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Bridging the Gap, Vegetarian Living, March 2018

The March 2018 issue of Vegetarian Living is now available and features my latest column of seasonal cooking ideas, tips, recipes and more. This month is all about the 'hungry gap', that period of vegetable scarcity before spring arrives, and how to make use of winter produce and store cupboard ingredients. Recipes include jerusalem artichoke soupKeralan thoran with mung beans, and mushroom and seitan stew with crispy potatoes.

Click on the link below to read the article in full: