In Season

Now this is a serious slaw combining some robust, nutritious ingredients. When using such ingredients you need to complement them with a tangy, punchy dressing.

Carrots and fragrant fennel make the perfect combination — sweet, savoury  and aromatic.

Pears never let you down as they are sweet and juicy and by adding them to your cake the results are sumptuous and moist. This cake is so delicious it could easily pass for a dessert.

Roasting beetroot brings out another level of flavour to these already flavoursome beauties. 

Warming, comforting dishes are creeping into our meal times and risottos are a great go-to, as they are fast to make and only one pot is needed. For this recipe I have used bulgur wheat to lighten...

Pumpkins are adorning my kitchen once again and I simply love them.

Here I’ve combined two very economical and versatile ingredients to make a quick vegetarian curry. This is a great dish that you can add more vegetables to and it will be ready in about 30 minutes.

Sadly, the plums season is coming to a close, but before it ends Alison Lambert fits one more recipe in.

This classic combination celebrates the new season’s sticky, fragrant garlic perfectly.

Apricots make a delicious, moist and tangy cake. Alison Lambert shares this recipe.

Simple combinations like this just work. It is almost souffle-like in texture and taste and works well as a lighter dinner.

The time has come for the mighty asparagus to reappear in our menus. I found this idea and it is delicious!  Simply crumb it  in polenta and fry  in olive oil until crisp.

The start of spring can be hard in terms of variety in our vege patch, so enjoy the last of the robust greens by serving them with tangy lighter flavours on toast.

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...

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.