Liz Earle Wellbeing

EAT the season EAT the with Sarah Raven

I love being able to walk outside at this time of year and pick something edible to go with, or be, lunch or dinner. Cropping tomatoes at the height of summer are of course a marvellous thing, but somehow going into the garden to harvest a good range of herbs (not just the evergreens), break off some kale leaves, or cut a peppery colander of salad when it’s properly cold is almost more rewarding.

What to eat now

It’s hard to

Estás leyendo una vista previa, regístrate para leer más.

Más de Liz Earle Wellbeing

Liz Earle Wellbeing2 min. leídos
Perfect Pomegranate
The pomegranate (known to botanists as Punica granatum) originates from the region spanning from Iran to Northern India. Its English name derives from the Latin pōmum (apple), thanks to its round shape and shiny red-yellow exterior. Cut into a pomegr
Liz Earle Wellbeing7 min. leídos
Wild west Wales
On the Atlantic fringes of the UK, nestled away on Wales’ southwestern tip, sits the Pembrokeshire Coast National Park. Meandering around the white sand bays and craggy cliffs of the Cardigan coast, it’s one of the country’s smallest national parks,
Liz Earle Wellbeing1 min. leídosRegional & Ethnic
Carrot And Halloumi Baked Fritters Served With Watercress
Delicious as cocktail nibbles, as a starter for 6, or light lunch for 4 people, served with a watercress salad. • Non-stick muffin tin•1 tsp extra virgin olive oil(plus extra glug to serve)• 2 large organic carrots,coarsely grated•250g halloumi, coar