delicious UK – April 2018

SUBJECT:Oil change

FROM: Jane Pryor

I was grateful for Sue

Quinn’s article on the

best oils to cook with

[March, p104]. This

has confused me for

some time, and I’ve

now pinned Professor

Grootveld’s guide to

cooking oils on my

fridge. My husband

always chuckles about

what he calls “health

fads” and has never

stopped using butter

(his motto is

“everything in

moderation”). Having

said that, he did agree

to me binning a

half-used bottle of

sunflower oil.

SUBJECT:Reproducing mum’s recipes

FROM: Michelle Turner

I was amused to read about food writers

and chefs having varied experiences

relating to their mother’s cooking

[March, p20]. My mum makes several

greatdishesbutwheneverItryto

reproduce them, using her handwritten

recipes, they turn out looking or tasting

quitedifferent–sheusuallymakes

alterations that she rarely writes down.

I once asked her how to make a larger

quantity of her pea and ham soup. Her

response was to multiply the ingredients by four. I took this literally

and added four times the 60g butter required. I love butter but this

was a serious overdose. When I called her she laughed and said, “Of

course you don’t multiply the butter by four!” When I cook her

recipes now, I refer to a similar one to cross-check the ingredient

quantities and cooking times. So thanks, Mum, for helping me to

develop my own unique style – with a few hiccups along the way!

FROM OUR INBOX...

SUBJECT:Less is more

FROM: Genesta Gunn

How inspiring it was to read Julian Baggini’s

article“When‘justsayingno’isawise

move” [March, p36]. Every year I give up sweet treats

for Lent and am often quizzed: “I didn’t know you were

religious”or“Isittoloseweight?”Myreasonisalways

the same: to reset my body and appreciate things. It’s

too easy to nip into a coffee

shop and leave with a cake

andadrinkwithnothought

that a treat has now become

an everyday thing. During

Lent I cook more, make my

lunches and appreciate the

luxuries.Thebadhabitsdo

sneakback,butwhenIask:

“DoIreallyneedthis?”most

ofthetimetheanswerisno.

What YOU’VE been making this month...

Sausage, fennel & chilli

griddle-pan pizza

Lindsey Lax

Classic ragù &

mozzarella pasta bake

Biagio Amata

Harissa beef with

crispy potatoes

@dinneratthecartmas

Maple syrup & smoked
bacon scones
*A FULL MAINLAND UK DELIVERY ADDRESS AND TELEPHONE NUMBER MUST BE SUPPLIED. ENTRANTS MUST BE OVER 18. FOR FULL TS&CS, TURN TO P129 @palola

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clue on the magazine spine,

then email your answer, with

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to info@deliciousmagazine.

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closes 30 April 2018.

Vouchers can be used in

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SUBJECT: No

myths, no fads

FROM: Gill

Walters

I was delighted

to find the

article on

Dr Aujla and

his philosophy on food in your

March issue [p108]. It’s exactly

what I believe: that food is our

most important medication and

can prevent, relieve or even cure a

number of health conditions. The

recipes look great, without the need

to buy lots of strange ingredients

(which then sit in the cupboard

until the next clearout). I can’t wait

to try them – and to get the book.

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