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So simple but so good

There’s an art to cooking creative, nutritious, flavoursome food that’s good enough to entice youngsters as well as grown-ups. The latest cookbook from the couple behind the popular Green Kitchen Stories blog has inspiring recipes for everyone

”This year marks the 10-year anniversary of us launching our blog (woo hoo!) and starting this journey of cooking and writing recipes together. Our family has grown and we’ve evolved our style over the years, but the essence of our food philosophy remains the same: our recipes are centred around vegetables, plus wholegrains, good fats, natural sweeteners, nuts, seeds, pulses and fruit. We have a positive and relaxed approach to healthy food and we believe that by eating well we can all feel better.DAVID FRENKIEL & LUISE VINDAHL

Baked coconut tempura vegetables

Baked coconut tempura vegetables


Our method is easier and healthier than any deep-fried version and the almond flour and desiccated coconut add a pleasant sweetness and crunch. We serve these on a large platter with sticky rice balls, dipping sauce and various other raw vegetables and fruit. You may want to bake the vegetables for a little longer if you want a really crunchy finish.


Coat the vegetables in the coconut tempura batter, then chill for up to 4 hours before baking.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!