MEET THE WINNERS…

Letter from the Editor

We began by calling this ‘The entertaining issue’, but when

Pasta

It’s a midweek staple and a storecupboard standby but, made with care and some unusual ingredients, pasta dishes can also be an unexpected treat. Here are three of our new favourite (and quickest) recipes – all a cut above student-digs spag bol

POMEGRANATES

When we were growing up, my sister and I couldn't

Chefs’ memories OF HOME

As November passes, excitement rises in Padstow. Right at the

GINGER

Gently warming, or with a fiery kick to savour, this amazingly versatile root belies its unprepossessing appearance to elevate sweet or savoury dishes to the sublime. Debbie Major’s a huge fan and uses it here to flavour irresistible puds and bakes

CHETNA’S CAKE SENSATION

This magnificent creation from former Bake Off star Chetna Makan has the wow factor in spades. It’s lighter than a traditional Christmas cake and doesn’t need to mature, yet it’s packed with juicy soaked fruit, nuts and beautifully balanced spices – and the decoration is simply stunning

“Mum’s recipes were her legacy to me”

Editor Karen Barnes has a huge collection of recipes – including a few special ones passed down to her by her mother. No family Christmas is complete without this light, fresh version of the classic pudding, topped with a dollop of orangey brandy butter

Your all-new guide to COOKING FOR FRIENDS

It was once said that while people on the Continent

Easy enough for midweek, smart enough for friends

November’s a month when more people tend to drop by, so here are 10 simple suppers that are perhaps a little more elegant than the usual Monday-night meal

ONE BECOMES FOUR…

The most useful vegetarian recipe

BE A BETTER COOK

8 PAGES OF KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE

SALMON ROULADE

Salmon roulade may conjure up visions (or memories) of 1970s

FROM OUR INBOX...

I’ve loved making the recipes from your recent Tastes Like

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT

GENNARO CONTALDO

The London-based chef, restaurateur and cookbook author, born on Italy’s Amalfi Coast, looks back in hunger to his foodie roots

GIFT GUIDE

If you’re a food lover and you’re buying a gift

Best books of 2016

Looking for a present for a bookish food lover (or yourself)? We’ve sifted through the year’s offerings to bring you the gold

TEST REPORT

THE COURSE Festive Afternoon Tea (one-day), £180 including food and

Do grannies teach anyone

‘Hard cheese,’ ‘Don’t over-egg the pudding…’ There’s a larder’s worth of food-related expressions in the English language. But what do they really mean – and where did they come from? Neil Davey gets to the meat of the matter

IS EATING TOGETHER BETTER FOR YOU?

Almost 90 per cent of us gather around the table with loved ones for Christmas dinner, but only one third of families eat together every night. Are we missing out on the much-touted benefits of family meals, or is communal eating overrated? Sue Quinn unwraps the truth

Your guide to party fizz

We’re relaxed about bubbly these days, enjoying it more informally

HOW NOT TO DRINK AT PARTIES

’Tis the season to be merry – but what if you need to say no to the booze over the festive period? Our food editor, not a natural-born teetotaller, has some sage advice…

48 hours in Glasgow

The ‘friendly’ rivalry between Glasgow and Edinburgh is well chronicled. East coast native Guy Dimond sets aside entrenched prejudices and heads west to find out whether Glasgow deserves its burgeoning reputation as a food lovers’ destination

* CHRISTMAS MARKETS worth a special trip

To kickstart the festive excitement, you can’t beat a good Christmas market (emphasis on the ‘good’). Twinkly lights, traditional music, decorations, gifts galore – and that’s before you even start on the food. These lively events have been part of the European tradition for centuries and now the UK’s in on the act, too, big time. Sharon Thomas recommends destinations worth their salt – and ale, wine, cheese…

“It’s time to stand up for great British meat”

Meat production in the UK is not the ill-healthcausing eco-monster it’s made out to be, says Hattie Ellis. Good meat is a vital part of the food chain and our food culture, and we must learn to cherish it

THE COLLECTOR’S EDITION SPICE

The crispy onions will keep in an airtight container in

WELCOME TO NOVEMBER

Cool, crisp morning air, the earthy smell of damp leaves,

The best of NOVEMBER

Blenheim Palace is, for the first time ever, putting on

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas