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.
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.
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.
I was given a bag of homegrown lemons from my aunty and apart from squeezing them over everything I was cooking I was also wanting to add a different dimension to my dishes.
I love collecting cake recipes and this is another one I would recommend keeping. You can substitute the fruit with apples, plums, peaches etc.
This recipe is easily adaptable and a great way to use up those leftover stale bread pieces, Alison Lambert writes.
I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were. They are simple to make and go with just about anything.
This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add. I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!