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FROM: MILLIE WALKER
Full-fat or slimmed-down your
magazine never fails to bring joy, and
I’d like to thank you for continuing
your work during lockdown.
When the August issue arrived,
within 48 hours I welcomed two friends
to my garden with watermelon and gin
slushies [p74] before serving your
oven-roasted salmon with maple and
mustard herb crust [p67]. Served with
Ottolenghi sides and followed by
fire-roasted marshmallows dipped in
your timeless ‘wicked chocolate sauce’,
it was a summer feast that carried us
far away from our troubles.
As part of the skeleton crew keeping
St Paul’s Cathedral ticking over
(ironically ticking is the one thing
we’re doing badly – none of us can
wind the clock and it’s losing time!)
as well as project-managing Remember
Me, the online book of remembrance
for the nation during this pandemic,
I know what it’s like to be working
without the support of colleagues
and I think you’re doing an amazing
job. Food brings such happiness to
all communities and you should know
you’re spreading joy with all you do.AVE YOUR SAY...
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Pleasewritetousatinfo@
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seedetailsbelow.SUBJECT: JOINING THE
POTATO SALAD LOVE-IN
FROM: LYNSEY TELFORD
Debora Robertson’s potato
salad article rang true with
me [Aug, p21]. My mum’s
potato salad was a feature
of the many barbecues we
had while I was growing
up and is still a fixture.
I continued to make my
own after too many
disappointing shop-bought
‘potato salads’ – hard lumps
of something that may have
once been potato in a bland,
unappetising mayonnaise.
Then, when I met my
husband, I was introduced
to my mother-in-law’s
version at their Boxing Day
barbecue (yes, a barbecue,
in winter, in Wales). Her
‘cowboy salad’ combined
potatoes and mayonnaise
with crushed garlic,
hard-boiled egg, spring
onion and crispy bacon. I
was immediately hooked.
This is now my go-to
recipe, loved by everyone.
So thank you to my mum
and mother-in-law for
showing me the wonders
of a good potato salad.GOT AN ABUNDANCE
OF BL ACK BER R IES?
Visit deliciousmagazine.co.uk/blackberryrecipes
for oodles of juicy ideas for using up your
brambles, from twists on the classics such as
crumble and jam to an exciting blackberry sorbet
and even a ketchup – great on a bacon sarnie.ONLINE
THIS
MONTH