Corn is sweet, juicy and inexpensive at the moment. Barbecuing it is such a great way to enhance the natural flavour with a little smokiness.
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.
Everybody has their own way of preparing this classic dish.
Simple combinations like this just work. It is almost souffle-like in texture and taste and works well as a lighter dinner.
Alison Lambert shares a delicious recipe for a cake made with mandarins.
This week, Alison Lambert heroes celeriac.
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.
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 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...
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!
Parsnips naturally add so much flavour to any dish, writes Alison Lambert.
Alison Lambert whips up a tasty side dish with a lonely cauliflower and a couple of leeks.
A simple combination of ingredients and textures which works every time, writes Alison Lambert.
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.
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.
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.