Alison Lambert

Remember when blue cheese dressing was all the craze?  This simple recipe using the often overlooked Savoy cabbage, dressed with creamy blue cheese dressing really does just work!

New Zealand grapefruit are in and they make exceptional marmalade.  It has been a family tradition since I can remember. 

Freekeh is  made from durum wheat.  The wheat is picked green and roasted, giving it a complex smoky flavour and making it good for fresh, zesty salads. It works equally well in soups and...

Have you been swept away or even tempted to try these vibrant bowls of nutritious ingredients, blended to a puree and garnished with pretty toppings?

This slaw is so simple and delicious that you will use this recipe many times. You can certainly add to this salad, but sometimes the simple things are all you need!

A simple combination of ingredients and textures which works every time, writes Alison Lambert.

When you travel, you come away with so many memories and for me, traditional foods and meals stick with me forever.

I used Granny Smith apples in this, and it was outstanding.  It is very easy to make and is delicious for afternoon tea or served warm as a dessert.

Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.

Top up your nutrition on these cooler days with this tasty and fragrant dish.

Raw food is not to be mixed up with vegan food, as raw food is just that - raw! Alison Lambert writes.

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.

This soup has become a favourite for me as it ticks all the boxes of a hearty comforting soup, packed with flavour, and texture and is very economical to make. To make this soup even more...

Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.

I always cook within the seasons and support our local producers.

You can use pumpkin, squash or even golden kumara in this dish.  I have added a piquant dressing.

Pumpkins are back in season and I adore them. They can be roasted, mashed, pureed, made into warming soups or, as I have done here, add  a bit of zing and marinate them up. This method is used...