Ask Lindsey
Q&A's? We are here to help. We being Delia and Lindsey. We work closely together and can answer any queries you have relating to Delia's recipes and our online Cookery School. Why not ask a question right now? What we can't do though, is answer questions about other recipes. (For general website queries or technical questions please click here)
Questions
What temperature?
I am making the CHICKEN BREASTS WITH STEM GINGER SAUCE for the first time, and can’t see what temperature to heat the oven, when cooking the chicken. Can you help?
Wine pairing with Delia's Chocolate Truffle Torte
I’m making THE truffle torte for an important dinner party - what would be a good wine pairing please?
Bolognese portions
Hi Lindsey
We plan to cook Delia’s ragu bolognese and to freeze portions. Can you advise what would a normal serving of the sauce per person in grams?
Many thanks
Adrian
Pressuer cooker method!
Can you provide a pressure cooker version of the La Porte recipe please?
Looking for evidence!
I make 3 marmalades every year, one (my favourite) being Delia's Dark Chunky from her Winter Collection, which we bought in 1995! I also use Pam Corbyn's book - she's the River Cottage preserving guru. Pam says the messy business of wrapping up & squeezing the pips making makes no difference to the set, & that's certainly been my experience. Is there any 'scientific' evidence to justify it?
No Peel Marmalade!
Can you remove the orange peel after boiling as I do not like the peel?