TEEN PICK:

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