By Harry Eastwood
Spring and Summer are filled with vivid, interesting recipes that may be knocked up in mins, reminiscent of Peach and Mozarella with candy Chilli and Tomato Glaze and Thai red meat and Basil with Noodles, whereas Autumn and wintry weather supply hot, hearty, nourishing combos, reminiscent of Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.
From well-loved favourites to unique delights encouraged by means of Harry’s travels and love of unpolluted constituents, A Salad for All Seasons is the final word evidence that normal, clean and nutritious foodstuff is also a ceremonial dinner – the entire 12 months round.
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Extra resources for A Salad for All Seasons
A Salad for All Seasons by Harry Eastwood