Delicious UK October 2016

As the leaves turn from the deep green of summer to the jewelled shades that herald nips of frost and golden autumn days, it’s time to dig out scarves and slip back into snuggly jumpers – maybe even put on the heating. A moment to take stock and appreciate, with renewed vigour, the good things of home. The harvest is in and the inaugural delicious. Produce Awards have been judged, which is the best excuse we can think of for this special issue. It celebrates outstanding British produce (let’s shout about it!) and the dedicated people who bring those good things to our tables – plus, of course, it’s full of fantastic, inspiring recipes that make the most of the new-season bounty. Eager to skip straight to the results of…

For years delicious. has been wanting to celebrate British producers in a way that goes further than the occasional story in the magazine. And now, after months of nominations, planning, organising and judging, our inaugural delicious. Produce Awards have come to fruition (p47). The results reveal how much the UK has to be proud of, and it was a privilege to judge alongside such giants of the food world as Prue Leith and Sophie Grigson. This is a bumper issue, with more than 50 recipes, too. My highlight is the story on p72 . Drinks editor Susy Atkins told us about a feast that’s become a tradition in her village of Bridford, Devon. The harvest is the prompt for the gathering: every autumn the villagers gather their bounty…

BLAZE OF COLOUR If you want to experience the essence of autumn, an afternoon at RHS Wisley in Surrey is the place. It’s beautiful at any time of year, but even more so when the trees are flaunting their vivid gold, russet and red foliage. The Taste of Autumn Festival (19–23 October) is a celebration of the season, with barrowloads to see and taste. From 26–28 October you can book a slot to carve a pumpkin, too (booking vital; £4 per child). For details, visit rhs.org.uk/wisley. Tickets (normal garden admission): £14.50 including Gift Aid; look out for similar events at other RHS gardens around the country. BEAT THE RUSH …to book tickets for a festive highlight of the year. On 5 December delicious. is partnering with Breast Cancer Care for…

RECIPES THAT WORK Every recipe is rigorously tested by our food team, using state-of-the-art Electrolux ovens, so you can be confident they work every time. INGREDIENTS We aim to use easy-to-find seasonal ingredients. We’ll tell you where to find any unusual ingredients and/or what to substitute them with. We use higher-welfare meat for testing, supplied by The Ginger Pig (thegingerpig.co.uk). This symbol next to an ingredient means there are more ideas for using it on our Loose Ends page. HONEST COOKING TIMES Unlike many magazines, our timings include prep such as chopping. Hands-on time is when you’re chopping, stirring or frying. Oven/simmering time is when you can leave the dish in the oven or on the hob. Indicates a vegetarian recipe. Indicates a vegan recipe. Indicates a gluten-free recipe. KNOW-HOW…

Cook our cover recipe this month and you could win a set of heavy-gauge yet lightweight Stellar 2000 aluminium pans with a satin black finish and Teflon coating. They work on all hobs and are dishwasher-safe and oven-safe to 180°C. Plus, their vented glass lids allow you to keep an eye on what’s cooking. The set comprises four saucepans measuring 14cm, 16cm, 18cm and 20cm, plus a 26cm sauté pan. With a 10-year non-stick guarantee, and a lifetime guarantee on the pans themselves, this set will keep you cooking away happily for a long while to come. FOR A CHANCE TO WIN… Make the French onion soup on our October cover, then take a picture and share it with us. The competition closes 31 October. • For more details on the…

STAR EMAIL SUBJECT: What does it taste like? FROM: Julia Philipsort For a few months I was unable to look at delicious. magazine. Having been diagnosed with anosmia, the loss of sense of smell (which in most cases eliminates nearly all sense of taste), I found reading my favourite food magazine was too painful. However, encouraged by fellow sufferers, I’ve begun to read delicious. again and find it just as inspiring but in a different way. I now follow the recipes more closely and find the writers’ descriptions even more absorbing. Food is all about colour and texture to me now (with fresh chilli added to everything), so the photographs are food for the soul. I hope to be able to smell and taste something again one of these days…