delicious world.
STAR EMAIL
Subject: In praise of comfort From: Harriet Eley
Congratulations on an excellent January issue. My godparents buy me a subscription every Christmas and I love it; it feels like getting a present once a month in the post.
I find the ‘new year, new you’ and ‘healthy, healthy, healthy’ messaging we’re bombarded with depressing. That’s why I found your mantra for January so refreshing. ‘Hunker down and embrace the winter cosiness’ – such a better way of facing the first, often coldest month. It’s given me a positive outlook for the weeks ahead.
Subject: Doubling up on carbs From: Cosette Reczek
Why stop at one carb when doubling up works so well? Indeed! I loved these recipes [Jan p22] not only for how they tasted but also because they’re an antidote to the grey, cold winter. Looking forward to doubling up on carbs soon.
Subject: Life is short... eat the carbs From: Francesca Murray-Smith
I smiled as I opened the paper packaging to reveal your January issue... I was so pleased to see the warmth of comfort food on the front cover and, as I scanned the text, wonderful dishes and ingredients. In the cold dark nights of January we’ll be cooking comforting dinners and wholesome lunches, and I want to thank you for embracing this way of thinking.
Subject: Letter to a legend From: Ellie Smith
I’ve just read Sue Quinn’s letter to Florence White [Jan p88] and found it so moving. Sue’s passion for celebrating this lesser-known food writer’s achievements is infectious, and Florence’s tireless work recording recipes from across the country is inspirational. I hope Sue’s piece in delicious.
will help her find a publisher, and I eagerly await the chance to read the book.
Subject: The perfect apple cake From: Wendy Gould
The Dorset apple cake [Jan p90] was just what I needed after all the rich fruit, spice and chocolate cakes over Christmas and new year. Bright, tangy apples and comforting vanilla in every bite. Perfect in its simplicity and one that didn’t hang around.
Subject: A bespoke collection From: Aprille Wilson
I’ve been a subscriber for 10 years and am reluctant to throw any issues away. I’ve recently had the idea of turning them into a homemade recipe book for our 24-year-old son. I’m so excited for him to return from his travels so I can give him a book filled with meals and puds for him to cook in his own kitchen.
STAR PRIZE
This month’s star email wins a Magimix Mini Plus
