Dinner For Six - dish 102
Join Sarah Tuck in the kitchen as she shows you step-by-step instructions for serving up a fabulous autumn entertaining menu from the Dinner for Six section of our latest issue – dish 102 – ON SALE NOW! On the menu is our Charred Green Bean and Nectarine Salad as well as Market Fish with Pistachio Salsa. And for dessert, our Baked Pear, Ginger and Citrus Pudding.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!