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In this issue

Late spring is an exciting time of year, and our May issue praises the beautiful bounty on offer. We celebrate Vegetarian Week with show-stopping vegetarian recipes and get excited by seasonal asparagus and new potatoes in Field to Plate. We talk to the experts who guide us through cracking crab and lobster at home, as well as cooking white fish for a fabulous dinner party. Along with wedding food and kitchen design trends, this issue is packed full of foodie news, competitions and the new editor’s favourite picks.

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