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Digital Subscriptions > delicious. Magazine > October 2019 > Take it slow

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…
GAME ON Rabbit stifado
MELT IN THE MOUTH Lamb and beetroot yogurt curry



If I had to pick a time of year to give an award to in my own ‘best produce’ category, October would be it. The colours, textures and flavours never cease to bring me joy. Creamy, versatile pumpkins and squash, earthy beets and celeriac, sweet parsnips and even a few cobs of still-vibrant sweetcorn. Yet with the onset of colder, shorter days I want comfort as well as vibrancy.

I’m a big fan of one-pot cooking. If I can make a deeply flavoured, homely meal with as little washing up as possible, I am there. And now is the time for these recipes – easy slow-cooked meals using beautiful seasonal produce that can be eaten then and there, or batch-cooked for a later date. If I was being organised, I would make the miso beef or lamb and beetroot curry in advance. The rabbit stifado is familiar, rich and worthy of a gathering – as is the roasted celeriac, which is unusual and surprisingly flavoursome. Keep it seasonal and serve any of these with simple buttered steamed kale or broccoli. Sheer heaven.

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About delicious. Magazine

In the October issue of delicious. we talk to cookery icon Delia Smith about her 50 years of food writing. Autumn’s chills bring cravings for hearty food like mac ‘n’ cheese (four of them!) and slow-cooked casseroles. We cook seasonally with mushrooms, pumpkin and quinces – and don’t miss our luscious chocolate fudge pecan pie, spectacular Halloween cake and more. Plus, there’s an extra 16-page mini-mag of the best biscuit recipes from iced party rings to chocolate Viennese swirls. As Delia would say “Let’s be ‘aving you!”