Online consumer title Bounce Magazine featured MasterChef finalist and food writer Giovanna Ryan’s new festive Roasted pumpkin and cherries with grain, radicchio and honey chilli dressing recipe – Bounce thinks you’ll love this recipe this winter and says: ‘This is a fabulous winter dish that just happens to be vegan. Serve as part of a Christmas spread along with other dishes or as a vegan main dish over the festive period. You don’t want to use very large pumpkins for this, they tend to be full of water and have little flavour. Go for smaller, drier varieties as I’ve listed below, and don’t forget to add delicious fresh cherries.’
If you missed it check out the full recipe here.