Delicious UK - (10)October 2020

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WHAT

YOU’VE

BEEN

OKING

@stillkay_

justbetter dunked

some crudités into

August’s lemony

white bean and

garlic dip [p68].

“Found theperfect

alternativeto

hummus”

made Skye

lpine’s easy

Aphrodite’s roast chicken

[Aug,p17]. “On a lazy

Sunday, I wanted

a chicken roast dinner

but couldn’t muster

the energy – this is the

solution. I know Skye’s

book is about cooking for

friends but I prefer to

keep this one to myself!”

“My disco dancers

celebrated their

return to school” Now her childrenar

back at school,Jou

their cookie cutter

jazz up her beefan

mushroom pies

[Sep, p27] with“disco

dancing divas – they

tasted fantastic too”.

SUBJECT: I PINE

FOROPINION

FROM: ROSIE

When I received

theSeptember

magazine, I eagerly

flipped to the last

page for the

opinion piece, as

I mostly do. I say

mostly because

sometimes, when

I knowI havetimeto sit and read

the mag from cover to cover, I save

the last page until, well, last – like

leaving the crispiest roast potato for

a treat at the end of a Sunday roast.

Please let this be a pause rather

than a stop to the back-page opinion

piece. I don’t always agree with it

but I do always enjoy reading it.

• Would you like to see a return of the
  ‘A good rant’ feature? Let us know at
  info@deliciousmagazine.co.uk. While
  you’re at it, we’d love to hear from
  you about what you’d like to see in
  delicious. Write, or join our reader
  panel – see details, bottom left.

mmus.

e

used

ersto

O

Jenny O’Brien wrote to tell us

about a favourite kitchen tip

When I finish a jar of sun-dried

tomatoes, olives or anchovies, I

save the oil to make salad dressings

or add to pasta sauce. Anchovy oil

is great for frying onions and mince

• it takes shepherd’s pie to the next
  level. It’s a fab way to make these
  expensive ingredients last longer –
  plus,noriskof blocking
  your sink with too
  much oil.

S F F W t m

fl

p

o

I

m

s

Randi used her sourdough

starter (called Bubbles) to

make sourdough pizzas

from the August issue [p92].

“I couldn’t figure out how

to work this ‘wet’ dough

into pizzas, but your article

saved the day. I had to fight

to get a picture before the

pizzas were wolfed down.”

y

Juli

Mc