Why herbal tea is a HOT TOPIC

WELCOME

As the season turns golden, bringing autumn flavours

Good-for-you ‘fakeaways’

With a passion for plant-based eating, Ian and Henry - better known as BOSH! - are on a mission to get more of us to ‘live on the veg’. These better-than-a-takeaway recipes from their new book are all ready in 30 minutes - plus they’ve thrown in their hacks for vegan cooking… Eating in never tasted so good

TEST KITCHEN

The delicious. team may not be in our office test kitchen, but every recipe is still put through its paces in the food team’s homes and circulated via pictures (while the rest of us salivate!). Food editor Jen Bedloe shares her favourite new supermarket buys, gadgets or kit she’s tested, and the useful intel she’s gleaned this month

10 TIPS: MAKE IT EASY, KEEP IT FRESH

LOVE YOUR FREEZER

AUTUMN FRUIT GLUT

Don’t discard blemished or wasp-nibbled fruit. Pears, apples and plums combine beautifully in this delightful rosy coloured jam, known for some reason as High Dumpsy Dearie

LOOSE ENDS

Don’t let leftover ingredients linger - use up open packets or jars (all from recipes in this issue) with these easy ideas from deputy food editor Sophie Austen Smith

EASY SWAP

Fish sauce is used in many Asian vegbased salads and

THE SECRET INGREDIENT OF THE PROSÉ

Search for these recipes at deliciousmagazine.co.uk:

HELLO OCTOBER

There may be a chill in the air, but the kitchen is full of warmth again. Summer’s no-cook salads give way to warming bakes and casseroles and the sweet joys of Halloween parties. Bring it on, we say!

Find more OCTOBER INSPIRATION ONLINE

Search for these recipes at deliciousmagazine.co.uk

CALUM FRANKLIN’S fish pie masterclass

It’s fish pie season again - hooray! Chef Calum Franklin, the king of pies, shares his ultimate recipe from his debut cookbook, along with two Franklinesque twists and his tips to achieve perfection. There’s another key ingredient, he says: a good pie begins with a happy kitchen

Ahh… AUTUMN!

Colourful, abundant, velvety and mild, pumpkins are too good to let pass by. Stuff them with zesty feta and lemon as the main event or cast them as best supporting actor in a silky risotto and let these October jewels shine

How Mary Berry does a Sunday roast

Ready for a menu that finishes the week in style? These three enticing courses from the queen of crowdpleasing family cooking feature a make-ahead starter, a succulent, zingy roast chicken and a pudding that’s a reminder of childhood - not forgetting the crispiest, fluffiest roasties. Thank you, Mary, for making Sundays even better

Delia’s food and wine WORKSHOPS

Join Delia Smith, Alex Mackay and other food and wine

MOVIE NIGHT

Is the way to a man’s heart really through his stomach? Stream a poignantly funny movie that plays with that hoary old notion while enjoying a meaty biryani and a spicy bottle of red

IF YOU MAKE ONE PUDDING…

Seasonal pears are paired with a calvados custard and darkly sweet maple syrup in this beautiful cover recipe from top Australian chef Emma McCaskill. Heavenly

A HARVEST far, far away

The threat posed by a recent oil spill has drawn the world’s attention to Mauritius - the island of beaches, palm trees and turquoise waters. As the clean-up continues, the country’s vital source of income - sugar - has never been more important. John Whaite visited at harvest time to follow the process from cane to soft-flowing bags of ‘special sugar’ - and create recipes that are a taste of paradise

THE RECIPES

John’s trip inspired him to create these sweet and savoury treats, exclusively for delicious.

THE FAMILY BAKE GIANT JAFFA CAKE

This cake has it all: a light-as-air sponge base, a zingy orange jelly layer and a generous chocolate topping. Even better, our recipe creates a supersized version of a classic tea-time treat. What’s not to love?

YOUR delicious.

STAR EMAIL

WHAT YOU’VE BEEN COOKING

Our star email wins a seasonal worth £20 from its online

And now for… THE GOOD NEWS

GREAT THINGS TO DO RIGHT NOW + STORIES TO RAISE A SMILE

Is this the end of food snobbery?

Salad cream, packet-mix trifle, a bowl of steaming canary-yellow custard or tinned fruit with condensed milk… It seems hordes of us need a fix of these reassuringly familiar flavours in times of uncertainty - and there’s nothing wrong with that, says Debora Robertson

ONE VISION, 11 YEARS, 540 ORCHARDS

Imagine if everyone lived in walking distance of fresh apples, pears and plums to pick. That, along with a reinvigoration of the UK’s orchard heritage, is the inspiring goal of visionary charity The Orchard Project - and it’s having a remarkable effect on volunteers’ wellbeing

EDITOR’S CHOICE

Food by mail order, attractive things for your home + general good stuff you need to know about

FROM PANAMA TO THE PENNINES

Coffee roasters Dark Woods may travel the globe to source beans but, as Patrick McGuigan discovers, the other half of the artistry happens closer to home

NEW-SEASON SIPPING

Susy Atkins picks wines - and a honeyed treat - to match the harvest mood of our October recipes. Plus: something to read with a glass to hand

“I hope one day everyone will be able to experience the food of Gaza”

For most of us, plentiful food is one of the many things we’re lucky enough to take for granted. World Food Day on 16 October is a moment to reflect on the hardships many experience in getting enough to eat - and to appreciate how vital food is to our sense of connectedness. Chef and TV presenter John Gregory-Smith travelled to Gaza and found a vibrant food culture, thriving in the most testing conditions

Try this at home…

Traditionally baked in a clay pot, this fabulous coastal Palestinian dish is an example of how a few spices can lift a recipe from ordinary to extraordinary. The base is a combination of garlic, dill and spicy green chilli - add two for even more of a kick.

COOK IT LIKE delicious.

…and win a bundle of essential baking tools from Stellar

RECIPE INDEX

•Double-baked mushroom soufflés 72

Cuppa time

There are prizes to be won and foodie fun to be had with our page of brain teasers

COOK, SWAP, SAVE!

Family friendly meals from storecupboard staples and fresh, easily swappable ingredients: these seven recipes keep the pennies in check while getting a big thumbs-up from those at your table. That’s what we call savvy cooking

A tasteful staycation

ALL MANOR OF DELIGHTS (CLOCKWISE FROM ABOVE) Arts and Crafts elements are treated to mid-century accents in the décor; the entrance to the walled garden; Peel’s restaurant lets ingredients set the tone; the airy Nyetimber Summer House and cosy rooms in the Grade II listed building are surrounded by 45 acres