Recipe: Fresh Tagliatelle with Onion, Peas & Welsh Asparagus

‘Frittedda’ is a light vegetable stew which originates from Sicily, but it also works brilliantly when used as a sauce for pasta. It’s the perfect dish for showcasing all sorts of vibrant spring vegetables – and though asparagus is not a traditional ingredient, the fresh green spears grown by Paul’s Organic Veg in Monmouthshire work brilliantly here.

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Recipe: Chocolate Stout Loaf Cake with Salted Caramel Frosting

I had a can of Toast Ale’s new 6.2% chocolate stout in the fridge – a new brew they’ve made from surplus bread & chocolate in collaboration with Divine Chocolate, as part of their ‘Rise Up for the Planet’ campaign. It’s a freaking delicious stout, so I figured it would also taste amazing baked into a chocolate cake.

This is my adaptation of an Edd Kimber recipe which I found on the Sainsbury’s Magazine website; where I have also used some of Halen Mon’s epic Salted Caramel Spread to make a delicious, sweet cream cheese frosting.

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Recipe: Simple Spiced Squash Soup with Chickpea Croutons

This is my favourite way to use up any kind of squash (butternut, crown prince and kobocha are my usual go-to) and you can freeze it in batches for another day.

The croutons are just chickpeas, roasted in spices until they are crispy. This recipe makes a whole batch of them – but you can pop them in the fridge and use them to top soups, salads and stews. It’s all completely vegan, and honestly so easy.

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Three Delicious Ways To Use Up Your Halloween Pumpkin Guts

A recent article from The Guardian suggests that more than half of the 24 million pumpkins carved for Halloween in Britain this year will not be eaten. This is bonkers; save your pumpkin guts from the food waste caddy, and turn them into something delicious instead!

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