THIS MONTH IN THE delicious. KITCHEN…

WELCOME TO November

Once the whizzes and bangs of Bonfire Night and Diwali

NOVEMBER moments…

Try Claude Bosi’s new brunch at Bibendum in London’s

FROM OUR INBOX…

Katy Salter’s concern over the impact of Instagram-friendly

FOR STARTERS

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

NUNO MENDES

The force behind a string of hot restaurants in the capital, including Chiltern Firehouse and Taberna do Mercado, pays homage to his heritage

The delicious. GIFT GUIDE

”Here’s how to make present-giving a joy, not a chore.

delicious. ONLINE SHOP

Have you discovered our online store yet? It’s your one-stop shop for gorgeous food and homeware products – and it comes into its own at Christmas

delicious. TEST REPORT

THE COOKERY SCHOOL

THIS YEAR’S BEST BOOK GIFTS FOR FOOD LOVERS

It’s been an exceptional year for food books, with gems from seasoned favourites alongside horizon-expanding collections from far-flung countries. Whittling down the pile was a tough challenge for Susan Low… These are 2017’s best books to cook from and to sit, read and enjoy

WE NEED TO TALK ABOUT…

Food writer and woman of the world Kay Plunkett-Hogge gives her thumbs-down to offal hypocrisy and thumbs-up to Thanksgiving

What’s so great about fresh food anyway?

In European kitchens, late autumn traditionally marks the turning point when just-plucked-from-soil-or-tree ingredients give way to preserved food, from tinned, salted and dried to fermented and bottled… So is our obsession with fresh food misplaced? Julian Baggini has stored up a convincing argument

When tradition really matters

Why do we stick to the same customs every year when it comes to food and important holidays? Richard Ehrlich talked to five food writers to discover their treasured celebrations and traditions

CHEERS!

Susy Atkins’ top buys, party wines, and gins with a fruity, festive flair

JUST A HOLIDAY ROMANCE?

If you’ve never thought of having egg curry for breakfast, now could be the time. As it gets jumper-chilly at home and the first frosts bite, what better than to plan an escape to Sri Lanka, island of beauty, frolicking monkeys, sublime tea and very fine food indeed. But beware – it might spoil your taste buds for a while

The Pheasant Inn: northern charmer

WHY IT’S GREAT That panoramic view – I’m still reeling

FOOD LOVER’S CROSSWORD

See how much you really know about the world of food

COMING NEXT MONTH IN… delicioius

Your guide to gifts, food-matched drinks and tested

It’s NOT grim up north!

Why do southerners think northern food is all old-fashioned stodge? Tyneside-born and proud of it, Olivia Potts says it’s time to stand up for an overlooked cuisine – although a lot of it is brown

FOOD GIFTS

12 OUTSTANDING RECIPES TO PULL OUT AND KEEP

Your guide to GIFT-WRAPPING

A thoughtfully made present deserves quality packaging, but it needn’t be complicated – or expensive. Here’s where to get it, plus the tips to make your gifts look fittingly gorgeous

Slow-cook casseroles

Top of everyone’s wish list at this time of year is warming food with that magic slow-cooked-to-tender-perfection taste. Enjoy these casseroles now or freeze and reheat later – there are even instructions for slow cookers, too, perfect for busy weekdays

The just-aboutperfect canapŽ

Party season is approaching fast. These insanely good croquetas are the perfect two-bite nibble to serve with drinks – and there’s a bonus: you can freeze or chill them ahead, then reheat when needed. Time to clear half a drawer in the freezer

Nigel Slater’s comfort food classics

”This is the winter food I love. Patient food, recipes

An ode to AUTUMN

This month and next we welcome chef and food writer Lucas Hollweg as our fourth food writer in residence. Earlier this year he made a big decision to move from the capital to Wiltshire, where his joy of cooking comforting food at home has evolved to suit the gentler pace of life, with a nod to heady scents and flavours that anticipate festivities ahead

The Hollywood TREATMENT

Paul Hollywood grew up surrounded by bags of flour before carving his own niche in the world of bread and cakes. A champion of British traditions, he d raws inspiration from his travels and this collection from his latest book proves why he’s the nation’s star baker

WIN over £500 of Stellar cutlery

Send us a picture of a recipe you’ve cooked from this

WIN! a gourmet Cornish escape for four

A seven-night stay, dinner at a top Cornish restaurant, plus a private chef experience. It’s a week of heaven

FREE! Retro kitchen scales

freepost DELICIOUS MAGAZINE (no stamp or any other

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas

The childhood memories menu

PHOTOGRAPHS MAJA SMEND FOOD STYLING LOTTIE COVELL STYLING

The simplest ROAST

As in life, when it comes to cooking it’s best not to overcomplicate things. Here, delicious. editor Karen Barnes uses five classic ingredients to create the ultimate dish for weekend bliss

MOLTEN MAGIC

Imagine breaking open a hot chocolate fondant to find a luscious puddle of melting white Lindor truffle in the middle. This is the recipe you need in your repertoire now, over Christmas and beyond: it tastes incredible, it’s simple to make – and you can bake it from frozen in 16 minutes… It’s a revelation!

CHRISTMAS CAKE & PUDDING

Recipes that have stood the test of time – that’s what this series is all about. Expert recipe writer Debbie Major has perfected these festive favourites to ensure you get the best results

5 SIMPLE INGREDIENTS to jazz up your cooking

It’s so easy to get stuck in a Monday-to-Friday recipe rut. But switch things up a little by adding a few new ingredients to your storecupboard and things will get a lot more interesting…

THE LEFTOVERS RECIPE

SERVES 4-6. HANDS-ON TIME 15 MIN, SIMMERING TIME 30

THE BUDGET RECIPE

This thrifty recipe stretches two chicken legs to serve four, but with beetroot and spinach adding earthy richness it doesn’t skimp on flavour

THE 5:2 RECIPE

It makes a great bowlful. Keep any leftovers in the fridge, covered, for 2-3 days

THE BATCH-COOK RECIPE

Make a veggie chilli, serve half now and freeze the rest for later, ready to make a mash-topped pie

SOUP OF THE MONTH

A gently spicy recipe that turns parsnips into a heart-warming bowl of goodness

THE FRIDAY NIGHT SUPPER FOR 2

This shortcut recipe uses a handy frozen pizza dough so it’s ready in a flash. Buonissimo!

TAKE A PACK OF… PUFF PASTRY

These four tasty dishes are more indulgent than our usual midweek fare, but as an occasional treat they tick every box

“Love of cooking lies at the heart of Jewish life”

“Jewish food encompasses an enormous variety of cuisines

BEEF WELLINGTON

“My mum used to make beef wellington for special family