Welcome to October
This year’s Good Food Nation report (p22) – in which more than 2,000 adults and 1,000 children told us about how they eat today – chimed with what we are hearing from you online and on our social channels. As we head into the colder months, you want healthy, hearty recipes, made with the best-value ingredients and costecient cooking methods, such as using a slow cooker or microwave rather than the oven. With some clever tweaks and the right kitchen tools, we can continue to enjoy the traditions we treasure most. Try our flavour-packed slow-cooker chicken, for example, or rich pork casserole as an alternative to roast on Sunday (both on page 68). Batch-cooking is another economical option, and our lamb ragu, chicken pesto lasagne and seasonal root veg hotpot cover star can be made in bulk and frozen for later (turn to page 77).
We also introduce our new Cook Smart champions, who share their tips to navigate through the coming months (p70). See you next issue, out 27 October.