Delicious UK September 2022

10-minute recipe. Balsamic fig and goat's cheese bruschetta Serves 1 Hands-on time 10 min Slice 4 figs in half vertically and put in a frying pan, cut-side up, with 1 tbsp olive oil. Sprinkle with 1 pinch each salt and caster sugar, then set over a medium heat. Bring to a sizzle and cook for 3 minutes, then flip over the figs and add 2 tbsp balsamic vinegar to the pan. Cook for another 3 minutes, tossing occasionally, until the vinegar reduces to a syrup. Remove from the heat. Spread 2 slices of toasted sourdough bread with 50g soft goat's cheese (or torn mozzarella). Arrange the figs on top with a handful of rocket, drizzle with more olive oil and enjoy. Per serving 678kcals, 36.1g fat (12.3g saturated), 21.3g protein,…

September… The month of harvest bounty, yet such abundance seems incongruous at a time when every news bulletin highlights the cost-of-living crisis. That's where delicious, comes in. I know buying a magazine is a treat, and I don't take that lightly. Our mission is to give you savvy advice to help with budgeting. How? First of all, our cooking-seasonallybuying-locally mantra generally means the cost is less, and in this issue we have inspiration and info on how to preserve or freeze the bounty, plus seriously good recipes to make with all those glorious ingredients (plums! apples! pears!). Victoria Glass's story on p30 shines the spotlight on food waste and the shocking amount thrown away in the UK every week… All that money in the bin! She has tips for how…

Drive time The South West is a magnet for people drawn to its seductive combination of bucolic countryside, rugged cliffs, beaches, moorland and outstanding produce, but how best to seek out its gems? South West 660 is a new road-trip website ranging from Poole in Dorset to Watchet in Somerset via Cornwall and Devon (pictured). The cross-borders coastal tour is split into four regions to help plan your drive, with each section divided into bite-size routes (12 in total) flagging notable food, drink and points of interest. Useful. southwest660.com What's good now New in… Apples, cobnuts, elderberries, pears, oysters, venison, wild mushrooms Still wonderful… Artichokes, blackberries, butternut squash, carrots, celeriac, fennel, figs, salad leaves, marrows, peaches, plums, rocket, runner beans, tomatoes, watercress Last hurrah… Aubergines, courgettes, cucumber, mangetout, peppers, redcurrants,…

BETWEEN THE SEASONS Ginugo (p63) Tomatoes with peaches, grapes, feta & oregano (p93) Confit duck legs with shoestring fries and plum ketchup (p25) Pears with chocolate almond sauce (p107) • As summer turns to autumn, tomatoes, plums and pears create a stunning fruit-forward feast – with a refreshing cocktail to start. Make the duck, ketchup and pud the day before so you can enjoy the day itself. CROWDPLEASER FEAST Mozzarella, quick-pickled plums and burnt leek salad (p22) Parmigiana-stuffed breaded chicken supremes (p76) Meemaw's margarita pie (p56) Maamoul (p60) • Having friends over? This menu can easily be scaled up for a crowd. Kick things off with a bright salad before an indulgent chicken main and a retro pud. Snack on Lebanese maamoul while you sip leftover tequila. PROJECT PRESERVE British…

Debora Robertson's guidance on having people to stay sparked discussion [Jul, p39] From: Ilona Kosmowsky One issue I'd like advice on: money. If you have people staying, of course you'll provide food and drink. As it's not a thing to ask relatives for a contribution, what are the rules when friends or friends of friends stay? Who can afford to cater for all of them? Do I as a guest go shopping with the host and offer to pay? Or buy some items that got used up? Debora also suggests visits to local restaurants. Who pays the bill – the host, everyone or the guests? Debora replies… I wouldn't have anyone to stay who I couldn't have a frank talk with about it. I'd say, “Times are tough at the moment…

£15 & UNDER SPECIAL 1 FOUR IN ONE Habitat has long been associated with modern, affordable style, exemplified by these washable Evelyn placemats – a great way to brighten up your table for under a tenner. £7.25 for four, Habitat at sainsburys.co.uk 2 BAG A CLASSIC Twice a year, Borough Kitchen gets a big batch of porcelain seconds (with minor imperfections in the glaze) from top French porcelain maker Pillivuyt. Get them before they sell out! From £11 for a small 14cm × 14cm roasting dish, boroughkitchen.com 3 OVERNIGHTER Now that breakfast on the go is a thing again, you'll want this well designed, leak-proof Kilner jar for your overnight oats. It comes with a spoon and – clever –the stainless steel lid acts as a 50g measure for the oats. Look out…