Food To Love – October 2017

£4.00

In the October issue of Food To Love, we have the perfect recipe to help you make the most succulent slow-roasted lamb shoulder ever (it’s well worth the wait)!

Also inside, add a sprinkle of seasoning to your curry dishes to tantalise and awaken your taste buds, winter warming soups, gluten-free meals and scrumptious dessert ideas.

PLUS: Four ways with pumpkin (this squash is your new favourite ingredient!), add zest to your dishes with mandarins, indulge with chocolatey delights & much more!

Only 4 left in stock