“ If I have a food philosophy, it is simply that food is meant to make you happy. If it becomes stressful or if you get too anxious about getting it right, that’s no good. Make things that you enjoy cooking and eating. This is one of my favourite recipes – it never, ever fails. It’s basically pastry on the outside, with an almondy, creamy filling and sliced apple halves shoved into it. However badly you make it, it still tastes wonderful.” PRUE LEITH
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 Issue - Oct-17
|
|
|
€4.49
Or 449 points
|
|
|
Annual Digital Subscription
Only €
2.83 per issue
|
SAVE
37%
|
|
€33.99
Or 3399 points
|
|
|
6 Month Digital Subscription
Only €
3.00 per issue
|
SAVE
33%
|
|
€17.99
Or 1799 points
|
|
|
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.