By the time we’ve put one issue of Farmers Weekly to bed there’s hardly time to blink before it’s time to start on the next.
The unrelenting weekly cycle means that sometimes it’s easy to forget that there are people at the other end who actually read, digest and use what you produce.
That’s why I love getting photos like this:
This was sent in by readers Alisdair and Helena, who cooked Philippa Vine’s jamabalaya recipe after seeing it printed in the mag.
“All agreed it was absolutely delicious,” said Alisdair.
“As we were using raw prawns and didn’t have any chicken stock handy, after shelling the prawns we made a stock using the prawn heads and shells, and used that instead – no other substitutes.”
If you missed the recipe and want to give it a go yourself, you can find it on FWi here. And if you’re proud of the results, email a picture to firstname.lastname@example.org