Dive into the April 2017 issue of Veggie Magazine! Discover a vibrant collection of vegetarian recipes perfect for spring. Indulge in Harissa Aubergine Kebabs, Fresh Asparagus Risotto, and a refreshing Raspberry & Lemon Ripple Cheesecake. Plus, find healthy, sugar-free options and easy stress-less recipes. Enjoy Mary Berry’s Orange Drizzle Cake, Rachel Allen’s Sticky Cinnamon Buns, and Raw Raspberry & Rhubarb Crumble. Become an ecowarrior in the kitchen with these delicious and sustainable veggie delights!

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