Alison Lambert

The addition of a collection of Indian spices turns beetroot into an absolutely delicious salad or side dish.

You need to take advantage of the uplifting and refreshing flavour of lemons while they are still fragrant and juicy. This slice hits the spot!

This salad makes you feel great. It is packed with flavour, crunch, looks gorgeous and goes beautifully with fish and pork.

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.

I love collecting cake recipes and this is another one I would recommend keeping.  You can substitute the fruit with apples, plums, peaches etc.

These delights may not grow on our doorstep, but I love them and enjoy their intense flavour and colour.

My herbs are finally growing once again  and my ever-abundant parsley and now wild garlic are flourishing, and I remembered this outstanding green frittata which tastes so good and fresh.

I remember having these potatoes when I was young, and I’ve never forgotten how delicious they were.  They are simple to make and go with just about anything.

I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.

We often overlook adding parsnips to cakes but it will surprise you just how much they add in the way of flavour and moisture to your cakes. I have added hazelnuts as I love this combination.

Adding depth and texture to pulses by roasting them adds a great twist to your salads. I have added broccoli as it is still crisp and abundant at the moment.

This soup has a lovely soft depth to it which the sweet leeks and fragrant parsnips add.  I also love to enhance the soup with a generous amount of cracked pepper which of course is up to you!

This time of the year makes you dig a little deeper to get variety out of the winter crops.  Dips are always great especially when looking for a healthy snack. This also works a treat in your...

With the weather outside so chilly and grey, I find I turn to a bowl of soup to warm me up and fill me with nutrition and goodness.

We always need more tempting ways to use these delicious vegetables and this simple recipe is one.

Leek and potatoes are just one of the partnerships  made for each other. This tart is great as it is so quick, yet full of flavour.

Cauliflower is one of those vegetables that easily gets overlooked, which is sad, as it is one of the most versatile vegetables out there.

The classic combination of rhubarb and apple always works and when combined with this buttery almond filling, it makes a stunning dessert or even a decadent afternoon tea.

There are many reasons I love British food, one being my husband and extended family are British, which gave me first-hand knowledge of the traditions and pride the dishes held.