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A month of great cooking

It’s a highlight when I get to meet delicious. readers. The nub of it is that it’s great to talk to people who enjoy cooking, sharing and enthusing about food – which sums up you lovely lot. I had a chance to touch base with a few of you recently when I hosted an event at the Royal Festival Hall. Reader Lorien sought me out and said how much she cooks from the magazine, then followed up with a message via Instagram to say she’d forgotten to mention the delicious. magazine-related challenge she set herself a while back. You can read what it was on our letters page: a Julie &Julia moment that made one editor’s day. I hope this issue inspires you to run into the kitchen as autumn, with its robust, multi-hued produce, kicks in. We have new Ottolenghi recipes; we have the dishes Atul Kochhar makes at home; there’s a cook-off to fnd the best chilli con carne (note: epic); there’s a menu from the Contini family; and we’ve put together a collection of inspired biscuit recipes I’ll wager you’ll still be turning to in 20 years. Those are my highlights, but there’s a great deal more. Do tell me which recipes you enjoy most – it’s a season to savour.

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About Delicious Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…
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