Tabla de contenidos para October 2022 en Delicious UK

What a month it's been… A time of seismic change. First a new PM, then two days later the loss of Her Majesty Queen Elizabeth II - and now the start of a new era with King Charles III ascending the throne. It's a lot to assimilate after three years of pandemic, loss and hardship, coupled with war in Ukraine, broader world instability and warnings of a looming economic crisis. Periods of uncertainty throw into sharp relief the constancy the Queen represented, constancy you appreciate fully only when it's no longer there. One of the Queen's most admirable attributes was her ability to listen, learn and make changes, all the while relying on her faith and integrity to shape her decisions. Imagine taking on all that responsibility aged 25, at…

FANTASY FEAST Pumpkin soup with scallops (p61) Marmalade porchetta (p62) Pear and butterscotch cheesecake (p56) Coconut, saffron and pistachio barfi (p48) • Invitations to this gathering will be like gold dust - luxe scallops, a magnificent roast and a rich cheesecake. Make the pud and soup in advance and stick the pork in the oven before guests arrive. Enjoy the barfi with the coffee. A TASTE OF OOH LA LA! Upside-down French onion soup (p36) Roast chicken with comté mushroom sauce (p102) Dark chocolate parfait with berry sauce (p64) Raspberry and custard mini cakes (p78) • Full of French flavours and techniques, these will let you unleash your inner Escoffier. Slow-cooked onions, fondue sauce, a frozen parfait and featherlight custard sponge cakes are bound to impress. Bon appetit! HELLO AUTUMN…

delicious. world. Follow us on social @deliciousmag “Domestic science lessons stood me in good stead” Drink order? Elderflower cordial. Also pineapple juice with rum. When did you start cooking? I was fortunate to attend school domestic science lessons. These were during the late 1940s and have stood me in good stead ever since. In fact, I'm still in touch with my teacher, who's now 103 and still independent. Favourite recipes? Treacle tart and bollito misto [Northern Italian stew] with Elizabeth David's salsa verde. Also leeks wrapped in ham with cheese sauce. Why do you love food? I like creating different flavours and eating economically. Although I live alone, I still find pleasure in cooking and enjoy preparing dinner for a non-cooking neighbour, usually four evenings a week. Cheer-up meal? Any…

PIEROGI This is a book about Polish dumplings, of course, but it's about so much more. Zuza Zak deliciously weaves together history, food culture and politics with stories of her homeland, interspersed with more than 50 regional recipes for pierogi of all shapes and sizes, and for all skill levels. (If you've never made dumplings before, this book will tell you everything you need to know.) Erudite but highly readable, it's a book to tempt anyone to look into the delights of dumpling making. £18 Quadrille BUTTER A dozen chapters, each dedicated to a different use for (and reason to love) this transformative foodstuff. “Butter is about taste and pleasure,” writes Olivia Potts, then proves the point with diverse sweet and savoury recipes (all crave-worthy), alongside butter-based staples such as…

When I have a deadline to meet, I live on toast. I can't break the honour code of the food writers' sorority here, but it's something we discuss secretly over lively dinners or in the intimate confessional of the WhatsApp group. Occasionally, we break cover and mention it on Twitter, before retreating behind the mise en place, slightly embarrassed, and worried in case no one will ever commission us again. We may be developing the foolproof recipe for a croquembouche, but all the while we're spreading butter thickly on crisp, hot toast and calling it lunch. And personally at least - in the interests of full disclosure - that bread is as likely to be industrial sliced white as it is mouth-lacerating artisanal sourdough. As a student, toast got me…

“Bread and butter pudding is the first dessert I can ever remember tasting. Back then, it was a simple sliced white loaf with butter and vanilla custard, and some sultanas if we were lucky. This version is much more embellished, but incredibly fun and very tasty” “Pickled pears are a simple but delicious way to use up excess fruit and they're perfect in salads or to add a burst of flavour to everything from stews to quiches” “The combination here of pickled pears, strong roquefort cheese and toasted nuts with bitter leaves is something special a lighter autumnal meal” Pickled pears Serves 4 Hands-on time 30 min, plus at least 24 hours pickling MAKE AHEAD These pears keep for up to 6 months in a sealed jar in the fridge,…

