YOUR delicious.
GOODBYE TO CLING FILM
FROM: AMANDA GARDNER
I read ‘What can I use instead of cling
film?’ [Mar, p126] with interest. I stopped
using cling film over a year ago. The
last remaining roll in my kitchen is almost
untouched, except for the occasional
wrapping of pastry to rest it in the fridge.
I don’t bother with beeswax wraps, waxed
paper or silicone bags as suggested in your
article, and I rarely use foil either.
Leftovers go in endlessly reused
Tupperware boxes, and I cover plates and
bowls (containing, for example, my
overnight oats) with another plate or
upturned bowl. It seems to work perfectly
for keeping the food fresh – and for those
concerned about food hygiene, none of us
has suffered any ill effects. I do like the
cotton bowl covers by Spaza Home on p
of the March issue, though – a great idea.The simplest way to cut
down on single-use plastic
3
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WHATYOU’VEBEENMAKING...
CLOCKWISE FROM TOP LEFT
Kimberley Walker
Sticky date pudding with
banana praline@madebymrmillas
Apple and cinnamon
crumble cake
@hcrag x
Hot cross millionaire’s
shortbread
@everyoneskitchen_
Lamb and orzo casserolePS LOOKING FOR
FEBRUARY’S CRYPTIC
CLUE SOLUTION?
Find it on our puzzle
page, Cuppa Time,
on pSHARNE WORRALL got in touch to share
her top freezer tip to avoid food waste
We have a simple system when we fill up the
freezer with spare meals, leftovers or bulk
buys: we keep a list of what we put in. We
keep it on a readily accessible clip on the
freezer. You write down what goes in and
cross it off when it comes out. It saves on
duplicate buying when you go shopping.
Ideally I’d love a fancy barcode system,
but my simple list isn’t onerous and saves
time and money. Try it – it works.IT’S ALL ABOUT THE TASTE
FROM: HANNAH ARROWSMITH
I couldn’t agree more with
Debora Robertson’s article
‘In praise of good plain cake’
[Mar, p66]. Surely the
pleasure of that time-
honoured tradition of licking
the spoon (and bowl) as a
child is what baking is about?
It’s unlikely the memory of
a rainbow unicorn cake will
stick with today’s children in
the same way as simple baking
with Mum while wearing an
oversized pinny. I remember
us making butterfly cakes with
plain buttercream and wings
made from the tops, sprinkled
with icing sugar.
The joy of baking and giving
someone a homemade cake
is about love – something
that can’t be replicated by
a plastic-tasting, shop-bought
fondant fancy with an
unfeasibly distant best-before
date. I stand with Debora.