PUBLISHER Lindsay Moulin
lindsay@foodlovermagazine.com EDITOR
Helen Upshall
editor@foodlovermagazine.com CONTRIBUTORS
Barbora Ormerod, Katy Hofstede-Smith, Jennifer Rhodes, Gaby Dyson
PHOTOGRAPHY Neil White
GRAPHIC DESIGNER James English
PUBLISHED BY BridgeCom Media Ltd FRONT COVER IMAGE
Change to ‘Posh Pancakes by Sue Quinn, photography by Faith Mason (p.37)
THE WEST COUNTRY FOODLOVER® T: 01458 224555
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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
With the weather remaining miserable outside and the summer still a distant sight, we are all looking for warmth and comfort in the kitchen. Whether as a hearty dinner, speedy snack or a piping hot pud, pies are satisfying for both stomach and soul.
In this issue we cover just a small slice of the world of pies looking at both sweet and savoury varieties, alternative fl ours and pastry, decadent meaty fi llings and pies for pud (p.9).
We must remember the importance of a balanced meal so in Field to Plate (p.25) we are looking at the super veggies of recent years; caulifl ower and kale. Both packed full
of nutrients and oſt en overseen for their versatility, these winter veggies are a great seasonal addition to the diet. We have pulled together some alternative and innovative ways of cooking with these vegetables, including adding them to your baking. Also coming into season, rhubarb adds a little colour and vibrancy to the seasonal table – this tart yet fl oral fruit is simply perfect in both sweet and savoury dishes.
It's National Butchers' Week this month (12th–18th) so we thought we would celebrate by off ering you some Easter inspiration for delicious roasting joints to feed friends and family over the holidays (p.44). It's also a great opportunity to explore alternative cuts of meat, utilising your local butcher to off er guidance and advice on more unusual meats. T is month, we're specifi cally going 'the whole hog', looking at what the humble pig has to off er.
While this issue has a masterclass on tempering chocolate just in time for Easter, we are also looking into the sweet realms of sugar with guest writer Gaby Dyson (p.50). Investigating the levels of refi ned sugar found in food and how we can make a conscious eff ort to reduce our consumption, Gaby talks to the Exeter Sugar Smart campaign about how, as a region, we can make healthier decisions when it comes to sugar.
Little cooks are back in the kitchen with some fun Easter treats and eggy activities (p.60) for the holidays. We also have a hand-picked selection of the best Easter giſt s for foodies in Editor's Picks (p.65).
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With well over 30 recipes and plenty of cooking inspiration it's another jam-packed issue, so grab your knives and forks FOODLOVERs – it’s time to tuck in!
Helen Upshall, Editor
editor@foodlovermagazine.com
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