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Justina Sullivan WINNER: FOOD PHOTOGRAPHY

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Find the complete article and many more in this issue of delicious. Magazine - November 2016
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About delicious. Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.

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Other Articles in this Issue


EDITOR’S LETTER
We began by calling this ‘The entertaining issue’, but when
YOUR RECIPE INSPIRATION
It’s a midweek staple and a storecupboard standby but, made with care and some unusual ingredients, pasta dishes can also be an unexpected treat. Here are three of our new favourite (and quickest) recipes – all a cut above student-digs spag bol
When we were growing up, my sister and I couldn't
As November passes, excitement rises in Padstow. Right at the
Gently warming, or with a fiery kick to savour, this amazingly versatile root belies its unprepossessing appearance to elevate sweet or savoury dishes to the sublime. Debbie Major’s a huge fan and uses it here to flavour irresistible puds and bakes
This magnificent creation from former Bake Off star Chetna Makan has the wow factor in spades. It’s lighter than a traditional Christmas cake and doesn’t need to mature, yet it’s packed with juicy soaked fruit, nuts and beautifully balanced spices – and the decoration is simply stunning
Editor Karen Barnes has a huge collection of recipes – including a few special ones passed down to her by her mother. No family Christmas is complete without this light, fresh version of the classic pudding, topped with a dollop of orangey brandy butter
COOKING FOR FRIENDS
It was once said that while people on the Continent
LIGHTER EATING
November’s a month when more people tend to drop by, so here are 10 simple suppers that are perhaps a little more elegant than the usual Monday-night meal
The most useful vegetarian recipe
BE A BETTER COOK
8 PAGES OF KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
Salmon roulade may conjure up visions (or memories) of 1970s
READ ALL ABOUT IT
I’ve loved making the recipes from your recent Tastes Like
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT
The London-based chef, restaurateur and cookbook author, born on Italy’s Amalfi Coast, looks back in hunger to his foodie roots
If you’re a food lover and you’re buying a gift
Looking for a present for a bookish food lover (or yourself)? We’ve sifted through the year’s offerings to bring you the gold
THE COURSE Festive Afternoon Tea (one-day), £180 including food and
‘Hard cheese,’ ‘Don’t over-egg the pudding…’ There’s a larder’s worth of food-related expressions in the English language. But what do they really mean – and where did they come from? Neil Davey gets to the meat of the matter
Almost 90 per cent of us gather around the table with loved ones for Christmas dinner, but only one third of families eat together every night. Are we missing out on the much-touted benefits of family meals, or is communal eating overrated? Sue Quinn unwraps the truth
We’re relaxed about bubbly these days, enjoying it more informally
’Tis the season to be merry – but what if you need to say no to the booze over the festive period? Our food editor, not a natural-born teetotaller, has some sage advice…
The ‘friendly’ rivalry between Glasgow and Edinburgh is well chronicled. East coast native Guy Dimond sets aside entrenched prejudices and heads west to find out whether Glasgow deserves its burgeoning reputation as a food lovers’ destination
To kickstart the festive excitement, you can’t beat a good Christmas market (emphasis on the ‘good’). Twinkly lights, traditional music, decorations, gifts galore – and that’s before you even start on the food. These lively events have been part of the European tradition for centuries and now the UK’s in on the act, too, big time. Sharon Thomas recommends destinations worth their salt – and ale, wine, cheese…
Meat production in the UK is not the ill-healthcausing eco-monster it’s made out to be, says Hattie Ellis. Good meat is a vital part of the food chain and our food culture, and we must learn to cherish it
THE COLLECTOR’S EDITION SPICE
The crispy onions will keep in an airtight container in
OTHER GOOD THINGS
Cool, crisp morning air, the earthy smell of damp leaves,
Blenheim Palace is, for the first time ever, putting on
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas