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Subject: Looking forward to comfort food From: Claire
I’ve been so busy moving house that I missed summer, and now, in my new home, I’ve been pining for the warmer months. Not any more: your October issue made me look forward to autumn and winter, and the section on chestnut recipes, in particular, has inspired me... It’s time to open that tin of French chestnut purée I’ve not known what to do with. Thanks for helping me look forward, not back.
Last month’s Talking Point, on the topic of orderly vs disorderly spice racks, sparked differing opinions…
From: Sarah
I always flick to Talking Point first, but I was disappointed to read the narrow-minded opinions of Cat Thomson. Apparently, if someone is a “perfectly coiffed queen” and “ironically... called Saffron”, they couldn’t possibly know how to cook. Why would someone’s appearance, name or cupboard tidiness have any impact on their ability to create a meal? It isn’t exactly encouraging readers that anyone can cook.
Editor Karen replies…
Thank you for your feedback. Cat was referencing the social media craze of people posting pictures of perfect spice racks and cupboards, everything decanted into shiny jars that look as if they’re never opened. Sorry if the tone missed the mark for you. We’d love to know what other readers think.
From: Marie Harvey
I loved Cat’s article. She is so like me. I have a drawer full of jars, tins and packets of spices, plus tubs of curry spices from an online firm as we adore a good curry. As for the others, well, what can I say? I must hold a record for the number of jars and packets whose aromas fill my kitchen. Cinnamon sticks and star anise I have left over from my crafting are in jars too. I can’t help myself – if I come across a mix I haven’t tried before I must buy it… My local Asian supermarket is like a magnet. My advice is to go for it and try any spice once or twice until you find what you love most.
TOO GOOD FOR THE RECYCLING BIN Last month, one reader (Paul) asked what to do with a surplus of back issues of magazines. You shared some excellent tips…
From: Nicola Walker
Once I’ve cut out all the recipes I want to keep, I use the picture pages – of which there are obviously many – to make these bowls [below left].
From: Cath Towers
When moving from our home of 37 years, I needed to start thinning out our possessions (aka all the delicious.
magazines). Top tip: Save only your favourite recipes from each i
