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Digital Subscriptions > Delicious Magazine > Oct-17 > COOKING to come home to

COOKING to come home to

“October holds a special place in my heart – and in my kitchen. Along with the last of the hedgerow berries, there’s a flourish of apples, pears and root veg. The recipes I’ve created here are designed to inspire you and tempt you into the kitchen to cook dishes that will be irresistible to your friends and family.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR

seasonal inspiration.

Roast grape, balsamic and radicchio spelt pizzas V

MAKES 6 SMALL PIZZAS. HANDS-ON TIME 40 MIN, OVEN TIME 12-14 MIN, PLUS RISING

• 200g wholemeal spelt flour

• 200g strong white bread flour, plus extra for dusting

• 100g fine semolina

• 7g sachet fast-action dried yeast

• 1 tsp salt

• 1 tsp caster sugar

• 350g warm water

• Extra-virgin olive oil for oiling, plus extra to drizzle

FOR THE TOPPING

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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