Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 410+ of our top selling titles.
plus Unlimited access to 33000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €11.99 per month, unless cancelled.
Upgrade for €1.09
Then just €11.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points
7 MIN READ TIME

OCTOBER moments…

five good things.

Ahhh, autumn…

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Oct-17
If you own the issue, Login to read the full article now.
Single Digital Issue
Oct-17
€4.99
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2.92 per issue
SAVE
51%
€34.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
50%
€17.99

View Issues

About delicious. Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.

Other Articles in this Issue


Delicious UK
As the leaves begin to fall and the weather turns cool
It’s a glorious time to visit the heart of England
RECIPES THAT WORK Every recipe is rigorously tested
READ ALL ABOUT IT
Tell us what you think of delicious. (good and bad)
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
How did the back-to-basics cook and food writer develop his beliefs? Cooking at home and an unlikely degree, he says
“These pages are about us doing the hard work so you
THE COURSE Afternoon Tea, £250 for a full-day course
Food writer and woman of the world Kay Plunkett-Hogge has a lot on her plate (but not on her slate) this month
It’s the time of year when chefs fret over the annual dispersal (and denial) of Michelin stars. But while it’s easy to dismiss fine dining as irrelevant and undemocratic, Julian Baggini has another view
WORDS AMANDA NICOLAS AND STELLA DALZELL ILLUSTRATIONS
“ If you were a feminist, you weren’t supposed to want
Susy Atkins picks her best buys and uncorks top Portuguese
Scrambled eggs on toast: meal or medication? In a way, this simple plate of food is both. Many foods, including eggs and bread, have added vitamins and minerals. But is it necessary, and can eating more nutrients than we need harm our health? Sue Quinn investigates
Do you associate Poland with dumplings and cabbage? You’ll still find Communist-era canteens and traditional home cooking in Krakow, but the city’s medieval heart is pumping out excellent cuisine, with thriving markets, street eats, buzzing restaurants – and a lot more besides. Roving food lover Kathryn Tomasetti seeks out the best
Get organised for ChristmasÉ
The Ingham Swan: an inn near the sea
As unicorn cakes and rainbow croissants flood our social media feeds, food writer Katy Salter asks if our obsession with ‘like’-generating novelty foods is warping our idea of what’s actually good to eat
THE COLLECTOR’S EDITION
It’s one of the most umami-ish wonders of the food world. Here’s how to get the best out of it
RECIPE INSPIRATION
They’re comforting, crave-worthy and just a little bit retro – which is never a bad thing. Here are three new ideas, including fish pie jackets (gust of air in rush to turn on oven…)
“Pumpkins and squash, in all their glorious nobblycurved
“October holds a special place in my heart – and in
Welcome back to food writer Debbie Major, who’s turning her expert hand to our classic recipe series. She’s been tweaking and perfecting things to find the best possible version, then letting her imagination run riot to create something a bit different
Some of the best recipes are the easiest, and that goes for this dish from the queen of simplicity, Nigella Lawson. Say hello to your new favourite thing to do with chicken
“ I love the simplicity and taste of this dish. It’s
This is a menu with a difference: the recipes, all from much-loved chefs, have been created for an event called 1,000 Mouths. Held this month at Nancarrow Farm in Cornwall, it aims to support a very worthwhile cause: the charity Action Against Hunger
It took a decade to get her green fingers on a London allotment, but it was worth the wait for an (overgrown) patch of green space and the chance to grow her own vegetables, herbs and fruit. Now, after a year of toil and learning, failures and successes, Olia Hercules is using her plot to nourish and sustain, and to grow family memories as well as food
Roy Brett learned his trade with Mark Hix and Rick Stein and now has his own celebrated seafood restaurant, Ondine, in his hometown of Edinburgh. Despite his reputation for cooking fish in a light, modern way, the dish that inspired Roy to become a chef was his granny’s old-school rib-sticker of a rice pudding
RECIPES YOTAM OTTOLENGHI AND HELEN GOH PHOTOGRAPHS
You can’t go wrong with an apple tart – and this one, says veteran cooking guru and Bake Off judge Prue Leith, is a recipe that “never, ever fails”. So whether you’re a pro baker or a tart-making novice, give it a try and enjoy a GBBO moment of your own
NO FADS, NO UNREALISTIC HEALTH CLAIMS… JUST 20 INSPIRING PAGES OF HONEST, NUTRITIOUS, GOOD -FOR-YOU RECIPES, INFO AND IDEAS
OTHER GOOD THINGS
INCLUDES MORE THAN 110 INNOVATIVE RECIPES • Blackberry
Gourmet food, exceptional teaching and elegant accommodation – Season cookery school has it all
Wonderful food needs beautiful tableware and linens
Introducing your updated collection of recipes to make weeknight eating a whole lot better, each inspired by the types of go-to dishes you tell us you love to cook
Lime and chilli give these oriental lettuce cups the full quota of zing
This satisfying bowlful is laced with the warming heat of chorizo to chase away autumn chills – and, best of all, it freezes brilliantly for easy weeknight meals
This version is big on flavour and crunch factor but easier on the fats and cals
This weeknight version of a classic beats a takeaway (it’s healthier too…)
An often overlooked staple, tuna opens up a variety of midweek meals
Make a hero of veg and your ingredients tool box becomes far more versatile, says Hugh Fearnley-Whittingstall – and he has the recipes to prove it
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
BE A BETTER COOK
8 PAGES OF KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
“Fougasse is a flatbread and belongs to the same family