Welcome to November
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?