About Allyson

Allyson Gofton has been cooking for New Zealanders for over 15 years. She was the popular face of television's 'Food in a Minute', has written several cookbooks and regularly travels the country hosting charity demonstrations and public speaking engagements.

Allyson's favourite recipes

Rocket Pesto

This picquant and zesty rocket pesto breathes freshness into winter foods.

Peach and Preserved Lemon Chutney

Ready in: 2 hours Makes 4 x 350 gram jars

Provencal herb 'n' salt mix

This herb mix makes a great gift. It uses all dried herbs and has a 3-4 month shelf life. Traditionally, a Provencal herb mix will include dried lavender buds. I have omitted them here as the long slow cooking highlights the 'camphor' note lavendar has. If you wish to use this herb 'n' salt blend to season a whole chicken for roasting, add 1 teaspoon dried lavender. It's available in good food shops where specialty spices are sold.

Simple Satay Turkey Mini Drums

Roast Pork with honey and sage-glazed pears

Crispy and decadent, the perfect crackling is not hard to achieve with this foolproof method. Roast pork, with its deep, golden-brown, crunchy salt-crusted crackling is one of life's pure culinary pleasures. To get that crackling cooked right every time, follow this simple recipe.

Seafood paella

For a smokier paella, replace 2 teaspoons paprika with 1 teaspoon smoked paprika (you'll need less because it is fuller flavoured).

Marmalade (basic)

A wonderful basic recipe for all types of Marmalade.

Orange, almond and chocolate cake

This is a really moist cake; the flavour improves with keeping - if it gets the chance. Without the icing, it is dairy free. Store un-iced in a cool place and make the chocoalte cream icing just an hour or two before serving. From then on, keep the cake in the refrigerator.