COVER STORY Photograph: Martin Poole Food styling: Kim Morphew Prop styling: Tony Hutchinson
HEAD OF CONTENT
Head of a r t d i rec t i on
Food director
FOOD Senior food producer Senior food producer
F E AT U R E S Senior editor Books editor (freelance) Beauty editor (freelance)
ART Senior art editor With t hank s to
COPY Workflow director Senior sub-editor/writer
DIGITAL
Digital and social content lead
Senior social content editor
PRODUCTION
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PUBLISHING AND
MARKETING Freelance circulation &
trade management
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FOR 7C3 Managing director
Business director Finance director
Helena Lang Cassie Eade Sarah Akhurst
Tamsin Burnett-Hall Nadine Brown
Sarah Maber Kerry Fowler Jane Druker
Sarah Knight L iz B a i rd
Christine Faughlin Tom Shepherd
Liz Stansfield Abbie Schofield
Elizabeth Knipe
Linda Swidenbank
Leeonna Mooney Hollie Hunt Anna Thompson A l i C a r te r Katherine Pantelidakis The Media Consultants (01423 569553) Anisha Panchasara Amelie Srikumar
Michael Doukanaris Louise Gaudern Reema Kanabar
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Hello!
‘All the leaves are brown and the sky is grey…’ goes the classic song by The Mamas and the Papas, although they were singing about California. Here in the UK, October is often one of the most stunning months of the year and we feel it should be celebrated. The beautiful, burnished leaves on our deciduous trees, bright blue skies (we hope), a sense of change, and a need to comfort and treat ourselves before the brutal winter months hit all create a real atmosphere. We urge you to get outside and explore the parks, forests and country lanes around you, and come home to delicious soups, stews, roasts, and a slice of something sweet and delicious. Hopefully that vibe will keep all of us going until Christmas.
Speaking of that great occasion, we’ve got plenty of recipe ideas that will help you get ahead, should you be so inclined. Why not stick our root veggie nut roast (page 27) in the freezer for incoming vegetarians? Or batch cook some of our exclusive recipes from The Curry Guy (page 56) for impromptu guests? You could even start using some of the recipes to plan your festive menus. The baked Camembert and charcuterie sharer (page 79) makes a great starter, and the cider-poached cod and spiced mussels (page 81) a terrific dinner-party main course. Now that we’ve got your mouth watering, do enjoy browsing the issue for inspiration and let us know what you cook. You could win a prize!
L L O
E
H
HELENA LANG HEAD OF CONTENT
editor@seven.co.uk @helenaolivialang
@SainsMagEditor
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