Dinner For Six - dish 102
Join Sarah Tuck in the kitchen as she shows you step-by-step instructions for serving up a fabulous autumn entertaining menu from the Dinner for Six section of our latest issue – dish 102 – ON SALE NOW! On the menu is our Charred Green Bean and Nectarine Salad as well as Market Fish with Pistachio Salsa. And for dessert, our Baked Pear, Ginger and Citrus Pudding.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.