In season: Strawberry cake
In season: Strawberry cake
This cake is laden with fresh, sweet strawberries, Alison Lambert writes. "I like to keep the cake this size so the strawberries play the main role and the cake just nestles between."
In Season
In season: radishes
In season: radishes
Food demonstrator Alison Lambert says she sometimes get stuck on what to do with these spicy pink morsels.
Whole roasted red onions with fresh curds
Whole roasted red onions with fresh curds
When onions are roasted they become sweet and juicy and I love the marriage of fragrant thyme, sweet balsamic and a smothering of fresh Evansdale curds.
Spinach arancini
Spinach arancini
Arancini are a great snack to make and any number of combinations and fillings can be used. I am keeping it simple and fresh today.
Charred sprouting broccoli with olive oil hollandaise
Charred sprouting broccoli with olive oil hollandaise
Broccoli is great to grow in your garden as you can keep cutting off the stems and it continues to produce. Here, I have teamed it with a hollandaise sauce with a twist.
Soft polenta with broccoli
Soft polenta with broccoli
I do realise I have gone on a marathon of broccoli lately but it is widely available at the moment and it is tasting good.
Flower fritters
Flower fritters
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.
Apple Sago
Apple Sago
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.
Winter lasagne a winner
Winter lasagne a winner
Pasta, comforting winter veges combined with a creamy, cheesy sauce has to be a winter winner.
Cauliflower pickle
Cauliflower pickle
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.
Potato and celeriac gnocchi
Potato and celeriac gnocchi
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.
Kale and quinoa salad
Kale and quinoa salad
The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up.
Poached pears with butterscotch sauce
Poached pears with butterscotch sauce
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
Roasted cheesy Brussels sprouts
Roasted cheesy Brussels sprouts Serves 4
Rhubarb and apple shortcake
Rhubarb and apple shortcake
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
Roasted romescu with leeks
Roasted romescu with leeks
Cabbage with carraway
Cabbage with carraway
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
Cauliflower pizza
Cauliflower pizza Serves 2-4 (makes 1 large or 2 small)
Rhubarb jam
Rhubarb jam
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.
Roasted pumpkin with miso, rosemary and butter
Roasted pumpkin with miso, rosemary and butter
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.