chickpea salad
Freekeh is made from durum wheat. The wheat is picked green and roasted, giving it a complex smoky flavour and making it good for fresh, zesty salads. It works equally well in soups and...
Cabbage and sesame slaw
Cabbage and sesame slaw
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!
Parsnip, chickpea and cumin soup
Parsnip, chickpea and cumin soup
Parsnips naturally add so much flavour to any dish, writes Alison Lambert.
Cauliflower and leek puree
Cauliflower and leek puree
Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.
Braised chickpeas and spinach
Braised chickpeas and spinach
A simple combination of ingredients and textures which works every time, writes Alison Lambert.
Fragrant roasted rhubarb
Fragrant roasted rhubarb
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.
Carrot and apple puree
Carrot and apple puree
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.
Silverbeet rice
Silverbeet rice
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.
Tunisian cumin and carrot soup, with harissa
Tunisian cumin and carrot soup, with harissa
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...
Quince and hazelnut cake
Quince and hazelnut cake
Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.
Braised savoy cabbage with crispy crumbs
Braised savoy cabbage with crispy crumbs
Autumn has arrived, bringing with it an exciting new array of vegetables, including savoy cabbage, writes Alison Lambert.
Broccoli falafels
Broccoli falafels
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.
Fragrant pickled damsons
Fragrant pickled damsons
Damsons are a small purple-looking fruit, much like a plum. However, they are very tart to eat fresh off the tree.
Corn and potato fritters
Corn and potato fritters
Alison Lambert shares a recipe that's perfect for brunch.
Apricot slice
Apricot slice
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.
Summer berry and yoghurt semifreddo
Summer berry and yoghurt semifreddo
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.
Strawberry jelly
Strawberry jelly
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...