Veggie Magazine  |  Apr-16
Spring is here and it's time to embrace all it has to offer with our host of seasonal recipes from |Alice Hart's Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes to Spelt Spaghetti with Courgettes. Elsewhere Mary Berry cooks up the perfect Saturday lunch – Roasted Butternut Squash Soup served with Cheese and Garlic Tear-and-Share Scones, while Pearl Lowe discusses the many transformations her life has taken her through. We also catch up with five amazing women whose one decision changed their lives forever, and share with you the secret to being brave enough to create. Finally, we check out the best in ethical fashion and cruelty-free beauty.
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Articles in this issue
Below is a selection of articles in Veggie Magazine Apr-16.