International
All published stories, including previous months.
A Mexican-inspired plant-based idea: three small tacos per person with crunchy purple cabbage and lime.
Small green sharing appetisers with a walnut base and a tart pomegranate finish.
Blended red lentils, onion and a paprika-butter finish make a simple soup to serve with lemon.
Fragrant coconut rice, sambal, crisp anchovies, peanuts, cucumber and egg in a home version of the Malaysian dish.
An original autumn salad with fluffy quinoa, roasted vegetables and a lemon-tahini dressing.
Gently baked pears, plain yogurt and pistachios make an original dessert with a restrained cardamom accent.
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