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This issue, we’re getting stuck into Autumn with a lead feature filled with delicious comfort food. There’s everything from chunky homemade soups to warm salads and more ideas for using mushrooms than you can shake a wooden spoon at! Our Field to Plate segment is brimming with ideas inspired by our lakes and orchards, with dishes made from apples, mallard duck and juicy plums. We chat to Malcolm Church from The Bear & Blacksmith pub to learn more about his commitment to serving only the freshest local produce from his own fields; and we also learn how to make our own healthy sauerkraut and savoury jams.

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