Healthy comfort food

welcome.

October means... Tree branches laden and bendy with

The delicious. manıfesto

The values underpinning everything we do and everything we are

Welcome

PHOTOGRAPHS: Tara Fisher, Alex Luck, Andrew Montgomery, Gareth

THE GOURD LIFE

Turn choosing a prize pumpkin into an autumnal day out: pick-your-own pumpkin patches are growing in popularity, with some offering seasonal snacks and activities too

From the mailbox …

THIS MONTH’S STAR EMAIL WINS... …two boxes of

Cook it like delicious. (and win!)

Our food experts have judged your brilliant creations from the August issue

Be original? No, we should be more Italian

Good cooking doesn’t have to be complicated or a reinvention of a classic dish, says Italophile restaurateur Russell Norman – it just needs quality ingredients, allowed to work their magic

Make . Eat . Share

Giant ‘prawn’ toast

Golden globes

PHOTOGRAPHS: STUART WEST. STYLING: LAUREN MILLER “You can’t

Spice up your life

Take your taste buds on a journey with these inventive recipes inspired by the flavours of the Indian subcontinent

The cheese you need to try…

The expert choice for October is a rich, full-bodied soft cheese from Wiltshire. Serve it with a glass of dry white or bourbon, says Patrick McGuigan, or bake it for a British version of fondue

Rick Stein

What I love to cook at home

Bonfire Night feast

Get ready for the fireworks! Gather friends and family round the table for a meal that will spark conversation and start off your autumnal celebration with a bang

A Supermalt with Ruby Tandoh

The food writer and former Bake Off finalist on the joy of everyday food, writing a different kind of cookbook – and defying gravity

Claudia Roden

In this new series, food writer Diana discusses everything from culture to courgettes with her culinary heroes

Chef’s secret recipe

Take a virtual step into a professional kitchen with recipes from the chefs at some of Britain’s most exciting restaurants. First up: Wun’s Tea Room in London’s Soho

In praise of the weekend breakfast

When the working week is over, start your day the Debora Robertson way and you’ll find lunch isn’t required – leaving you more time for some serious idling

Health matters

News, nuggets of knowledge and advice you can trust. By Sue Quinn

Can processed food be good for you?

Some say processed food is bad for us, full stop. Others point out that it’s often more nutritious than fresh. When even cheese is classed as processed, could the terminology be at fault? Sue Quinn opens up the debate

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“We love your cooking so much we got you this!”

Ever wanted to create your own cookbook of

New! Online cookery courses

These learn-at-home classes make a great gift – or will help you brush up on your skills

Save an extra 15% on a ProCook casserole

Don’t miss your chance to buy this long-lasting, practical and beautiful 28cm/3.9 litre dish – for less than half the RRP!

The hub.

Skills, knowledge, best buys & sustainable living

WIN! A gourmet break in Dorset

Enjoy a two-night stay for two with fine food and wine at The Eastbury Hotel & Spa

Take five

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

R for relaxation

Cornwall’s Talland Bay Hotel is a fine recipe for down-time, says Karen Barnes

The festive excitement is building… delicious.

Christmas issue ON SALE 2 NOVEMBER Make.Eat .

Speedy spice magic

Making a meal in a hurry needn’t mean sacrificing flavour. Reach for the ready-mixed spice blends to revitalise your everyday cooking

Cook once, eat twice

Food doesn’t get any better or simpler than this – for 10 minutes of effort you get two meals of meltingly tender meat in a rich, juicy and lightly spiced sauce

Roast chicken gets saucy

Purists (and Russell Norman – see p17): look away now. To give everyone’s favourite weekend dish something extra, we impudently combined it with not one but two Italian classics. The result? Off-the-scale umami levels

Use it up Mushroom curry with fenugreek

PHOTOGRAPH: STUART WEST. FOOD STYLING: JESS MEYER. STYLING:

...and more ideas for leftovers

Simple savvy ways to use up the open, partly used bits and bobs from some of the recipes in this issue

Choc peanut spider cookies

Halloween treats that go crunch in the night. Children will love helping to make them, too

Jen’s kitchen

Our delicious. food editor reveals the best new products she’s tried from the big retailers, rates the latest multi-task cookware and shares expert tips and time-saving tricks Follow Jen on Instagram @jenbedloe

Browning meat

It may not be the sexiest technique in cookery but it’s a flavour game-changer. Whether you’re cooking a juicy steak, roast or ragù, browning the meat is often a key first step. Here’s the science behind why – and how to do it

Kitchen bookshelf

Push your baking boundaries this month with these new releases

Bread Ahead’s Halloween doughnuts

These puffy globes from the famed London bakery are filled with pumpkin custard and dipped in toffee. They may look tricky but they’re nothing to be scared of

delicious. discoveries

Your buying choices make a difference

Quince charming

“They dined on mince, and slices of quince,

Cheers!

What’s the best bottle to have with a big-flavoured meal? Susy Atkins shares her expertise and latest finds, plus a great new book on whisky

Recipe index

70 STARTERS, SIDES & NIBBLES • Baked baronet

Not for sharıng

Recipe for one

Easy snacks, lunches & mains

Good food doesn’t have to be complicated – not if you’ve filled your storecupboard with some useful jars and bottles

The quick & simple Sunday roast

With just a quarter of an hour’s prep you can have this amazing beef joint and all the veg merrily cooking away, filling the kitchen with wonderful aromas

All-in-one

Whether you’re dining solo, feeding a family or entertaining a crowd, using just one pot makes life simpler – and saves on the washing up

Sweets & bakes

For an after dinner treat or something to go with a cuppa, these stand-out confections will bring love at first bite

Use it up

Now you’ve gathered your storecupboard of dreams, don’t let these heroic ingredients linger – see what else you can do with them