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FEASTING
Connect with your food, understand your body, and transform
SERVES 4 | PREP 10 MINS | COOK 25 MINS | EASY 2 tbsp olive oil225g halloumi, coarsely grated150g brussels sprouts, thinly sliced1 tsp ras el hanout100g swiss chard, stems roughly chopped, leaves shred
YOU WILL NEED ✔ 1 tbsp olive oil ✔ 1 large onion, finely chopped ✔ 3 garlic cloves, crushed ✔ 3 tbsp sundried tomato paste ✔ 2 tbsp chipotle paste ✔ 1 x 400g tins chopped tomatoes ✔ 2 x 400g tins blac
Make hearty dishes for hungry Twixmas guests with Alison Roman’s smart storecupboard recipes
VFL regular Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Pickled vegetables such as red onio
Winter suppers with family and friends are made even more special with Clodagh McKenna’s delicious, easy and feel-good recipes
By Megan Hallett Serves 4 | Prep 15 mins | Cook 10 mins 1 tbsp olive oil2 red chillies, sliced2 lemongrass stalks, finely sliced2 kaffir lime leaves1 large garlic clove, crushed1 tbsp chopped fresh ro