Dark chocolate parfait with berry sauce Serves 8-10 Hands-on time 40 min, plus overnight freezing Specialist kit 900g loaf tin MAKE AHEAD The parfait will keep in the freezer for up to a month, but the berry sauce is best made just before serving DON'T WASTE IT Use the egg whites to make meringues, or lightly beat them with a pinch of salt, label and freeze for another day. For the berry sauce Per serving (for 10) 447kcals, 29.7g fat (17.2g saturated), 4.1g protein, 39.9g carbs (39.1g sugars), 0.1g salt, 1.7g fibre This dark gothic, slab of frozen parfait couldn't be easier to prepare. The drips of berry ‘blood' on top help to cut through the richness of the chocolate below. Ghoulish but…

Birthday cakes bring a once-a-year magic that Free Cakes For Kids UK wants every child, whatever their situation, to enjoy. “The volunteer bakers in our network go above and beyond with their creations,” says .Jon Dell, an accountant and co-director of the charity. “We oneehad a referral from a social agency to make a cake for a child who was mad about fire engines. A woman in the Sheffield group made a lovely novelty cake, and it just so happened that her daughter was a firefighter, so the cake arrived at the child's school in a fire engine… The kid was over the moon: a cake, a fire engine and a firefighter! It would have made them feel so special,” BAKING A DIFFERENCE The charity's first group was set up…

For much of the world, ask for a beer and you get a cold glass of pale, refreshing, carbonated lager - and it's lager's reliability and affordability that's made it so successful. While lager is loved by many, it's also misunderstood and often seen by British drinkers as boring, mass-produced and inferior to ale. But there are lots of great small brewers challenging those beliefs with their own classic and modern lagers that have the quintessential balance and easy-drinking quality that defines the genre. Lager and ale are different families of beer. Lager is brewed with yeast that prefers cold temperatures. It was first brewed in Germany over 500 years ago and the name comes from the German word ‘to store', as the beer was kept in cold cellars to…

Gnocchi with broccoli pesto Serves 4 Hands-on time 30 min EASY SWAPS Use whatever nuts you have in the cupboard - pine nuts, almonds, cashews or walnuts work well. Just whizz them in the blender before making the pesto. Per serving 650kcals, 42.9g fat (8.5g saturated), 18.8g protein, 44g carbs (2.5g sugars), 1.9g salt, 6.1g fibre For more ways to use anchovies (and their oil), see Use It Up…

Looks aren't everything Don't be deterred by its knobbly appearance celeriac offers impressive health benefits as well as being tasty. High in fibre and a good source of vitamins B6, C and K, celeriac also delivers a good supply of antioxidants, compounds that protect cells from damage. Enjoy raw in slaw-style salads, or as an alternative to potatoes: cut into chunks, then boil and mash or roast. READ ALL ABOUT IT Keen to know more about health and nutrition? Two new books out this month might help. Food for Life: The New Science of Eating Weil by Tim Spector (Jonathan Cape £20) promises to help us make better food choices through a deeper understanding of the benefits and harms of what we eat. Dr Michael Mosley's Just One Thing (Short…

“Fruit tarts are so very French. Whether it's summer soft fruits such as peaches and apricots, plums later in the season, or the apples and pears of early autumn, they are classics. Whether you make individual tarts or a big sharing one, it's always a winner. Apple tart is ubiquitous at every pastry shop or bakery in France, up and down the country, and especially in apple season. My wife, Giselle, makes it regularly: just puff pastry (shop bought) and sliced apples. It doesn't have to be beautifully arranged, as you would in a restaurant. Add a sprinkling of sugar and butter, whack it in a hot oven and you've got the most amazing dessert, made in no time. And a splash of calvados at the end is always appreciated……

