In der aktuellen Ausgabe von BBC Good Food

• OUR AWARDS
  Britain’s number one food media brand
• Have you joined the air-fryer craze?
  Few people had heard of them two years ago, now we’re all crazy for air-fryers – just one of the findings from our survey of Britain’s eating and shopping habits
• reach for the pies
  When you crave comfort, a home-baked pie always hits the spot, so try a twist on a classic or one of our genius inventions
• make now, enjoy later
  Batch-cook warming dinners, then stash in the freezer to save time later in the week
• Nadiya’s cosy nights in
  Enjoy the comforts of autumn with these warming recipes from Nadiya Hussain
• Cruise along the Rhine and Blue Danube
  Experience the charm of Europe’s historic riverside towns
• Homemade Halloween
  Keep the kids busy this half-term making spooky decorations, no-carve pumpkin ornaments and fiendish treats to scare up some fun
• Rosh Hashanah
  Mark the Jewish New Year in style with these inspiring recipes
• Can spicy food fight ageing?
  Discover new ways to incorporate spices into your diet and reap the health benefits
• better brunching
  Liven up brunch or lunch with a kick of chilli in a low-fat recipe that also packs in four of your five-a-day
• noodles
  As well as being convenient, noodles are a great vehicle for packing in wholesome, fresh veg
• Grow it, cook it
  BBC Gardeners’ World presenter Adam Frost shares advice on how to grow your own squash, showcased in recipes from our food director Cassie Best
• Top to tail cooking
  Waste less by using every part of your vegetables from colourful beetroot tops to squash peel
• What’s in your October case?
  Every month we hand-pick delicious wines for you to pair with our favourite seasonal recipes
• Slow cooker surprises
  Get more out of this energy-saving gadget with our new go-to recipes
• Sustainable shop honey
  Swap generic supermarket honey blends for something local, packed with flavour
• Quick & clever traybakes
  You only need 15 minutes or fewer to prepare our all-in-one dinners, then sit back and let your oven do the work
• Waste fewer herbs
  Each month we highlight a commonly wasted ingredient and offer tips on storing and using it up
• Tom Kerridge’s double chocolate hit
  Turn a popular Spanish street food into dessert with a sauce you can use in lots of other ways
• John Whaite’s corned beef hash
  The Bake Off winner and Strictly runner-up shares his version of a comfort-food classic
• Comfort on a plate
  With the nights drawing in, retreat to the kitchen to cook warming meals with flair – from chef Yotam Ottolenghi and his team
• Get out & about
  Welcome in the autumn months with events to celebrate new season’s produce
• Cooks the books
  Our columnist fondly recalls her mum’s cooking while flicking through a book of Maltese recipes by Simon Bajada
• Perfect pub grub
  Recreate the gastropub experience with these recipes from chef and BBC Saturday Kitchen host Matt Tebbutt
• André Rieu’s magical Christmas concert
  See André and his orchestra on a special festive trip to Maastricht in the Netherlands, and visit the Christmas markets
• Prepare to sparkle
  Capture the flavour of seasonal cranberries in a jam and add glitter for a festive touch
• Next level mushroom risotto
  Choosing the right ingredients and finishing with cold butter helps create a memorable dish of silky rice packed with umami flavour
• Learn something new
  Up your cooking game with tips and tricks from skills editor Barney Desmazery
• 5 of the best slow cookers
  Pack deep flavour into your meals while saving on energy costs with these models – and see page 79 for recipe ideas
• Raise a glass
  Spook your party guests with our blood-curdling cocktail and browse drinks to add to your Halloween shopping list
• A FESTIVE day out awaits!
  And we’ve got quite the spread
• Be mindful about meat
  Find out how buying mutton, venison and goat can help tackle food waste, and try our recipes to make the most of these flavourful meats
• Pepped-up pasta
  Mark World Pasta Day (25 October) by serving this comforting recipe spiced with North African merguez sausage