Not flowers of the fragrant type, more a combination of cauliflower and broccoli. These are a great weekend brunch/lunch dish or a quick and easy dinner, Alison Lambert writes.
This pudding takes me back to my childhood, when I remember my mum serving us a bowl full of fragrant lemony apples stewed with sago and finished with pouring cream. It is simple to make, cheap to buy and will surely satisfy you on these cold nights.
Pasta, comforting winter veges combined with a creamy, cheesy sauce has to be a winter winner.
This recipe is one I adapted from the old-fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.
Pure comfort food but with the addition of refreshing celeriac. It could be served with a hearty tomato sauce or as I have done, fried lightly with sage and garlic.
The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up.
Cooler weather may be upon us, but this is where I love the comfort of desserts. Poached pears can also double up as a topping on cereals for breakfasts and to accompany creamy yoghurts and ice creams.
Roasted cheesy Brussels sprouts Serves 4
I always remember my mother's shortcake, with its light and airy pastry and juicy, tart filling. I added some rhubarb to this classic and it married together perfectly.
Roasted romescu with leeks
Cabbage is crisp, affordable and in season at the moment. I love that within minutes I can be sitting down to a fulfilling bowl of goodness.
Cauliflower pizza Serves 2-4 (makes 1 large or 2 small)
Rhubarb is abundant now, and if you are like me, you love its unique flavour but can never quite keep up with it. This jam recipe is great as the endless uses will impress you.
At the moment sweet orange bushfire pumpkins are available, one's that I love as you can eat the skin. However, any pumpkin or creamy squash will be delicious in this.
This dish fits nicely into the season, as main crop potatoes have arrived and home-grown tomatoes are good for cooking.
Raspberries are sun-sweet and juicy and they seem to float in this light and airy sponge cake.
This dish works well throughout the year. Simply change the sweet tomatoes for mushrooms, wilted greens or even alongside a hearty stew.
A simple marriage of summer flavours with cooling ricotta and tangy citrus makes this simple dessert one of my summer favourites.
This refreshing soup works wonderfully hot or chilled and the addition of pungent smashed basil takes the soup to another level.
This pastry is perfect as a dairy-free option. I have added bacon to give a bit more flavour but it's totally up to you.