I feel the need… the need for speed!

And apparently you do too – the single most common request we receive is for recipes that are quick and easy to prepare, so this issue is devoted to providing delicious dishes that will save you time in the kitchen, with no compromise on flavour, style or satisfaction. But before we get to the food, I invite you to head to page 18 and our fabulous Chicks in Charge feature, where Maria Hoyle chats to some of the most dynamic, innovative women in our industry about what drives them in their success – they are truly inspirational.

Next up, take a seat at our Mexican table, where Claire Aldous serves up a feast fit for sharing (the Chipotle Prawns with Lime and Jalapeño Mayo on page 40 are a total winner). Then brace yourselves, because the Food Fast section is the biggest we have ever done, with THIRTY pages of the most irresistible recipes. From the Baked Spanish Rice with Chicken and Chorizo (page 58) to the Lamb Fattoush Salad (page 71), we guarantee you’ll be cooking up a storm! I have had my darling sons living with me lately and have used them as inspiration for the Green Light vegetarian selection (page 75); the Speedy Pita Zucchini Pizzas are their (and mine) go-to vege snacks. To prove that stunning desserts don’t need to be complicated or difficult to achieve, Claire has created our Short ‘n’ Sweet section…those Chocolate and Caramel Tarts with Smoked Salt (page 88)… say no more! Jane Lyons encourages us to take it easy with Sunday Suppers (page 94) and Yvonne Lorkin has rounded up the best of the best of our 2019 Tasting Panel winners on page 104. Finally, buckle up for some speedy armchair travel with our Cape Town story (page 112) from Samantha Parish, complete with street-food recipes to recreate at home.