PLANT-BASED RECIPE

WELCOME TO October

It was a day I won’t forget. Back in March, Delia got

YOUR delicious.

Polly Robinson’s feature on her experience of cookery

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

Tommy Banks

The Michelin star-winning chef digs into his farming background in Yorkshire for happy memories – and unearths cooking wisdom

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THE delicious. PODCAST NEW FORMAT, NEW SERIES!

Wish list

How do you decide what to buy? Everything you see and

Solo dining, like other solo pleasures, is best enjoyed in private

Restaurant tables for one may be a thing, but Debora

”I knew this was the one opportunity I’d have to do something I was passionate about”

Standing in a no-nonsense stainless steel kitchen with The Preservation Society’s Angharad Underwood as fruity syrups and jams bubble away, Dianne Spencer learns that even old-fashioned preserves can become the stuff of modern legend

DELIA LOOKS BACK ON 50 YEARS OF FOOD WRITING

21 million happy cookbook buyers

”I’d failed my 11-plus and had no O levels, but I had the chance to reach people – 5 million of them”

“Delia will always be the queen of cooking to me. She’s

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”It was a trip that changed the way I think about food”

Global charity Action Against Hunger works to create a world without hunger. As part of a group of chefs who support the charity, Nieves Barragán Mohacho, founder of London’s excellent Spanish restaurant Sabor, travelled to Bangladesh to visit the largest refugee camp in the world

WHAT TO DRINK

Susy Atkins lines up her October best buys, plus drinks to go with pumpkin dishes

delicious.TEST REPORT

”Making soufflés daunted me, but not any more”

HOT NEW COOKBOOKS: A BUMPER AUTUMN CROP

Food and style legend Donna Hay creates food that looks

10 reasons to visit Piedmont

When you consider Italy’s foodie hotspots, you might

The Grove – Welsh warmth

WHY IT’S GREAT A secluded spot with views of the Preseli

It’s time for honest labelling… NOW

The bucolic scenes and reassuring phrases on meat and dairy packaging are often a world away from the reality. Animal welfare campaigner Philip Lymbery believes it’s time for a change

BISCUITS

10 outstanding recipes to pull out and keep

MAC ‘N’ CHEESE

You can’t beat it for full-on yum-factor – and these four stunning recipes prove that the appeal of this ultimate pasta bake is limitless. There’s a speedy version (brilliant for weeknights), a veg-packed version with oomph and two glorious meaty numbers. Now, which one to make first?

THE FILM VICTOR VICTORIA (1982)

The film for this month, starring Julie Andrews and James Garner, is a classic set in Paris that calls for an equally classic French stew

Slow-roast pork with the best crackling

There’s something about yielding tender meat and crunchy

Mushrooms the powerhouse ingredient

Autumn heralds so many good things for anyone who loves

Pumpkins

With enticing names like blue prince, kabocha, delica

A cook’s year QUINCES

Never mind falling leaves and bonfires – for Gill Meller, few things say autumn like these aromatic yellow fruit. Over the page he uses quinces to make a jelly for grown-ups

Take it slow

These warming, magical suppers are made for dark, cosy evenings: seasonal vegetables richly flavoured to perfection and meat so tender it’s falling off the bone. The secret to their success? Don’t be in such a rush…

”Families who eat together stay together”

Niloufer Mavalvala cooking career has been inspired by her mum’s culinary skill, her dad’s enthusiasm – and the encouragement of generations of food-savvy aunts

he chocolate recipe makeover

In a world of uncertainties, there’s one thing that’s sure to bring on positive vibes: chocolate. If you, like us, can’t get enough of the dark stuff, these four sensational new recipes, including a wow-factor cake for Halloween, are guaranteed to raise smiles all round

WIN

a stylish Leisure Cuisinemaster Pro range cooker

FISH: THE ULTIMATE DIY FAST FOOD

Health experts recommend eating at least two portions of fish a week, one of them an oily fish such as mackerel. Need recipe inspiration? Here are five speedy ways to get the benefits

THE LEFTOVERS RECIPE

A versatile recipe to have in your repertoire for those times when you need to clear out the fridge and reduce food waste – deliciously, of course

QUICK MEAL FOR ONE

Indulge yourself with this rich, fragrant chicken dish – the ultimate comfort supper

BATCH-COOK RECIPE

How to make your life easier with one simple recipe? Whip up a huge casserole, then freeze half – or the whole pot – to enjoy another day

THE BUDGET RECIPE

A comforting, moreish meal for six that won’t break the bank

THE 5:2 RECIPE

A spicy Chinese favourite gets a low-cal veggie makeover

TURKEY MINCE

Lean, flavourful and quick to cook, turkey mince is a midweek hero

FRIDAY NIGHT MEAL

Sausage ragù topped with cheesy gnocchi is just the sort of dish to get you ready for the weekend

SOYA: health food or health hazard?

Bread, ice cream, soups, biscuits… Many foods contain soya as an unexpected ingredient. Although soya beans and their extracts have traditionally been seen as healthy, recent research hinted at possible dangers. Are those fears worth a hill of beans? Sue Quinn finds out

THE HEALTH DEBRIEF

FAD-FREE insight DEBUNKED food & health news HEALTHFUL ways to eat better

An adventure in f lavour

Creative vegetarian recipes that are easy to cook and even easier to eat – that’s what we’ve come to expect from Meera Sodha. Her latest book explores the tastes of Asia in approachable, irresistible dishes

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas

Your 2019 delicious. Christmas issue

The joy of anticipation…

PRIZE CROSSWORD

Complete the puzzle, take a picture and email it to

BE A BET TER COOK

10 PAGES OF KNOW-HOW… When the delicious.team test

Pomegranate molasses

A key ingredient in Persian cuisine, this intense syrup of reduced pomegranate juice will add complex tangy notes to your cooking

FISH & CHIP PAKORAS

This is a playful Indian take on fish and chips and