In Season

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

Alison Lambert shares a delicious rhubarb recipe.

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!

We always need more tempting ways to use these delicious vegetables and this simple recipe is one.

Leek and potatoes are just one of the partnerships  made for each other. This tart is great as it is so quick, yet full of flavour.

Cauliflower is one of those vegetables that easily gets overlooked, which is sad, as it is one of the most versatile vegetables out there.

The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.

Roasting cabbage is something I often overlook. The flavour and texture of roast cabbage will pleasantly surprise you. It would be lovely on its own with perhaps some tahini yoghurt or I like to...

This soup is one that has many fond memories as I first tasted it when I worked at the River Cafe in London. I was in heaven; the simplicity of flavours and the fact that it used up old bread!

These pancakes are heavier than we are used to over here, and they can be eaten savoury or sweet.

Just look around at this time of the year and you will see elderberries everywhere. When you see clusters of deep, dark purple-looking berries weighing heavily on branches they are ready to be picked.

This recipe is adapted from Marian Burros. This torte recipe is famous the world over. Plums are in season and they always make the most delicious cakes/tortes.

You only want to do this recipe when you have young, sweet carrots. I have used a whole bunch which roast up beautifully. They also look amazing when served at the table!