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THE PLANT-BASED MEAL

This vibrant, zesty pasta dish can be on the table in 30 minutes

make it every day.

VEGAN PASTA
RECIPE: KATY MCCLELLAND. PHOTOGRAPH: CLARE WINFIELD. FOOD STYLING: LUCY O’REILLY. STYLING: WEI TANG
READ MORE
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Find the complete article and many more in this issue of delicious. Magazine - May 2019
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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.