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Back in October, we celebrated the Jewish New Year at home – 90 people came to lunch and we ate all sorts of traditional foods. The only ‘bought’ item was the coleslaw – I made everything else myself. Each year I like to add something new, so I made your Jammie Dodger blondies (September). Next, I’ll make the fish pie in coconut for Shabbat dinner in the synagogue.
#imadethis
Share your own cooking triumphs on Twitter and Instagram, tagging @sainsburysmag and using #IMadeThis, or email your photos to feedback@sainsburysmagazine.co.uk and we may print your photos. One lucky winner will receive a £50 voucher**. Here are a few of your Sainsbury’s magazine creations.
KIDS IN THE KITCHEN
‘My mum Jo said I should send in this picture of my rendition of one of your recipes – salmon and broccoli spaghetti. It tasted great!’
WINNER
‘As a leader for Girlguiding, I often look to Sainsbury’s magazine for seasonal ideas and recipes for my Rainbow and Guide units. Last week our Guides had great fun making your apple gnashers.’
ANNIVERSARY LOAF
‘I made your sticky pear gingerbread loaf to take on our anniversary picnic to Sycamore Gap, one of our favourite walks. The cake was delicious but it’s so sad that the tree is no more.’
SILVER LININGS
After many years of big, noisy family gatherings, I was feeling sad at facing Christmas with only the two of us – until I read the recipe for veggie tarte tatin (November). I had to smile at the idea that, for the first time in a long while, I would have leftovers. Thank you for finding the silver lining in my little clouds.
THOUGHTFULLY DONE
I loved the article ‘25 ways to be a thoughtful foodie’ (September). Like many people, I am placing far more emphasis on sustainable eating and I thought this was so inspiring. My absolute favourite tip was the ‘eat me first’ box. Such a simple concept that works brilliantly. Since introducing it, I have almost eradicated food waste.
TO THE RESCUE
Some weeks ago, I contacted your Cookery Team to ask if they could help me find a lasagne recipe you published years ago. I’d managed to lose it after a couple of house moves, and couldn’t find it anywhere online. So I wrote to them with a few vague ideas of the title and ingredients and was completely surprised when they
