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delicious. Magazine
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October 2021
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Make . Eat . Share
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2 MIN LESEZEIT
Make . Eat . Share
Next time you have friends round, go large with our unapologetically generous riff on a takeaway favourite
RECIPE: AMANDA JAMES.
NEXT MONTH
A
Make.Eat.Share
special: giant everything!
PHOTOGRAPH:
DAN JONES. FOOD STYLING: KATY MCCLELLAND.
STYLING: SARAH BIRKS
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Dieser Artikel stammt aus...
delicious. Magazine
October 2021
ANSICHT IM LAGER
Andere Artikel in dieser Ausgabe
In This Issue
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
delicious. world.
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
seasonal eating.
Golden globes
PHOTOGRAPHS: STUART WEST. STYLING: LAUREN MILLER “You can’t
make.eat.share.
Spice up your life
Take your taste buds on a journey with these inventive recipes inspired by the flavours of the Indian subcontinent
best of british.
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
guest chef.
Rick Stein
What I love to cook at home
menu.
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
Voices in food.
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.
Healthy comfort food
Eating well doesn’t have to mean missing out. Your body needs vitamins and minerals but it also needs food that gives sustenance and, importantly, pleasure. Let’s turn healthy ingredients into dishes that are a joy to eat!
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
Other great stuff.
JOIN OUR delicious. WORLD
Subscribe to delicious. today and SAVE up to 36% on the shop price
“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 .
Make life simple.
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
The hub.
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
me time.
Not for sharıng
Recipe for one
delicious. special.
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
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