COVER STORY Photograph: Hannah Rose Hughes Food styling: Sarah Cook Prop styling: Morag Farquhar
HEAD OF CONTENT
Head of art direction
FOOD Cookery workflow editor
Junior food editor
FEATURES Associate editor Books editor (freelance) Beauty editor (freelance)
ART Art editor Picture editor
COPY Workflow director
Digital and social content lead
Social content editor
MARKETING Marketing manager Freelance circulation &
ADVERTISING Head of commercial sales
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FOR SEVENC3 Managing directors
Head of finance
Helena Lang Cassie Eade Sarah Akhurst
Tamsin Burnett-Hall Abigail Spooner
Sarah Maber Kerry Fowler Jane Druker
Sarah Knight Elizabeth Wood
Christine Faughlin Tom Shepherd
Liz Stansfield Abbie Schofield
Amelie Srikumar Linda Swidenbank
Leeonna Mooney Hollie Hunt Ali Carter Katherine Pantelidakis Anna Thompson Connor Kells The Media Consultants (01423 569553) Anisha Panchasara Rosanne Clays
Michael Doukanaris Matthias Peschel Louise Gaudern Reema Kanabar
CONTACT US Twitter @sainsburysmag Instagram @sainsburysmag firstname.lastname@example.org 020 7775 7775 email@example.com (recipe queries) firstname.lastname@example.org (subscriber queries) 0330 333 0188 (subscriber queries) To contact Sainsbury’s supermarkets rather than the magazine, visit sainsburys.co.uk/help or call 0800 636262
I think there’s something very satisfying about September’s arrival. Even without children at home, that ‘back to school’ feeling pervades everything – a fresh start, if you like, on what to cook, what to eat and how to live now that summer is almost over. I like to use up any leftover ingredients in warm salads or soups and then start to restock with autumn’s harvest treasures, like root veg, orchard fruit and greens. We’ve got plenty of ideas for new-season cooking in this issue, including a myriad of ways to use up homegrown veg, such as a super-cheesy cabbage gratin on page 116, the bramble streusel cake on page 75 and the beetroot pesto pasta on page 114. We’ve also continued to f lag those recipes that help all of us to eat better on a budget. Every one of these costs less than £2 per head in ingredients. If you still find budgeting challenging, turn straight to page 13 for nearly 30 tips on how to cut food bills. There is a treasure trove of ideas and hacks from the experts.
Finally, our food director Sarah developed and tested her recipe for our cover-star cottage pie at home. Her husband Dan, who must be one of the luckiest men alive, vowed it was her best recipe ever, and he’s had plenty to choose from! Why don’t you make it and let us know how you get on…
L L O
HELENA LANG HEAD OF CONTENT
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