COVER STORY Photograph: Hannah Rose Hughes Food styling: Sarah Cook Prop styling: Morag Farquhar


Head of art direction

Food director

FOOD Cookery workflow editor

Junior food editor

FEATURES Associate editor Books editor (freelance) Beauty editor (freelance)

ART Art editor Picture editor

COPY Workflow director



Digital and social content lead

Social content editor


Print lead


MARKETING Marketing manager Freelance circulation &

trade management

ADVERTISING Head of commercial sales

Advertising manager New business manager

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Regional sales Commercial art director

Project manager

FOR SEVENC3 Managing directors

Business director

Head of finance

Helena Lang Cassie Eade Sarah Akhurst

Tamsin Burnett-Hall Abigail Spooner

Sarah Maber Kerry Fowler Jane Druker

Sarah Knight Elizabeth Wood

Christine Faughlin Tom Shepherd

Liz Stansfield Abbie Schofield

Elizabeth Knipe

Amelie Srikumar Linda Swidenbank

Leeonna Mooney Hollie Hunt Ali Carter Katherine Pantelidakis Anna Thompson Connor Kells The Media Consultants (01423 569553) Anisha Panchasara Rosanne Clays

Michael Doukanaris Matthias Peschel Louise Gaudern Reema Kanabar

CONTACT US Twitter @sainsburysmag Instagram @sainsburysmag 020 7775 7775 (recipe queries) (subscriber queries) 0330 333 0188 (subscriber queries) To contact Sainsbury’s supermarkets rather than the magazine, visit or call 0800 636262


I think there’s something very satisfying about September’s arrival. Even without children at home, that ‘back to school’ feeling pervades everything – a fresh start, if you like, on what to cook, what to eat and how to live now that summer is almost over. I like to use up any leftover ingredients in warm salads or soups and then start to restock with autumn’s harvest treasures, like root veg, orchard fruit and greens. We’ve got plenty of ideas for new-season cooking in this issue, including a myriad of ways to use up homegrown veg, such as a super-cheesy cabbage gratin on page 116, the bramble streusel cake on page 75 and the beetroot pesto pasta on page 114. We’ve also continued to f lag those recipes that help all of us to eat better on a budget. Every one of these costs less than £2 per head in ingredients. If you still find budgeting challenging, turn straight to page 13 for nearly 30 tips on how to cut food bills. There is a treasure trove of ideas and hacks from the experts.

Finally, our food director Sarah developed and tested her recipe for our cover-star cottage pie at home. Her husband Dan, who must be one of the luckiest men alive, vowed it was her best recipe ever, and he’s had plenty to choose from! Why don’t you make it and let us know how you get on…






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