While our springtime parties may have shrunk in numbers (and increased in spacing) thankfully, they can still be delicious. In our October issue, we show you how to make your seasonal gatherings count with generous, heart-warming food that brings everyone together.

I think we can all agree, it’s not a party until someone brings out the potato salad. This month, it’s Hayden Quinn and his version comes spiked with hot smoked salmon, sugar snap peas and horseradish cream (we can tell you now, it won’t last long).

If it’s side dishes you’re after, we’ve got you covered with fresh salads and vibrant vegies. For something leafy and green, Dominic Smith delivers with a garden salad in a buttermilk ranch dressing. For something light and bright, there’s barbecued corn and chorizo tabouli, and cabbage and carrot slaw in an avocado green goddess sauce.

Yotam Ottolenghi returns this month with an exclusive feature of springtime dishes, extracted from his brand new cookbook, Flavour. Get the party started with Yotam’s show-stealing cover recipe for feta and herb filo pie, which doubles as an impressive centerpiece. He also shares some new salads, from melon and buffalo mozzarella salad with kasha and curry leaves to icebergs wedges in a smoky aubergine sauce (yes, please!).

Never know what to bring to a barbecue? Delicious food director Phoebe Wood and assistant food editor Helena Moursellas will make sure you’re the most popular person at the party.  Whatever the occasion,  you can’t go past their pasta salad with pea pesto and hot smoked salmon, or pork and chorizo sausage rolls with chilli jam. You’ll definitely get an invite back.

If you’ve been asked to bring dessert, don’t panic. Our ruby-red rhubarb desserts are guaranteed to impress. We’ve added the zingy springtime fruit to creamy custard tarts, vanilla sponge and coconut rice pudding, that work perfectly with its tangy flavour and show off it colourful stalks.

Planning a post-Covid holiday? Take a trip through the streets of Mexico City in our October travel pages. We’ve mapped out your itinerary from the best place to eat, drink, shop and stay, so all you need to worry about is what to pack. While we wait for a safe time to travel, we’ve found you a great holiday at home. Wine expert Mike Bennie takes you through some of the best cellar doors and winery restaurants in the country for the ultimate foodie experience in your backyard.

The October issue of delicious. is on sale now.