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    Braised Beetroot with Lentils
    Braised Beetroot with Lentils

    Hearty and comforting vegan dish

    Vegan Japanese Sushi Bowl
    Vegan Japanese Sushi Bowl

    Colourful and healthy vegan Japanese dish

    Courgette and bacon soup
    Courgette and bacon soup

    Diary free cream of courgette and bacon soup

    Courgette and parmesan fries
    Courgette and parmesan fries

    Gluten free courgette and parmesan crusted fries

    Healthier cottage pie
    Healthier cottage pie

    Cottage pie with celeriac and cauli topping

    Celeriac and mustard rostis
    Celeriac and mustard rostis

    Celeriac and wholegrain mustard rostis recipe, Walnut magazine

    Home made pesto
    Home made pesto

    Home made basil pesto recipe, Walnut magazine

    Home made ghee
    Home made ghee

    Home made ghee recipe, Walnut magazine

    Celeriac slaw
    Celeriac slaw

    Celeriac and carrot slaw recipe, Walnut magazine

    Gingered mackerel
    Gingered mackerel

    Gingered mackerel with sesame balsamic broccoli recipe, Walnut magazine

    Grain free bread
    Grain free bread

    Grain and gluten free bread recipe, Walnut magazine

    Tomato curry ‘shakshuka’
    Tomato curry ‘shakshuka’

    Sri Lankan curry dish courtesy of Emily Dobbs and her new book, Weligama for Walnut magazine

    Roasted butternut squash soup
    Roasted butternut squash soup

    Roasted butternut squash and red pepper soup

    Chicken satay
    Chicken satay

    Easy oven-baked chicken satay recipe taken from The Nut Butter Cookbook by Pip & Nut for Walnut magazine.

    Fermented carrot sticks
    Fermented carrot sticks

    Fermented carrots are rich in healthy probiotics and a great snack for kids. You can enjoy them straight out of the jar or try adding them to grain-based salads.

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