There’s a certain poignancy about September, I always think. It heralds the end of summer (in the case of 2018 a summer to remember for generations) but also, for many, the start of new terms and new beginnings. I look out for the first smell of leafiness that means autumn is on the way, the frisson of a chill in the air, the Victoria creeper already redder than the beetroot on this page only more glossy (always the first leaves to turn). So yes, it’s sad to say goodbye to all those balmy days and nights, but I won’t miss the ridiculously hot commute jostled by red-faced, irritated people elbowing their way to the shady side of the train. And now it’s time to look ahead…
How many exciting food-related things there are to come, especially in this glorious issue of delicious. (I say that with unashamed bias.) The feature that sums up the back-in-businessand- loving-home sentiment for the month is Angela Hartnett’s feasting menu on page 34, designed for Sunday lunch but which works well any day of the week. It’s all about the sharing, familystyle, getting together, the laughter, the relishing.
Three of the many other recipes to put on your must-cook list are Debbie Major’s plum & sloe gin crumble, a spiced-up version of roast chicken (so good) and Gill Meller’s lobster spaghetti, all of which show how using the best ingredients in the simplest way can have the most impact… Happy cooking.