These tasty little rounds of apples are a wonderful addition to your lunch box or an accompaniment to a pudding or cheese!
Apricots are only getting better and better and this slice is a great example of how they love to be cooked. This slice is sweet, moist and gorgeous all in one.
The combination of nutritious greens with gooey, cheesy curd wrapped in papery filo pastry may not be new, but it is utterly delicious.
Broccoli is crisp and vibrantly green at the moment and it makes a delightful and refreshing ingredient to this salad.
This cake can be made with either carrot or beetroot or, as I have done here, a combination of the pair so I get not only a fantastic-flavoured cake but a fabulous-looking one also.
This dish gives the mighty yam a new lease of life - worth a try!
There are so many varieties of potatoes available now and this wickedly-coloured and earthy-flavoured variety is a firm favourite of mine.
Pears become a decadent treat when caramelised and paired with hazelnuts.
This recipe is the perfect base for any number of delicious toppings. I always have ready-rolled pastry in the freezer, which is perfect for a quick tart like this. Be creative with the vast array of delicious seasonal produce.
It may seem a little early to be thinking of pumpkins but rest assured these autumnal-coloured scones are made with the first-of-the-season gourmet variety - bushfire or buttercup are exceptional.
There's more to cauliflower than smothering it in cheese sauce...
Sun-ripened, sun-sweetened strawberries are finally available at the Otago Farmers Market. With strawberries this good, I recommend keeping it simple and natural. Strawberries and cream is truly one of life's joys.
This sweet combination of spring carrots and the slightly more piquant white turnips makes an excellent accompaniment to any meal.
Make this into a Christmas recipe by sprinkling a little icing sugar mixed with a generous pinch of cinnamon or nutmeg over the bread.
Broad bean dip is a great way to use those older beans.
This dish by Alison Lambert is simple, seasonal and delicious. Try it with some toasted sourdough bread, or perhaps some pan-fried fillets of fish and aioli.
For many of us, the aubergine or eggplant (as some may know it) seems a little bit confusing and maybe even a little intimidating. Chef Alison Lambert says once you start to cook with it and enjoy the many dishes you can make from the one vegetable, you will be converted.
Soil-grown, sun-ripened tomatoes taste like tomatoes should. This dish is fantastic for brunch, simply served with some crusty bread. Fried eggs with tomatoes Serves 4 500g ripe...
Apricot, nectarine and plum bruschettaServes 44 apricots2 very soft nectarines4 plums4 x 1.5cm slices from a sourdough loaf60g unsalted butter, softened1 vanilla pod250g caster sugar25ml brandy ...
Never underestimate the humble red onion. When roasted like this they become soft, sweet and fragrant. Great alongside any roast meat.