EatWell 56

Refreshing tabouli with bulgur or quinoa, topped on CORN THINS for a light, flavorful bite of fresh herbs and veggies.

Fresh and zesty falafel bites on CORN THINS slices, topped with crisp veggies and a tangy Dijon-lime dressing.

What could be better than apple and raspberry pie with double cream? Grab any leftover gorgeous summer fruit to make the prettiest dessert around.

This asparagus tart is a sensational salute to summer as we say goodbye and roll into autumn and makes an easy meal, served with a salad.

Nature’s Way to Healing by Lee Holmes is a beautifully curated cookbook that celebrates the power of whole foods and natural ingredients to support wellness and vitality. Holmes combines her expertise in holistic nutrition with nourishing recipes designed to heal, energise and inspire. Each dish emphasises fresh, seasonal ingredients that are packed with nutrients, making it easy to create wholesome meals that fuel the body and mind. From immune-boosting soups to delicious snacks and gut-friendly dishes, this cookbook is a guide to using food as medicine, helping you to embrace a vibrant lifestyle through the healing properties of nature’s bounty.

Discover eight of the best anti-inflammatory foods to add to a well-balanced diet and try some easy ways to incorporate them daily in healthy recipes

As well as being good to eat and nutritious, mandarins are also very handsome trees in fruit and can be grown as an edible hedge or screen.

Their true identity might surprise you, as capers are preserved flower buds.

Grapes are very long lived and vines can survive for a century or more. They tolerate all sorts of soils and climates and are drought-hardy due to their deep roots.

What could be better than apple and raspberry pie with double cream? Grab any leftover gorgeous summer fruit to make the prettiest dessert around

This asparagus tart is a sensational salute to summer as we say goodbye and roll into autumn and makes an easy meal, served with a salad

If you still don’t like Brussels sprouts, label yourself a “supertaster”, the term coined in the 1990s for people who are more sensitive to bitter tastes than others, and give up on them.