WIN a Riverford Experience weekend

For years

Delicious. has been wanting to celebrate British producers in a

ALWAYS A WINNER Tatins

The classic tarte tatin, made with apples and caramel, is a genius dish. We’ve used that as a starting point and created three variations: two sweet and one savoury. Tatins may seem cheffy but trust us – they’re not so tricky and they taste as good as they look

The GATHERING-IN…

Autumn brings with it memories of harvest festivals, childhood assemblies and that moment of giving thanks for the bounty this time of year brings. As the cold weather steals in, thoughts turn to comfort and warmth, and the seasonal larder lends itself so well to cooking recipes that chime with that – a time to marvel all over again at how nature gives us what we need, exactly when we need it

PARSNIPS

"How I hated parsnips as a child. They were the

REAL ALE

It’s been a part of British culture for centuries but, far from going out of fashion, real ale is enjoying a renaissance. Debbie Major celebrates this traditional refreshment with recipes that make the most of its malty, hoppy flavours

6 GREAT HALLOWEEN SNACKS

There’s nothing tricky about these crowd-pleasing treats. They’re painless to put together and will satisfy any Halloween and Bonfire Night hankerings

delicious PRODUCE AWARDS 2016

Whether it comes from fishermen, artisan sausage makers, dairy farmers or bakers, we know YOU care about the food you eat, its provenance and how it tastes. And so do we... Our inaugural Produce Awards, launched in January this year, celebrate the fact that Britain has some of the best produce in the world. Turn the page to find out how it all began, how the entries were judged and how more than 650 nominations were whittled down to just eight outstanding winners

TRUFFLE HONEY

Truffle honey combines aromatic sweetness with complex savoury and earthy flavours (it’s not your ordinary toast-topper). The key thing is to go easy – the tiniest bit of this magic ingredient can turn the ordinary into the extraordinary, but it can just as easily overpower

The expert guide to cooking with game

It has a reputation for being hard to prepare and difficult to get right, but most game is actually simple to cook, even if you’re new to it. It’s a seasonal food linked to hunting, a pastime of the wealthy, so game dishes were traditionally elaborate affairs, but they needn’t be. Here are some simple recipes ideal for cooking at home, and a couple of more challenging ones that I’ve adapted to make more practical for the home kitchen

A REAL-LIFE HARVEST CELEBRATION

Every year, drinks editor Susy Atkins looks forward to The Bridford Growers’ Feast – a gathering of veg growers, allotment-tenders, cooks and foragers from her village in Devon. They invite friends and neighbours to join in this celebration of ultra-local food that does the village proud – and we persuaded them to share their favourite recipes

THE NEW ELEVENSES

No biscuit could compete with these buttery, fragrant rolls to go with that crucial mid-morning cuppa. The recipe is from the new book by Brontë Aurell, owner of London’s much-flocked-to ScandiKitchen café. It’s a cinnamon bun with a secret weapon…

5 ridiculously good treats inspired by your guilty pleasures

Here’s what you (and the delicious. team) love best. We’ve

“A collation of vegetarian delights”

Sally Butcher is a spice lover, shopkeeper-turned-café owner and prolific collector of recipes. Her second vegetarian cookbook, Persepolis, celebrates the creativity of cooks from the Middle East and beyond

10 must-cook Italian suppers

We all know Italian food tastes great – and it also helps that the Mediterranean diet is such a healthy way to eat. Turn the page for bellissimo recipes

Why it’s time to take a fresh look at breakfast

Kick off your day with a nutritious meal and it will power you through the morning. Lottie Covell has devised four healthy recipes to help you think outside the box when it comes to breakfast – the cereal box, that is…

POTATO SKINS

Lighter on the fat and cals but fully loaded with protein, flavour and old-school satisfaction

The best of OCTOBER

…to book tickets for a festive highlight of the year

FROM OUR INBOX...

For a few months I was unable to look at

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

WISH LIST

"These pages are about us doing the hard work so

delicious. TEST REPORT

WHERE Season Cookery School, near Winchester, Hampshire THE COURSE Pastries

TINNED PLUM TOMATOES

Our panel are taste experts. We conduct our tests without

MATT TEBBUTT

The chef and television presenter, who gave up airplanes in favour of a highflying career in the kitchen, reveals his food heritage and philosophy

DIRTY SECRETS OF THE FOOD WORLD

You’re a food lover – you buy ethical free-range meat, pay a bit more for ‘craft’ beer and always read the label carefully. But what if, despite being perfectly legal, the label isn’t as it seems? Daniel Tapper has some surprising facts about the food we innocently consume every day

CHEERS!

Susy Atkins toasts the sherry revival and this month’s best wines

Sherry

The fortified wines from the area around Jerez in southern

DO YOU REALLY NEED TO DRINK TWO LITRES OF WATER A DAY?

Are you struggling to glug the amount of water you think you should drink? Not sure whether coffee counts towards your daily intake? Sue Quinn sorts the fact from the fiction

CALCUTTA A feast for the senses

Autumn in Bengal’s capital is the season of festivals and celebration – think Bonfire Night, Christmas and New Year’s Eve all wrapped up into one. When Susan Low visited with former Calcutta-ite Vivek Singh as her expert guide, she found a world of noise, colour and frantic energy, fuelled by a cornucopia of sweet treats worth crossing the globe for

I know how to eat, thank you

Food legislation has its merits, but it seems the voice of the Nanny State is filtering through to front-of-house restaurant staff. Enough with the mollycoddling, says Emma Sturgess

THIS MONTH IN THE delicious. KITCHEN...

As the delicious. food team cook and test recipes, there’s

FRESH TORTELLINI

"Making fresh pasta is a labour of love, but one

MOUSSAKA

"Every Greek has his or her own version of moussaka

WIN a winter break to Padstow Christmas Festival

Start the festivities early with four nights in a Cornish lodge, watching top chefs in action and enjoying the best food and drink Padstow has to offer

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