It’s the month where we’re not quite ready to wave goodbye to summer, with all its colourful and fresh food. So this issue is an ode to the last of the summer delights. We proudly saying that it’s OK to eat fresh and light food, but with the assurance that it’ll be filling and substantial.
Why not dip your toe into the wholesome food that autumn brings, as we bring you feasts from afar. Once you’ve mastered the Pad Thai on p78, you’ll not want to cook anything else, when people come to call...
And with the kids being back at school, make their weekends and after‑school meals something to smile about with the fancy food on p50. But be warned, the Veggie hash brown heart puffs may not make it to their mouths as you’ll love them just that little bit too much!
So enjoy the last of the evening sun with our new batch of family favourites.
The August 2018 Issue
Although stressful at times, never underestimate the joy of cooking for others. The joy of being the bearer of foods that will make others happy will never fade. If you’re the kind of person who relates to this, then welcome to our magazine!
We have salads to tempt all those salad dodgers, as well as meaty magnificence on the barbecue. And if you have a free weekend coming up, why not try to learn the skill of curing salmon? It’ll open up a whole new world of flavour to you! Lastly, if it’s just too damn hot to get that oven on, the full-of-fun Cheat’s kids’ cakes will make hearts sing with happiness.
We’d love to bring sunshine into your meals, so make sure you bask in it...
The July 2018 Issue
July is always a month of such promise. The berries and salads are in full force, with the first of the British season always tasting so much better after having been being starved of home-grown produce through the winter months.
We thought we’d embrace the art of making the perfect salads with a whistle-stop tour of edible leaves and how to use them to their full potential. But fear not, all this healthy food has left us wanting more, so the Diner delights are for those who, like us, enjoy to indulge from time to time. The Frickles (fried pickles) are as delicious as they sound. It’s also nearly time for the school holidays, so why not bake up some delightful sweet or savory nibbles for the hungry hoards?
The height of summer is upon us! We hope you get to enjoy every last meal – life is too short not to, after all!
Come with us on a culinary journey!
The June 2018 Issue
Welcome to a taste of the Med, with our Italian food special. Always a favourite across the ages, we know you’ll be wanting to try at least a dozen of the recipes in homage to this wonderful cuisine. From making and using fresh pasta less intimidating to revamping the classic Tiramisu to make it even more of a showstopper, you’ll be on holiday in your mind before you know it.
A visit to the local market is always a true joy and at this time of year, the colours and textures of fresh food are as delicious as they are inspiring. This issue, we wanted to make the most of first-of-the-season’s garlic, cherries, strawberries – fruit and veg in every hue, just ripe and ready to be picked! Why not start with our strawberries and cream feature – a celebration of desserts using this quintessential British pairing? End a meal with one of these and you’re sure to feel summery – come rain, or shine!
We hope you enjoy this issue and we manage to get those tastebuds going...
The May 2018 Issue
A visit to the farmers’ market is always a true joy and at this time of year, when the sun is finally waking up, the colours and textures of fresh food are as delicious as they are inspiring. This issue, we wanted to make the most of what is in season – fresh garlic, cherries, peaches – fruit and veg in every hue, just ripe and ready to be picked!
Once you’ve got this produce home, the possibilities are endless and our special Luscious Liquidity feature shows you how to make gorgeous smoothies and juices including my favourite – the Creamy raspberry smoothie with a secret, nutty ingredient. Start the day with one of these and you’re sure to feel summery! Continuing our fresh theme, our picnic ideas are made for lazy days at the beach with friends. Have a go at the Chorizo, potato and herb frittata and enjoy served cold with our Chilli chicken blat salad.
We hope you enjoy this issue and find plenty of ideas that will really get those tastebuds going. So what are you waiting for?
The April 2018 Issue
Welcome to our super spring issue! We have had the most wonderful time putting this issue together for you and have all made lists of the meals we want to cook for family and friends. Top of that list has to be the gorgeous Lamb Mini Roasts finished off with a light drizzle of anchovy dressing, it’s a dish that is sure to delight all! In the spirit of the season, we’re also considering fresh ingredients such as spinach and passionfruit and finding unique ways to incorporate them at meal times. You’ll want to try making our Spinach & Ginger Dumplings today! Elsewhere in the issue, we’ve got plenty of ideas for those who are enjoying a plant-based diet or who just want to eat less meat – the Sweet Potato and ‘Chorizo’ Tacos are one of our absolute favourites! You’d never know there was no meat in them! If you’re after a real explosion of colour, how about trying out some of the dishes from our Mexican feast and don’t forget that you simply can’t eat Mexican without a traditional Margarita. Well, that’s what we like to tell ourselves at least!
