WHAT TO MAKE, AND HOW TO MAKE IT – DIRECT FROM THE KITCHENS OF OUR FAVOURITE FOODIES
Chef! Authentic Eastern flavours all start with the right spice blend, as Kalpna Woolf knows
Highlights THE BIG O Go organic with this spicy brunch, one of Poco’s best Page 40
CARB ATTACK
Get a comforting cannelloni bake on the go this autumn Page 42
BEET IT
Röstis are a great way to use up this season’s beetroot Page 49
THINK SPICE
This Moroccaninspired marinade is just as great with veggies or meat as it is with seabass Page 46
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51 TELLING PORKIES Andy Clarke gets the recipe for his fave Bellita dish