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Magazine Description

In this issue

It’s our thirteenth birthday! Bring out your baking equipment and try our cover star, the Harvest Showstopper cake, to celebrate with us. This issue is brimming with autumn-winter specials, steak suppers and wholesome meals that you can batch-cook. For a weekend special, try Tom Kerridge’s DIY kebab shop menu to bring the doner experience to your table. And since Halloween is just around the corner, keep children busy and entertained with our selection of spooky ghoulish treats, from eyeball fruit punch to slime pies. Enjoy cooking!

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