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How to serve up goodness – time after time

V IS FOR VEGETARIAN

PHOTOGRAPHS DANIELLE WOOD FOOD STYLING FRANKIE UNSWORTH

“For as long as I can remember the kitchen has been the social focal point of any place I have called home – the Irish childhood home that gave me Sunday dinners and creamy rice puddings, the London one I briefly shared with friends in my mid-20s, or the current Penzance place my husband and I have lovingly cultivated. Each has shown me the power food has to bring us together, no matter what cultural background we may come from or what dietary requirements we might have. Nothing brings me more happiness than creating an abundance of wholesome, seasonal food that will set the stage for a gathering, no matter how fancy or humble.”

Red pepper soup with crispy polenta wedges

Soup and toast gets a clever vegan spin

SERVES 4. HANDS-ON TIME 40 MIN,

SIMMERING TIME 45 MIN, PLUS CHILLING

“Perhaps it’s because I’m a sucker for all things soup that this is up there with some of my favourite dishes. My best memory attached to it involved sitting outside on a searing hot summer’s day with new friends and lots of laughter. Such a simple dish and a simple moment, but so lovely too.”

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About delicious. Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.