In this month's issue

Welcome to March!


This month we celebrate the flavours that remind us of home. Five inspiring women share their memories and recipes, from Cassie Best’s rösti-topped shepherd’s pie to Olia Hercules’ cover star Ukrainian poppy seed buns.

Get dinner on the table in just half an hour with our midweek recipes. Plus, ideas to make the most of your leftovers.

See our best low-cost recipes that are nutritious and easy to make, and tips for energy-efficient cooking.

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5 reasons to buy our March issue

1. A taste of home

Poppy seed buns on cooling rack

We celebrate women in food and their favourite culinary comforts, including Natalia Middleton’s feijoada, Olia Hercules’ Ukrainian poppy seed buns and more.

2. 30-minute meals

Fish stew in pot with spoon

Ready to eat in half an hour or less, these weeknight dinners are a breeze. Try our ginger chicken udon, Mediterranean fish stew and mushroom & kimchi fried rice.

3. Love your lunchbox

Grain bowl with avocado

Pack a midday meal that uses up leftovers from a Sunday lunch including roast pork, chicken and beef. Or try a new take on pasta salad or grain bowls.

4. Healthy budget family meals

Pasta salad with chicken in white bowl

Eat well and feel great with our nutritious, budget-friendly family meals, which are full of goodness and make the most of lower-cost ingredients.

5. Celebrate Holi festival

Samosa chaat and Dahi vada – moon bhajia

Mark this ancient Hindu tradition on 8 March with a colourful feast from food writer Urvashi Roe.

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