Probably the most important publications in Runequest / Glorantha in years are the new Cults of Runequest books.

There will be 11 books in total, listed here in no particular order: Prosopaedia, Lightbringers, Earth, Mythology, Darkness, Water, Solar, Lords of Terror, Horned God, Invisible God, Lunar Way. Those in bold are already available. The Mythology book is coming in October.

The first one was the Prosopaedia, published first simply, I think, because it was ready first. On its own it's not that great a resource for players - though may be for GMs because it's effectively a summary of what was to follow in the individual pantheon books.

The Lightbringers and Earth pantheon books are a different kettle of fish. Containing, between them, 35 cults, including those most commonly used by players of Sartarite and Praxian focused games, and adding the same kind of detail as the ground-breaking Cults of Prax from all the way back in 1979.

One of the great things about the cults books though, are the cults which players don't tend to play. These are not just a bunch of cool new spells and skills for PCs to bring to bear, they're part of the monumental world-building of Glorantha. Some of these gods exist not to be be part of a party's toolset but simply because they are interwoven into the mythology of Glorantha and deserve to be present.

All available from Chaosium, of course, as print (with free PDF) and also from local game shops which are part of the Bits and Mortar initiative.

If you run a game, or play a game, based in Sartar or Prax, I'd say these books are pretty close to being essential to deepen your understanding of the cults of Glorantha.

Seasoned and air dried in the fridge overnight, except the tandoori wings which marinaded in spices and yoghurt.

On the Kamado Joe at 120'C for half an hour.

Then I opened the vents up to get to about 200'C and flipped several times for about another half an hour.

Once they were done, I took them off to rest and quickly grilled a couple of hotdogs for The Boy.

Meanwhile, I made up Buffalo and BBQ sauce and tossed some wings in each.

Bonebowl.

Jamaican Curry Chicken

Feeds 6 or so, I reckon.

• A dozen boneless chicken thighs, each cut into about 3 pieces
• 2 large carrots, sliced
• 1 large potato, diced
• 2 cups chicken stock
• 1 cup coconut milk

Marinade

• A hefty glug of oil
• 6 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 1 bunch spring onions / scallions, chopped
• 1 scotch bonnet, chopped
• 1 tbsp Jamaican curry powder
• 1 tbsp Jamaican all purpose seasoning
• 1 heaped tsp ground allspice
• 1 tsp dried thyme
• A few decent grinds of black pepper

1. Mix all the marinade ingredients in a bowl, combine with the chicken, leave to marinate ideally overnight.
2. In a large skillet or dutch oven, heat some oil then fry the chicken in batches so as not to crowd the pan.
3. Return the chicken to the pan with the carrots, potato, and stock, stirring to deglaze. Mostly cover and simmer for 30-40 minutes or until the potatoes are cooked and the liquid reduced to a gravy.
4. Reduce the heat, add the coconut milk, stir and warm through for 5 more minutes.
5. Serve with rice and peas.

If you're using a traditional charcoal grill or a barrel smoker like this one, I recommend using a charcoal chimney to get the party started. I fill mine 3/4 full of charcoal, then roll a couple of sheets of newspaper with a drop of vegetable oil and kind of wedge it under the chimney. Lights first time and gets the charcoals going quickly.

To add a little flavour to the smokiness, I used Jack Daniels barrel wood chips, bay leaves, and allspice berries soaked in water for an hour or so before the cook.

After the chicken temp hit about 65'C I took the chicken off the hooks, put the grill grate in and left the lid off to finish the chicken over a higher flame and get the skin a little more crispy.

Served with potato salad; red cabbage and pecan coleslaw; watermelon, mango, feta, cucumber, mint and basil salad.

