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Why you can trust
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TONY NAYLOR REVIEWS What did our contributing editor think of the charcuterie hotspot, Ham & Friends?
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THE LAST WORD Our columnist Tony Naylor reveals the food trends we should keep and the ones we should ditch
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MIDWEEK Simple everyday recipes, ready in no time
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STOP SUPERSIZING! Joanna Blythman explains why we should give up on the oversized sweets trend
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HOW WE EAT NOW Emma Freud knows the tips and tricks for making high-street takeaways at home
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PLUS Our wine expert Victoria Moore explains why she still loves unfashionable wines
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Find out how a new generation of chefs are changing the face of comfort food
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FOOD MILESTONES DJ and presenter Sara Cox shares her food memories
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EASY BAKES Make our foolproof chocolate sponge
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Comforting retro puddings made even more indulgent
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CATALAN CUISINE José Pizarro's authentic Spanish recipes
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READER RECIPE Vegan chickpea curry jackets
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STAR INGREDIENT Diana Henry experiments with sherry
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RECIPE INDEX Where to find all the recipes in this issue
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6 QUICK TRIPS We pick our top half-term hideaways
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FOOD AND FARMING A look at Oliver's Cider & Perry
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Himalayan
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Cumberland sausage with apples & onions
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Pheasant braised with leeks, cider & apples
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Celeriac & cavolo nero colcannon with thyme & bacon crumb
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Squash, sage & sourdough bake
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Aubergine, lentil & walnut ragu
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Chard, preserved lemon & fresh cheese pie
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Celeriac ribbon ‘pasta’ tossed with chard, garlic & pumpkin seeds
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Easy lamb hotpot
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Cod & smashed celeriac
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Chicken & lemon skewers
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Fettucine alfredo
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Steamed sea bass
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Black velvet Halloween cupcakes
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Wicked witch apples
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Spider pizzas
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Open-face pear & berry pie
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Chocolate roly-poly pudding
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Spiced apple & blackberry hand pies
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IPA treacle tart
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Black forest arctic roll
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31 BEST-EVER MODERN COMFORT FOOD DISHES
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Une petite indulgence
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Banoffee in a jar
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Crispy duck with pancakes
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Slow cooker chicken curry
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Slow cooker vegetable curry
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Affogato meringue torte
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Roast spiced duck with plums
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Roast salmon with rye & horseradish crumble & kale salsa verde
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Malt-glazed roast pork & crackling
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Roast venison loin with pumpkin & Sichuan salt
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Spanish lamb with sherry, honey & peppers
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Sherry & orange caramelised fennel with goat’s curd
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Torrijas with sherry
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Chinese beef & aubergine hotpot
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Perfect foodie partners for autumn
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Braised lamb neck, miso polenta & smoked almond pesto
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Japanese caesar salad
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Carrot & beetroot dessert
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Bacallà a la llauna, spinach & piquillo peppers
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Almost everyone loves jamón croquetas, and they’re one of the biggest sellers in my restaurants. But we also like to play around with new flavours too – sometimes they’re a bit crazy, but they normally work. If you’re a fan of mint, add a few leaves at th
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THE ULTIMATE FISH PIE
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HOME BREWING
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Sonoma County
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