• Stewed rhubarb and apple

    Stewed rhubarb and apple recipe. Choose your favourite apples - Pink Ladies, Fuji or Golden Delicious - peel, slice and cook with rhubarb then add to tarts, cakes and slices,
  • Rhubarb Crumble

    Allan Campion's rhubarb crumble is a great recipe for teenagers to try if they show an interest in cooking, as they are virtually no-fail. A simple process of stewed fruit topped with crumble mix, into the oven and its cooking!

  • Chicken stock

    Allan Campion's favourite chicken stock recipe. Chicken stock is excellent to have on hand for many uses from soup to risotto. Gravy, casseroles and curries also benefit from the addition of good quality stock.
  • Home dried herbs

    One of the great aspects of seasonal food is preserving what’s abundant for future use. Obviously this can mean buying what’s in season to create pickles, jams, sauces or preserves. Making dried herbs at home is really quite simple and makes great use of excess seasonal ingredients. Super easy and you get to keep flavour for future use.
  • Asian-inspired pumpkin soup

    This Asian-inspired pumpkin soup is a long time favourite of mine. Variations on this soup recipe has appeared in many of my cookbooks and early editions of the Seasonal Produce Diary in the mid 1990's.
  • Orange and almond cake

    This orange and almond cake is a classic recipe I first came across in The New Book of Middle Eastern Food by Claudia Rodin. Over the years I have tweaked the recipe a little, and have included it in numerous cookbooks and recipe articles.
  • Shopping and Cooking with the Seasons - Summer

    Celebrate Summer with the huge selection of fresh ingredients available for cooking. Choosing in-season ingredients means you are choosing fruit and vegetables that are packed with flavour, ripeness, sweetness, are widely available and affordable. It’s a win-win!

  • Allan's natural muesli

    Natural muesli is easy to make and way more delicious than store bought brands. It's also more economical. So what's not to like!


  • Pasta with wild Autumn mushrooms

    There is no better time to enjoy mushrooms that in Autumn with wild-picked varieties such as orange pine and slippery jack mushrooms coming available. Braised with white wine and tomato puree they make a magnificent pasta sauce.
  • Apple Tarte Tatin recipe

    Apple tarte tatin is one of my all-time favourite recipes as it takes apples to new heights by cooking them in caramel sauce, then baking under puff pastry. This is without a doubt the most incredible upside-down apple pie experience you’re ever likely to have. Especially good when apples are in-season each autumn and winter. 

  • Spaghetti with breadcrumbs, tuna, parsley and lemon

    Lemons are a kitchen staple that most of us just couldn’t do without. They are essential to squeeze over fish and chips or added to a gin and tonic. Where would we be without lemons for lemon tarts and cakes drizzled with tangy lemon icing. And the zesty tang of lemon in Thai and Mexican food.