• Herby Fennel Sausage Crumb (£3 for 120g) is coppa (dry cured pork) mixed with garlic, fennel and rosemary, so it adds bags of instant flavour. Fry it to start off sauces and soups or sprinkle on pizzas and pasta bakes. • It's good to know how to make this cheese and pepper pasta dish from scratch, but Cacio e Pepe Paste (£3 for 90g) is a great option if you're in a fix. Open the jar, cook the pasta, mix and Roberto's your uncle. • A must for Mexican food fans, Tajin Style Seasoning (£2.50 for 120g) is a zesty mix of pasilla and ancho chillies, spices and lime. It's great for marinades or sprinkling over grilled meat, fish and veg.…

DOWN ON THE LAGOON First stop on the plant-to-plate tour is the Albufera, a huge freshwater lagoon seven miles south of Valencia. Surrounded by lush irrigated fields, it's one of the country's top rice-growing areas. The grain was first brought to Spain by the Arabs and has been grown here since the 8th century. Rice dominates the landscape from the time the young green plants - mostly of the bomba and senia varieties - are sown in spring to when the rice is harvested in October. The Albufera teems with herons, ducks and eels. A boat tour (book beforehand with rusticescapes.com) - a bit like being on a Venetian gondola - is a great way to see it all. Eels, in fact, are another local speciality, and my first taste…

Our symbols explained You can freeze all or most of the recipe. Unless stated otherwise, freeze the finished dish for up to 3 months. Defrost and heat until piping hot throughout. Vegetarian Vegan Gluten free Dairy free Recipes with the above symbols are suitable for special diets provided you choose appropriate free-from ingredients - check the label. Other recipes can easily be adapted for special diets - see our Know-how and Easy Swaps tips. Standard kit Our recipes assume cooks will have a food processor/blender/stick blender, an electric stand mixer/ hand mixer and a selection of pans, tins and casseroles, as well as compostable baking paper and kitchen paper. We give alternative methods for combining ingredients if possible, and specify the size of dish/tin needed if it's…

WHAT DO YOU THINK? Have people these days forgotten their manners in pubs and restaurants? Have we gone from a too-embarassed-to-say-anything nation to one that's overly demanding? Let us know at info@deliciousmagazine.co.uk After years of working in hospitality, I've come to despise the notion that 'the customer is always right'. Why? Because it's emboldened some punters to believe they can say or do no wrong. They expect superhuman things from regular mortals, without feeling obliged to be courteous in the process. But even if these superhuman demands could be met, would it satisfy them? If Jesus came back today and fed the 5,000 all over again, he'd have to deal with people shouting “Haven't you got any readysliced?” as they whipped out their phones to leave the Son of God…

delicious. moments. What a carve up! Pick-your-own pumpkin patches are becoming evermore popular. At Kilduff Farm near Edinburgh, owners Lucy and Russ Calder don't just put the emphasis on carving, but also encourage visitors to cook with culinary varieties. Find homegrown crown prince, kuri, tractor and festival pumpkins at their annual celebrations from 15-30 October alongside a hay bale maze, dahlia-picking and the chance to buy honey, apple juice and bread flour produced on the farm. Visit kilduff.co.uk soon and buy tickets (from £6 per car) in advance. Not in Scotland? Visit dayoutwiththekids.co.uk and search ‘pumpkin picking' for a location near you. WHAT'S GOOD NOW New in… Celeriac, chicory, jerusalem artichoke, parsnip, pumpkins, salsify, swedeStill wonderful… Beetroot, broccoli, butternut squash, celery, chestnuts, chillies, fennel, garlic, horseradish, kale, kohlrabi, leeks, lettuce…

STAR EMAIL ★ Subject: Budget in mind From: Francesca Brooks I appreciated delicious. looking at how we can still eat well on a budget in these difficult times [Sep issue]. I've recently taken maternity leave and hadn't accounted for how expensive the cost of living would become. I love good food, but the cost of certain ingredients has become prohibitive, I'd never considered adjusting my fridge's temperature but did after I read the food waste article. I also delighted in making the not-quite-past-it veg and harissa fritters and loved the recipes using smaller portions of meat. I've been making mince-based dishes with half lentils for environmental reasons, but this is also now proving budget friendly. We'll all feel the impact of the crisis for some time, so thank you for…

