First of all, I would like to wish you a warm and happy welcome to the launch issue of Sherbet.  We’re a bunch of people who have grown bored of the turgid food publications that fail to get our tails wagging each month.  So rather than just moan about it, we set out to show’em how it should be done. Therefore, after 12 months in the oven, Sherbet is now ready to serve.

This isn’t your typical food magazine, because we know firsthand that such publications can be infinitely patronising if you fail to satisfy the requirements of the stereotypical Delia Smith housewife. This is why we feel it’s necessary to point out Sherbet appreciates that a fish finger sandwich can be just as rewarding as a boeuf bourguignon, that the words bargain and M&S can be placed comfortably together, and most of all, we promise never to refer to you as a ‘foodie’.

So, in the spirit of embracing a fresh outlook on food, we have compiled a spectacular literary performance blended with stellar imagery to produce a delicious cocktail, which includes a nosey around the kitchen of Jean Christophe Novelli, an intriguing interview with Bompas and Parr and a topical debate on whether we should be substituting cow’s milk for human breast milk. We also joined forces with exceptional writers such as Laura McDermott, who explains her struggle to get to grips with her gluten allergy and Imogen Harriet Thomas, to whom we set the task of becoming a locavore in the city. So lots to inspire, but I hope you will find one feature in particular a call to action. When I place myself in the shoes of what the World Bank defines as extreme poverty by living off £5 for a week.

As you’ll see, all our recipes have been made out of paper, which we hope will enable you to come to your own decision whether you want to make the dish or not.

Jessica Moorhouse, Editor in Chief & Creative Director