I feel the need…the need for speed!
And apparently you do too – the single most common request we receive is for recipes that are quick and easy to prepare, so this issue is devoted to providing delicious dishes which will save you time in the kitchen, with no compromise on flavour, style or satisfaction.
Pull up a chair at our Mexican table as Claire Aldous serves up a festive feast fit for sharing then brace yourselves, because the Food Fast section is the biggest we have ever done - with THIRTY pages of the most irresistible recipes we guarantee you’ll be cooking up a storm! I have had my darling sons living with me lately and have used them as inspiration for the Green Light vegetarian selection and to prove that stunning, irresistible desserts don’t need to be complicated or difficult to achieve, Claire has created our Short’n’Sweet desserts section. To whet your appetites just a little more, here is a sneak peek of some of our favourite recipes from our FAST issue:
Grilled Garlicky Tomato Bread p49
Baked Spanish Rice wit Chicken and Chorizo p58
Fettucine with Artichokes, Hazelnuts and Mozzarella p65
On sale March 2
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.