“This issue is packed with easy-to-make recipes for the cooler months with nourishing mid-week meal ideas,” writes Editor Michelle McHugh. “You won’t want to miss our fall fast, sprinkled with beautiful in-season nuts, while we get ready for Easter with a collection of festive baking ideas. Enjoy!”
Head outside with Garden Editor Franco Sessa and learn about planting broad beans, rhubarb, spinach and apples. He also looks at the new wave of urban foraging and shares recipes for your autumn crops, including Greek-style lentil and silverbeet soup and champagne jellies with grapes.
As summer fades, we look to comforting, wholesome dishes with lingering sunny-day flavours to celebrate the new season. Discover delectable ways to cook with figs and quince, including Sicilian-style ricotta cheesecake, fig salad with stilton dressing and quince tarte tatin. Mushrooms are the star of the season, be it in chickpea crepes with goat’s curd, or slow-roasted with Italian sausage and pasta. Of course, we can’t forget the ultimate autumn vegetable, butternut pumpkin, featured on the cover as pumpkin pasta with brown butter and gorgonzola.
Discover easy and nourishing seasonal dishes, like hearty seafood hotpot, tender lamb, and umami-laden French flatbread. Plus, ‘dinner tonight and lunch tomorrow‘ ideas and scrumptious plant-based dishes packed with flavour and nutrients.
Start experimenting in the kitchen and learn how to make-your-own spice blends and dive into mouthwatering puddings, crumbles and cakes.
In our Wellness section, we look at iron-rich foods, how to eat for brain health and new research on the link between fruit and vegetables and healthy living.
Head to Cooking School for some kitchen inspiration, including how to make milk kefir, delightful high tea ideas and the best nut butters to try.
On sale now. Get your copy of INSEASON Autumn in supermarkets or online at mindfood.com/shop – available in New Zealand only.