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com/deliciousmagWHAT
YOU’VE
BEEN
COOKING
@just_another_
home_cookmade
theoven-baked
ragù[Sep,p29]and
learnedsomething
new.“I’venever
dollopedbutter
ontobolognese
beforeanditadded
a deliciousrich
flavour!Thanks
forthattiusband
tr edhertoa three-
coursemealof recipes
fromtheSeptember
issue:sweetcorn and
prosciutto soup [p41],
wild mushroom
risotto [p73] and mango
cheesecake [p82]. “The
best date night yet!”Autumnsweettreats,
satisfying pasta and
a game-changer bake
Alice was impresse
by one of Ottolen
recipes [Sep,p58].
“Melanzanealla
parmigiana isa huge
favourite of mine
anyway, but WOW
this recipe just bumped
it up to a whole new
level!Honestly one
ofthetastiest things
I’ve ercooked.”SUBJECT: SNOG, MARRY, AVOID
FROM: LYN DEANE
As lockdown entered its third week,
the frustrations of staying at home
kicked in. Searching for inspiration,
I came across files haphazardly
stuffed with recipes I’d torn out of
delicious. They went back years.
There began a game of ‘snog,
marry, avoid’. Each recipe I cooked
was rated by the family as either
‘snog’ (nice, but maybe not again),
‘marry’ (to be returned to my newly
organised and labelled food file) or
‘avoid’ (never to be made again). It
became an absorbing challenge,
pushing me into cooking well
outside my comfort zone.
I mastered soufflés and discovered
gochujang and white miso, and it
also gave rise to interesting debates.
Most importantly, it made the foster
child we have in our care take quite
an interest in cooking, so he took
over the baking and has now moved
onto the pastry section. We’ve all
decided to keep it going, and each
month select new delicious.
recipes to try. I must say that
Ottolenghi’s soy-cured egg yolks
[Sep, p57] were a surprising marry
we only expected to snog!sed
nghi’s
]e
CO
@foodie_lilly baked some
chocolate and pistachio
viennese whirls
(deliciousmagazine.co.uk)
and decorated them with
colourful sprinkles.Eleano s
treated
oudeliciousmagazine.co.uk 7