Eat Well Magazine - Issue #35, 2021

In this issue

EatWell #35 reveals a flavourful combination of both hearty autumn dishes and refreshingly quick and easy meals. Struggling to find the time and motivation to cook in the evenings? In this issue, you’ll find you an array of meals perfect for batch cooking, from chickpea curry to farmhouse lasagna. Simply stock your freezer on a Sunday, defrost a meal in the mornings and prepare for an easy feast that night. For those moments when guests turn up unannounced, we share delicious recipes you can make in just 20 minutes. We’re talking rainbow noodle salad, linguine vongole or vegetarian Nasi Goreng – yum! If you’re looking for some inspiration to spice up your Sunday brunch, bring sweet and savoury flavours to your table in our extensive best brunch recipe section. Still hungry? To satisfy your sweet craving, why not explore the unique flavour of lavender in your everyday cooking? We go a little lavender crazy! You’ll also stock up on superfood soups, journey to Nepal with Nepalese cuisine, learn the art of rye bread, get to know lettuce and so much more!