The season is short for these greengage plums, writes Alison Lambert.
Tomatoes of all shapes and varieties are available at the moment and Tomato Provencal is a classic, Alison Lambert writes.
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."
Food demonstrator Alison Lambert says she sometimes get stuck on what to do with these spicy pink morsels.
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.
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.
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.
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.
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.
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.
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.