Michele Platman I always use one more clove than indicated in the recipe and if the cloves are tiny, I double the amount. My late mum hated it. I'll never forget the meal my then-boyfriend and I cooked in her tiny kitchen - poulet aux 40 gousses d'ail. We had omitted to read that we should have left the garlic cloves unpeeled (so the flesh softened in the skins and it could be squeezed all over the chicken). We ended up with 40 dried-up cooked cloves and her flat reeked for days, but the chicken was wonderful. Nicola Ireland I often add more than a recipe says - we all love it! My neighbour once messaged to ask “What is a garlic clove? That's the whole thing isn't it?” She…

voices in food. The first time I thought I'd enjoy going into cooking was at school in home economics. It's a shame certain subjects aren't valued, because not everyone is academic. Everybody needs to find their niche, whether it's sports, home economics, science, woodwork or art. I was shy and that kind of subject was where I found I could express who I was. I have a shellfish allergy. You learn to live with it, but I'm jealous when I see whoppin' big scallops and can't eat them. It's not a problem because one of my strengths is that I put a lot of research in, so for instance when we did a scarlet prawn dish with green Thai curry, I made the sauces and put my philosophy onto it…

“This classic Polish dish encapsulates one of gastronomy's greatest pairings pork and cabbage. Feel free to add chicken, venison or other cuts of pork to the pot, and leave enough for leftovers - it tastes even better the next day” “Berlin's popular streetfood, currywurst – sausage in a curry sauce – was supposedly invented in 1949 by Herta Heuwer after she mixed curry powder with ketchup obtained from British soldiers stationed in the city after World War II. A stein of helles or pilsner with these is a no-brainer” “North African merguez are made of lamb and/or beef rather than pork, and heavily spiced with harissa and cumin. Hugely popular in France, they're available from most good butchers or online in the UK” “Lap cheong – Chinese wind-dried sausages –…

“This makes such a good starter or lunch… The combination of pumpkin and scallops is wonderful, while the dressing with pumpkin seeds adds texture and rounds off the dish so well. If you want to keep it simple or don't like scallops, the soup is great on its own” NATHAN OUTLAW NATHAN'S STORY He's known for cooking local sustainable fish with finesse, is a regular on TV and has written five cookbooks… So where did it all begin? Nathan is the son of a chef, trained in Kent, and worked with chefs Gary Rhodes and Eric Chavot before a move to Cornwall to work with Rick Stein inspired his interest in seafood. Today he has two restaurants in fishing village Port Isaac, each with a Michelin star: Outlaw's Fish Kitchen…

Cocktail of the month A hedgerow treat. You can prep the berries up to 24 hours ahead, cover and chill. Any left over can be used for more cocktails, added to a salad or served on toast with soft goat's cheese. Pickled bramble martini Serves 1 Put 10 blackberries in a small bowl. In another small bowl, combine 1 tsp caster sugar, 1 tsp salt and 4 tbsp white wine vinegar, then pour it over the fruit. Leave for at least 15 minutes. Fill a cocktail shaker with ice, add a dash of dry vermouth, stir, then drain away almost all the liquid (or leave it in if you prefer your martini 'wet'). Pour in 60ml gin, stir well, then strain into a martini glass or coupe. Add 1 tbsp…

simple. Massaman tofu curry Serves 4-6 Hands-on time 30 min KNOW-HOW Make sure the massaman curry paste is vegetarian if needed. Per serving (for 6) 498kcals, 32.5g fat (17.1g saturated), 18g protein, 29.6g carbs (7.7g sugars), 2.4g salt, 7.4g fibre Aromatic lamb and aubergine curry Serves 6 Hands-on time 30 min Per serving 266kcals, 18.4g fat (10.7g saturated), 17.5g protein, 5.9g carbs (4.7g sugars), 0.7g salt, 3.4g fibre Easy fish curry Serves 4-6 Hands-on time 30 min Per serving (for 6) 277kcals, 16g fat (13.2g saturated), 25.3g protein,…