So warm and comforting. Every mouthful a hug. It was cobbled together a bit from other recipes but approximately this:

1. Make a roux. I took it to a dark hazelnut level of colour.
2. Add finely chopped onion, celery, and green pepper to the roux and fry, stirring often for a few minutes..
3. Add chopped garlic and fry, stirring often. I was going to add some anchovies at this point, but couldn't find them, so I didn't.
4. After a couple more minutes, push the veggies to one side then add a decent squeeze of tomato puree to the clear half of the pot, stirring it to release the aroma, then mix it in with the rest of the veggies.
5. Add spices and aromatics. I went with a Cajun spice mix (called 'Slap Ya Mama'), salt, pepper, thyme, oregano, and a couple of bay leaves. But really you could do pretty much anything at this point depending on the spice profile you fancy - saffron or smoked paprika would both work really well here to give a more Spanish feel for example.
6. Add some dry white wine, or beer, slowly, stirring. The roux will glob up, but just keep gently stirring and adding liquid until it's started to loosen. I'd guess I used about 250-300ml. Keep on the heat, stirring, for about 5 minutes to let the alcohol cook off a bit.
7. Add chopped tomatoes - fresh or canned.
8. Add more liquid. I went with a bottle of beer and 500 ml of fish stock, but just fish stock would work fine.
9. Gently simmer for an hour, or so, stirring every 15-20 minutes, letting it approach the consistency you want because it'll thicken over time.
10. Adjust the seasoning.
11. Add chopped fish / prawns / other shellfish. Stir gently because you don't want the fish to break up. I gave it about five minutes and the fish was perfect, but adjust depending on what you're adding.
12. Garnish with finely chopped parsley and spring onion, and plenty of lemon for people to squeeze over.
13. Serve with fresh baked, crusty bread to mop up the juices.

Argentinian grilled chicken cooked over charcoal and wood, basil roasted baby potatoes, heart of palm and avacado salad, and homemade chimichurri.

Hi all, if you’re interested in cooking over fire please consider joining and posting to /c/cookingwithfire!

It's a community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle!

This is fantastically fresh and lively and goes great with slow-cooked barbecue, or smoked meats. The feta provides a contrasting texture and saltiness to the sweet fruit.

The recipe is the name of it really.

1. Cube some ripe watermelon and some cantaloupe or orange honey-dew
2. Likewise some mango
3. Peel, deseed, and chop a cucumber
4. Half some cherry tomatoes
5. Dice or crumble some feta (I know, I used one of those tubs of cubes... it's really not the best, but it was in the fridge. I'd like to blame my wife but I do all the grocery shopping so I must have been feeling exceptionally lazy)
6. Finely slice a small red onion
7. Finely chop a fistful of mint and an equal amount of basil
8. Drizzle over some olive oil, a restrained splash of fresh lemon juice, salt (not too much because of the feta) and freshly ground black pepper

You can prepare this up to a couple of hours in advance. Much longer than that and the mango, in particular, starts to lose its texture and is a lot less pleasant.

I'm not a massive fan of complex, sweet, fruity coleslaws. This is very simple and very good.

• 1 small red cabbage
• 1 large red onion
• Olive oil
• Lemon juice
• Mayonnaise
• Salt
• Pepper

1. Slice the cabbage and the onion as finely as you can. A sharp knife will really, really help here.
2. Mix the cabbage and onion in a bowl.
3. Add a good drizzle of olive oil, a fair splash of lemon juice, and a restrained squirt / dollop of mayonnaise (I use the Hellmann's squeeze bottle - homemade mayonnaise would obviously be better but this is the super quick and easy recipe).
4. Salt and pepper to taste.

You can serve it immediately for maximum crunchy texture, or up to 24 hours later for a creamier, softer, more luxurious texture (though you will want to drain some of the liquid that will naturally accumulate in the bottom of the bowl).

If you're serving it with something very rich and fatty, add a little more lemon juice to give it some extra zip to cut through.

Hi all, if you're interested in cooking, following recipes or making up your own, please consider joining and posting to /c/recipes!

The official recipe for ragù alla bolognese, known throughout the anglosphere as the bolognese in spaghetti bolognese - which was been held on record at the Bologna Chamber of Commerce since the 1980s - has just been updated to reflect changing tastes.