FROM THE EDITOR
I couldn’t think of a better issue to begin my role as editor of dish than this one – winter doesn’t stand a chance against the line-up we have for you! In a time when Uber Eats and fast food are so obtainable, it is reassuring to see the next generation tying on their aprons and leading the way in Fresh, Fierce Future Foodies (p22). And in Kitchen Close-up (p18), Amanda and Luke Pierson show us you don’t need loads of space to maintain the kitchen as the central hub of a busy home.
When it comes to fortifying body and soul, Food Editor Claire Aldous sets us on the right path with healthy, nourishing servings of porridge, amped up with nuts, fruit and seeds (p70) and a soothing selection of sustaining soups – aged cheddar and sauerkraut toasties non-negotiable (p46). Jane Lyons’ comfort-in-a-bowl recipes range from the perfectly simple three-pepper cacio e pepe to addictive carrot and tofu dumplings in broth with chilli and shallot oil (p78). Olivia Galletly urges us to gather around the table to feast on delicious tarragon chicken and leeks and luscious helpings of baked corn and bacon gnocchi (p55). And I got busy in the kitchen with an outrageous
(yet deceptively straightforward) take on traditional French cassoulet and the ultimate roast beef rib eye with horseradish cream and creamy potato gratin (p36). Our cover recipe (p128) was specifically designed to bring all the very best of winter dessert indulgence together in one dish – self-saucing, baked chocolatey goodness, slathered in salted-caramel sauce and toasted walnuts with a generous scoop of vanilla bean ice cream.
Winter can often be a time when we socialize less, hunkering down at home in isolation. But I encourage you to use this issue of dish as the inspiration you need to connect with friends and family, gather, laugh and share great food around the table – so grab a spoon and dig in!