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This page is about us doing the hard work so you don’t have to… Joy! We’re sent anything from 20 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and good value for money do they make it onto these pages.

Karen Barnes, editor

It’s never been easier to get good meat…

Marks & Spencer has a new range of artisan meats (try the Hampshire pork rib-eye); Sainsbury’s has high-welfare British veal joints to pre-order; and Ocado has introduced a range of quality, naturally lean venison, including quick-cook fillets, mince and meatballs. All good. But there are two VIPS (very important producers) I’d like to draw your attention to. The first is Todenham Manor (praised before in delicious.) – try the leg of pork on the bone, beef sirloin, chorizo sausages and bacon (taster boxes,£45.99; todenhammanorfarm.co.uk). The second is lamb reared to the highest standards by The Naked Farmer, aka Andy Smith, who describes his lamb as being produced with ‘naked honesty’. You can taste the love and attention that go into what he does. Try the 10kg Roast Lover’s Box (half a butchered lamb), £60, nakedfarming.co.uk.

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Find the complete article and many more in this issue of delicious. Magazine - October 2015
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About delicious. Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…