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In this issue

This year is skipping by and already we are in September with another seasonal change on the horizon. In our Field to Plate feature we are celebrating the sweetcorn season as well as also reviving some long-forgotten gems in the form of archaic fruits: mulberries, damsons and quinces are all on the menu. Our lead feature this month looks at teatime traybakes, exploring the sweet variety, perfect for afternoon tea, as well as the savoury one-pan wonders that make midweek dinners a breeze. Easy, full-flavoured batch cooking without the workload. This issue also celebrates National Fitness Day and Sourdough September whilst Little Cooks get sticky preserving the last of the summer fruits into jammy bakes.

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