These recipes help see me through from winter to spring. The carrot fritters are a go-to breakfast number in our house (but are equally good at lunch or dinner) and can be made with whatever root veg you have around. I enlist my four-year-old son to help with the grating and mixing. The polenta and mushroom dish is like a warm embrace – rich, comforting and fortifying – and will convert any polenta sceptics in your life. Continue reading...
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