Delicious UK - (07)July 2020

YOUR delicious.

SUBJECT: COOKING

FOR COMFORT

FROM: ERICSON CHIA

I’ve been an avid reader of

delicious. for the past two

years, from our home in

Malaysia. I’m a physician,

and when the pandemic

struck I was called to the

frontline. On the days when

I’m not working we’ve been

locked down at home, and

I’d like to thank delicious.

for the mouthwatering

recipes I’ve cooked for my

family during this time.

Cooking helps me alleviate

stress and it’s gratifying to

tuck into a scrumptious

meal. Food brings people

together, and together we

will beat this pandemic.

Screening your guests

WHAT YOU’VE

BEENLOVING ON

OURWEBSITE

FIND

THE

RECIPES

ON LIN E

NOW

STAR EMAIL

FROM: SIMON ROSTRON

I was impressed by the way you turned

the May/June issue of delicious. around

so quickly to make a positive contribution

to quarantine life. You referred in it to

having a Sunday roast, ‘even if there are

fewer people around your table’ – but that

isn’t necessarily so if you allow virtual

people to be included. My partner and

I have already had two successful dinner

parties where a group of us, connected

online, dressed up and dined together

(even though we may not have been eating

exactly the same food). The last such

‘dinner party’ lasted a good four hours!

Our collection of

best-ever tapas

recipes has been

a huge hit...

Cook up a Spanish feast

with patatas bravas (left),

salt hake fritters, crispy

squid, sherry-glazed

chorizo and more.

Visit deliciousmagazine.

co.uk/tapasrecipes

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MAILUS [email protected]

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SUBJECT: CONSULTING MY

FILES IN FURLOUGH

FROM: TREVOR SOUTHAM

Living in a terraced Victorian

house, space is at a premium, so

I don’t have the luxury of being

able to retain all my copies of

delicious. Once I’ve read an

issue, I tear out the recipes

I want to keep and put them

in my own recipe books (A

presentation files) for when

I have time to try them. Being

on furlough has given me the

opportunity and we’ve enjoyed

many ‘new’ recipes from past

issues, trying a wider variety

than we previously had time to.

We’ve found two new favourites:

beef carbonnade [April, p100]

and creamy tarragon chicken

casserole [Oct 2019, p98].

Thanks for the inspiration!