Table of Contents NO.67 OCTOBER 2017
STARTERS 08 HERO INGREDIENT Doing it for the squids 18 SIX PACK Cracking cake pros 21 LOCAVORE Manic for organic, with Helen Browning
CHEF!
34 Melanzane parmigiana, by Phillip Howard 37 Salt and pepper squid, by Pranee Laurillard 40 Wild mushroom risotto, by Amanda Stowell 43 Clover Club cocktail, by Danny Walker ADDITIONAL RECIPES
10 Squid with bomba rice, by Freddy Bird 58 Hake en papillote, by Becci Nicolle
KITCHEN ARMOURY 51 SUPPER CLUB A volcanic wine-themed dinner with Fuga 60 WANT LIST
MAINS 69 STREET TALKIN’ The rise of street food culture 77 FESTIVAL FEASTING Gearing up for Abergavenny Food Fest 83 THE C-WORD Christmas parties are go 97 GRILLED We chat to internationally celebrated chef and writer Yotam Ottolenghi
AFTERS 112 Burger Theory 115 Spuntino 120 Woolley Grange PLUS: 66 LITTLE BLACK BOOK Tom Bowles shares his fave foodie joints
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