Delicious UK - (07)July 2020

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WHAT YOU’VE BEEN

MAKING AS THE

WEATHER WARMED

@claricinha70 made

asparagus, crispy potatoes

and radishes with herb

hollandaise

Alison Richardson

emailed to say her

husband has been

making a pudding

once a week to lift

their spirits –

bakedlemon

cheesecakewith

pineappleflower

@fooddiaryofag

thenorth tuck

James Knappett’s

Goan roastchicken

@harrieats92 enjoyed

steaktagliata with

ispyfried gnocchi

sco

‘Burgers’ have been

the big search hit

ofearly summer

vehow

@homemade_morgan

decoratedhis foolproof

tripleginger traybake

‘

t

SUBJECT: THRIFT

IS FOR LIFE

FROM: PATTI SUTTON

I found the Loose Ends

Special [May/June,

p88] refreshing,

particularly during

this difficult time.

For years after

World War II,

I recall it was a case

of making do,

and things learnt

from my mother

and grandmother

still stand me

in good stead.

I’m a believer

in using all of

everything – particularly fresh

food, in easy soups, stews and

the like. I never throw away

root stalks, which at worst

can be boiled to make stock.

Root veg peelings make an

alternative to potato crisps

when lightly oiled, seasoned

and baked for 20 minutes – a

great way to economise and

eat well with just a little

imagination. It’s good for the

climate and environment, too.

See p

for ideas to

save money

on your food

shop

s

crisp

alfresc

wers

s a hit

W

Welov

@home

girlfromg