FOOD All the re cip es in this issue
58
Snacks, sides & sauces Aubergine bake 90 Baked onion rings 90 Butternut nachos 25 Charred chilli, tomato & pepper jam 68 Chilli cornbread muffins 58 Coronation rice 44 Creamy feta & pesto dip 122 Garlic & herb butter 90 Green garden salad 44 Minted mangetout 90 Tempura broccoli 17 Tomato & corn salad 58 Tomato & mozzarella melts 49
58 Meat
Fish & seafood
Big breakfast muffins 33 Broad bean & pea spaghetti 49 Chilli beef baguettes 88 Harissa lamb & bean salad 83 Meatloaf picnic pie with tomato sauce 58 Pork schnitzels with beetroot slaw 77 Sticky Indian-spiced hot dogs 80 Thai pork lettuce cups 13
Aparagus & mackerel tartlets 72 Charred courgette & salmon tart 14 Cod with lemon & olives 88 Crab, chilli & lemon spaghetti 90 Crab, corn & avocado quesadillas 90 Crab rolls 58 Fiery prawn cocktail salad 42 One-pot cider mussels with leeks & tagliatelle 81 Prawn, chorizo & pepper wraps 84 Salmon, green beans & peas 88 Spicy tuna tacos 49
Poultry Chicken & mangetout green curry 90 Griddled chicken, broad bean & rocket pizza 79 Orzo chicken salad 49 Piri piri chicken burgers 84 Sticky Pimm’s-glazed pulled chicken 44
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