Welsh rarebit
Welsh rarebit
This recipe is a classic and one that works perfectly with the cooler weather. Sometimes you just want something cheesy and comforting — this ticks all the boxes.
In Season
In Season: Sweet cherry bread (cherry schiacciata)
In Season: Sweet cherry bread (cherry schiacciata)
Make this into a Christmas recipe by sprinkling a little icing sugar mixed with a generous pinch of cinnamon or nutmeg over the bread.
Rhubarb and amaretti tart
Rhubarb and amaretti tart
This is such a fantastically simple yet utterly delicious tart.
Radish tzatziki
Radish tzatziki
I love these hot little balls of pink with their snowy white flesh.
In season: Pumpkin bread
In season: Pumpkin bread
Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.
Recipe: Blackened broccoli with gomasio
Recipe: Blackened broccoli with gomasio
Broccoli has been fantastic this winter: firm, crunchy and nutritious. This Japanese-inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.
Roasted cheesy Brussels sprouts
Roasted cheesy Brussels sprouts
Roasted cheesy Brussels sprouts Serves 4
Broccoli bread
Broccoli bread
I have been making this vegetable-based bread for some time now and I love the fact that it is totally gluten-free and it is jam-packed full of nutrients, especially when using organic broccoli.
Quince sago
Quince sago
The combination of this elegant, fragrant fruit stewed with sago makes this simple pudding perfect for these darker colder nights, says Alison Lambert.
Nettle and roast garlic pesto
Nettle and roast garlic pesto
Stinging nettles may not be on most people's minds as a foraged food, but boy are they packed with goodness, says Alison Lambert.
Courgette pancakes
Courgette pancakes
I am always looking for recipes to use up my glut of courgettes (zucchinis). This recipe works well at anytime of the day or night.
Quick preserved lemons
Quick preserved lemons
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.
Silverbeet rice
Silverbeet rice
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.
Ratatouille
Ratatouille
Everybody has their own way of preparing this classic dish.
Buckwheat with autumn vegetables and pomegranate dressing
Buckwheat with autumn vegetables and pomegranate dressing
Salads need never get boring, as seasonal ingredients are just that — seasonal! Winter brings delicious flavours and textures which go great with grains. Don’t forget to add a punchy dressing.
In Season: Dip with dashing green colour
In Season: Dip with dashing green colour
Broad bean dip is a great way to use those older beans.
In season: Wilted cavolo nero with garlic, chilli
In season: Wilted cavolo nero with garlic, chilli
This is a great, simple way to cook this deeply flavoured, robust green.
New season's cabbage, potato and pea soup
New season's cabbage, potato and pea soup
This soup is the essence of summer. It is light, refreshing and full of flavour.
In season: French salad
In season: French salad
This is a truly French-inspired salad which I have adapted from the magnificent chef Raymond Blanc.
Sauteed spring greens with white beans and garlic
Sauteed spring greens with white beans and garlic
Fresh spring greens, with their peppery, crisp taste, go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.