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Late winter can be a tough time for vegetarians. Spring produce is still a green glimmer on the horizon and the weekly veg box is still groaning under the weight of numerous sorts of knobbly root...
This meat-free British-themed menu puts some life into those veg, starting with a zingy curry oil to liven up celeriac soup, and ending with a traditional lemony Sussex pond steamed pudding that will make you think of sunnier times to come. Here, you’ll find ingredient tips, wine recommendations, a preparation schedule, recipes, and a shopping list. Enjoy!
Download our pdf of the ingredient tips, wine recommendations, a preparation schedule, recipes, and a shopping list.
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Vegetarian menu for six
This stunning celeriac soup recipe features some unmistakably Indian flavours.
Think Lancashire hotpot is only made with lamb? Check out this delicious veggie alternative.
Yes by any other name it's cauliflower cheese - but without so much cheese!
The toasted seeds really add flavour and texture to this robust salad.
This is an intensely lemony sponge; ideal for people who don’t want too much sweetness in a pud.
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Cooking conversion tables
In this handy section, you'll find oven temperatures, weights for dry ingredients, liquid measures and tablespoon conversions for the UK, US and Australia – all in one tidy place.