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In this issue

2020 is here! After a month of indulging in festive treats, it’s time to welcome in the new decade with a healthy approach to food and home-cooking. This month, we’re focusing on eating well for less. On page 53, Tom Kerridge shows us how one roast chicken can create three tasty meals, while John Torode swaps a popular weekend takeaway dish for a homemade, wallet-friendly alternative on page 42. If you’re taking part in Veganuary this month, be sure to check out our selection of vegan batch cooking dishes on page 32 for tasty meat-free meals. As always, our easy midweek meals on page 30 are on hand to ensure you can enjoy simple, flavour-packed meals in less than 15 minutes; perfect for busy weeknights. As for getting back on the health bandwagon, we have already made a few tweaks to our diets – thanks to The Game Changers documentary on Netflix - and will continue to reduce our meat intake (turn to page 60 for meat-free meals) and eat seasonal produce (page 44) as much as possible. If you’re looking for more inspiration, head to our ‘Health’ section. Whatever your New Year’s resolutions may be, make sure you remember to be mindful, take time out, and travel. Get inspired with our culinary adventures in France and the Maldives. Here’s to an incredible year ahead!

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