Veggie Magazine May 2013 Edición anterior

Cook Antonio Carluccio's Penne with Pine Nuts and Aubergine (our cover star recipe), Rosemary Shrager's Potato Gnocchi with Gorgonzola Sauce and Walnuts or Eric Lanlard's Spring Tart in this recipe-packed issue of Cook Veg. We've got 20 seasonal recipes, three gorgeous ideas to use Jersey Royal potatoes in, and five jaw-dropping dishes from a top food writer, including Labne Pizza, Pumpkin Ravioli and a delicious Quinoa and Lentil Salad with Asparagus, Mint and Halloumi. Try the Fab Baker Bros' stunning Beetroot Tarte Tatin, Madhur Jaffrey's Bean Curry or Arthur Potts Dawson's Sweetcorn and Coriander Pikelets. All this and much more in the June 2013 issue of Cook Veg!