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Questions
Coulibiac clarification
Hi Lindsey,
I'll be making Delia's salmon coulibiac for Easter lunch for family and friends. Can you confirm that the rice needs to absorb all the cooking liquid and if any is left to drain it off. I also would prefer to use wholegrain rice if you think that would be fine. As children will be at the meal I thought serving it with roasted vegetables, lemony potatoes & a hot tomato sauce would appeal. Do you think the flavours would marry well?
Many thanks, regards Christine
Gluten-free Greek Orange Cake
Hi there
I made Delia's Greek orange cake and it was amazing but I need to make it Gluten free. Can I use all ground almonds or should I substitute the semolina with something else. GF flour doesn’t seem right to me.
Perfect roasts without the dripping!
Hello Lindsey
Many thanks for your earlier answer but just one more question please.
I normally use dripping for my roast potatoes as in Delia’s perfect roast potatoes. However I need to use an alternative as I have a vegetarian guest. Which oil would you recommend instead for a good flavour and crunch.
Many thanks
Chicken variations
In Delia's fast chicken recipe in the video she makes no mention of the butter and tarragon which is put in the body of the bird and slices of lemon - she just seasons it and puts the chicken in the oven. I suggest this should be amended to help those following the recipe via the video. Thank you.
Red or white wine vinegar?
Hello Lindsey
The Spring sauce ingredients for lamb states wine vinegar. Would red or white wine vinegar work best? Many thanks
Level the icing on a wedding cake
Hi Lindsey,
Last question! Crucially, do you have any tips about how I can level the other two tiers ( 9 and 6 inch) ? I heard putting them in the fridge before levelling with a knife, is that true? Wouldn’t it make the cake more moist and harder to cut?
Thanks again!
Margaret