Ask Lindsey
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Questions
Disappointing Dumplings
Hi Lindsay
I wonder if you could help me with my dumplings- I mean English dumplings for stew rather than the Chinese kind.
I’m not sure why, as I never used to have this problem, but some become cooked and fluffy, but others remain claggy no matter how much extra time I give the stew. I’ve even tried turning them every so often while cooking the stew but no luck.
Best wishes
Anoushka
Mushroom Risotto for a crowd
Hi Lindsey
I would like to make Delia’s mushroom oven baked risotto for a crowd and wondered if I can treble the recipe?
Thanks
Mandy
Instead of bacon!
I have a non bacon eater in our house which makes many dishes problematic and I was wondering what flavours I could use to substitute for the back in a recipe such as Chicken Feuilettes.
Keeping the custard in the tart case
Hi Delia team
re: English Custard Tart and pastry cases in general
When baking this tart (and pastry cases in general) the instructions say to prick the base with a fork
However, I find this allow all the custard to drain out of the case and out of the tin
what am I doing / not doing to ensure all my custard stays in the pastry case?
Thank you
Leanne
Looking for gluten free feuille de brick.
Hi
I have a great recipe for Butter chicken that uses feuille de brick
pastry cubed. Do you know if you can buy feuille de brick pastry gluten free, whether you can make it gluten free and if so can you let me know where I can get the recipe or what I could substitute it for?
Thks in advance
Sue
Gluten free wedding cake
Hi Lyndsey,
I am making my son's wedding cake in the Summer and they want a fruit bottom tier (12 in), however, my daughter is coeliac so the cake would need to be gluten free...can I still use the Delia recipe but substitute the normal flour for gluten free flour?
Many thanks,
Yvonne