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Subject: Joy of cooking renewed From: Chris Swan
For many years I was a 24/7 carer for my beautiful mum who had dementia, so meals were tailored to her needs and I had neither time nor energy to cook anything different for myself. Sadly Mum is no longer with me, but delicious. has helped me get back to my love of cooking. I see recipes (shout out for parmigiana stuffed chicken, Sep), tear them out and pin them to the fridge for when I fancy a therapeutic cook-up. Thank you.
A few of you got in touch to share your thoughts on New Year cooking
From: Marjha Golding-Evans
I loved January’s issue; so much content at this time of year is drenched in diets, fads and empty ‘plans’ that it becomes overwhelming and unattainable. You nailed the balance of moving away from the festive excesses with a gentle focus on wholesome nourishment. Here’s to a great 2023.
From: Marcella
I’ve been a subscriber for years, and every issue has so many appealing new recipes that I’m often riven with indecision. So I recently decided to pick a certain cuisine to lean towards, and chose Italian. When my January issue arrived with its stunning pasta dish on the front cover, I knew I’d made the right choice. ‘Grazie’ for the inspiration and kickstart I needed!
Subject: OTT with truffles From: David Watkins
Well done Matija Babić for exposing the truffle scam [Nov Talking Point, p130]. Synthetic truffle oil is a culinary abomination. But even fresh truffles can be a menace in the hands of an over-excited chef. New Forest foragers sometimes find half-decent truffles and supply local eateries. One place used so much you could smell the little devils as you walked past, while another served a truffle menu, complete with truffle ice cream.
Subject: Wot, no haggis?! From: Jacqui Muir
I was disappointed to read the Burns Night menu from Roberta Hall-McCarron [Jan, p32]. It looks lovely, but why change the traditions of a classic Burns Night? After all, a key part of the Burns supper is the reciting of one of his most famous poems, “To a Haggis”, and in this menu there is no haggis to be seen
