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Af­ter fi­nally find­ing a few hours to read the June 2018 is­sue, I asked my teenage son to pick a meal he wanted out of the top five recipes I had dog-eared in the mag­a­zine. He chose Matt Pre­ston’s Mex­i­can black beans and corn na­chos (Global Tray Bakes, p 97). Af­ter we all de­voured the meal, he said that was the best na­chos he’d ever had and then ques­tioned if I had used a dif­fer­ent meat. He couldn’t be­lieve he’d eaten na­chos with­out meat! It’s go­ing to be on weekly ro­ta­tion for some time, I think! Thanks for an­other awe­some recipe, de­li­cious. Michelle Gray

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