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A celebration of spring

V IS FOR VEGETARIAN

I don’t know about you, but longer, warmer days make me rethink the way I cook and eat. With an abundance of tender spring vegetables bursting out all over, it’s easier than ever to swap meat for greens and still pack in plenty of taste. These meat-free recipes offer a riot of colour and a rewarding mix of flavours – let your eyes enjoy a visual feast even before you have the first taste.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR

Lentil and roasted vegetable salad with buttermilk dressing.

Lentil and roasted vegetable salad with buttermilk dressing

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About Delicious Magazine

The May issue of delicious. has everything you need for the best bank holiday feasting, with a laid-back brunch, juicy tarragon roast chicken, proper lemon curd sponges and more. If you’re planning a walk, be sure to pack the brilliant picnic dishes from River Cottage’s Gill Meller. You’ll also find homemade scampi, duck ragù, good-for-you veggie ideas and easy midweek meals, plus the rules and recipes guaranteed to lift your cooking to the next level.
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