If you make one thing…

How do you make a pumpkin even tastier? Fill it with cheese, of course! Then add a punchy gherkin and caper salsa on the side

welcome

H ello October, season of change – and,

SAVE OUR PUBS!

Inspiration, bite-size news, reviews & great stuff to do

IT’S PUMPKIN TIME…

Pick your own – to carve and/or to

Tree-mendous news

Hold on to your empty Tetra Paks this

Autumn’s bounty

Welcome to Chicory, jerusalem artichokes, parsnips, salsify, swede,

PUB OF THE MONTH

THE BULL INN, TOTNES, DEVON

PLANNING A UK BREAK?

The AA’s 2023 B&B Awards, handpicked by inspectors,

Loved the novel? Now watch the show

Released in 2022, Bonnie Garmus’s Lessons In Chemistry

GADGET GR AVEYARD

Are you team air fryer? Research *suggests 40

READY FOR A CLEAROUT?

Find recycling/donation points at recycleyourelectricals.org.uk . AIR FRYER

INTRODUCING… delicious. expert Elaine Boddy

Empowering everyone to be a better cook is

WHAT’S ON THE MENU?

Food editor Tom Shingler mixes and matches this month’s dishes

OVER TO YOU

STAR EMAIL ★

delicious. discoveries

The best new goodies from producers large and small

HOT LIST

We’ve switched things up a bit this month… Here’s what editor Karen Barnes is loving for October – for kitchen, for dining, for hunkering down, plus a must-book restaurant

The booklist

With his monthly edit of the latest cookbook releases, Mark Diacono discovers weekly rotation-worthy vegetarian recipes, learns the benefits of bitterness and appreciates the beauty, diversity and versatility of rice

A bowl of pasta with Grace Dent

The restaurant critic and host of podcast Comfort Eating discovered discussing her guests’ guilty food pleasures sparked honest conversations – and now she’s written a book about why these foods are so close to our hearts. Grace talks about the siren call of the pressure cooker, what sober people drink (no squash, thank you) – and hiding underwear from Stephen Fry

Let’s keep it simple... Please!

Eating out is one of life’s greatest pleasures for columnist Debora Robertson. She’s an easy-going sort of person, but she has a warning for restaurant kitchens: stop messing with her dinner – it’s not going to end well for anybody

“I LOVE TO WRITE RECIPES THAT EMPOWER PEOPLE”

The interview: Diana Henry.

“My first recipe book was handw ritten by Mum”

One from the heart.

The food I cook at home

Descended from three generations of Chinese chefs, cookery teacher and chef Jeremy Pang spends his days sharing his love for East and Southeast Asian cuisines online, on TV and at his London HQ, School of Wok. When it comes to family mealtimes, he also turns to ingredients and techniques from across Asia

CHESTNUTS

A truly nostalgic seasonal ingredient, chestnuts conjure up childhood memories of roasting over an open fire, trying to get to the sweet interior through the hot skins. Save burning your fingers with these recipes that show off the versatility of this autumnal favourite

Battle of the MUSHROOMS!

PHOTOGRAPHS INDIA WHILEY-MORTON Fungi are enjoying a zeitgeisty

“Pub food has never been more exciting”

From a place for a pint and some peanuts to a destination for creative plates, the British pub has been transformed in the past two decades. Tom Kerridge reflects on pubs’ role in the UK’s food revolution and why these institutions should be treasured – as well as offering five top snacks from his new book (hello, ’nduja sausage rolls)

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CHRISTM AS ISSUE

Your make-it-special

WIN a three-night beach stay in Sussex

Enter to win three nights’ dinner B&B at Beachcroft Hotel & Suites, a coastal retreat in West Sussex

October Recipe index

33 STARTERS, SIDES & SNACKS • Double-cheese &

PUZZLES PAGE

There’s a prize to be won and food knowledge to be tested with Hugh Thompson’s crossword and food quiz. They’re what a cuppa and cake were made for

Julius Roberts’ epic tarragon roast chicken

When simplicity and big, wonderful flavours combine, we want a piece of the action – and this recipe supplies the goods. It’s from the debut cookbook of chef-turned-farmer Julius Roberts, lauded by Nigel Slater and others… That’s Sunday roast sorted!

It came from the swamp...

Halloween bake.

BROWN BUTTER

A magical ingredient with the power of transformation, brown butter adds a sweetness to savoury dishes, brings nuttiness where there are no nuts and injects complexity whenever it’s used. The delicious. food team’s Pollyanna Coupland reveals the mysteries of this golden liquid, plus four knockout recipes

CHILLI CON CARNE

No shortcuts. No cheat ingredients. Our best of the best series takes the view that if something’s worth doing, it’s worth doing right. Each month we take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good, then we give you our ultimate recipe. This month: Tom Shingler tackles a fiery favourite

Tarunima Sinha’s squidgy chocolate meringue cake

With a dark fudgy base topped with light chewy cocoa meringue, this gluten-free delight from baking sensation Tarunima Sinha brings a double choc hit for twice the joy – if not more

PRESERVING

“Autumn is in full swing and it’s peak season for orchard fruit, squash and brassicas, so put aside a day to fill some jars with the season’s bounty. I’ve focused on three different preserving techniques using vinegar, sugar or salt. Tweak the flavours to suit your taste, then find inspiration for using your preserves”

DON’T BIN IT!

Coffee grounds

HOW TO BUY YOUR SPICES RIGHT

They helped shape the modern world and they’re key to many recipes and cuisines, yet not many of us know who produces them. Anna Sulan Masing finds out how to buy spices that are better for the environment and the people who grow them... Then turn to a trio of recipes to showcase their brilliance

Drinks

Fantastic orchard tipples, pub-style British ales and an autumnal aperitif

Susy’s best buys

The UK may have got into gear relatively recently with winemaking, but we’ve long been producing quality drinks from our orchard fruit. Expert Susy Atkins rounds up the best. Plus... distillery news

Bitter, better, best

Beer school.

Make it every day.

PHOTOGRAPH: INDIA WHILEY-MORTON Harvest hues, snug bowl food

Back to your roots

Autumn brings a bounty of squash, root veg and leafy greens, so you can create the comforting dishes you’re craving as the nights draw in

Chetna’s pavlova

Crisp on the outside, mallowy inside, this coffee-flavoured meringue from Chetna Makan’s latest book is a guaranteed winner. Make the base in advance for a quick assembly job

Health NEWS

News, nuggets of knowledge and advice you can trust

VEG The nutritional powerhouses

We all know vegetables are good for us, but it’s not always clear how to get the most benefits from them. How many should you really aim to eat each day? What is a serving? Sue Quinn peels fact from fiction

EAT MORE VEG

The easy wins

Lost in the Lakes

From High Newton to Low Sizergh, the Lake District has an abundance of choice for the food-loving traveller. Whether you love fine dining or prefer more casual eating hotspots, food writer Andy Lynes has honed down his book-ahead, make-a-detour list

Here’s to spice-rack anarchy!

Carefully curated cupboards on social media are the death of creativity, says writer Cat Thomson. Her spice shelf might make Marie Kondo wince but at least it gets used with abandon