This month’s recipes
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Starters, sides and soups...
V GF
V DF
GF DF
V GF
E X
N D
I
P E
I
E C
R
ANYA HASSELBACK POTATOES
PAGE 52
CRISPY SQUID WITH MALT VINEGAR MAYO
PAGE 50
Veggie mains...
V
V Vn DF
ROASTED ROOT AND BARLEY BROTH
PAGE 125
SMOKY CHICKPEA AND CHORIZO SOUP
PAGE 29
SWEET POTATO, TURNIP AND FETA GRATIN
PAGE 76
V
V Vn DF
V
AUTUMNAL ROAST VEG AND BARLEY BOWL
PAGE 114
BIANG BIANG NOODLES
PAGE 25
V Vn DF
V GF
BRIE AND PICKLED BLACKBERRY TOASTIE
PAGE 18
V Vn GF DF
ITALIAN STUFFED VEGGIES
PAGE 121
MISO AUBERGINE LINGUINE
PAGE 116
Poultry mains...
ROAST CAULIFLOWER AND TAHINI PASTA ROAST CELERIAC WITH SAGE AND WALNUT PESTO STICKY SOY SESAME TOFU WITH BROCCOLI RICE
PAGE 66
PAGE 75
PAGE 65
BRAISED DUCK LEGS WITH BLACKBERRIES CHICKEN PIE
PAGE 18
PAGE 85
GF
Meat mains...
Seafood mains... GF DF
STICKY PLUM CHICKEN TRAYBAKE
PAGE 115
RIBEYE WITH CRISPY ONIONS AND GREEN SAUCE SAUSAGE AND GNOCCHI ONE-POT VENISON TOADIN-THE-HOLE WITH ONION GRAVY
PAGE 51
PAGE 113
PAGE 81
COCONUTCRUMBED COD
PAGE 116
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