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Digital Subscriptions > Delicious Magazine > July 2018 > FROM OUR INBOX…

FROM OUR INBOX…

STAR EMAI

subject: Veal of approval

FROM: Ceri Mortimer delicious. is the only food magazine I buy these days and I get ridiculously excited in anticipation towards the end of the month. That said, I’m disappointed you aren’t showing support for British dairy farming’s efforts to launch rose veal as a by-product of milk production. Rather than destroying male milk-herd calves, they are being reared humanely to produce rose veal. I’ve struggled to find recipes using veal in the magazine. In the June issue, for example, the meatball recipe (p84) could be improved by using some veal. Rose veal is sweet, tender and adds a depth of flavour to any recipe calling for beef.

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.