Veggie Magazine April 2011 Retour à l'édition précédente

Cook 63 gorgeous family meals from Baked Eggs with Creamy Kale to Asparagus and Pea Risotto this issue. Rachel Allen dishes up a feast with recipes including Fennel, Orange and Hazelnut Salad, Greek Red Peppers and Maple Pecan Toffee Tart. Make the most of seasonal produce with Boulangère Potatoes, Radish Butter on Rye Toast or Warm Jersey Royals Salad. Make a dessert with a difference with Ching-he Huang's Chocolate Sesame Balls or keep it simple with Strawberry Bread and Butter Pudding. Master tofu with our 22 inspired recipes or make the most of asparagus with three ideas from Tiffany Goodall. Plus we've got top ideas from Rose Elliot, Aldo Zilli and Michel Roux Jr.