“There are times when nothing but a warm chocolate chip cookie hits the spot. Bad day at work? Chocolate chip cookie. The end of a great day? Chocolate chip cookie. You never know when the ‘emergency' might strike. Thankfully this solitary bake, made with just a spatula and measuring spoons for speed and simplicity, is ready for you whenever the need arises and it will be out of the oven, ready to eat, quicker than you'd imagine.''EDD KIMBER The recipe Serves 1 Hands-on time 10 min Oven time 16 min Per cookie 557kcals, 21.6g fat (13.2g saturated), 6.4g protein, 82.9g carbs (48g sugars), 1g salt, 2.8g fibre For more ways to use dark chocolate, see Use It Up…

Omega-3 refers to a family of polyunsaturated fatty acids - crucial to our bodies because they're needed in cell growth, hormone production, blood clotting and inflammation. The body can't make omega-3s from scratch, so we have to get them from food, which is why they're called essential' fats. Not all omega-3s are the same. The key health benefits come from DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), long-chain fatty acids that are plentiful in fish and seafood. “These are linked to benefits for heart health and contribute to normal visual and brain development,” explains Dr Simon Steenson, a nutrition scientist at the British Nutrition Foundation. Shorter chain omega-3s called ALA (alphalinolenic acid) are found in plants and can be turned into DHA and EPA, but the body's ability to do…

When done right, tempura is a delight. Lighter and crispier than the batter on fried fish (and far less greasy), tempura batter is delicate and lacy with a translucence that allows the colours of the food encased within to shine through. Unlike other elements of Japanese cooking, tempura is simple once you have the know-how, so join us on our deep dive into this incredible dish, then follow our tips and foolproof recipe for top-tier tempura. Great batter The basics of tempura are simple: flour is mixed with enough liquid (often water) to create a batter with the consistency of double cream, in which ingredients are dunked, then cooked in hot oil. However, the key to great tempura is its extremely light yet crunchy texture; it shouldn't be greasy or…

A QUICK BITE Peter's Yard crackers have been a top choice of ours for years now, but these new Sourdough Bites, seasoned with a tickle of kashmiri chilli powder, are a tasty lower-fat alternative to potato crisps. £2 for 90g, MIX IT UP This handy jar of shellfish and cephalopods comes in a parsley and garlic oil. Odysea's new seafood salad is great for stirring into pasta or making a prawn cocktail - or just eat it straight from the jar. £4 for 120g (drained weight), Sainsbury's MAIN SQUEEZE Squeezable peanut butter opens up a whole world of new possibilities (peanut butter-drizzled ice cream?). Whole Earth's Drizzler Golden Roasted Peanut Butter means you don't even have to dirty a knife. £3.30 for 320g, Tesco…

• Susan travelled with Rustic Escapes (rusticescapes.com), which offers three nights selfcatering (see below) from £369 per person, based on four people sharing, year-round. Price includes airport transfers, welcome hamper and concierge service for the three experiences: rice fields visit with boat trip and lunch, the market visit and the paella workshop. Skyscanner (skyscanner.net) has flights to Valencia from Gatwick in October from £65 return. WHERE YOU STAY • Partida del Mar is a beautifully renovated farmhouse in the small town of Almàssera, just north of Valencia. There's a vegetable garden, a well equipped kitchen and lots of outdoor space to lounge in.…

Online fine food producer Dukeshill is renowned for its ham cured the ‘old-fashioned' way, and makes a range of cured meats and charcuterie. Collaborating with other artisan producers, the company provides an array of hampers and gifts. The Fizz & Nibbles gift box contains cocktail nuts, parmesan & chilli sablés, chorizo jam, pork rillettes, Stilton & almond sablés, Cornish sea salt thins and saumur French bubbly. dukeshillham.co.uk FOR YOUR CHANCE TO WIN… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk*…

