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Digital Subscriptions > delicious. Magazine > June 2018 > Welcome to JUNE

Welcome to JUNE

How much food do you throw away each week? In our household we veer between doing well and getting the occasional fail sticker, although we’ve improved drastically since I first read the shaming statistics about how much food our nation chucks in the bin. My husband used to find it impossible to resist a bargain, until it finally sank in that it’s not a bargain if you can’t use it before it spoils. My kind of money-saver is one you can freeze, but that sometimes results in things disappearing into the freezer only to emerge as UFOs (unidentified frozen objects) a year later with missing or rubbed-off labels. More than once I’ve defrosted something thinking it was bolognese, only to discover it’s mashed over-ripe banana destined for a cake. Not so useful on a Wednesday night after work. I’m avid about popping leftovers in the fridge and love a fridge-raid dinner and the satisfaction of repurposing those morsels in a guise where Nick (husband) doesn’t realise they’re leftovers – to which he is strangely averse.

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About delicious. Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

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