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In Season

Ask any child about cabbage and you’ll probably get an ‘urrgh’, but knowledge is experience and we think it has a lot going for it. Try out these two recipes to begin the conversion!

CABBAGE

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage and is closely related to broccoli and cauliflower. Cabbages are prepared many different ways for eating; they can be pickled, fermented, steamed, stewed, sautéed, braised or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fibre.

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About Gluten-Free Heaven

Welcome to the March issue of Gluten-Free Heaven. This month we pay special attention to the most important meal of the day – breakfast – and feast on bright and tasty treats to give you the energy you need to power though the day. We feature French toast stacks, both a sweet and savoury breakfast pizza, bagels, granola, kedgeree and much more. Also this month we look at how to cook for fitness with England rugby star James Haskell, discover the best cafes on the high street, treat ourselves to some incredible St Patrick's Day meals including Irish stew, Guinness soda bread, potato cakes and colcannon. We also look at how to plan the perfect gluten-free wedding and of course feature the latest products, news tips and tricks to make your gluten-free life hassle free and delicious!