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As the nights draw in, these contemporary versions of classic recip
Ingredients (Serves 4) ◆ 1 onion, chopped ◆ 1 courgette, chopped ◆ 300g broccoli, broken into florets ◆ 1.2 litres (2 pints) vegetable stock ◆ 80g frozen peas ◆ 150g spinach, thoroughly washed ◆ 150g
SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 4 carrots (about 450g),cut into batons4 beetroots (about 450g), peeledand cut into thin wedges2 tbsp olive oil150g quinoa & bulgur wheat mix2 tbsp honey2 le
Cook up a batch of these new, flavourful recipes to fill your freezer and you’ll always have a bowl of comforting food to dig into
Evoke holidays at the Cornish seaside where this recipe hails. It’s named for the filling of mackerel or sardines (whatever the day’s catch might be) as their heads look skyward through a golden crust
Crowd-pleasing dishes inspired by summer travels
Create irresistible, soul-warming and fuss-free meals made in one pan, pot or tray with these delicious recipes from bestselling author Hari Beavis