1 SPLASH-OUT BUY Smeg's new ice cream colours will prompt cheers from fans. Although my trusty KitchenAid remains in pride of place, this mint green number is sorely tempting me into fickledom. £499.95, shop.smeguk.com 2 GREEN SHOOTS Now's the time to plant bulbs for Christmas and this planter, made from recycled glass and winner of a design award, is a beaut. With a sprouting bulb it's a great gift, too. Canopy vase/bulb planter (H10cm), £24, lsa-international.com 3 CUT-PRICE KNIFE This modest-looking bread knife is stainless steel, 30cm long and cuts brilliantly, yet costs only £15. I've been testing it for three months and it's as sharp as it was on day one. carrsflour.co.uk 4 COOL PIECE A butter dish is useful - and even more so if it's designed to keep butter…

“Squashes and pumpkins of all shapes and sizes are used in dishes across the Indian subcontinent. This colourful curry, full of mustard seeds, tamarind and jaggery (cane sugar), evokes the flavours of southern India” “A hearty plate using classical French technique, this is a shoo-in for the next time you have friends round. Venison is lean, sustainable and, when slow-cooked, very flavoursome. The nutty brown butter “works wonders with pumpkin, and the glossy sauce made by reducing the braising liquid is a knockout” “Delica pumpkins are easily sourced in the UK and their dense flesh provides a beautiful contrast to the fluffy egg in this thick Italian frittata” “These South African fritters are like fat, soft pancakes, with the pumpkin adding a subtle sweetness and beautiful orange hue. They make…

“Diwali is a festival that brings family and friends together: a chance for us all, no matter the busyness of life, to make memories and share good times. Cooking and sharing Indian sweets are the essence of this festival and my favourites include laddoos, karanjis and now these saffron and cardamom-flavoured barfi. I have filled jars of them at home for the festival, ready to serve with some masala chai when we have friends over.” Coconut, saffron and pistachio barfi Makes 20 barfi Hands-on time 25 min, plus at least 3 hours chilling MAKE AHEAD The barfi can be made up to a week in advance and kept in the fridge. Or wrap tightly and freeze for up to 3 months. Defrost fully before eating. MAUNIKA'S TIPS For the best…

Marmalade porchetta with salsa verde Serves 12 Hands-on time 20 min, plus up to 2 days marinating/drying Oven time 4 hours Specialist kit Kitchen string MAKE AHEAD The pork needs to be prepared at least 1-2 days ahead (so it can dry out - see step 2). The cooked, cooled joint can be kept covered in the fridge for up to 3 days or, once wrapped, in the freezer for up to 3 months. Defrost in the fridge overnight, then bring to room temperature before serving. For the salsa verde Per serving 439kcals, 30.7g fat (9.4g saturated), 38.1g protein, 2.4g carbs (2g sugars), 0.9g salt, 0.4g fibre CHERIE'S STORY A farmer's daughter, Cherie grew…

the cheese geek. So you've tasted the cheese - then what? How do you describe it? Expert Patrick McGuigan shows how to rise above the cheesy phrases and express yourself with confidence, ‘wet wool' and all NEXT MONTH Flights of fantasy: cheese, chutney and crackers From reading their labels you'd think all cheeses tasted the same. The same words crop up time and again with ‘creamy' top of the list, closely followed by ‘nutty' and ‘fruity'. These appealing marketing descriptions are used to sell everything from young goat's logs to craggy old stiltons, and it's true they are common flavours in cheese. But there's a lot more to discover beneath the rind - and a wonderful lexicon to describe it. Anyone for a hint of pear drops or aroma of…

Roast chicken with comté mushroom sauce Serves 6 Hands-on time 25 min Oven time 1 hour 15 min BE A BETTER COOK Roasting the chicken over the white wine does two things. It helps to keep the chicken moist in the hot, dry oven, but it also catches all those delicious juices from the bird to create a chicken and wine ‘stock' that adds bags of flavour to the sauce. Per serving 580kcals, 39.9g fat (21.2g saturated), 46.4g protein, 2.4g carbs (1.2g sugars), 0.9g salt, 1.2g fibre…

