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FEBRUARY 2014


crumbsmag.com


Editor Laura Rowe laura.rowe@mediaclash.co.uk


Development editor Matt Bielby matt.bielby@mediaclash.co.uk


Contributing editor Mark Taylor


Junior food writer Sophie Rae sophie.rae@mediaclash.co.uk Art director Trevor Gilham


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After a month of swapping roast dinners for virtuous soups, we’re back on the sweet stuff. Big time. Current favourites: Topic, Wispa (classic or Gold), Amelia Rope Pale Lime & Sea Salt, Divine Dark Ginger & Orange, Kinder Bueno and – of course – Ferrero Rocher. (Oh, you naughty Ambassador. You really are spoiling us!)


CHEF! Recipes from the region’s top kitchens


30 Chocolate orange crumpets by Richard Bertinet 32 Roast partridge with quince by Steve Shore 34 Mutton hotpot by Iain Webb


TABLE OF CONTENTS


STARTERS 07 We’ve studiously avoided red fruit and veg for this issue’s Hero (if you don’t count purple cauli, that is...) Plus: the new Pig Hotel, and getting loved up in the larder


36 Blueberry cheesecake by Chris Cleghorn 38 Malaysian laksa by Louise Barnard 40 Peking duck by Pam Lloyd


ADDITIONAL RECIPES 08 Cauliflower rice by Laura Rowe 25 Faux pho by Caroline Craig and Sophie Missing


KITCHEN ARMOURY 43 Smoking’s cool again; kitchen kit to lust after; and a family kitchen in Winsley to fall in love with


MAINS 52 Dinner date Seal the deal on Valentine’s Day with these top menus from our favourite restaurants


57 To have and to feed from this day forward If you’re both a foodie and getting married, this is the feature you need to read


61 Grilled: Matthew Fort in The Crumbs Interview The former food editor of The Guardian sure knows his Poirot from his parsnips. (Really, just test him.)


AFTERS 68 Delmonico 70 Bailbrook House 72 Aió


DEPARTMENTS 65 Next issue 74 Little Black Book


57


BIG EYE PHOTOGRAPHY


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