STAR
EMAIL
★
Subject: The joy of cake From: Jennie Gardner
Reading ‘Cake + love = joy’ in the October issue has inspired me. I’ve earmarked the brownie recipe [p75] to make for my mum and sister to say thank you for looking after my dog while I was away. Although this is only a tiny thing compared to the volunteers baking birthday cakes for children who’d otherwise not have one, I still feel it’s important. Cake allows us to speak from the heart, spreading joy in the process and making the world a sweeter place. Thank you for reminding me of this.
Subject: Glorious gratin From: Wendy Gould
I try to limit food waste, so I was determined to use my Halloween pumpkin for more than decorating my doorstep. Not being a huge fan of pumpkin soup, I was delighted to discover November’s gratin recipes. The sweet potato, taleggio and thyme gratin [p62] made my mouth water and I used my beautiful pale blue pumpkin as a replacement, which worked perfectly. My family loved it and I was able to avoid wasting my pumpkin without a spoonful of soup in sight.
Subject: Pasta water magic From: David Driver
I must congratulate Tom Shingler on his pasta water tips [Oct, p122] as it’s taken my pasta recipes to another level. Although I was aware of the benefit of a splash of pasta water in the sauce, I never understood the why or (more importantly) the how. And the ‘orange squash’ approach was a revelation. My latest bucatini all’arrabbiata did not disappoint. Grazie, Tom!