RECIPE INDEX Where to find all the recipes in this issue
MEAT
Albondigas 126
Bacon, courgette & caper
one-pot pasta 41
Cantonese char siu 55 Chicken-fried steak 73 Chilli-con-barney 54
Chorizo croquetas with aïoli 82 Fu yung-style eggs with pork 112 MAKE OUR COVER RECIPE
Macaroni cheese lasagne 24 Meatball minestrone with pesto 38 One-pot sausage casserole with
garlic breadcrumbs 30
Patty melt toasties 32
Pork belly with bay, cider & pears 90
Pork belly toasties 112
Quick courgette & bacon alfredo pasta 112 Reuben-style patty melt 32
Sausage & sweet potato traybake 60 Spicy kimchi patty melt 32
Veg-packed cheeseburgers 59
FISH
Ackee & saltfish with dumplings 137 Arroz negro 128
Pea & mint fishcakes 58
Smoky cod, broccoli & orzo bake 36 Tamarind prawn curry 39
POULTRY
Chicken & chorizo ragu 112 Chicken bake with garlic
croutons 40
Chicken, leek & blue cheese pilaf 67
Chicken with chorizo, peppers & saffron mash 82
Chilli con chicken 54
Coq-au-vin & butter bean one-pot 31 Coronation guinea fowl 112
Easy chicken empanadas 112 Grilled chicken drumsticks 45
Next level chicken pie 102
Peanut butter rainbow rice 60
Roast chicken risotto with chicken
crackling 26
Tandoori roast guinea fowl 72
VEGETARIAN MAINS
Apple, cheese & potato pie 28
Charred sweetcorn, red pepper & bulgur
wheat pilaf 40
Coconut cashew & butternut squash
curry 61
Moroccan chickpea & feta pie 106 Pizza pie 72
Sesame & spring onion stir-fried udon
with crispy tofu 37 Stuffed aubergine in curry & coconut
dhal 118
SIDES, STARTERS & EXTRAS
Broad bean & pea chawanmushi 132 Buffalo cauliflower 146
Carrot & ginger soup 66
Chilli cheese fries 112
Corn & pepper tabbouleh 112 Creamy leek & bean soup 66
Fried coconut rice 44
Fried dumplings 137
Greens, potato & chorizo soup 84 Herby broccoli & pea soup 66 Instant udon noodle soup 112
Pan y tomate 129
Pear, walnut & blue cheese tart 88 Quince paste 93
Red pepper, squash & harissa soup 66 Tortilla 127
Vegan date & walnut flapjacks 65 Vegan pumpkin soup 66
COCKTAILS & DRINKS
Beastly blackberry & bay lemonade 123 Ghoulish grape, apple & grenadine
cooler 123
Harvey wallbanger 123
Pear, pumpkin & ginger juice 123
BAKING & DESSERTS
Brioche frangipane apple pudding 17 Caramel crunch rocky road 76
Chin chin 46
Jalebi 98
Millionaire’s chocolate brownie tart 74 Onion pretzels 78
Orange & lemongrass meringue pie 79 Pear & blackberry crumble with bay
leaf custard 90
Pumpkin cornbread with whipped
jalapeño butter 91
Slow cooker sticky toffee pudding 43 Spooky Halloween brownies 50
SERVES 6 PREP 40 mins plus at least 3 hrs chilling and resting COOK 1 hr 15 mins MORE EFFORT
WHAT
A proper pie can cause some structural challenges for a cook, but when perfected, few dishes are a source of as much pride. A good chicken pie should be filled with a velvety sauce that coats substantial chunks of chicken, rather than stringy bits of shredded chicken.
HOW
Traditionally, a from-scratch chicken pie involves poaching the whole bird, but we’ve bypassed that for an easier one-pan filling with even more flavour. We’ve also baked it in a cake tin, so you’re left with a pie that can be easily turned out and cut into neat wedges.
WHAT TO BUY
50g butter
1 leek, inely sliced
8 skinless, boneless chicken thighs,
cut into chunks
1 thyme sprig, leaves picked
2 bay leaves
2 tbsp plain lour
100ml white wine or dry sherry 300ml chicken stock
100ml crème fraîche or double cream
1 tbsp mustard (we used wholegrain, but use
whatever variety you have)
For the pastry
150g cold butter, cut into cubes, plus extra
for the dish
400g self-raising lour, plus extra for dusting 1 egg, beaten