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RECIPE: REBECCA WOOLLARD.
SERVES 4, WITH PESTO LEFT OVER V
Prepare: 10 minutes Cook: 10 minutes Serves: 2 60g cashews1 courgette200g rigatoni or penne pasta1 avocadoHandful basil1 tbsp nutritional yeast3 garlic cloves 1 lemon100g sun-dried tomatoes in oilHand
■ Serves 4 ■ Prep 20 mins ■ Cook 40 mins 1 tbsp olive oil6 chicken thighs, skinless and boneless, cut into large chunks2 tbsp piri-piri seasoning1 onion, finely chopped2 garlic cloves, crushed350g bas
Yes, we like to ‘cheat’ too – and by that, we mean using excellent ready-made products to take speedy shortcuts. Whip up these delicious meals when you don’t fancy hours in the kitchen...
Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers
By Gaz Oakley Serves 4 | Prep 15 mins | Cook 1 hr 10 mins 1 small red onion, roughly chopped3 cloves of garlicA thumb-sized piece of ginger, peeled androughly chopped3 tbsp pistachio butter or tahini1
Fill a hamper or cool bag and head for the great outdoors