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Evaluation: Crumbs is a pointy, clever and sprightly exploration of the West’s thriving foodstuff scene. Our region’s grub hasn't ever been better, and nor have the locations we consume it at, yet we’re on a project to make it an excellent tastier position, factor through factor and meal through meal.

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Additional resources for Crumbs, Issue 41 (May 2016)

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One, two, three, four and more breasts I count as I make my way through this thing, served in a Mary-Poppins’-bag type bowl. There are mushrooms and onions, too – and gravy. ) Plenty to devour with the pie, and lashings more to slosh around my plate, juicing up a whole host of veg. (Five a day? Nailed in one meal, thank you. ) Across the way, A’s second fish course of the day is going swimmingly, so to speak. It’s grilled gilt-headed bream with potatoes and peas two ways (£17), and is a celebration of simple, great-tasting produce cooked to perfection, snazzed up by two slices of grapefruit – excellent for cutting through the buttery jus.

The agar flakes are made from sea plants and are a vegetarian alternative to gelatin,” she explains. ” She’s soaked goji berries in green tea and added a drop of honey to give a final kick of flavour. Having just finished filming cookery videos for her website, and with a book in the pipeline – plus heaps of touring on the festival circuit to come – it’s going to be a busy summer for Pamela. Now, though, it’s time for us to set off home, armed with good intentions and a desire to get to grips with Oriental cooking.

99 Sunny days are here, and your herbs will go haywire! Plant them in these cool galvanised pots; find them online at Vinegar Hill. 95 Yes, it is just twine, but for the kitchen gardener with style, this luxe duck egg spool makes a great gift. It’s sustainable, biodegradable, and available at The Hambledon. com delicious diner Situated in the heart of Frampton Industrial estate, formerly the home of Cadbury’s, Mrs Massey’s can be found in the original changing rooms which have been transformed into a contemporary diner offering breakfasts, coffees, lunches and afternoon tea – all cooked freshly to order using local ingredients.

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Crumbs, Issue 41 (May 2016)

by Richard

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