Cooking a good curry fills me with glee. Ever since the very first time I made a curry - which, if I recall quite correctly, was Jamie Oliver's Thai green chicken curry back in autumn 2004 - I have not failed to amaze and delight myself with the ability to create from scratch something that I used to only get occasionally from a take away. Something else that I really love: buying a food magazine and settling down to tuck into the lovely mix of bits and pieces on offer. You get a generous fraction of the recipes that you would get in a cookbook at a very justifiable fraction of the price. There is also a lovely, life-friendly mix of types of recipes. In most good quality food magazines there will be a variety that offers speedy dinners, nice lunches, a bit of baking; perfect for a lil foodie fix, particularly as the seasons change and the contents adapt accordingly. Delicious magazine is a firm favourite of mine. It's not as glam and fancy as Donna Hay or Jamie mag, but it really doesn't need any of that suave business, it's a warm, friendly publication, jam-packed with reliable, normal person-friendly recipes. And you can't always say that about cookbooks, can you? I know that you can get tons of great recipes online, but really nothing compares to sitting down with a magazine, or pulling it off the bookshelf if you fancy some inspiration. I generally cook a few recipes from issue, and among the ones that I tried from the September issue was sambal telur. But just so we can use our brains for cooking the dish and not trying to remember the name of it, lets just call it egg curry. I know, I know - stinkus maximus. But seriously worth it if you can convince your co-diners that if you're all honking you'll cancel each other out. And I totally promise that if it is a bit whiffy...well I certainly didn't notice, such was the extreme tastiness.