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Pocketmags Digital Magazines
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Fantastic al fresco to enjoy with frinds


By Martin Nordin, from Green Burgers Serves 10 | Prep 15 mins | Cook 10 mins


• 2–3 carrots, about 200g (7oz)

• 500g (1lb 2oz) savoy cabbage

• 300g (10½ oz) fennel

• grated zest of 1 lemon + 2 tbsp freshly squeezed lemon juice

• 2 tbsp finely chopped fresh parsley

• 1 tbsp pickled mustard seeds

• lemon segments, to serve

For the coleslaw dressing

• 2 tsp fennel seeds

• 1 tsp dill seeds

• 1 tsp whole black peppercorns

• 200g (7oz) vegan mayonnaise

• 2–3 tbsp apple cider vinegar

• ½ tsp sea salt


1 For the coleslaw dressing, roast the fennel seeds, dill seeds and whole black peppercorns in a dry castiron pan over a medium heat until the seeds are golden brown. Pound the spices in a mortar or grind them to a fine powder in a spice mixer.

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The budget cooking special issue - enjoy a range of tasty vegan dishes without breaking the bank. Plus read the essential guide to budget cooking, packed with tips for saving money on your food bill! Enter our fantastic competition to win an amazing 2-night vegan retreat for 2 at Champneys in Hampshire, worth over £1,000! Plus, make the most of the hot summer weather with a fantastic selection of al fresco recipes, perfect for sharing with friends. Looking for lunch in a hurry? Then check out a range of ready meals, so good you would think they are homemade! Discover why honey is a no and how being vegan makes a positive impact on animals, health and the environment. Look after your physical and mental wellbeing with our yoga flow, great for beginners and you can work out from the comfort of your home. And don't forget to check out the latest summer vegan sandals and a collection of cruelty-free make-up brushes on the high street.