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PUBLISHER Lindsay Moulin


lindsay@foodlovermagazine.com EDITOR


Helen Upshall editor@foodlovermagazine.com


CONTRIBUTORS Barbora Ormerod


Katy Hofstede-Smith


PHOTOGRAPHY Neil White


GRAPHIC DESIGNER James English


PUBLISHED BY BridgeCom Media Ltd FRONT COVER IMAGE


Blackberry tart with toasted almonds and white chocolate by Tom Cenci. Photography by Neil White


THE WEST COUNTRY FOODLOVER® T: 01458 224555


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 necessarily those of the Editor.


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Welcome all Foodlovers


As we all eagerly anticipate the return of the ‘new look’ Bake Off , talk once again turns to soggy bottoms and the perfect rise as we look at technical cakes and bakes (p.9) - from achieving consistency on miniature bakes, to cakes that defy gravity. With more demand than ever for ‘free-from’ recipes, we also look at alternative baking ingredients not only for those with dietary requirements, but keen bakers wanting to experiment.


Now that we slowly creep into autumn months, we start to say goodbye to


the delicate fruit and vegetables of the summer and look at the more robust ingredients budding throughout September. Our hedgerows are bursting with plump blackberries and allotment plots are producing aubergines and beetroots aplenty. We look at using blackberries in both savoury and sweet dishes whilst highlighting the sheer versatility of the aubergine (p.28).


T e Game Season will soon be upon us and we start by exploring one meat


that is in the peak of its season - rabbit. A meat more commonly used on the continent, rabbit makes for a fl avoursome and hearty alternative to chicken so we have a few recipes to share with you to get you started.


We also take to the shore as we catch some seasonal sardines and look at what


is available this time of year in our Catch and Cook feature (p.45). September marks both National Bacon Day and Organic September, as we talk


with Yeo Valley and Riverford about their chosen methods of farming (p.50). Not only this, but we investigate other means of ethical farming and consider how we can make more conscious decisions when buying food.


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So, it’s that time of the month again FOODLOVERs, grab your knives and forks, it’s time to tuck in!


Helen Upshall, Editor editor@foodlovermagazine.com


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