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Digital Subscriptions > Delicious Magazine > October 2015 > Cook school

Cook school

The techniques, skills and knowledge to transform your cooking. Read it here each month

MEET OUR EXPERTS

REBECCA SMITH

Food editor

LOTTIE COVELL

Deputy food editor

MONIQUE LANE

Acting food writer

LUCAS HOLLWEG

Chef, food writer and delicious. contributor

XANTHE CLAY

Cookbook author, chef, writer – and our preserves and freezing pro

MAKE THE BOUNTY LAST

Apples

These come all at once, as anyone with an apple tree knows. Late ripeners can be stored in a cool shed, wrapped in newspaper, for weeks. Early varieties don’t keep well, so you’ll need to preserve them.

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About Delicious Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…
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