EatWell Issue 12
Let EatWell issue 12 be your easy, bright, cosy companion this winter. Forget soggy green beans and boiled-to-death Brussels sprouts — we’ve revolutionised Sunday roasts and steamed dishes with healthy, creative tweaks. We’ve also cooked up some quick and easy dinners, dedicating two whole sections to the many dinner-worthy uses for eggs as well as how to throw together the perfect kale dish. We share authentic Chinese-style meals that will give your favourite takeaway joint a run for their money — and, with these meals, you know exactly what’s going in! What if your kids could channel their energy into making healthy after-school snacks that are more nourishing than an hour in front of the TV? We’ll help you get your kids in the kitchen. Plus, you’ll meet the winners of the EatWell Yummies Awards and hear their inspiring stories, chat with local oyster farmers, learn how to grow happy herbs, discover the art of miso making, learn a novel way to reduce food waste, get friendly with potatoes, find out what fruit and vegetables are in season and more.