Hello, Friends of Pit!

As the festive season hurtles unavoidably towards us, it’s time to think about gifts. This can be an anxiety-inducing task, so we are here to make life easier with our carefully curated FESTIVE GIFTING BUNDLES!

There are two bundles to choose from, both of which are live on our website now!

This bundle contains three of our most unexpected and successful issues, each taking a look at a topic people think they know well, but actually don’t.

The America Issue looks at American food in all its fun, fascinating and fu**ed up glory, while the MSG Issue - our most popular ever - unravels myths about the ingredient and takes readers on a wild and wonderful journey into the world of flavour. Completing the set, our Beans Issue zooms in on one of the hottest ingredients of 2025, showing how this staple ingredient is so much more interesting than we ever thought possible.

For those who like to have fun with their food!

Our Sauce Special starts at breakfast, then runs riot around the world, right up into outer space. Browse the night markets of Zambia and Malaysian Borneo with our Night Market special, which hums with the bustle and excitement of a strip in full swing, and finish your trip with a kebab, as our dedicated issue gets you in the mood for one of the world’s most beloved and (often misunderstood) foods.

This recipe from our sold-out Potato Issue is based on the great American sandwich, the Sloppy Joe. The topping has a depth of flavour and sweetness that’s entirely out of proportion to the cooking time; it’s amazing the difference a few carefully chosen seasonings can make. Pile these high with toppings – we think jalapenos and sour cream are essential, but you could also add cheese, coriander, more chilli… even tortilla chips?  

Serves 4

4 baking potatoes
1 onion, peeled and finely diced 
1 green pepper, finely diced  
450g minced beef
1 tin passata (500g) 
4 cloves garlic, crushed or finely grated 
1 tablespoon Worcestershire sauce 
1 tablespoon caster sugar
1 teaspoon American mustard (eg French’s) 

To serve
Sour cream 
A handful of chives, finely chopped 
3 tablespoons jalapeños, chopped 

Preheat an oven to 200°C fan. Rub the potatoes with a little oil and cook for 20 minutes, then turn the oven down to 170°C fan and cook for 45 minutes to 1 hour more until they are deep brown in colour and soft all the way through.

Heat a frying pan and add a splash of oil. Add the onion and green pepper and cook gently until soft but not coloured, around 20 minutes. 

Add the crushed garlic to the pan and cook for a minute or so more, stirring. Add the minced beef and cook until browned, then add the passata, Worcestershire, sugar, mustard, some salt and a small mugful of water. Cook on low for 15 minutes, stirring regularly. 

Serve the minced beef on top of the cooked baked potatoes, topped with sour cream, chives and jalapenos. 

Don’t forget, you can save £3 on each issue by subscribing. That’s a third off! You’re only charged when a new issue is released.

And do share your copy on social media. We’d love to see where you’re reading. Follow us on Instagram @pitmagazineuk

Helen, Holly & Rob x