We love food, we love cooking and we love the Fork Magazine.
This issue is the largest ever. After a winter of root vegetables and slow-cooked meaty stews, the first signs of spring indicate a lighter, fresher approach to cooking as we look forward to the appearance of the first asparagus, wild garlic and peas.

But as we enter spring, there is still a nip in the air, so comforting dishes such as Riverford’s bacon, leek and potato gratin will hit the spot perfectly.
Fork is also packed with wine recommendations, baking tutorials as well as fishing and sausage making.
This issue also sees the first of their regular grow-your-own columns. More and more people are growing their own vegetables at home, and this is a trend that we will see get bigger and bigger this year, as people try to save money, but also want to know exactly where their food comes from.
This is a great magazine to inspire you to do more cooking at home. We think it inspires us to cook as a family. And why not use the weekend to go shopping with the kids at the butcher, fish monger and at at the vegetable marked, prepare and cook together in the kitchen and eat together. There’s nothing tasting so delicious as a healthy homemade dish.

So find your aprons and get ready -what are you cooking together this weekend?


Photo: Aprons by Blafre