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Letter from the Editor

We began by calling this ‘The entertaining issue’, but when it came to writing that on the cover I realised the term is offputting in its formality. It’s reminiscent of 1970s dinner parties when cheese and pineapple on sticks, napkins folded into swans and competitive cooking were de rigeur. That’s not the delicious. way. My idea of a great night is one where the food is memorable, not intimidating, laughter rings out, conversation is lively and there’s a sense of time standing still.

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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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