Preserved lemons (from merguez sausages with chickpeas p46) Preserved lemons can be used in pretty much any savoury dish that calls for citrus - they'll add a saltier, more complex tang. • ZINGY DRESSING For a zesty, punchy dressing, halve a preserved lemon, remove any pips and flesh, then finely chop. Put in a jam jar with 2 finely chopped garlic cloves, 1 tbsp honey, 4 tbsp olive oil and a pinch of salt and pepper. Put the lid on top and give it a good shake to emulsify (blend the oil and honey), then drizzle over leaves or roasted vegetables. • FRIDAY NIGHT TIPPLE Preserved lemons are a great garnish for martinis. Fill a cocktail shaker with ice, then add a dash of vermouth. Give it a shake, pour…

be a better cook. “Cook sauce, cook pasta, combine, enjoy - the simplicity yet versatility and downright deliciousness of pasta is the driving force behind Italian food being one of (if not the) most popular cuisines to cook at home in the UK. But there's a magic ingredient that separates a bog-standard spag bol from a nonna-worthy tagliatelle al ragú alia bolognese. Thankfully, it's free and ready to use the second your pastas al dente.”TOM SHINGLER, FOOD EDITOR The science As dried pasta softens and expands in boiling water it releases starch. The leftover starchy water looks a bit suspect (like yellow-tinged dishwater) but it has a magic ability to stabilise emulsification. That's the process of combining two liquids - usually water and oil - that usually stay separate, and…

6 of the best GREAT TASTE AWARDS winners for autumn The 2022 Great Taste Awards results are now in, and we've rounded up a clutch of three-star products that suit the season of mists and mellow fruitfulness great taste 2022 1 The Somerset Cider Brandy Company: Somerset Pomona A British version of the Breton-Normandy drink pommeau - cider brandy and apple juice aged in oak - this is autumn in a bottle. £16.50 for 50cl, somersetciderbrandy.com 2 The Bay Tree: Hot Stuff Horseradish This classic sauce from Plymouth has all the punch you need for your roast beef. The judges said: “Fresh, amazingly balanced, complex… and all that rooty heat.” £2.90 for 175g, thebaytree.co.uk 3 Mr Vikki's: Black Lime Chutney Our very own Karen Barnes, a Great Taste judge, was…

COMPETITON WORTH £250 EACH 4 GIFT BOXES TO BE WON Italian food is more than just food for Sacla’ - it’s a way of life. The company’s story began 83 years ago in Asti, northern Italy, and it has been making Italian food with care, flair and love for more than three generations. Still owned and run by the same Italian family, Sacla’ has always been devoted to creating authentic Italian products, and its recipes are made with the freshest ingredients, respecting the seasons and using local produce wherever possible. To buy a gift box and for more information, visit sacla.co.uk TO ENTER THE COMPETITION AND FOR FULL TS&CS VISIT DELICIQUSMAGAZINE/PROMOTIONS GET DUR NEWSLETTER FOR OFFERS AND MORE - DELICIOUSMAGAZINE.CO.UK/NEWSLETTER…

STARTERS, SIDES AND NIBBLES Kabocha squash with miso, kale and feta Pickled pear, roquefort & cobnut salad Prawn, squash & kale tempura with tentsuyu dipping sauce Pumpkin soup with fried scallops Sardine hand pies with cornichons and paprika Upside-down French onion soup MAIN COURSES Aromatic lamb & aubergine curry Bigos (Polish hunter's stew) Cumberland sausages with our best-ever onion gravy Currywurst with sticky onion oven fries Easy fish curry Gnocchi with broccoli pesto Italian pumpkin & sage frittata Marmalade porchetta with salsa verde Massaman tof u curry Merguez sausages with crispy chickpeas & preserved lemon yogurt Pear & ginger beefburgers with pear slaw Pork meatball green curry Pumpkin, tamarind & jaggery curry Roast chicken with comté…