1. For a cool winter warmer try pizza

WINTER, especially one that’s been as wet, windy and chilly as this, demands comfort food: warming, reassuring and very easy to eat.

2. Food for thought

No one who has only heard of Prue Leith because of her appearances on the BBC’s Great British Menu (GBM) could really guess what she’s like.

3. A real winter warmer

As the clocks have already just slunk back by an hour it’s time to take heart that the winter evenings can deliver much more than a chill – think hearty stews, soups and, for Bonfire Night – mushrooms!

4. Here’s to the best of British

British Food Fortnight is due to kick off in just two days, and if you are inspired by tempting delicacies produced and cooked on our very own doorstep then there are plenty of opportunities to get stuck in.

5. True food for thought

We are still in the midst of Organic Food Fortnight, and if you have yet to experience anything organic then you are very well placed to start.

6. Also in September's Food Monthly

7. Mummy, I’ve completely ruined the chilli con carne!

I was thumbing through a food and drink section in a weekend paper recently and there amongst the must-have foodie gadgets like a pizza wheel that comes as a cutlery set with a matching fork, intended to be used instead of a knife (I feel another column coming on), I spotted the blurb advertising cookery courses for students.

8. Brace yourself for the tastiest game bird... Partridge

As some of you may know, I have a particular love of all things wild (I am talking food here!) and in my pub, The Pot Kiln, we serve a menu that is completely driven by the seasons and what is available locally. 

9. Student survival guide

Students typically have a budget of about £20 a week to spend on food, but if you blow it in the first weeks of term, a diet of only baked beans is not much fun – your friends won’t appreciate the flatulence either. But with a bit of effort even novice cooks can eat well on a budget. Alison Hepworth gives you some pointers.

10. Go really wild!

OUR plate is overflowing with great features this month.

There’s such a variety of growers and producers in this area we have a huge menu to choose from.