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July Editor's Picks

28 June 2019
Nothing says summer like the quintessentially British pavlova. Fresh, crisp merengue filled to the brim with cool whipped cream and juicy summer berries: this is a summer-party showstopper. Taken from Rachel Ama’s new book Vegan Eats, this recipe substitutes egg whites for aquafaba, the liquid leftover from a tin of pulses. A crowd-pleasing dessert that everyone can enjoy.
Henley Regatta
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