In Season

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

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

Parsnips naturally add so much flavour to any dish, writes Alison Lambert.

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

A simple combination of ingredients and textures which works every time, writes Alison Lambert.

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

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

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

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

Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.

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

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

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

Alison Lambert shares a recipe that's perfect for brunch.

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

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

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...

Rocket, tomato, mozzarella puff pastry pizza

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.

Bruschetta with asparagus, mozzarella and pine nuts

Sometimes in life I like to indulge in a little food luxury and this combination ticks all the right boxes.

Asparagus with toasted pine nuts

Asparagus with toasted pine nuts, lemon and parsley

This is one of my favourite combinations as the tender asparagus coated in the pine nut and lemon dressing works so beautifully together.

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In Season