We’re getting 2019 off to the right start in our New Year issue; offering up healthy recipes for the mind, body and soul. We chat to two prominent free-from foodies, learn how to brew our own kombucha tea and enjoy wholesome dishes that will rejuvenate you after the excesses of Christmas. Meanwhile, in our Field to Plate segment (p.24) we’re taking a look at three marvelous winter ingredients: venison, potatoes, and celeriac. Elsewhere in the magazine, we’ve got healthy breakfast ideas to make early mornings more bearable (p.42), comfort food for long winter evenings (p.47) and a guide to mastering the art of baking shortbread at home (p.52). Last, but certainly not least, little cooks are joining in the fun with some seriously tasty smoothies and a fun way to get their 5-a-day…
‘In our bumper Christmas issue, we’re getting stuck into the main event on p.13 and finding out why it’s important to support higher welfare suppliers when planning this year’s roast. We wave goodbye to soggy sprouts in favour of super side dishes and we say hello to some fabulous new ideas for festive stuffing.
In our Field to Plate segment winter root veg is on the menu and we explore the nation’s love affair with North American cranberries. We also have plenty of ideas for Boxing Day buffets (p.52) and a foodie gift guide to provide inspiration for this year’s Christmas list.
Autumn is a glorious time of year. A time for taking stock and for drawing a breath. It’s also one of the most marvellous seasons in the kitchen. The Autumn larder is a riot of colour and earthy flavours. In our Field to Plate feature we’re celebrating the British squash and discovering the wonders of wild mushrooms. Meanwhile, game season has begun and across the West Country feathered and furred game is being gathered from moors, fields and forests.
In our lead feature this issue, we’re learning how to use spices to enhance and preserve our dishes and speaking to experts to understand how spices can be beneficial to our health. Elsewhere in the magazine, we’re finding out what’s involved in hosting your own RLNI Fish Supper, we’re making our Christmas puddings early and Little Cooks are busy creating spooky Halloween treats.