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On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour

Sugar snap paella

By Camilla Stephens Serves6| Prep15 mins| Cook35 mins| Calories240(per serving)

3 tbsp olive oil 3 white onions, finely sliced 3 garlic cloves, finely sliced 3 large tomatoes on the vine, roughly chopped 2 roasted red peppers from a jar, drained and roughly chopped 1 tsp hot smoked paprika a large pinch of saffron threads 800ml (28floz) hot vegetable stock 200g (7oz) paella rice 2 corn on the cob (about 100g (3½oz) each) 150g (5¼oz) sugar snap peas, finely sliced freshly ground black pepper TO SERVE (OPTIONAL) gremolata 1 lemon, cut into six wedges

1 Heat the olive oil in a 4-6cm (2¼- 2¾in) deep, 28cm (11in) frying pan over a medium heat. Add the onions with a pinch of salt, cover the pan with a lid and cook, stirring occasionally, for 5 minutes until the onions are soft and translucent. Stir in the garlic and cook for another couple of minutes.

2 Add the tomatoes, peppers and paprika to the pan and cook, stirring, for a few minutes until the tomatoes start to soften. Meanwhile, add the saffron threads to the hot vegetable stock and leave to soak for a couple of minutes.

3 Pour the saffron-infused stock into the pan, then scatter over the rice and bring to the boil. Reduce the heat to low and leave to cook, without stirring, for 20 minutes until all the stock has been absorbed.

4 While the rice is cooking, heat a griddle pan or heavy-based frying pan over a high heat for 5 minutes. Add the corn cobs and char all over until they are blackened in places. This usually takes 8-12 minutes, depending on the level of sugars in the corn.

5 Remove the cobs from the pan and leave to cool slightly, then stand them upright on a chopping board and use a sharp knife to slice down each cob all the way around to remove the corn kernels.

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About Vegan Food & Living Magazine

The rise in street food in the UK has been a revelation for us all, exposing us to new flavours and dishes from around the globe and thankfully there are some incredible vegan options. In the September issue of Vegan Food & Living we help you to cook up some of the best, including Gaz Oakley's 15-minute nasi goreng, which will quickly become a go-to favourite! Also this issue, we experiment with dishes from Italy and the Caribbean, whip up a selection of dishes that are ready in 30 minutes and cheaper than a takeaway, and sneak our favourite vegetables into some tasty bakes. We have part 1 of a new series starting in this issue too, called Women on the front-line of animal advocacy. This month we meet 3 inspirational characters who founded animal sanctuaries. If that's not enough, we reveal all about cruelty-free beauty, find the best eco-cities to live in around the world and find out why you need fibre in your diet and how to get enough of it.