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Perfect pastry
How do you like your eggs? Halloween fun
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RECIPES INSIDE!
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Co-Publisher Lindsay Moulin
lindsay@foodlovermagazine.com Editor
Rebecca Sargent
editor@foodlovermagazine.com
Contributors Ceri Wills
Katy Hofstede-Smith
Advertising Lynn Boyson
lynn@foodlovermagazine.com Maggie Fox
maggie@foodlovermagazine.com
Contributing Photographer Clive Guest
Graphic Designer James English
Published by
BridgeCom Media Ltd Managing Director - J Moulin
jp@bridgecmedia.com
WEST COUNTRY FOODLOVER® T: 01458 224555
info@foodlovermagazine.com www.foodlovermagazine.com
Whilst every care has been taken in compiling this publication FOODLOVER® shall not be made liable
for any inaccuracies therein. The opinions expressed in the magazine are not neces-
sarily those of the Editor. Friends of:
Welcome FOODLOVERS
The nights are getting a little lighter now and it’s time to give our eating habits a bit of a spring clean! If you struggle to snack healthily, turn to page 17 for lots of tips and recipe ideas including a healthy chocolate mousse. And yes, I did say healthy - it’s made with avocado! Speaking of healthy, how about incorporating more seafood into your diet? We are particularly keen on the less-common, more sustainable species such as hake, herring and oysters, and have everything
you need to tackle it, including what to look for when you buy and tips on how to prepare and cook it to perfection (page 9). This issue also marks the launch of our series of regional food specials, each focusing on a specifi c area of the West Country. To kick things off , our Cornwall focus gives you a taste of just some of the fabulous foodie businesses in the region (page 41).
When it comes to kitchen skills, our cooking companion section includes a whole range of sauce recipes that can help you to transform a meal into something a little more special (page 53). Meanwhile, if shopping is more your thing, Ceri Wills has picked out some great foodie present ideas to suit any budget this Mothering Sunday (page 36). Finally, with Easter just around the corner, we look at ways to make the most of the new season’s lamb (page 31), while we also have some fun baking recipes for the kids to have a go at (page 62). Now what are you waiting for? Go and give that chocolate mousse a go! As usual, we would love to hear from you if you have any feedback or suggestions. Until next time.
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REBECCA SARGENT, EDITOR
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