Veggie Magazine Oct-14 Edición anterior

Be inspired by the latest meat-free recipes from Cook Veg! Mary Berry shares her classic puddings including Blueberry and Lemon Curd Scones, Hugh Fearnely-Whittingstall's serves up a Pear and Frangipane Toffee Tart and Rachel Khoo shows you how to make amazing seasonal dips and spreads. Plus, Anjum Anand shows you how to cook up an authentic Indian feast with Paneer Kofta, Veggie Kebabs and a Biryani like no other! Editor Fae Gilfillan shares her all-time favourite warming soup recipes, such as the Dolcelatte and Tenderstem Soup With Tomato and Herb Croutons. Discover how to supercharge your health with fresh alkalising recipes, new vegan ideas and light dinners.