3 Spring Recipes By Anna Jones, British Vogue Liberté

Vegetarian chef and author of A Modern Cooks Year Anna Jones creates three exclusive recipes for British Vogue, using Liberté yoghurt, to make the most of seasonal ingredients at the very start of spring: a warm roasted beetroot starter, curried roasted cauliflower and a blood orange pavlova for dessert. See the full recipes at Subscribe to British Vogue CONNECT WITH BRITISH VOGUE Web: ht