Veggie Magazine March 2013 Zurück Ausgabe

Looking to improve your spring roast dinners? Look no further! We have Mary McCartney's Pea Soup to start, Hugh Fearnley-Whittingstall's Nettle Tart and Rosemary Shrager's Welsh Rarebit-stuffed Mushrooms for mains and Rose Elliot's stunning side dishes. Alternatively, enjoy a taste of the Med with Gino D'Acampo's healthier Italian recipes – we love his Artichoke Risotto and his Chunky Vegetable Soup. Learn how to cook with flowers then try our tasty Rose Petal Raspberry Meringues or follow top London blogger Rejina Sabur-Cross' lead and cook up dishes to wow, like her Wild Mushroom, Herb and Garlic Salt-baked Eggs or her Feta, Dill and Beetroot Cheesecake. Happy cooking!