RECIPE INDEX
Where to find all the recipes in this issue
BREAKFAST & BRUNCH
Apricot & hazelnut muesli 72 Breakfast muffins 92
Haggis potato cakes 154 Mozzarella-stuffed French toast 46 Mushroom, bacon & tomato French toast 47 Oat & chia porridge 73 Piperade 109 Rhubarb & custard French toast 46 Spiced banana honey French toast 47 Staffordshire oatcakes with mushrooms 73
MEAT
Beef with mangetout & cashews 62
Beef ragu with pasta 90
Chorizo & root veg bulgur wheat 37
MAKE OUR COVER RECIPE Easy cheesy mustard toad-in-the-hole with broccoli 32 Italian cottage pie 109
Lebanese-style meatballs with mujadara 80
Next level beef stroganoff 106
Parmesan pork with tomato
& olive spaghetti 77
Russian wild mushroom & barley soup 98
Sausage & leek mash pie 39 Veg-packed meatball lasagne 44
FISH
Barley cullen skink 109
Harissa salmon with lemon couscous 92 Honey, sesame & orange king prawns 59 Kung pao cauliflower & prawn stir-fry 36 Leek, tomato & barley risotto with pan-fried cod 74
Lemon-dressed salmon with leek & broad bean purée 78
One-pan Thai green salmon 27
Smoked haddock, leek & barley ‘risotto’ 96
POULTRY
Cheesy chicken orzo 109
Chicken cacciatore one-pot with orzo 28 Chongqing chicken with chillies 108 Firecracker chicken wings 125
Nutty chicken & lemon spaghetti 38 Quinoa turkey schnitzels 90
Roast chicken traybake 79
Smoked chicken, pot barley
& cranberry salad 96
VEGETARIAN MAINS
Bean & halloumi stew 40 Black bean tortilla with salsa 75
Celeriac ‘pasta’ with artichokes, black pepper & sage butter 54
Cheesy aubergine with tomato spaghetti 82 Corn & split pea chowder 74
Ful medames 143
Gochujang-glazed celeriac with black beans & green salsa 54
Harissa cauliflower pilaf 24
Hearty lentil one-pot 83
Little spicy veggie pies 78
Middle Eastern-style cabbage rolls 84 Paneer korma 41
Persian rice & cauliflower wraps 109
Salt & pepper tofu 61
Sesame & ginger sushi bowls 76 Singapore noodles 60
Slow cooker spiced root & lentil casserole 49
Spiced broccoli, paneer & peas with garam masala cashews 30
Spinach & barley risotto 84
Veg-loaded flatbread 42
SIDES, SNACKS & EXTRAS
Black honey halloumi 142
Celeriac cooked in olive oil 54
Chinese chilli relish 109
Fiesta dip 109
Fried aubergine, date syrup & zhoug 142 Kale & apple soup 56
Layered chips 12
Malawach 143
Pineapple fried rice 63
Sesame parsnip & wild rice tabbouleh 57 Shaved celeriac, hazelnut & mushroom salad with lemon & thyme 54
Spiced ‘chorizo’ slices 43
Sweet potato jackets with pomegranate & celeriac slaw 57
Thai green curry paste 27
Thai salmon broth 109
Vegetable & paneer curry puffs 109 Winter leaf salad 58
COCKTAILS & DRINKS
Alcohol-free passion fruit martini 19 Bubalacolada 140
BAKING & DESSERTS
Blood orange pound cake 100
Planty panna cotta with kiwi fruit sauce 14 Mixed berry crumble 93