Editor’s Welcome Letter

from The Foodie Manual March 2022

by The Foodie Manual

Homemade Chili Oil

Editor

Melissa Compton

info@thefoodiemanual.com/ melissacompton@thefoodiemanual.online

Food Writer

Zena Leech-Calton

info@lovefoodnorwich.co.uk

www.lovefoodnorwich.co.uk

Design

Melissa Compton Photography and Food Styling

Melissa Compton Some images from Adobe.com

The Foodie Manual Published by Melissa Compton Printed in Uk

All rights including moral rights reserved. No part of this publication maybe reproduced, stored in a retrieval system, or transmitted in any form or any means without the prior written consent from the publisher, nor shall be otherwise circulated in any form, binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring or different cooker performance. We advise readers to measure ingredients carefully and time their own bakes. The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of diet, health or exercise regime. Articles and advertisements are for information only They are not intended to replace medial care and advise.

Hello and Welcome to the First Issue of The Foodie Manual!

Melissa Compton

Wow, it’s hard to believe it’s March already, If you’re anything like The Foodie Manual team, you’re probably hard at work now that the February Half-time is over and Valentine’s Day is done with. There’s still plenty to celebrate with St Patricks Day on 17th and Mothers Day on 27th, this month. With all this in mind the team here at The Foodie Manual have put together a mixture of recipes that vary in time commitments and difficulty so whether you’re looking for that quick and easy dinner or something to impress with at a dinner party we got it covered. The issue is packed with recipes from cooking with the kids to Serious Cook for the more experienced cooks out there. If your sweet tooth is still craving something we have a whole section dedicated to great desserts.