In Season

Alison Lambert shares a recipe for a delicious cake with a twist.

Sprouting broccoli is like a superfood. It is blooming with leaves, flowers and stalks, all of which are edible. It is great to grow, as you can pick off what you need and it will continue to reproduce.

This week, Alison Lambert shares a recipe for a torte that's easy and flavoursome. 

This week Alison Lambert shares how to make a warming pudding that's super easy and delicious. 

With Mother's Day upon us, the Otago Daily Times revisit some favourite recipes that mum may love.

Gnocchi is the ultimate comfort food, it's great on the pocket and fun to make, Alison Lambert writes.

Puddings like these tick all the right boxes on a cold night. Rhubarb adds such a tangy twist to the comfort of the warm sponge, Alison Lambert writes.

Jerusalem artichokes are actually related to the sunflower and are commonly known as "sunchokes''. They have a wonderful flavour similar to mushrooms, Alison Lambert writes.

This week, Alison Lambert shares the recipe for a delicious risotto.

Combining two seasonal ingredients which are easily obtained can be economical but, more importantly, it can be nourishing, Alison Lambert writes.

This is a great combination of vegetables arranged and baked simply to create a splendid pie for all dietary requirements, Alison Lambert writes.

The combination of this elegant, fragrant fruit stewed with sago makes this simple pudding perfect for these darker colder nights, says Alison Lambert.

Alison Lambert has a versatile use for fennel fronds.

Now's the time to make the most of your home-grown tomatoes before they're out of season, Alison Lambert says.

I have been making this vegetable-based bread for some time now and I love the fact that it is totally gluten-free and it is jam-packed full of nutrients, especially when using organic broccoli.

The season is short for these greengage plums, writes Alison Lambert.

Tomatoes of all shapes and varieties are available at the moment and Tomato Provencal is a classic, Alison Lambert writes.