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Vegetarian and vegan
American Adventures 2 – spinach and artichoke dip
Black (beluga) lentils: a favourite ingredient
Carrot, leek and mustard seed soup – eat in season
Cook’s notes: fresh ideas with carrots
Dark chocolate truffles – dairy free and scrummy
Simple biscuits two ways – mixing up recipes
Tofu cakes and tofu fried rice: doing something new for the Cauldron recipe challenge
Walnut pasta – a filling recipe for chilly days
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