SUBJECT: Cracking Christmas
FROM: Rosie Brooks
This year was my first Christmas in my own flat and I couldn’t wait to read the festive issue of delicious. As an illustrator (see right; rosiebrooks.com) I’d been drawing lots of nutcrackers already this year and what fun it was to try them out in gingerbread [Nov, p83]. Anyone who dropped in over the festive season was treated to sugarplum fairy cakes, gingerbread soldiers and the fabulous cheese and mushroom piroshki mice.
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January 2019
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About delicious. Magazine
The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!