Cider, that glorious, golden nectar, is having its moment in the sun and we have been conducting one of our rigorous taste tests, the results of which we have for you in this issue. Our recipes are bathed in something of an autumnal glow too – a collection from Sally Clarke including a herb-freckled minestrone with borlotti beans and rosemary; a cracking venison sausage and a splendid baked pumpkin recipe with cream, garlic and gruyere.
Jay Rayner has grown his own pumpkin this year. Or more truthfully, his wife, Pat, did. The joy of growing some of your own food is something many of us appreciate, even if it amounts to nothing more than a tomato plant on the balcony. Jay and Pat have gone for something bigger, the sheer pride of nurturing and eating a vast pumpkin in their own garden.
Waves of nostalgia hit me as I read our extract from Rachel Cooke’s memoir, Kitchen Person, as she described her father’s ritual of spreading dripping on toast, which is so similar to my own (except that her family stored their dripping in a white ramekin, while we kept our precious treasure in “the cup with the broken handle”.) We have a sneak peek of Kitchen Person for you in this issue.
I rather wish I had been in possession of Indira Varma’s advice, in our Life on a Plate, on how to eat fondue earlier in life. Had I known about her inclusion of a dill-laced carrot salad with her pot of melted cheese, I might have escaped that “post fondue feeling” of having just swallowed a bus. I shall now tuck into the Swiss classic with renewed gusto and a side salad.
We also take lunch with Nick Frost, and Rebecca Nicholson gets to eat cream buns with Big Zuu.
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A glorious golden nectar, cider reaches its peak in the sun. We conducted rigorous taste tests and present the results in this issue. Our recipes are also full of autumnal splendor. Collection by Sally Clark, including herbed freckled minestrone with borlotti beans and rosemary. A wonderful roasted pumpkin recipe with crispy venison sausage, cream, garlic and Gruyère. Jay Rayner grew his own pumpkins this year. More precisely, his wife Pat.
Many of us find joy in growing our own food, even if it’s just a tomato seedling on our balcony. Jay and Pat have gone for something bigger, the sheer pride of nurturing and eating a vast pumpkin in their own garden. Waves of nostalgia hit me as I read our extract from Rachel Cooke’s memoir, Kitchen Person, as she described her father’s ritual of spreading dripping on toast, which is so similar to my own (except that her family stored their dripping in a white ramekin, while we kept our precious treasure in “the cup with the broken handle”.) We have a sneak peek of Kitchen Person for you in this issue. I rather wish I had been in possession of Indira Varma’s advice, in our Life on a Plate, on how to eat fondue earlier in life. Had I known about her inclusion of a dill-laced carrot salad with her pot of melted cheese, I might have escaped that “post fondue feeling” of having just swallowed a bus. I shall now tuck into the Swiss classic with renewed gusto and a side salad.
You might have lunch with Nick Frost or Rebecca Nicholson eating a cream roll with Big Zoo. There are good reasons why people choose not to support the Guardian. Not everyone can afford to pay for news now. That’s why we’re determined to keep our journalism accessible to everyone. If this applies to you, please continue reading for free. But if you are able, there are three good reasons to decide to support us today.
1. Our high-quality investigative reporting demonstrates our investigative power in an era when the rich and powerful are increasingly fleeing.
2. We are independent and don’t have a billionaire owner pulling the strings, so your money goes directly to our reporting.
3. It costs less and takes less time than reading this message. By making a small or big donation, please choose to support Guardian journalism for years to come.