The March 2018 Issue
The daffodils are starting to appear, the greenery is returning to the trees – new life is everywhere. And March is the perfect month to celebrate it. We’ve got Easter coming up at the very end of the month (chocolate eggs, here we come!) and before that, Mothering Sunday, a day dedicated to spoiling your mum! On that note, we’ve created some wonderful brunch recipes to give her the best start to her special day and, if you want to give her a heartfelt gift, how about making a batch of our delicious passionfruit shortbread? If you’re really feeling the love this month, try our six-tiered raspberry hazelnut cake – it’s a fabulous centrepiece and serves 20, so gather together everyone you love and celebrate the season with tea and cake.
The February 2018 Issue
You don’t have to personally know cupid to feel his presence this month – be it through oversized cards that are covered in hearts and roses or the numerous adverts for engagement rings. You may feel the pressure to go out for dinner, only to be placed in the corner, squashed up against other couples among a sea of red heart-shaped balloons – not very romantic! Why do it? So we’ve got a suggestion for you – forget those reservations, send the kids off to the grandparents, switch off the TV, give social media a miss and turn up the heat in the kitchen. We’ve got some fantastic ideas for meals that are sure to impress and delight but won’t require hours upon hours of labour. And if you just want to indulge yourself, you absolutely should – love yourself, not just those around you!
The January 2018 Issue
January is the start of a new year and there’s plenty to look forward to. We’ve waved goodbye to the excesses of the Christmas and New Year period and are seeking hearty food that nourishes body and soul, sweet treats to bring joy to others and exciting new flavour combinations that will spice up weeknight meals. Inside this issue, we bring you sensational slow cooking and stews, low fat family meals that are big on taste and cakes and bakes that are sure to stir up feelings of nostalgia.
The Christmas 2017 Issue
What does Christmas mean to you? Hiding presents under the tree? Singing at the top of your voice at carol services with the family? Winter walks with the dog? What makes all these things even better? Why, festive food of course! Inside this issue, we’ve gone big on everything that makes this season so special! Of course, Christmas is all about giving, and what better way to show someone you care than with homemade biscuits and treats. We have plenty of ideas and ways to present them with a flourish! We’ve also got our gift guide featuring some exciting items you’ll probably want to keep for yourself. And why not? You deserve a treat too!
The October 2017 Issue
Slow cooked lamb and fragrant spices are the order of the day in our latest issue. Invite friends and family over for cosy suppers and winter get-togethers to enjoy leisurely, hearty meals. If chocolate makes you happy, flip to our special feature on the sweet stuff and you'll be in heaven!
The September 2017 Issue
We love autumn! This season is the perfect time to make the most of nature's harvest and we've plenty of ideas! The walnut & spice cake on the cover would be a fabulous treat at any time of the day.
The August 2017 Issue
Ice cream made easy and how to have the best BBQ ever! It's the month for garden parties and entertaining friends and family! Dive in to the latest issue and get inspired.
The July 2017 Issue
For sugar-free desserts that are still big on flavour plus meat-free meals that still pack a punch, pick up a copy of the latest issue. We've also got a whole feature dedicated to Latin American food – perfect if you're hosting a summer party!
The June 2017 Issue
Let's welcome summer with some delicious tarts and quiches and there's plenty of fantastic ideas for vegans too. With the rise of workers eating 'al desko', isn't it time you thought of a preparing a more exciting packed lunch? Get ready to dive into June!
The May 2017 Issue
With ingredients gems like asparagus in our midst, we thought we’d serve up a vegetable-packed issue for you. From new, creative ways with the spears of flavour, to winning vegetable sides to see you through any summer soiree or BBQ. And not forgetting our fruity friends, why not marvel over the simple but delicious ways with fruit this issue? You will want to create all of these top desserts and not just eat fruit straight from the fruit bowl – plus, in mere minutes, you have yourself a pudding to please a crowd. Winner!
The April 2017 Issue
Spring is here! Rejoice with lighter, colourful meals. We also show you how to make the most of that rotisserie chicken you've got planned for tonight. And also we should all know how to do it, we dispel the myth of how hard a poached egg can be, and tips on making them perfect every time. Bring on the weekend brunch!
The March 2017 Issue
Time to impress people with some clever cooking. By clever, we mean the dishes you can make without too much effort or kitchen time, that also looks mighty impressive. What's not to love about that concept? We also focus on rice, and all it's wonders with cuisines round the world. And to go with that, knock up a curry and you have yourself the perfect Friday night!
The February 2017 Issue
Or as we like to call it, the Fabruary issue. Time to get on the oven, get making some pastry (or cheating with some simper pies) and settling into some comforting pies and bakes for the post-Christmas-oh-why-is-it-still-so-cold month of February.
The January 2017 Issue
This month we brought you the wonders of slow cooker, whether you have a specialised cooker, or not. Then bake up some beautiful breads for friends and loved one. And for dessert? Ooey, gooey caramel. Time to let out the belt buckle...
The Christmas 2016 Issue
What we all need at Christmas is some stress-relieving advice on how to create the perfect festive season. We have it all for you, including a traditionally feast, some twists on Christmas baking and some food for those in-between-feast days...