Waitrose Kitchen Magazine, March 2012

  • Buttery spring greens with crème fraîche

    Buttery spring greens with crème fraîche (page 12)

    from Waitrose Kitchen Magazine, March 2012 Waitrose Kitchen Magazine, March 2012 by Diana Henry

    • Categories: Side dish; Vegetarian
    • Ingredients: spring greens; butter; crème fraîche
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Notes about this book

  • Eat Your Books

    Waitrose publishes Waitrose Kitchen magazine, available in all Waitrose branches and other selected newsagents and stores.

Notes about Recipes in this book

  • Turkey meatball and aubergine stew

    • eeeve on May 25, 2014

      Very nice. Used beef mince because that's what we had at home, but I imagine lamb might provide a pretty authentic flavour. Needs addition of some Harissa paste for a bit of oomph; and we also added a preserved lemon. But all in all a winner!

    • mareem on April 16, 2024

      Used low fat Turkey mince - meatballs a little dry - other recipes moister with low fat mince. Added chilli a flakes sumac and lemon zest

  • Breaded baked aubergines

    • eeeve on November 06, 2015

      I found these too much work and despite them tasting quite nice, not worth the effort.

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  • Published Mar 01 2012
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United Kingdom

Publishers Text

Waitrose Kitchen is a fresh and modern food bible for cookery inspiration for all occasions, from the everyday to the special. It encourages more people to share the Waitrose passion for good food and cooking - with great recipes, beautiful photography and the biggest and best-loved names in the food world. There are time-saving tips and inspirational ideas for the busy Waitrose customer. Waitrose publishes Waitrose Kitchen magazine, available in all Waitrose branches and other selected newsagents and stores.