Food to Love is specially adapted for the UK from Australian Women’s Weekly Food, every issue will be packed with with beautiful, inspirational food that you’ll want to make again and again. All the recipes are triple tested so you can be sure they’ll be as delicious at home as they look on the page. If you see an exotic sounding ingredient, turn to the Glossary for an explanation and for advice on where to track down the more unusual items.
Food To Love – October 2017
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!
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