By Harry Eastwood
Spring and Summer are filled with shiny, fascinating recipes that may be knocked up in mins, similar to Peach and Mozarella with candy Chilli and Tomato Glaze and Thai pork and Basil with Noodles, whereas Autumn and wintry weather supply hot, hearty, nourishing combos, resembling Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.
From well-loved favourites to unique delights encouraged via Harry’s travels and love of clean elements, A Salad for All Seasons is the final word facts that traditional, clean and nutritious foodstuff is usually a banquet – the total 12 months round.
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A Salad for All Seasons by Harry Eastwood