The cooler month of October is upon us, and for many this means one thing: outdoor eating. A celebration of the weather as much as the food; gathering around a grill with family and friends is quite possibly the best thing about winter being on its way.
FIRE UP THE GRILL
Join us in celebrating it properly, starting off with this gorgeous spatchcocked chicken from chef and food writer Myles Williamson. Follow the step-by-step recipe to recreate the barbecued bird, paired with a peach and parmesan salad. If beef is more your barbecuing thing, you could always try our juicy T-bone steak recipe with griddled chilli pineapple or go the lamb route and treat yourself to a balsamic lamb steak with truffle oil sweet potato fries.
It’s not all about the meat, however. If a vegetarian diet is more to your liking or you’d simply like to up your veggie intake, we have crunchy cauliflower steaks with pumpkin puree and tahini butter and the perfect recipe for a tray full of grilled aubergine paired with a pearl barley salad and a dollop of labneh.
GET SET TO SCARE
As the month moves on to spookier times so do we – Halloween rounds off October in a rather festive fashion, with costumes and cupcakes for all. Get the kids in the kitchen with scarily simple recipes, from pumpkin soup to homemade orangeade, not forgetting a gorgeous ghostly cake, as well as spooky decorations for creating your own haunted house.
Pumpkin is one of our favourite ingredients this month, and it is out in all its glory. From a light and spicy Asian roast chilli pumpkin salad to get you started, to a main of full-flavoured tiger prawn, pumpkin and spinach curry and a spiced pumpkin crumble tart to top it all off, it’s almost as if your menu has been predetermined by this plump, versatile plant.
So there you have it – from feasts al fresco to more treats than tricks this Halloween, the latest issue of FOOD is out. Pick up your October copy for tasty recipes, cooking tips and news about this month’s best buys.