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Digital Subscriptions > Delicious Magazine > Oct-17 > BE A BET TER COOK

BE A BET TER COOK

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

MEET OUR EXPERTS

JEN BEDLOE Acting food editor
LOTTIE COVELL Acting food lifestyle editor
ELLA TARN Cookery assistant
LUCAS HOLLWEG Chef and food writer
XANTHE CLAY Chef, writer, and preserves & freezing queen

CHEF’S STEP BY STEP

Richard Bertinet’s traditional fougasse flatbread is an easy and satisfying home bake

TECHNIQUE

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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.