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
Vegan Almond, Squash & Rye Cake P.12
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
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Welcome all Foodlovers
T is year is skipping by and already we are in September with another seasonal change on the horizon. T e warm summer weather has been challenging for our farmers this year, but what produce we have is sweet, plump and perfect for enjoying the last of the long days.
In our Field to Plate feature (p.25) we are celebrating the sweetcorn season. Whether you enjoy it fresh from the cob or the little golden kernels made into soup, these beautifully sweet nuggets are bang in season during September. T is month we are also reviving some long- forgotten gems in the form of archaic fruits: mulberries, damsons and
quinces are all on the menu, bursting with fl avour and ready to be loved once again.
Our lead feature this month looks at teatime traybakes (p.9), where we will be exploring the sweet variety, perfect for aſt ernoon tea, as well as the savoury one-pan wonders that make midweek dinners a breeze. Easy, full-fl avoured batch cooking without the workload.
As we get back to our daily routines aſt er the summer holidays, we consider the importance of good food and fi tness. September sees National Fitness Day so we talk to Health Coach, Jennifer Rhodes about refuelling aſt er workouts (p.48) and suggest some super soups in the form of nutrient-packed broths.
T is month we also celebrate Sourdough September (p.54), championing the benefi ts of this fermented bread. We’ve enlisted the help of a fermenting expert to talk us through sourdough starters and beautiful bakes. To fi nish this issue, Little Cooks are preserving the sweet fl avours of the summer with jam making and getting sticky with some jammy bakes (p58).
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Finally, it’s with a very heavy heart that I also tell you FOODLOVERs that this will be my last issue as Editor. I am handing over the reins to a brilliant new editor as I continue to pursue my love for food styling and recipe development. T ank you all for your continued support of the magazine and our amazing region of food producers, chefs, suppliers and growers.
So for my last time, grab your knives and forks FOODLOVERs, it’s time to tuck in!
Helen Upshall, Editor
editor@foodlovermagazine.com
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