[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Vivek Singh From Saturday Kitchen[row] …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time less than 10 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Matt Tebbutt From Saturday …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …
[col type=”three-fourth”] Ingredients 1 can of lentils, rinsed and drained 100ml/4fl oz red wine 150ml/6fl oz water handful fresh parsley, chopped 1 tsp cumin seeds 100ml/4fl oz double cream For the pesto bunch fresh basil, …
[col type=”three-fourth”] This slow cooked French stew is made easier by using shop-bought confit duck legs to save you time without losing any flavour. Ingredients For the sausage and lentil cassoulet 1 tbsp butter 1 …
[col type=”one-fourth”] Preparation time 10 mins [/col] [col type=”one-fourth”] Cooking time 15 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Jane Hornby From BBC Good Food magazine, Waitrose, …
