Wel­come to Novem­ber

Olive - - News - Laura Rowe, Edi­tor Omagazine @lau­raroweeats

The O of­fice can get quite rowdy on oc­ca­sion and that’s be­cause some­times the food is just so good that it needs to be shouted about. This issue’s front cover is one such recipe. I can solemnly swear that Edd Kim­ber’s black and blue crum­ble pie is the best fruit pie I have EVER tasted (sorry, nan). Edd’s nailed the pas­try – it’s a se­ri­ously multi-task­ing flaky pie dough, fea­tur­ing a se­cret in­gre­di­ent. He’s got that sharp-sweet bal­ance of fruit just right. And he’s also had the ge­nius to add a crunchy, sweet, spiced crum­ble on top, too. In other words, if you’re go­ing to make one recipe from this issue, make this. I im­plore you. It’s in­cred­i­ble. And, on top of all that, he has four other de­li­ciously au­tum­nal pies to make, as well. He re­ally has spoiled us. But that’s not all, of course. There’s plenty more that got us ex­cited – and fight­ing for the last spoon­ful in the test kitchen – this issue. From cook­ery writer Adam’s ul­ti­mate yorkies (he’s got a cheeky, un­ex­pected in­gre­di­ent, too) to John Gre­gory-Smith’s evoca­tive Moroc­can recipes, in­spired by his ex­ten­sive trav­els to all cor­ners of the coun­try: roast chicken never tasted so good. It’s thanks to great recipes like these that the tran­si­tion to darker nights and colder morn­ings feels that lit­tle bit eas­ier. So, make the most of this glo­ri­ous sea­son. Curl up and read our fas­ci­nat­ing in­ter­view with the coolest chef to ever set up shop in Stock­port, plan your next trip away (boozy wine tour or mini break in Bris­tol any­one?) and get some­one you love to make that pie for you. Be­cause that’s what it’s all about, isn’t it?

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