Alison Lambert

22/07/2025

ROAST CARROT, NOODLE SALAD WITH WHITE MISO DRESSING

The sweet, caramelised roast carrots take this noodle salad to the next level. Soft, sticky, and packed with flavor. Tossed with fresh herbs, crunchy edamame beans, and my new favourite white miso dressing (is my current addiction) this dish is light, punchy, and super satisfying.

Preparation time - 20 minutes
Cooking time - 25-30 minutes
Skill - easy
Serves 4

Ingredients
400g carrots, peeled, cut into bite sized pieces
1 Tbsp miso paste
1 Tbsp oil
Salt and cracked pepper
200g egg or soba noodles, cooked and refreshed
100g edamame beans, cooked, refreshed
2 spring onions, sliced thinly
1 shallot, sliced thinly
1 Tbsp lemon juice
50g coriander, roughly chopped
1 Tbsp sesame seeds, toasted
White miso dressing
½ cup mayonnaise (kewpie)
2 Tbsp white miso paste
2 garlic cloves, crushed
1 lemon, zest
1 Tbsp lemon juice

Method
Preheat the oven to 180C fan-bake (200C bake)
Toss the carrots with miso paste, oil, salt, and pepper.
Roast for 25–30 minutes, turning halfway, until caramelised and tender.
Miso dressing : In a small bowl, whisk together mayonnaise, miso paste, garlic, lemon zest, and lemon juice until smooth.
To assemble the salad: In a large bowl, combine the cooked noodles, edamame, roasted carrots, spring onions, coriander (leaving some for serving) and shallot. Add lemon juice and half the miso dressing. Toss to coat.
Taste and adjust seasoning. Add more dressing if needed.
Scatter over the sesame seeds, and remaining coriander.

# salads # winter

13/07/2025

BROWN RICE, PUMPKIN AND LEEK PILAF

Pilaf has many variations throughout the world. Some use wheat over rice, some cook it on the stove top, others bake it in the oven. Whichever way you choose the end result is always a delightful addition to your meal. I have used brown rice as I wanted a more wholesome flavour to partner with the sweet pumpkin and leeks. I also piled it high with fresh dill as I still have it in my garden but you can swap this out for a sweeter rosemary if desired.

Preparation time - 20 minutes
Cooking time - 50 - 60 minutes
Skill - easy
Serves 6

Ingredients
2 Tbsp oil
2 cardamom pods, lightly crushed
2 (400g) leeks, sliced
2 sticks celery, diced
2 cloves garlic, crushed
2 cups brown rice, washed
½ tsp ground cinnamon
5g fresh rosemary, finely chopped
500g pumpkin, peeled, deseeded
2 tsp salt
Freshly cracked pepper
1 litre vegetable stock
5g dill, roughly chopped
1 lemon, sliced into thin rounds
20g butter
To serve, unsweetened yoghurt, pomegranate seeds (optional), pinch sumac

Method
Add the oil to a large fry pan with a lid.
Add the cardamom pods, leeks, celery and garlic. Cook for 3 minutes over a moderate heat.
Add the rice, cinnamon and rosemary, stir to coat. Gently fry for a couple of minutes to allow the granules to lightly toast.
Coarsely grate the pumpkin and add to the rice.
Season with salt and pepper.
Pour over the stock, stir to combine, cover with a lid and turn the heat down to a gentle simmer.
Cook for 20 minutes, stir the rice, place the lemon rounds over the surface and little of the dill. Cover and cook for a further 20 minutes. Check on the moisture level as brown rice takes longer to cook. If needing more liquid add another 100 ml stock.
Once 50 minutes is up check on the rice, taste and see if the rice is cooked. If nearly done, turn off the heat, fluff up the rice with a fork, dot over the butter, cover with the lid and let sit for 5-10 minutes.
To finish, blob over the yoghurt, scatter with pomegranate seeds and a little sumac.

20/05/2025

Two very crummy desserts, quick to make and seasonal.
Recipes - tasteofmylife.orgco.nz

28/02/2025

Keep it local

Price comparison study - Otago Farmers Market came out 17.5% cheaper than its supermarket counterparts this month.

To encourage more Kiwis to experience the benefits of shopping at farmers’ markets, FMNZ conducted a nationwide price comparison survey - and the results challenge the common perception that farmers’ markets are more expensive than supermarkets.

Survey Confirms Farmers’ Markets Offer More Affordable, Fresh, Seasonal Produce
A price comparison study conducted across seven farmers’ markets in New Zealand found that six out of seven markets were cheaper than their supermarket counterparts. The study, carried out by market managers on February 15-16, 2025 (with Nelson’s survey taking place on February 12), compared the cost of a basket of produce from the markets compared with a like-for-like basket from their closest two supermarkets. Key findings include:
Gisborne Farmers’ Market was 32% cheaper than its supermarket counterparts.
Otago Farmers’ Market in Dunedin followed at 17.5% cheaper.
Hamilton Farmers’ Market shoppers saved over 11% while Southern Farmers’ Market (Invercargill) offered a 10% saving.
Nelson (2.5%) and Amberley, Canterbury, (1.5%) Farmers’ Markets were still slightly more affordable than supermarkets.
The Grey Lynn Farmers’ Market was the only exception, coming in 1% more expensive, however this figure represents an average across multiple market produce vendors, with some offering more affordable options.

These findings reinforce that shopping at farmers’ markets is not only an investment in fresher, local produce and a way to connect with the community, but also a way to save money.

The Benefits of Shopping at Farmers’ Markets.
Beyond cost savings, shopping at a farmers’ market provides numerous advantages, including:
Access to in-season produce that is fresher, lasts longer, and tastes better.
A stable price environment, with less fluctuation compared to supermarkets.
A wide variety of local food staples, including fruits, vegetables, meat, eggs, dairy, bread, and more.
Support for small local businesses, with every purchase directly benefiting regional producers.

27/02/2025

1,668 Followers, 478 Following, 520 Posts

27/02/2025

Cooking from my book Seasons

The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons. Alison Lambert is one of our beloved Otago Daily...