After the hot summer, a refreshing chill is creeping back into the air, and warming treats are on the menu!
Although I’m always a little wistful to see the last beach days of summer disappear, cooler autumn days and nights that are closing in a little earlier mean lots of opportunities to get in the kitchen to do what I love most – try some new recipes!
This issue is packed with so much inspiration to help you do just that. And as I sit here at my office desk with all the pages of the magazine pinned up on the wall in front of me, I see so many gorgeous things I can’t wait to cook! Lately, I’ve begun a bit of a love affair with Japanese cuisine – its philosophy of using seasonal ingredients and keeping everything as fresh and natural as possible is so much in line with the way I like to cook and eat. I’m experimenting with new exciting ingredients and dishes like the ones you’ll find in our Modern Japanese feature ( p82). Try the dashi and soy dressing – it’s delicious over tofu, but I’m currently using it on everything!
Also extra special in this issue are some of the most simply beautiful salads you’ve ever seen ( p94). They all start with roasted vegetables and are then layered with sprinklings of fresh herbs, grains and enticing dressings, all cleverly served on your roasting tray. On to dessert, and it’s impossible to choose my favourite between the indulgent sticky buns ( p144) and brûlée treats ( p132). Our chocolate cheesecake cover star is truly divine – I hope you enjoy!