Subject: Budget in mind From: Francesca Brooks
I appreciated delicious. looking at how we can still eat well on a budget in these difficult times [Sep issue]. I’ve recently taken maternity leave and hadn’t accounted for how expensive the cost of living would become. I love good food, but the cost of certain ingredients has become prohibitive. I’d never considered adjusting my fridge’s temperature but did after I read the food waste article. I also delighted in making the not-quite-past-it veg and harissa fritters and loved the recipes using smaller portions of meat. I’ve been making mince-based dishes with half lentils for environmental reasons, but this is also now proving budget friendly. We’ll all feel the impact of the crisis for some time, so thank you for helping readers adjust.
What you’ve been cooking
From: Amy Brake
We loved the perfect pizza recipe [Aug, p114]. It provided my five-year-old with a wonderful afternoon activity while on school holidays when Mummy was running out of ideas... A big thumbs-up from our family.
From: Lisa Jones
I was pleased with my stuffed lamb with Greek-style beans [Aug, p54]. Since I lost my sense of smell and taste two years ago eating has been a challenge, but I love to cook and my husband said this was very tasty.
Subject: Banana reminder From: Sue Innes
Thank you, Harry Hill, for reminding me to buy Fairtrade bananas [Aug, p130]. I’ve become complacent and needed a prod to remember how important it is to support growers and the local initiatives that Fairtrade makes possible. I’m delighted that one in three bananas bought in the UK is Fairtrade and from now on I’ll be part of the Fairtrade banana brigade.
Subject: Under pressure From: Alice Fox
On the advice of a friend, I recently bought a multi-cooker (a pressure cooker, slow cooker and rice cooker in one). In this time of skyrocketing energy costs and increasingly expensive food bills, it struck me other readers may also be looking for tasty and imaginative recipes that use pressure or slow cooking to keep costs down, incorporating more pulses and cheaper cuts of meat. I’d love to see some money-saving suggestions that still have the delicious.
commitment to flavour and quality.
Editor Karen replies… We hear you (and I need these recipes too!). We’re on the case with developing new recipes for slow cookers, pressure cookers and more affordable cuts of meat. Look out for them in upcoming issues of the magazine.
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